Mystic Valley Suggested Brewing

Best Match:

Pour-Over (V60)

• 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 each pour.

Tip: A slow, patient pour allows the delicate apricot and macadamia notes to develop fully without bitterness.

Chemex

• Grind Size: Medium-coarse, like sea salt.
• Coffee-to-Water Ratio: 1:16 (e.g., 30g coffee to 480g water).
• Water Temperature: 200°F (93°C).
• Brew Time: 4–5 minutes.
• Instructions:
  1. Rinse the filter and add coffee grounds.
  2. Pour a small amount of water for blooming (45 seconds).
  3. Gradually pour water in concentric circles until the desired amount is reached.

Tip: The Chemex filter removes fine particles beautifully, producing a clean, silky cup that lets Mystic Valley's delicate complexity shine through.

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: Lower water temperature preserves the silky texture and apricot brightness that make Mystic Valley so distinctive.

Espresso

• Grind Size: Fine, like powdered sugar.
• Coffee-to-Water Ratio: 1:2 (e.g., 18g coffee to 36g espresso out).
• Water Temperature: 195°F to 200°F (90°C to 93°C).
• Brew Time: 25–30 seconds.
• Instructions:
  1. Grind beans finely and distribute evenly in the portafilter.
  2. Tap firmly and evenly with consistent pressure.
  3. Pull the shot for 25–30 seconds until a rich, dark espresso with a golden crema is achieved.

Tip: Adjust grind size if extraction is too fast (grind finer) or too slow (grind coarser).