Pour-over quality.
No setup
required.
Two ways to brew, depending on what you've got. Both take about three minutes. Both taste great.
Tear open the package, give the bag a gentle shake to level the grounds, unfold the ear hooks, and hang it securely over your mug.
Pour about 20ml of water over the grounds — just enough to wet everything evenly. Let it sit for 30 seconds. You might see the grounds puff up slightly as CO₂ releases. That's a good sign. This bloom step opens up the grounds so the rest of your water extracts evenly.
Pour from the center, keep the flow small and steady. Let it drain fully before moving on.
Pick up the flow slightly — enough to submerge the grounds. A gentle circular motion is fine here. Let it drain. At this stage the bag has a mild immersion effect, adding body and depth.
This one's intentionally bigger and faster. Pour with confidence — you want to agitate the grounds. This last pour pulls out the deeper, later-developing flavors that give the cup its complexity.
This is the office method. Works great with a water dispenser, a hotel kettle — whatever you've got.
Tear open the bag and pour all the grounds into one mug. Hang the empty filter bag over your second mug — you'll use it to strain the coffee at the end.
Pour 150–170ml of hot water over the grounds. Eyeballing it is fine.
Stir steadily for 30 seconds. You're just keeping the grounds in contact with the water — no technique required.
Put the spoon down and leave it alone for 20 seconds. This lets the quieter, more delicate flavors develop — the difference between a flat cup and one with some depth to it.
Pour everything through the hanging filter bag into your second mug. Give it 20–30 seconds to drain completely. That's it.
A word on water temperature
The sweet spot for specialty coffee is 90–93°C. Bring your water to a full boil, then let it sit for about a minute before you pour. It's a small thing that makes a noticeable difference.
Why we nitrogen-flush every bag
Freshly ground coffee starts losing its best flavors the moment it hits oxygen. The fruit, the sweetness, the complexity — all of it is fragile, and oxygen is what breaks it down.
We seal every bag with nitrogen — the same inert gas that makes up most of the air we breathe — which pushes oxygen out and locks in the aromatics your roaster worked hard to preserve. The result is a bag that tastes genuinely fresh when you open it, not flat and stale.
One more thing on freshness: buy what you'll drink within a month or two. Nitrogen flushing extends shelf life significantly, but flavor is still at its peak when the coffee is fresh. Smaller, more frequent orders will always taste better than a big stockpile. Trust us on this one.
Questions? We're here.
hello@brewspecialty.coffee