Velvet Sunrise Suggested Brewing

Best Match:

Moka Pot (Stovetop Espresso)

• Grind Size: Medium-fine, slightly coarser than espresso (like fine sand).
  
• Coffee-to-Water Ratio: Fill filter basket fully (no tamping) and water to the valve.
  
• Water Temperature: Preheated water (just off boil, ~200°F / 93°C).
  
• Brew Time: 4–5 minutes.
• Instructions:
  1. Fill the bottom chamber with preheated water up to the safety valve.
  2. Add coffee grounds to the filter basket, level it without pressing.
  3. Assemble and place on medium heat with the lid open.
  4. Once coffee begins to flow, reduce heat and close lid.
  5. Remove from heat as soon as the flow turns lighter in color to avoid bitterness.

Tip: Use slightly lower heat and remove early to keep the smooth body while avoiding harsh bitterness—this helps maintain Velvet Sunrise’s natural sweetness.

Espresso Machine

• Grind Size: Fine, like powdered sugar.
  
• Coffee-to-Water Ratio: 1:2 (e.g., 18g coffee to 36g espresso yield).
  
• Water Temperature: 195°F to 205°F (90°C to 96°C).
  
• Brew Time: 25–30 seconds.
• Instructions:
  1. Dose and grind coffee fresh into the portafilter.
  2. Distribute evenly and tamp firmly.
  3. Lock into the machine and start extraction immediately.
  4. Aim for a steady, syrupy flow with a golden crema.
  5. Stop the shot once you reach the desired yield.

Tip: Pull the shot closer to 195°F to highlight the fruity, vibrant notes and avoid muting Velvet Sunrise’s natural complexity.

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, then press the plunger down slowly and serve immediately.

Tip: The natural process brings out a bold fruitiness — avoid over-steeping to keep the cherry notes bright and clean.

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: A slightly lower temperature helps preserve the fruity complexity of this naturally processed coffee.

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: 200°F to 205°F (93°C to 96°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 each pour to filter completely before adding more.