Brew Guides
Drip/Coffee Machine
A standard recipe we recommend is a 1:16 ratio of ground coffee to water, with 60 grams of coffee per 1 liter (1000mL) of water as a guideline.
For best results, use a medium-coarse grind, pre-rinse the paper filter to remove any paper taste, and ensure the brew time is between 5 to 8 minutes.
Pour-Over/V60
V60
BREW GUIDE
The pour-over is for those who love ritual as much as flavor. It slows the morning down, letting you stir, swirl, and watch as each drop of water pulls new character from the coffee. Think of it like a window into the farmer’s work – clarity, brightness, and nuance in every sip.
Equipment Checklist
- Hario V60 & Paper Filter
- Filtered Water
- Kettle
- Scale
- Merit Coffee
- Burr Grinder
- Stir Stick or Spoon
- Timer
- Mug or Decanter
Before Brewing
- Place a paper filter into your V60 and set it over a decanter or mug.
- Rinse the filter with hot water to remove paper taste and warm the vessel. Discard rinse water.
- Weigh out 20.5g of Merit Coffee and grind it to a medium-fine consistency.
- Pour grounds into the filter and gently shake to level the bed.
- Heat your water to boil, then let it rest for ~30 seconds to reach 93–96 °C (200–204 °F).
Brewing
- Start your timer and pour 60g of water, saturating all the grounds within 15 seconds.
- Stir gently with your spoon/stick to ensure all grounds are evenly wet. This step is called the bloom – coffee releases trapped gas, expanding like a flower.
- At 45 seconds, begin your main pour: add water until you reach 350g total. Keep the kettle about 4 in. above the bed and pour in a steady, circular motion.
- Use your spoon/stick to gently scrape the top sides of the filter in a clockwise motion three times, helping prevent grounds from clinging.
- Let the coffee drain completely. The brew should finish around 3 minutes.
Finishing
Swirl your finished coffee gently in the decanter or mug, pour, and enjoy. If the cup tastes too sour, grind a bit finer next time. If it’s too bitter, grind a touch coarser.
Chemex
CHEMEX
BREW GUIDE
Elegant and timeless, the Chemex is as much a design icon as it is a brew method. It’s known for producing a bright, delicate cup – crisp and clean, with clarity that lets every note in the coffee shine.
Equipment Checklist
- Chemex & Chemex Filter
- Filtered Water
- Kettle
- Scale
- Merit Coffee
- Burr Grinder
- Stir Stick or Spoon
- Timer
- Mug or Decanter
Brewing
- Open a Chemex filter – one side will have 3 layers, the other just 1. Place the 3-layered side against the spout.
- Rinse the filter with hot water to remove paper taste and preheat the Chemex. Discard rinse water.
- Weigh out 29.5g of Merit Coffee and grind it medium-coarse (slightly coarser than for V60).
- Add coffee to the filter and gently shake to level the bed.
- Heat water to boil, then let it rest for ~30 seconds to reach 93–96 °C (200–204 °F).
- Start timer. Pour 90g of water over the grounds in a slow spiral, saturating evenly within 20 seconds.
- Stir gently to ensure all grounds are wet (this is your bloom).
- At 45 seconds, resume pouring in slow spirals until the scale reads 465g. Keep the stream steady, moving from center outward.
- Give the slurry two gentle stirs or circles with your spoon to promote even extraction.
Finishing
Once the water has fully drained and the coffee bed is visible, remove the filter.
Swirl the Chemex gently, then pour into your favorite mug or decanter.
Expect a cup with elegance: bright fruit, layered sweetness, and a clean finish that lingers.
French Press
FRENCH PRESS
BREW GUIDE
Few brewers feel as timeless as the French Press. It’s the pot you leave on the breakfast table, ready to be poured and shared. This method leans into comfort – rich body, deep sweetness, and the kind of cup that lingers.
Equipment Checklist
- French Press
- Filtered Water
- Kettle
- Scale
- Merit Coffee
- Burr Grinder
- Stir Stick or Spoon
- Timer
- Mug or Decanter
Brewing
- Preheat your French Press by filling it with hot water. Discard the rinse water before brewing.
- Weigh out 30.5 g of Merit Coffee.
- Grind to a medium-coarse consistency (slightly finer than the traditional “extra coarse” French Press grind for better sweetness and clarity).
- Add the ground coffee to the press and level the bed.
- Heat water to boil, then let it rest for ~30 seconds until it cools to 93–96 °C (200–204 °F).
- Pour 500 g of water over the grounds, making sure all are saturated. Let sit for 4 minutes.
- After 4 minutes, stir gently to break the crust of grounds on top.
- Skim off any foam or floating grounds with a spoon.
- Let the coffee steep for an additional 5 minutes (this extra wait produces a cleaner, sweeter cup).
Finishing
Place the lid on the press and lower the plunger slowly until it just rests on the surface – don’t press all the way down.
Gently pour into your favorite mug or decanter, leaving the last bit behind to avoid sediment. French Press delivers a nostalgic, velvety cup.
AeroPress
AEROPRESS
BREW GUIDE
Born from simplicity and loved for its versatility, the AeroPress has become a staple for travelers, campers, and anyone who loves good coffee on the go. It’s quick, compact, and forgiving – yet still capable of producing a smooth, rich cup with surprising clarity. With this method, you’ll have a reliable recipe that works beautifully across all of Merit’s coffees, no matter where you find yourself brewing.
Equipment Checklist
- AeroPress & Paper Filter
- Filtered Water
- Kettle
- Scale
- Merit Coffee
- Burr Grinder
- Stir Stick or Spoon
- Timer
- Mug
Brewing
- Place a paper filter in the AeroPress cap and rinse with hot water to remove paper taste and preheat.
- Assemble the AeroPress on your mug (standard position, not inverted).
- Weigh out 16 g of coffee and grind medium-fine (slightly finer than drip).
- Add coffee to the AeroPress chamber and gently shake to level.
- Heat water to boil, then let it rest ~30 seconds to reach 93–96 °C (200–204 °F).
- Start timer and pour 250 g of water into the chamber in one steady stream.
- Stir gently for 10 seconds to ensure all grounds are saturated.
- Insert the plunger and pull up slightly to create a seal, preventing dripping.
- Let the coffee steep until the timer hits 1:30–2:00 minutes.
Finishing
Press down slowly with steady pressure, finishing around 2:15 minutes total.
Swirl the cup, taste, and adjust grind or steep time next brew if needed.
Expect a cup that’s smooth and approachable, with a round body and gentle sweetness. The AeroPress softens edges without losing clarity, making it a versatile method that highlights balance across all coffees.
Espresso
ESPRESSO
BREW GUIDE
Espresso is the heartbeat of the café – concentrated, complex, and meant to be savored in small moments. At home, it can feel intimidating, but once dialed in, it reveals depth and sweetness that few other methods can match. This recipe offers a reliable starting point that works well across all of Merit’s coffees.
Equipment Checklist
- Espresso Machine
- Portafilter & Tamper
- Scale (0.1 g accuracy ideal)
- Merit Coffee
- Burr Grinder (espresso capable)
- Timer
- Mug or Demitasse
Brewing
- Preheat your machine, portafilter, and cup. Consistent temperature is essential.
- Dose: Use a basket-appropriate dose – typically 18–20 g of ground coffee.
- Grind: Fine, like table salt. Adjust so your shot falls in the right time/yield range.
- Distribute & Tamp: Level the coffee bed and tamp firmly, keeping pressure even.
- Extract:
Yield: Aim for a 2:1 ratio (e.g. 18g in → 36g out).
Time: 35–40 seconds total. - Taste & Adjust:
Too sour / underdeveloped? → Finer grind, slightly longer shot (toward 40s).
Too bitter / dry? → Coarser grind, slightly shorter shot (toward 35s).
Works in milk but thin on its own? → Favor the shorter end of the range (35s).
Why the longer time?
Different compounds in coffee extract at different speeds. Salts (perceived as brightness/acidity) dissolve faster than sugars (sweetness) and heavier compounds (body). If a shot runs too quickly, acidity can dominate while sweetness and body lag behind. By letting extraction extend to 35–40 seconds, the sweetness and body catch up – creating a shot that’s balanced, round, and layered.
At 35–40 seconds, espresso reveals its depth and nuance... balanced enough to drink straight and strong enough to shine in milk drinks.
