Brewing Buzzin’ – Best Practices

We couldn’t be more excited about the launch of our newest blend, a bright, fruity medium roast that is sure to be your new secret weapon for waking up in the morning. Appropriately named, our Buzzin’ Morning blend contains beans from Guatemala, Peru, Sumatra and, of course, Thailand.

To get the most out of your Buzzin’ home brew, we’re offering our best practices for immersion brewing in your own kitchen.


Ratio: 1:16

  • Grind your beans slightly finer than you would for a drip machine
  • Boil water in gooseneck kettle to 195 degrees, or boil and wait 45 seconds to cool. Wet filter to get rid of any paper taste.
  • Put your plunger in the aeropress, just above the number 4, and place the device upside-down (filter side up). Add coffee. (Note – make sure your aeropress is on a steady surface!)
  • Pour about 30g of coffee in to your aeropress. Stir to make sure every ground has been submerged. Let sit (bloom) for 30 seconds.
  • Fill the aeropress with the rest of the water. The total amount of water should be around 255 grams. Put your timer on for one minute.
  • Attach your filter and (VERY CAREFULLY) flip your aeropress, and plunge for 20-30 seconds until you hear a hissing noise.





Hario V60

  • Heat your water in your gooseneck kettle to 200-205 degrees. Rinse your filter to rid any paper taste.
  • Grind 18g of coffee to medium-fine (we use three notches on our Skerton) and place in filter.
  • Pre-infuse the grounds by pouring into the center and circling outward, 30-40g. Let bloom for 40 seconds.
  • Set your timer to 1:30 and begin pouring in circles, avoiding the edges
  • Once you reach 300g of water, let drain. The water should be completely drained through by the time the timer goes off. If not, adjust grind (fine to drain slower, coarse to drain faster).
  • Remove brewer and enjoy.





French Press

  • Bring enough water to fill the French press to a boil, about 350g. While waiting, Grind 30g of coffee coarse and even.
  • Put grounds in French press and, when water reaches 205 degrees, pour in 70g. Set timer for 30 seconds and let bloom.
  • Set the timer for 4 minutes and add the rest of the water. Let the plunger rest on top of the grounds for the duration of the brewing time.
  • Gently (about 20-20 pounds of pressure) push the plunger down, and serve immediately. Waiting to drink will create an over extracted cup.

Try Buzzin’ For Yourself Here

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