Coffee Brew Guides
Brew it right
Four ways to bring out the best in 100% Kaʻū coffee. Pick your method.
Better water, better coffee
Better water
Because coffee is mostly water, water quality has a major impact on every cup. If your tap water has a noticeable taste or odor, such as chlorine, use fresh filtered or bottled water instead.
When brewing with tap water, let it run for a few seconds before filling your brewer, and always begin with cold water. Avoid distilled or softened water, which can leave coffee tasting flat or unbalanced.
Right temperature
For optimal extraction, brew with water between 195°F and 205°F (90°C–96°C). Water that is too cool can produce weak, under-extracted coffee, while excessively hot water may create harsh or unpleasant flavors.
Cold brew is the exception: no heat required.
Best timing
The amount of time water spends in contact with the coffee grounds also shapes the flavor. Use these times as a starting point:
- Drip coffee: about 5 minutes
- French press: 2–4 minutes
- Espresso: 20–30 seconds
- Cold brew: about 12 hours
Bitter, harsh or overly intense? It may be over-extracted: brew a little shorter. Sour, thin or flat? It may be under-extracted: brew a little longer. After all, the best cup of coffee is the one you enjoy.
Let it rest
Our bags have a one-way valve that lets CO2 out and keeps oxygen from getting in. The longer water is in contact with the grounds, the shorter the rest you need.
- Espresso machine: 7 to 14 days off roast
- Pour over / filter: 2 to 7 days off roast
- AeroPress: 2 to 7 days off roast
- French press: 2 days off roast