WHOLE BEAN COFFEE
BREWING INSTRUCTIONS
FRENCH PRESS
What You’ll Need
French press
Tribe whole bean medium roast coffee
Burr/hand grinder
Digital scale (recommended)
Kettle
Timer
1. Measure & Grind
Coffee: 30 g (about 5 tbsp)
Water: 450 g (450 ml)
Ratio: 1:15 coffee to water
Grind: Coarse, like breadcrumbs or sea salt.
2. Heat Water
Heat to about 200 °F / 93 °C.
If no thermometer, boil and let sit for 30 seconds.
3. Bloom
Add coffee to the press.
Pour a small amount of water to saturate (~60 g).
Stir and let bloom for 30–45 seconds.
4. Pour & Steep
Add the remaining water.
Stir gently, place the lid with plunger up.
Steep for 4 minutes.
5. Plunge & Serve
Slowly press the plunger down.
Pour immediately into your mug or carafe to avoid over-extraction.
Adjustments
For a stronger cup, use a 1:14 ratio.
For a lighter cup, use 1:16.
Adjust steep time slightly to fine-tune flavor.
Pour over
What You’ll Need
Pour over brewer (e.g., V60, Kalita, etc.)
Paper filter
Tribe whole bean medium roast coffee
Burr/hand grinder
Digital scale (recommended)
Kettle (gooseneck preferred)
Timer
1. Measure & Grind
Coffee: 20 g (about 2 heaping tbsp)
Water: 300 g (300 ml)
Ratio: 1:15 coffee to water
Grind: Medium, like coarse sand or kosher salt.
2. Heat Water
Heat to about 200 °F / 93 °C.
If no thermometer, boil and let sit for 30 seconds.
3. Prep Brewer
Place the filter in the brewer and rinse with hot water to remove paper taste and preheat.
Discard the rinse water.
4. Bloom
Add ground coffee to the filter.
Pour about 40 g of hot water to saturate all the grounds.
Let it bloom for 30–45 seconds.
5. Pour & Brew
Slowly pour the remaining water in a controlled, circular motion.
Keep the coffee bed evenly saturated.
Total brew time should be about 2.5–3.5 minutes.
Adjustments
For a stronger cup, use a 1:14 ratio.
For a lighter cup, use 1:16.
Adjust grind size or pour speed to fine-tune flavor and flow.
