Explore Our Coffee Making Process

Number Four, Brewing

Proper brewing allows you to extract the proper amount of flavor from the bean so that you can enjoy a well-crafted cup of coffee. Fresh, high quality ingredients, and the right equipment are absolutely imperative. And remember, once you’ve brewed your coffee, enjoy it right away or transfer into an airtight thermal carafe. Brewed coffee begins to lose its flavor quality just 10 minutes after it’s brewed.

BREWING CHECKLIST:

We recommend 2 level tablespoons for every 6 ounces of water. If this is too strong for your tastes, add a little hot water to your cup after brewing.
Coffee is 98% water, so take care to use fresh, impurity-free water. Heated just off a boil (195°-205° F), it does an ideal job of extracting a coffee’s full range of flavors.
Simply put, the shorter the brewing process, the finer the grind. Our baristas are always happy to help you select precisely the right grind for your specific brewing device.
Oxygen, light, heat and moisture are a coffee bean’s worst enemies. To limit exposure, we recommend buying only as much coffee as you’ll need in a week, grind just before brewing, and store beans in an airtight container kept in a cool, dark, dry place.
Whatever brewing device you choose, make sure it’s clean and calibrated before you start.
If you’re using a paper filter, use a quality one that won’t clog or leave behind a papery taste.

BREWING METHODS:

Drip Coffee Brewers

For drip brewers (also called electric or manual brewers), we recommend gold filters for the best flavor. If using a paper filter we recommend using white filters and rinsing the filter just prior to use. This helps reduce any taste that the filter may add to the brew.

Quick Tips:

Grind: Gold cone, cone or flat bottom (depending on the shape and construction of the filter)
Coffee-Water Ratio: 2 level tablespoons: 6 ounces
Brewing Time: 3-4 minutes, if not automatically set
Water Temperature: 195° F, 10-15 seconds off the boil

For this method, Tully’s recommends:

Espresso

Before brewing, warm up every part of the machine that comes into contact with the coffee: the brew head and coffee portafilter, the cup, even the tamper. Run water through the head to prime the pump and boiler every time you turn the machine on. After the machine is warm, run an additional 2 ounces of water through the brew head (with the coffee handle attached) to further warm things up.

Quick Tips:

Grind: Pump Espresso
Coffee-Water Ratio:
- Single Shot= .75 ounce: 1 ounce
- Double Shot= 1.5 ounces: 2 ounces
Brewing Time: 20-30 seconds
Water Temperature: 190°-200° F

For this method, Tully’s recommends:

French Press

When a French Press is used to brew fresh coffee, the grounds will actually “bloom” or expand when hot water is introduced. This is simply the CO2 escaping the ground coffee. To prevent over-blooming (and the mess that comes with it), fill press 1/3 full, set timer for 4 minutes, gently tap French press against counter to get bloom to settle (approximately 30 seconds) then slowly fill French press to top of metal band. If the water level falls significantly lower than the metal band, add more water without removing plunger through-spout, then slowly fill the French Press to the top of the metal band.

Quick Tips:

Grind: French Press (Coarse)
Coffee-Water Ratio:
- 3-cup press = 4-5 level tablespoons: 3 cups
- 4-cup press = 5-6 level tablespoons: 4 cups
- 8-cup press = 11-12 level tablespoons: 8 cups
Brewing Time: 4 minutes
Water Temperature: 195° F,10-15 seconds off the boil.

For this method, Tully’s recommends:

Stovetop Espresso/Moka Pot

A cross between espresso and Turkish coffee, stovetop espresso brewed in a Moka Pot is quite dense and flavorful. If your Moka Pot isn’t working properly and no steam comes out of the pressure release valve, check to make sure the parts are screwed together tightly, and that the gasket is in good condition.

Quick Tips:

Grind: Stovetop Espresso
Coffee-Water Ratio: Fill water to valve, and fill brew basket. Do not tamp.
Brewing Time: 5 minutes, medium heat
Water: Cold-filtered

For this method, Tully’s recommends:

Toddy Cold Brew

For people with sensitive stomachs, the toddy cold brew method is ideal. This method produces a cup that is lower in acids, oils and caffeine, yet very strong and extremely smooth.

Quick Tips:

Grind: Cone Filter
Coffee-Water Ratio: 1 pound: 9 cups
Brewing Time: 8 hours
Water: Cold-filtered

For this method, Tully’s recommends:

Vacuum Coffee Brewers

Though slightly more laborious, vacuum brewing is great fun to watch and experience. One troubleshooting tip: If the coffee fails to siphon back into the bowl, either the coffee is too finely ground and has blocked the filter, or the vacuum seal didn’t form properly. If the latter is the issue, be sure that the funnel, when inserted into the bowl, fits snugly. Twisting it into place can help make the seal more secure. If the problem persists, you can even try using a wet rubber seal.

Quick Tips:

Grind: Vacuum (the finest grind achieved without clogging the filter)
Coffee-Water Ratio: 1 level tablespoon: 5 ounces
Brewing Time: Under 5 minutes total
Water Temperature: 195° F, just off a boil

For this method, Tully’s recommends:

Turkish

Turkish coffee is brewed in a device called an Ibrik. To brew, simply place freshly ground coffee in the Ibrik, with water, and sugar if you like. Bring to a boil three times, remove from heat quickly, and wait for foam to reduce. Once grinds have settled, it’s ready to serve.

Quick Tips:

Grind: Turkish (powder-like)
Coffee-Water Ratio:
- Medium Ibrik = 4 level tablespoons: 8 ounces
- Large Ibrik = 7 level tablespoons: 12 ounces
Brewing Time: Under 5 minutes total
Water Temperature: 160° F, when mixture foams