Black Elm Coffee
Brew Guide
Practical guidance from our quality team for getting the best out of every bag.
Before You Brew
Quick Tips for Best Flavor
A few fundamentals that apply no matter which method you use.
Fresh coffee is best. For espresso, aim for 1–2 weeks after roast date. For other methods, freshly roasted beans within a few weeks give the cleanest flavors.
Grind right before brewing. Coffee stales quickly once ground. Grind immediately before you brew for peak flavor and aroma.
Weigh your ingredients. Volume measurements are inconsistent. A small kitchen scale makes your results repeatable every time.
Water temperature matters. Use water between 195–205°F (just off boil). Too cool and you'll under-extract; too hot and you risk bitterness.
Use filtered water. Coffee is mostly water — its quality directly affects your cup. Filtered water removes off-flavors without stripping minerals entirely.
Remember: the best cup of coffee is the one you enjoy. Adjust settings as you see fit to make the cup that fits your tastes.
Drip Coffee
The most common home brewing method. Reliable and hands-off once dialed in — the key is nailing grind size and ratio.
Pour Over
Manual and meditative, pour over gives you precise control over extraction. Great for showing off lighter, more nuanced coffees.
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1
Heat water to 200°F. Place your filter in the pour over dripper and set it over a mug on a kitchen scale. Rinse the filter with hot water, then discard that water before brewing.
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2
Grind 20 g of coffee on a medium-fine setting and add it to the rinsed filter.
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3
Bloom. Start a timer and pour 50 g of water over the grounds — enough to fully cover them. This bloom releases trapped CO₂ and sets up even extraction.
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4
First pour at 0:45. After 45 seconds, slowly pour water in a steady circular motion over the grounds until you reach 190 g total.
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Second pour at 1:15. Wait 30 seconds, then repeat the circular pour until you reach 350 g. Let it drip until finished. Total brew time should be around 3:30 to 4 minutes.
Espresso
Concentrated and intense, espresso is the foundation for lattes, cappuccinos, and more. Fresh coffee (1–2 weeks off roast) and a precise grind are the two biggest variables.
French Press
Full immersion brewing produces a rich, heavy-bodied cup. The coarse grind and longer steep time draw out deep, rounded flavors.
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1
Heat water to 200°F. Add 40 g of coarse-ground coffee to your French press.
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2
Bloom. Start a 5-minute timer and pour 100 g of water over the grounds. Swirl gently to make sure all the grounds are fully saturated.
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3
At 0:45, pour the remaining 500 g of water and place the lid on the French press with the plunger pulled all the way up. Let it steep undisturbed.
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4
At 5:00, slowly press the plunger down and pour immediately to stop extraction.
Cold Brew
Low-and-slow cold extraction produces a smooth, low-acid concentrate. Make it on the weekend and you'll have coffee ready all week.
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1
Combine. Add 1 part extra-coarse coffee grounds to your preferred container. Pour 8 parts cold, filtered water over the top (for concentrate) or 12 parts for a ready-to-drink strength.
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Steep in the fridge for 18 hours. Cold extraction is slow — patience is the secret ingredient.
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3
Strain through a paper filter (a pour over cone works great) to remove all the grounds and produce a clean, clear concentrate.
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4
If you made concentrate, dilute to taste — typically 1:1 with water or milk. Keeps in the fridge for up to two weeks.
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Every bag includes the roast date so you always know exactly how fresh it is.
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