Brew Guides

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At a glance. Pour-over and drip: 1:16 coffee to water by weight, medium grind, about 200°F / 93°C, 3-4 minutes. French press: 1:15, coarse grind, 4 minutes. Espresso (Midnight Espresso): about 18 g in, 36 g out, 25-30 seconds. Cold brew (Solbon Vibe Coder Blend): 1:8 coffee to cold water, coarse grind, 12-18 hours in the fridge, then dilute 1:1. Loose leaf tea: 2.5 g per 12 oz (3 g for Hibiscus Berry), with the temperature and time for each blend below.

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.

Cold brew

For Solbon Vibe Coder Blend, our cold brew blend, this is our house recommendation: use a coarse grind and a 1:8 ratio of coffee to cold water by weight (for example, 100 g of coffee to 800 g of water). Stir until every ground is wet, cover, and steep in the fridge for 12 to 18 hours.

Strain through a fine mesh sieve or a paper filter, then dilute the concentrate 1:1 with water or milk. That lands on our 1:16 house ratio. Serve over ice.

Choose Coarse Ground when you order, or grind the whole bean coarse at home.