Brewing Instructions
Brewing great coffee is a mix of science and art. Below are a few of our favorite home brewing methods to get you started. Use these recommended ratios and techniques as a baseline—but don’t be afraid to experiment. Everyone’s taste is different, and the perfect cup is the one you love most.
A Few Essentials
To get the most from your coffee, we recommend having:
- A basic kitchen scale to measure coffee and water accurately
- A burr grinder for consistent, fresh grinds
- Fresh, filtered water (it makes a big difference!)
Drip Brewing (Standard Coffee Maker or Pour Over)
- Ratio: 1:16 — Use 1 gram of coffee for every 16 grams of water
- Grind Size: Medium (similar to slightly finer than table salt)
- Steps:
1. Weigh and grind your coffee.
2. Add coffee to the filter or brew basket.
3. Add the correct amount of water to your brewer.
4. Brew and enjoy!
French Press
- Ratio: 1:13 — Use 1 gram of coffee for every 13 grams of water
- Grind Size: Coarse (like kosher salt or sea salt)
- Steps:
1. Boil water, then let it rest for about 30 seconds to reach ~200°F.
2. Add ground coffee to the French press, place on the scale, and zero it out.
3. Slowly pour in hot water until your ratio is reached.
4. Let the coffee bloom for 45 seconds, then stir gently.
5. Place the lid on and steep for 4 minutes.
6. Slowly press the plunger down.
7. Pour immediately into mugs or a carafe to avoid over-extraction.
Cold Brew (French Press Method)
- Ratio: 1:6 — Use 1 gram of coffee for every 6 grams of water
- Grind Size: Coarse (like sea salt)
- Steps:
1. Add coffee to the French press, zero the scale.
2. Slowly pour in cold or room-temperature water until your ratio is reached.
3. Stir gently after 4 minutes to break up the bloom.
4. Cover and let brew at room temperature for 15–18 hours.
5. Press down slowly and pour into a separate vessel.
6. Refrigerate and serve cold.
Espresso Preparation
Making espresso at home can be incredibly rewarding. While machines and preferences vary, the following baseline recipe is a solid starting point:
- Ratio: 1:2 — Use twice the weight in liquid espresso as your dose of ground coffee
- Grind Size: Fine (like powdered sugar)
- Basic Recipe:
- Dose: 18–20g of ground coffee
- Yield: 36–40g of liquid espresso
- Time: 25–30 seconds
Steps:
1. Weigh and grind your coffee finely.
2. Distribute grounds evenly in the portafilter and tamp firmly and level.
3. Lock in the portafilter and start the shot.
4. Aim for 25–30 seconds of extraction to yield 36–40g.
5. Adjust grind size slightly finer or coarser to dial in flavor:
- Sour? Try a finer grind or longer time.
- Bitter? Go coarser or shorten the time.
Enjoy your espresso straight, or use it as the base for lattes, cappuccinos, and americanos.
Whether you’re brewing in your kitchen, on the trail, or at the ranch—Zaca Coffee is meant to be enjoyed fresh, with care and intention. Happy brewing!