Brew guides

Brew it like we do.

Fresh beans deserve a good brew. Pick your brewer, grind right before you brew, and follow along.

The back of the red Crazy Fresh coffee bag with brewing instructions
Drip coffee poured from a carafe into a mug

Drip coffee maker

  • 2 Tbspper 6 oz water
  • 4 ozper 60 oz (12-cup) pot
  • Mediumgrind
  1. Use 2 tablespoons of medium-grind coffee for every 6 ounces of filtered water.
  2. Brewing a full 12-cup pot (60 ounces of water)? Use 4 ounces of medium grind, about 1¼ cups. It's the same spec we give our hospitality customers.
  3. Your brewer should brew between 190 and 200°F for the best results.
  4. A fine cup of coffee is to be enjoyed. Take your time to inhale the aroma.
  5. Pour into a pre-warmed cup. Sip, slurp, and say AHHHHH!

Great with: Signature House Blend · Guatemalan Coban Estate · Desert Island Decaf

French press pouring Crazy Fresh coffee

French press, the Crazy Fresh way

  • 1 well-rounded Tbspper cup
  • Mediumgrind
  • 4 minsteep
  1. Pre-boil filtered water first and have it ready to pour into the press.
  2. Use one well-rounded tablespoon of medium-grind Crazy Fresh per cup.
  3. Add the water steadily, making sure all of the grounds get covered.
  4. Stir the grounds in a circle 5 or 6 times, preferably with a chopstick :)
  5. After a 4 minute steep, scoop the grounds from the top and toss them (optional).
  6. Grasp the handle of the plunger and press down in a firm, even manner.
  7. Pour into a pre-warmed cup. Sip, slurp, and say AHHHHH!

Great with: Honduran Santa Rosa · Triple Threat · Organic House Blend

Chemex brewer with fresh coffee

Chemex

  • 4 Tbspmedium grind
  • 12 ozfiltered water
  • 3–4 minbrew
  1. Open the filter with the thick, triple-folded side toward the spout. Rinse it with hot water and pour the rinse water out.
  2. Add 4 tablespoons of medium-grind coffee.
  3. Pour 12 ounces of hot filtered water slowly, in circles, wetting all the grounds.
  4. Let it drain, 3 to 4 minutes in all. Lift out the filter, give the Chemex a swirl and pour.

Great with: Guatemalan SHG EP · Sumatra Mandheling · Chef Luciano's Favorite

Pour-over coffee brewing

Pour-over

  • 22 gcoffee (about 3 Tbsp)
  • 350 gwater (12 oz)
  • 3–3½ mintotal
  1. Heat water to just off the boil, about 200°F. Grind medium-fine, like table salt.
  2. Rinse the filter in the dripper, dump the rinse water, and add your coffee.
  3. Bloom: pour about 50 g of water to wet all the grounds and wait 30–45 seconds. Fresh coffee will bubble up.
  4. Pour the rest slowly in small circles, keeping the water level steady, until you reach 350 g at about 2½ minutes.
  5. Let it finish draining, about 3 to 3½ minutes in all. Swirl and enjoy.

Great with: Ethiopian Yirgacheffe · Honduran Santa Rosa · Mexican Chiapas

Iced cold brew made with Crazy Fresh cold brew beans

Cold brew

  • 1 cupcoarse grounds
  • 4 cupscold water
  • 12–18 hrsin the fridge
  1. Grind coarse, like rough sea salt.
  2. Stir 1 cup of grounds (about 85 g) into 4 cups of cold, filtered water in a jar or pitcher until everything is wet.
  3. Cover and refrigerate for 12 to 18 hours.
  4. Strain through a paper filter or press it in a French press. What you have is concentrate.
  5. Mix it about half and half with water or milk, pour over ice, and enjoy. It keeps about a week in the fridge.

Made for it: Cold Brew Beans: Honduran Santa Rosa · Cold Brew Beans: Triple Threat

Pazzo Fresco espresso pouring with thick crema

Espresso

  • 18 gin
  • 36 gout
  • 25–30 secshot
  1. Grind fine, just before you pull the shot.
  2. Dose about 18 g into a double basket, level it, and tamp firmly and evenly.
  3. Pull about 36 g of espresso in 25 to 30 seconds. Too fast? Grind finer. Too slow? Grind coarser.
  4. Drink it right away, or steam your milk for a cappuccino or latte.

Made for it: Pazzo Fresco Super Thick Crema Espresso

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