Brewing

Brew Guides

Costa Rican coffee responds well to almost any method. These guides are calibrated specifically for Costa Rican specialty beans — ratios, temperatures, and tips that bring out what makes this origin special.

Roast date

Within 28 days

Grind

Just before brewing

Water

Filtered, 75–150 ppm

Scale

Always weigh

Pour Over — V60

Intermediate

⏱ 3 min ⚖ 1:16 🌡 93°C / 199°F ⚙ Medium-fine

Light roast Tarrazú — lets brightness and clarity shine.

1. Rinse filter with hot water, discard water.
2. Add 15g coffee. Tare scale.
3. Pour 40ml for bloom. Wait 30 seconds.
4. Pour slowly in circles to 250ml total.
5. Total brew time: 2:30–3:00 minutes.

French Press

Easy

⏱ 4 min ⚖ 1:15 🌡 92°C / 197°F ⚙ Coarse

Medium roast Valle Central or Brunca — body holds up well.

1. Add 30g coarsely ground coffee to press.
2. Pour 450ml of water at 92°C.
3. Stir once. Place lid on top (don't press yet).
4. Wait 4 minutes.
5. Press slowly in 20–30 seconds. Pour immediately — don't leave in press.

Cold Brew

Easy

⏱ 14–18 hrs ⚖ 1:6 concentrate 🌡 Cold / room temp ⚙ Coarse

Honey process from any region — natural sweetness is amplified.

1. Add 80g coarsely ground coffee to a jar.
2. Pour 500ml of cold or room temperature filtered water.
3. Stir gently. Cover and refrigerate.
4. After 14–18 hours, strain through paper filter.
5. Dilute 1:1 with water or milk to serve. Keeps for 2 weeks.

AeroPress

Easy

⏱ 2 min ⚖ 1:15 🌡 90°C / 194°F ⚙ Medium-fine

Any roast level — very forgiving and consistent.

1. Inverted method: assemble AeroPress upside down.
2. Add 17g coffee.
3. Pour 250ml at 90°C.
4. Stir once. Wait 1:30 minutes.
5. Flip, press slowly over 30 seconds.

Chemex

Intermediate

⏱ 4–5 min ⚖ 1:16 🌡 93°C / 199°F ⚙ Medium-coarse

Washed Tarrazú — thicker filter produces the cleanest cup.

1. Fold and rinse Chemex filter. Discard water.
2. Add 30g coffee.
3. Bloom with 60ml. Wait 45 seconds.
4. Pour slowly to 500ml in 3–4 pours.
5. Total brew time: 4–5 minutes.