Golden Hour Suggested Brewing

Best Match:
Pour-Over (V60 | Chemex)

• Grind Size: Medium-fine, similar to table salt.
• Coffee-to-Water Ratio: 1:15 (e.g., 20g coffee to 300g water).
• Water Temperature: 195°F to 200°F (90°C to 93°C).
• Brew Time: 3–4 minutes.
• Instructions:
  1. Rinse the filter with hot water.
  2. Add coffee grounds and pour a small amount of water to bloom (30–45 seconds).
  3. Pour remaining water slowly in circles, allowing full drainage between pours.

Tip: A gentle, consistent pour brings out the delicate blueberry and honey notes without over-extracting.

AeroPress

• Grind Size: Medium-fine, similar to table salt.
• Coffee-to-Water Ratio: 1:13 (e.g., 17g coffee to 220g water).
• Water Temperature: 185°F to 195°F (85°C to 90°C).
• Brew Time: 2 minutes.
• Instructions:
  1. Use the inverted method, add coffee, and pour water to bloom (30 seconds).
  2. Stir and fill with remaining water, steep for 1 minute.
  3. Flip and press slowly for over 30 seconds.

Tip: The AeroPress accentuates the syrupy sweetness of the honey process — press slowly for a clean, rich finish.

French Press

• Grind Size: Coarse, resembling breadcrumbs.
• Coffee-to-Water Ratio: 1:15 (e.g., 30g coffee to 450g water).
• Water Temperature: 200°F (93°C).
• Brew Time: 4 minutes.
• Instructions:
  1. Add coffee grounds to the French press and pour in hot water.
  2. Stir gently, then place the plunger on top without pressing.
  3. Steep for 4 minutes, press the plunger down slowly, and serve immediately.

Tip: Full immersion deepens the chocolate notes and gives Golden Hour a lush, rounded body.