While you will still sometimes find a roast level on coffee packaging, specialty coffee roasters are more and more roasting a coffee to bring out the flavors of that particular bean, rather than focusing on roast level (light, medium or dark). Words like “strong” or “bold” are more suited to the brew method. We primarily select single origin coffees (from a single country or even farm) or blends with identifiable origins to cover a wide range of flavor profiles. We encourage checking out the tasting notes, which will identify the subtle flavors a coffee has to offer. Generally speaking, and while there are exceptions, Central and South American coffees often have the chocolate, caramel, and nutty profiles that are a good starting place. Avoid coffees that have citrus or floral descriptors until you’re ready to try something new. Of course, we don’t sell coffee we don’t try and like, so we’d be happy to talk with you about your preferences to find something you’ll enjoy.

When you’re ready to get more involved in your daily coffee routine, a great first step is to get a burr grinder. We carry several (option 1, option 2) hand grinders (a.m. cardio!), but there are home electric versions too. Fresh ground coffee is a great addition to your morning, though be sure the coffee you use has a roast date (not a best by date). We have a two week freshness policy. At home, keep your coffee in an air-tight container away from light, heat, & moisture to extend its life.

A scale with a precision of 0.1 grams is ideal for coffee. We like having one with a higher capacity that you can use for baking and other kitchen tasks. Weighing coffee and water is more precise than volume for a consistent cup. For added precision, gooseneck kettles with electric or analog thermometers are the trend, but having something you can easily pour from and monitor the temperature is helpful.

Home brewing is a ritual that rewards time, patience, and experimentation. Depending on the method, it typically takes between five to ten minutes including grinding, pouring, and dripping. Each method has its pros and cons, but with diligence there is no wrong way. We’d be happy to talk you through the options. Here are some basics to consider:

• A common starting place is the french press. Brewing is the least labor intensive, but cleanup is a little more involved. Coffee will be full bodied, particularly due to increased sediment. Some nuanced flavors may be left behind with this method.

• When brewing for two, the gold standard is the Chemex. This produces a “clean” cup, meaning the flavors are clearly defined with low sediment or “off” flavors. This is a more involved and time consuming method, however. Consider also the Stagg XF brewer by Fellow. This is a much more forgiving method that prioritizes heat retention and a “pour and walk away” process.

• Cup at a time pour-overs are the most popular and rewarding methods. The Hario V60, like the Chemex, is designed to produce a clean cup by way of a highly controlled brewing process. When we brew coffee at home, we use the V60 to get that true feeling of control over the coffee we’re drinking. With room for experimentation and the most detailed brewing process, this is truly a morning ritual. For a little more consistency, the Kalitta Wave or Stagg X brewers tend to deliver focused flavor that can amplify a more subtle coffee (such as those with fruit or floral primary characterstics, often Africans). Each of these takes some practice to master, but most notice a huge difference after only a couple attempts. They can be adapted for two cups, though there may be a loss of clarity and body.

• Perhaps the most versatile method is the Aeropress, available in classic or travel versions. You can make concentrated coffee for an espresso-like drink (add milk or water), or it can be adapted easily for brewed style coffee and even makes a great iced coffee. This is our go-to travel method, particularly due to its portability and ability to use lower temperature water like what you might get from a hot water dispenser at a hotel. To eliminate the filter waste and make an easily controlled brew, Fellow makes a permanent steel filter with pressure valve.

• If you’re looking to impress, the siphon brewer is a lot of fun and makes you look like a home coffee scientist (even more than the Chemex). Heat from the stovetop makes water in the bottom of the brewer siphon up into the coffee chamber by creating a vacuum. This is the favored method for professional baristas, because the time and attention it requires yields a clean cup without sacrificing body.