Mocha
BREWING GUIDES ✦ VOL. 01

The cup, the kettle, you.

three brews Mocha would actually drink

Mocha
17:1 water : coffee
30gcoffee
510gwater
93°temp
3:30total
v60dripper
mediumgrind

Pour-over

slow & loving ✦ for light + fruity roasts

1

Rinse the filter. Set your V60 on a server, fold the filter, douse with hot water. Toss that water.

2

Weigh 30g coffee. Grind to medium, dump into the filter, and tap it to settle.

3

Bloom: 60g water, 30 seconds. Pour in a spiral, wet all the grounds, then wait.

4

Three more pours. 150g at 0:30, 150g at 1:15, final 150g at 2:00. Done by 3:30.

5

Drink it within 5 minutes. Pour-over gets sad as it cools.

"the v60 will show you everything good and bad about your beans."— Mocha, head bean

15:1 water : coffee
34gcoffee
510gwater
93°temp
4:00steep
8-cuppress
coarsegrind

French press

forgiving & full-bodied ✦ for darker roasts and blends

1

Preheat the press. Fill with hot water, swirl, dump.

2

Coarse grind: 34g coffee. Looks like breadcrumbs.

3

Pour 510g of 93° water. Saturate everything in 10 seconds.

4

At 4:00, break the crust. Stir gently, skim the foam, wait another 5 minutes.

5

Press slowly. Pour the coffee out immediately.

"I make the office French press every morning."— Latte, head brewer

8:1 water : coffee
100gcoffee
800gwater
roomtemp
14hsteep
jarvessel
coarsegrind

Cold brew

patient & smooth ✦ great with oat milk, even better with ice

1

100g coarse coffee in a big jar. Mason jar or French press works.

2

Pour 800g room-temp filtered water. Stir until wet, cap loosely.

3

Wait 14 hours. On the counter, not the fridge.

4

Strain through a fine mesh, then paper filter. The paper catches the silt.

5

This is concentrate. Cut 1:1 with water or milk over ice.

"Add a pinch of salt before steeping."— Matcha, head of cold drinks

universal truths ✦

The four things that ruin everything.

✗ Old beans

After 4–6 weeks off the drum, the good stuff is gone. We ship roasted to order for a reason.

✗ Boiling water

Aim for 92–96° — that's water that just came off the boil and sat for a moment.

✗ Cheap grind

Pre-ground stales in 2 days. A burr grinder is the single biggest upgrade you can make.

✗ Bad water

Coffee is 98% water. Filter it. Tap with chlorine tastes like tap with chlorine.

Chai
Chai keeps the timer honest.

Do not rush the pour, do not over-steep, and do not walk away from the press.