How to brew it right.
Same beans, different methods, different cups. Pick yours below — every guide tells you the grind to order, the ratio to hit, and the timing that gets the best out of the bag.
Pour Over
- 1
Heat water to 200°F (just off the boil — wait about 30 seconds after the kettle clicks).
- 2
Rinse your filter with hot water to remove paper taste, then dump the rinse water out.
- 3
Add coffee, level it, and tap the dripper so the bed is flat.
- 4
Pour ~50 ml of water in slow circles to wet all the grounds. Wait 30 seconds — this is the bloom.
- 5
Pour the rest in slow, steady circles, keeping the water level above the coffee bed.
- 6
Total brew time should land around 3:30. If it drips much faster, grind a notch finer; slower, a notch coarser.
French Press
- 1
Heat water to 200°F.
- 2
Add coffee to the press. Pour in just enough water to cover the grounds, then stir gently. Wait 30 seconds.
- 3
Pour in the rest of the water. Place the lid on top with the plunger up — do not press yet.
- 4
Wait 4 minutes by the clock.
- 5
Press the plunger down slowly and steadily. If you hit resistance, ease up — don't force it.
- 6
Pour into your mug right away. Coffee left in the press keeps extracting and goes bitter.
Drip Machine
- 1
Use a paper or permanent filter. If paper, rinse with hot water first.
- 2
Add coffee to the basket — level it.
- 3
Fill the reservoir with cold, filtered water. Hot tap water has off flavors.
- 4
Brew. Once it finishes, pour into a thermal carafe or your mug — leaving it on the warming plate cooks the flavor out.
- 5
Clean the basket and discard grounds right away. Old grounds in a warm machine grow funk.
Espresso
- 1
Grind 18 g into a clean, dry portafilter basket.
- 2
Distribute the grounds evenly with a finger or distribution tool — flatten the puck.
- 3
Tamp with even, level pressure (about 30 lbs of force). The puck should feel firm.
- 4
Lock the portafilter in and start the shot immediately.
- 5
Aim for 36 g out in 25–30 seconds. If it pours too fast, grind finer; too slow, grind coarser.
- 6
A good shot pours like warm honey — thin streams that twist together into the cup.
K-Cup / Single Serve
- 1
Drop a Honey Bear K-Cup into the brewer.
- 2
Run the smallest cup size — usually 6 oz. Bigger sizes water the coffee down.
- 3
Let it finish before you pull the mug.
- 4
For more strength, run a second pass through the same pod — yes, it works.
Common questions.
- What grind should I order?
- Whole Bean for the best flavor — grind right before brewing. Drip Grind for drip machines and pour-over. Espresso Grind for espresso. French Press for press pots. If unsure, start with Whole Bean and a $30 hand grinder.
- How long does ground coffee stay fresh?
- Whole bean coffee tastes best within 4 weeks of the roast date. Once ground, the flavor starts dropping within minutes. If you order ground, brew within 2 weeks for best results.
- How should I store coffee?
- Airtight container, room temperature, away from light and heat. Do not refrigerate or freeze — moisture and condensation hurt the beans more than air does.
- My coffee tastes bitter. What's wrong?
- Three usual suspects: too fine a grind, too long an extraction, or water too hot. Coarsen the grind a notch, shorten the brew time, or wait longer after the kettle clicks. One change at a time.
- My coffee tastes sour or weak. What's wrong?
- Usually under-extracted — grind finer, brew a bit longer, or use slightly hotter water. Also check your ratio: most home brewers use too little coffee. Aim for 1 g of coffee per 16 g of water.
- Do I really need a scale?
- For pour-over and espresso, yes. A $15 kitchen scale changes the game. For drip and press, measuring scoops will get you 80% of the way there.
- Do you have a store I can visit or pick up from?
- We're an online roastery, so there's no storefront or pickup counter. The Tomball, Texas note on our honey bottle is where the honey is harvested, not a shop address. Every order is roasted fresh and shipped straight to your door, free on orders $50 and up.
Now go put it to use.
Pick a coffee, pick your grind, and brew it the way the bean wants to be brewed.