Brew Guide

Good coffee starts with a repeatable recipe.

Use these as starting points, then adjust grind and ratio to your taste. Volcán Blend is the most flexible everyday roast; Magma is built for a heavier cup.

Pour-over

20g coffee320g waterMedium grind
  1. Heat water to roughly 200°F / 93°C.
  2. Bloom with about 50g of water for 30–45 seconds.
  3. Pour slowly in stages until you reach 320g total.
  4. Aim for roughly 2:45–3:30 total brew time.

Automatic drip

60g per literMedium grindEasy daily cup
  1. Start around a 1:16 coffee-to-water ratio.
  2. Use a medium grind and clean filtered water.
  3. If the cup tastes thin, grind slightly finer; if bitter or dry, grind coarser.
  4. Volcán Blend is the easiest starting point here.

French press

30g coffee500g waterCoarse grind
  1. Add coffee, then fully saturate it with hot water.
  2. Steep for about 4 minutes.
  3. Break the crust, skim if desired, then press slowly.
  4. Magma works especially well when you want more body.

Espresso

18g in36g out25–32 sec
  1. Start with a 1:2 brew ratio.
  2. Adjust grind until your shot lands near the target time.
  3. Use Volcán Blend for balance or Magma for a heavier, darker profile.
  4. Change one variable at a time so you know what improved the shot.

Using Volcán Green?

Green coffee is unroasted and is sold for home or small-batch roasting. Roast it before grinding and brewing. If you are learning to roast, change one variable at a time and keep notes on batch weight, roast time, first crack, and final color.

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