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Brew a Better Cup

You’re in the right place. Pick your method below for ratios, grind size, timing, and the small brewing details that make fresh coffee shine.

Pour-Over

Ratio: 1:16 (coffee:water) Grind: Medium-Fine Water: 200°F Time: 3–4 min
  1. Rinse your paper filter with hot water to remove any papery taste, then discard the rinse water.
  2. Add 22g of medium-fine ground Catalina’s Coffee to the filter.
  3. Start your timer and pour 40–50g of water over the grounds, just enough to saturate them. Let it "bloom" for 30 seconds.
  4. Slowly pour the remaining water (up to ~350g total) in a steady circular motion, avoiding the edges of the filter.
  5. Let the water fully drain through, about 3–4 minutes total brew time.

Our balanced Medium Roast highlights the brighter, more nuanced notes this method draws out.

The coffee science: That first 30-second bloom is fresh coffee releasing carbon dioxide trapped during roasting. A lively, even bloom is a beautiful sign that your Catalina’s Coffee is fresh; it also helps water reach the grounds evenly for a sweeter, more balanced cup.

French Press

Ratio: 1:15 (coffee:water) Grind: Coarse Water: 200°F Time: 4 min
  1. Add coarsely ground Catalina’s Coffee to the press ‐ about 30g for a standard 450g (4-cup) press.
  2. Pour hot water evenly over the grounds and give it a quick stir to make sure everything is saturated.
  3. Place the lid on with the plunger pulled up, and let it steep for 4 minutes.
  4. Press the plunger down slowly and evenly.
  5. Pour immediately ‐ don’t let coffee sit on the grounds, or it will keep brewing and turn bitter.

This full-immersion method suits a dark or super dark roast well, bringing out a rich, full body.

The coffee science: A coarse grind slows extraction by reducing the coffee’s exposed surface area. The four-minute steep gives water time to draw out sweetness and body without pulling too much bitterness from the grounds.

Drip Machine

Ratio: 1:17 (coffee:water) Grind: Medium Water: Machine-heated Time: 5–6 min
  1. Use medium-ground Catalina’s Coffee ‐ about 1 tablespoon per 6oz cup as a starting point.
  2. Fill your machine’s reservoir with fresh, cold, filtered water if possible.
  3. Add grounds to the filter basket and start the brew cycle.
  4. Let it complete a full cycle before pouring, so the flavor is fully extracted.
  5. If your machine has a hot plate, don’t leave coffee sitting on it for more than 20 minutes ‐ it will taste burnt.

Any of our roasts work well here ‐ adjust the grounds-to-water ratio to taste. We’re continually refining new roast profiles while the same careful approach guides every batch.

The coffee science: Water temperature, contact time, and grind size work together to control extraction. If a cup tastes thin or sour, try a slightly finer grind; if it tastes harsh or bitter, try a coarser grind or a little less coffee.

Cold Brew

Ratio: 1:8 (coffee:water) Grind: Coarse Water: Cold / Room Temp Time: 12–18 hrs
  1. Combine coarsely ground Catalina’s Coffee with cold or room-temperature water in a large jar or pitcher ‐ about 1 cup grounds to 4 cups water for a concentrate.
  2. Stir gently to make sure all grounds are saturated.
  3. Cover and let steep at room temperature or in the fridge for 12–18 hours.
  4. Strain through a fine mesh strainer lined with a paper filter or cheesecloth.
  5. Dilute the concentrate with water or milk to taste, and serve over ice.

A medium or dark roast makes a smooth, chocolatey cold brew with naturally low acidity.

The coffee science: Cool water extracts coffee compounds more slowly than hot water. That long, gentle process emphasizes sweetness and body while drawing out fewer of the bright, sharp-tasting acids associated with hot brewing.

AeroPress

Ratio: 1:14 (coffee:water) Grind: Medium-Fine Water: 175–185°F Time: 1.5–2 min
  1. Insert a rinsed paper filter into the cap and attach it to the chamber, placed over your mug.
  2. Add 17g of medium-fine ground Catalina’s Coffee.
  3. Pour in water off the boil for about 30 seconds (aim for roughly 175–185°F), filling to the desired level, then stir gently for 10 seconds.
  4. Insert the plunger slightly to create a seal and let it steep for about 1 minute.
  5. Press down slowly and steadily over 20–30 seconds until you hear a hissing sound.

Fast, portable, and forgiving ‐ a good match for travel, or a quick single cup any roast.

The coffee science: The AeroPress uses a short immersion followed by gentle pressure. That combination quickly extracts flavor while its paper filter catches fine particles, giving you a full-flavored cup with a clean finish.

Moka Pot

Ratio: Fill Basket Grind: Fine (not espresso-fine) Water: Pre-heated Time: 4–5 min
  1. Fill the bottom chamber with hot water up to (but not above) the safety valve.
  2. Fill the filter basket with finely ground Catalina’s Coffee, level but not tamped down.
  3. Assemble the pot and place it on medium-low heat with the lid open.
  4. Once coffee begins to sputter into the top chamber, reduce heat slightly and let it finish, about 4–5 minutes total.
  5. Remove from heat as soon as you hear a gurgling, hissing sound, which signals the brew is done.

Our dark and super dark roasts stand up well to the strong, espresso-like character of a moka pot.

The coffee science: Steam pressure pushes water through the coffee bed, concentrating flavor in a small volume. Keeping the heat moderate helps prevent scorching as the final water passes through the grounds.

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