For the most knock-your-socks-off cup of Barefoot Coffee:
Grind: Just before brewing, grind on the setting ideal for your brew method. Uneven grinding can lead to over (bitter) or under (sour) extracted coffee. Go coarser if your extraction is slow or tastes bitter; finer if your extraction is fast or tastes sour.
Brewing: Time and water temperature are critical to preparing coffee properly so dose and time properly!
Storage: Beans should be stored airtight in a cool, dry place. Do not put in the freezer or refrigerator.
Espresso: Each of our espressos have different parameters listed on their information pages. We recommend resting espresso beans 5-7 days from roast date which allows the espresso beans to fully develop their flavors.
| HOW TO MAKE A CHEMEX POUROVER |
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Chemex Grind Setting: Coarse like sand Dose: 1 gram coffee to 15 grams water Temp: 204-207 degrees F Time: 3:30-5:30 minutes (time will depend on coffee dose) Note: As dose increases, you may have to grind coarser and brew time longer. Click to see step-by-step Chemex brewing |
| HOW TO MAKE A HARIO/KALITA POUROVER |
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Grind: Melitta or finer than drip Dose: 22 grams coffee to 345 grams water Temp: 202-204 degrees F Time: 2:30 minutes |
| HOW TO MAKE DRIP COFFEE |
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Grind: Flat bottom=medium/Cone=Medium fine Dose: 1 gram coffee to 17.5 grams water Temp: 199-202F |
| HOW TO MAKE FRENCH PRESS |
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Grind: Very coarse, sea salt texture Dose: 1.5 to 2 grams coffee per ounce of water Temp: 208-210 degrees F Time: 4:00 minutes Click HERE for step-by-step French press brew instructions |