Drip and pour-over
For the Solbon House Blend, Colombia, and Ethiopia, this is our house recommendation: use a medium grind and a 1:16 ratio of coffee to water by weight (for example, 25 g of coffee to 400 g of water). Heat water just off the boil, about 200°F / 93°C. Bloom the grounds with a small pour for 30 seconds, then finish the brew over 3-4 minutes total.
French press and espresso
French press: our house recommendation is a coarse grind, a 1:15 ratio, water at 200°F / 93°C, and a 4 minute steep. Press down slowly and evenly.
Espresso (Midnight Espresso): our house recommendation is a fine grind, about 18 g in and 36 g out, pulled over 25-30 seconds. If your shot runs fast or slow, adjust the grind first before changing anything else.
Loose-leaf tea
These are the brew parameters our tea supplier states for each blend:
- English Breakfast: 2.5 g per 12 oz, 195°F, 5-7 min
- Earl Grey: 2.5 g per 12 oz, 195°F, 5-10 min
- Moroccan Mint: 2.5 g per 12 oz, 175°F, 3-4 min
- Hibiscus Berry: 3 g per 12 oz, 212°F, 5-10 min
- Masala Chai: 2.5 g per 12 oz, 195°F, 5-7 min, or simmer with milk
Do not squeeze the leaves; steep once, then steep again a minute longer.
Small batch roasted in the USA throughout the week for peak flavor and consistency.