Bean Prep

Grind: Use a medium-coarse grind for pour-over or French press to preserve the bright notes and clarity of this roast. For espresso, go fine, but not too powdery.

Ratio: Start with 1:15 (eg, 20g coffee to 300g water). Adjust to taste depending on strength preference.

Brewing Method (Pour Over or French Press Recommended)

Pour Over (Recommended for clarity and balance):

Bloom with 50g of hot water (just off boil, ~200°F / 93°C) for 30 seconds.

Continue to pour in concentric circles until you reach your total volume. Aim for a 2.5–3 minute brew time .

Let rest 1 minute, then sip slowly to catch evolving tasting notes: cacao upfront, papaya brightness in the finish .

French Press (For body & wealth):

Steep for 4 minutes. Stir halfway through.

Gently press and decant immediately.

Expect a fuller mouthfeel with a warm cocoa finish.

Optional Mexican-Inspired Enhancements

To serve it the traditional way (Café de Olla style):

Add ¼ tsp ground cinnamon (cinnamon) and a few cloves to your grounds before brewing.

Sweeten with piloncillo (or dark brown sugar) to taste.

For extra richness, stir in a splash of Mill-King whole milk or a nut milk like Fronks Original .

Final Tips:

Use filtered water —good coffee deserves clean water.

Pre-warm your mug to preserve heat and aromatics.

If pairing with food, try pan dulce , chocolate con chile , or a fresh tortilla with honey for a regional match.