Pour-over quality.
No setup required.

Two ways to brew, depending on what you've got. Both take about three minutes. Both taste great.

The pour-over method · You have a kettle

One Brewspecialty drip bag
Hot water, 194–199°F (90–93°C)
A kettle
An 8oz mug

Bring to a full boil, then set aside for about a minute. One minute off the boil reaches 194–199°F (90–93°C) — no thermometer needed.

Coffee: 12g
Water in (8oz mug): ~4/5
In your cup: ~3/4
Total time: ~4 min

No scale needed — using a standard 8oz mug as your guide is enough. (For the curious: that's about 210ml in, anywhere from 190 to 220ml works — roughly 1:16 to 1:18 for our 12g of coffee. Use more water for a lighter cup, less for something bolder.)

Bloom · gentle → Pour 1 · slow → Pour 2 · medium → Pour 3 · confident

All three pours are about the same amount. Pour faster → bag fills higher, because water enters quicker than it drains.

Step 1 of 5 · Set up

Set up.
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.

Empty bag
Step 2 of 5 · Bloom

Bloom.
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 halfway 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.

About halfway up · gentle
½ full · wait 30 sec
Step 3 of 5 · First pour — go slow

Go slow.
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 about two-thirds of the way up the bag. Let it drain until the water disappears back into the grounds before moving on.

Two-thirds up the bag · slow
two-thirds up the bag · let drain
Step 4 of 5 · Second pour — pick up the pace

Pick up the pace.
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 close to the very top of the bag. Same amount as before, just a higher level because you poured it faster. Let it drain fully before moving on.

Close to the top · medium
close to the top · let drain
Step 5 of 5 · Third pour — go for it

Go for it.
Pour fast and with full confidence — the fast flow fills the bag close to the very 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.

Close to the top · confident
close to the top · drain completely

Water in.
Coffee out.

Mug ~4/5 full of water → ~3/4 full of coffee

The grounds hold onto some of the water along the way — no scale needed, a standard 8oz mug is your guide. (For the curious: that's about 210ml in, anywhere from 190 to 220ml works — roughly 1:16 to 1:18 for our 12g of coffee. It's a starting point, so use more water for a lighter cup or less for something bolder.) Give it a quick swirl before drinking.

Pour-over method — video coming soon

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.

The stirring method · No equipment needed

One Brewspecialty drip bag
Hot water, 194–199°F (90–93°C)
Two 8oz mugs
A spoon

Bring to a full boil, then set aside for about a minute. One minute off the boil reaches 194–199°F (90–93°C) — no thermometer needed.

Coffee: 12g
Water in (8oz mug): ~4/5
In your cup: ~3/4
Total time: ~3 min

No scale needed — using a standard 8oz mug as your guide is enough. (For the curious: that's about 192ml in, ~168ml out — the classic 1:16 golden ratio for our 12g of coffee.)

Pour all water at once → Stir 30 sec → Rest 20 sec → Strain into second mug

Step 1 of 5 · Set up

Set up.
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.
Step 2 of 5 · Add water

Add water.
Pour hot water over the grounds until your 8oz mug is about 4/5 full. No need to measure — eyeballing it is fine.
~4/5 full (8oz mug)
Step 3 of 5 · Stir for 30 seconds

Stir.
Stir steadily for 30 seconds. You're just keeping the grounds in contact with the water — no technique required.
Dial it in: too bitter? Stir for 20 seconds next time. Too light? Go to 40. Once you find your number, it's repeatable every time.
30 sec
Step 4 of 5 · Rest for 20 seconds

Rest.
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.
20 sec
20 seconds · undisturbed
Step 5 of 5 · Strain and drink

Strain and drink.
Pour everything through the hanging filter bag into your second mug. Give it 20–30 seconds to drain completely. That's it.
20–30 sec

Stirring method — video coming soon

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.

Freshness
by design.

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.