Pour-over quality.
No setup
required.
Two ways to brew, depending on what you've got. Both take about three minutes. Both taste great.
Fill guide
All three pours are about the same amount. Pour faster → bag fills higher, because water enters quicker than it drains.
just damp
up the bag
covered
the top
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 a thin, gentle stream slowly around all the grounds — just enough so every bit of coffee looks damp. The water level in the bag will sit about one-quarter of the way up. You may see the grounds puff up slightly as CO₂ releases — that's a sign of fresh coffee. Stop as soon as everything is wet and wait 30 seconds.
Starting from the center, pour a thin, slow stream — about the width of a pencil — in gentle spirals outward. Stop when the water level reaches the halfway mark of the bag. Let it drain until the water disappears back into the grounds before moving on.
Pour a wider, faster stream in a circular motion. Because you're pouring quicker than the bag can drain, the water level rises higher than Pour 1 — aim for about two-thirds up the bag, until the grounds are covered. Same amount as before, just a higher level because you poured it faster. Let it drain fully before moving on.
Pour fast and with full confidence — the fast flow fills the bag near the top, because water is entering much quicker than the bag can drain. Still the same amount, but the speed agitates the grounds, pulling out the deeper, later-developing flavors that give the cup its complexity. Let it drain completely.
The video shows each pour in real time — the bloom, the slow spiral, and the confident final pour that agitates the grounds. Watch the fill level in the bag and match it to the steps above.
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 hot water over the grounds until your 8oz mug is about 4/5 full. No need to measure — 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.
The video shows the pour, the stir cadence, and the strain — two mugs, one spoon, no equipment. Watch how long the stir takes and use it as your timing reference.
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.
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