Tidebrew

Brew guide

Pour-over (1:16)

Rinse the filter, add 15 g of coffee, bloom with about 40 g of water for 30 seconds, then pour to 250 g. Aim for a 3:00 draw-down; grind finer if it runs fast.

French press (1:15)

30 g coarse coffee, 450 g water just off the boil. Stir at one minute, break the crust at four, skim, and pour gently.

Cold brew (1:8)

100 g coarse coffee in 800 g cold water, 16 hours in the fridge, filter twice. Dilute to taste.