Brew your best cup
Your beans will taste their best when you know what you love and how to prepare it. Try our three-step process to brew your best-ever cup of Thai Mountain Coffee.
Discover your roast
Light roasts spend the least amount of time basking in the heat of our roaster. They’re typically pale brown with little oil on the bean. Light roasts have a bright, acidic, fruity taste profile and contain more caffeine by volume than darker roasts.
Medium roasts strike a classical balance between the deep, bold flavours of a dark roast and the bright citrus of lighter roasts. They also occupy the same middle ground in terms of caffeine, body, acidity, and intensity.
Dark roasts acquire deep, caramelized, bittersweet chocolate flavours from spending more time in a high-temperature roaster. They are full-bodied with visible oils, low acidity, lower caffeine by volume, and a smoky aroma.
Explore your taste profile
Choose your brewing method
Every brew method has something different to offer. The right choice depends on how you like your coffee to taste. If you prefer a bright, delicate cup, pour-over coffee is your best choice. The Aeropress is a close second. For heavy, robust, oilier coffee, try a French press, espresso, or a Turkish pot.
French Press
What you’ll need:
- 56 grams of coffee
- Grinder
- Kettle
- French press
- Wooden spoon
- Scale
- Timer
Brew steps
- Preheat your French press by adding boiling water to the carafe while you prep your beans.
- Grind your beans to a coarse texture, like kosher salt.
- Boil the water in your kettle to 95 degrees Celsius, or boil and wait 30 seconds to cool. Empty the water from your press.
- Add coffee and pour in water to the halfway point. After 30 seconds, stir the grounds and add more water until it nears the top of the press.
- Wait 3 minutes and 30 seconds. Firmly press the plunger on your French press all the way down.
- Pour your coffee and enjoy. Avoid letting the water sit in the press for too long; the coffee will continue to extract and you’ll get a more bitter drink over time.
Espresso
What you’ll need:
- Espresso Machine
- Finely ground coffee
- Scale
- Grinder
- Tamper
- Timer
Brew steps
- Rinse your grouphead with hot water!
- Weigh your portafilter
- Finely grind 18g of coffee for a double shot and add to portafilter.
- Distribute the coffee with your fingers so it is evenly spaced in the portafilter.
- Tamp your coffee using about 30lbs of pressure, and polish the top of it by spinning your tamper.
- Insert your portafilter and begin your shot immediately. Your ideal shot should be around 27 seconds long. Target a wet weight of 36g.
Pro Tip:
Every machine is different. You may have to play with grind size and weight to find the shot that works the best for you. Pouring fast? Try a finer grind. Pouring slow? Make it slightly coarser. It’s not easy, but it’s worth it once you get that perfect, smooth shot of espresso topped with silky crema!
Aeropress
What you’ll need:
- 16g Coffee
- Grinder
- Gooseneck Kettle
- Aeropress
- Scale
- Timer
Brew steps
- Grind your beans slightly coarser than you would for a drip machine
- Boil water in gooseneck kettle to 195 degrees, or boil and wait 45 seconds to cool. Wet filter to get rid of any paper taste.
- Put your plunger in the aeropress, just above the number 4, and place the device upside-down (filter side up). Add coffee. (Note – make sure your aeropress is on a steady surface!)
- Pour about 16g of coffee into your aeropress. Stir to make sure every ground has been submerged. Let sit (bloom) for 30 seconds.
- Fill the aeropress with the rest of the water. The total amount of water should be around 225g. Put your timer on for one minute.
- Attach your filter and (VERY CAREFULLY) flip your aeropress, and plunge for 20-30 seconds until you hear a hissing noise.
- Stir and enjoy your delicious, full-bodied brew!
Cold Brew
This will be a cold brew CONCENTRATE. Serve at a ratio 1 part coffee concentrate to 1 part water or milk.
What you’ll need:
- 85g Whole Bean Coffee
- 340g cold water, preferably filtered
- French Press
- Grinder
- Airtight Carafe or Jug
Brew steps
- Grind the coffee beans to a medium-coarse grind.
- Pour the ground coffee into the French Press and top with 340g of water.
- Gently stir the coffee with the water until grounds are fully saturated.
- Cover the pitcher and refrigerate for 12-24 hours. If you’re using the French Press lid, keep plunger up – do not press down.
- After 12-24 hours, place lid on the French Press and slowly press down the plunger. Pour concentrate into a glass jar, carafe or jug.
- Serve at a ratio 1 part coffee concentrate to 1 part water or milk. Add ice and your preferred sweetener and enjoy!
Pro Tip:
We suggest trying the coffee black before adding anything. Cold brewing makes a smooth, less acidic cup and many people are surprised at how tasty it is without cream or sugar!
*Cold brew can last up to 2 weeks if refrigerated in an airtight container.
Pour Over
What you’ll need:
- Gooseneck Kettle
- Timer
- Mug
- V60
- V60 Filters
- 22g Coffee
- Scale
Brew steps
- Boil your water to 95 degrees and rinse your filter to ensure no paper taste gets into your cup.
- Grind 22 grams of coffee to a medium-fine setting, like kosher salt. Place in V60 and ensure grind bed is flat.
- Pour 50g of water in a slow, even spiral. Let sit or “bloom” for 20 seconds.
- Now, pour until you reach 350g on the scale, using the same slow and even spiral, which will ensure a proper extraction.
- Your brewing should be finished around the 3:00 mark!
Pro Tip:
If your brew time is much over 3 minutes, try adjusting your grind to be coarser. If the water flows through too quickly, you will have an under-extracted cup, and you need to grind your coffee to be finer. It may take a couple of tries to get the hang of it, but don’t give up!
Our coffees are different from the ground up.
