Brew Guide – Stoble Coffee Roasters
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Brew Guide

by Stoble Admin on June 01, 2020

We know that brewing can be a bit of a mystery, so we want to start to unpack everything that goes on while making your morning cup. For now we will just focus on teaching you the way we think you should brew our coffee in order to get it tasting its best. The following will give you a general recipe to follow for all of our coffees that will always lead to a satisfying cup of coffee, in the future we will release a series that gives you more specific instructions for each specific coffee we roast.

To start here are the things we suggest you use to brew your coffee.

  • Gooseneck kettle
    • Our favorite is the Fellow Stagg
    • Brewista
    • Bonavita
  • Scale
    • Any scale that measures accurately to 1 or .1 grams
  • Timer (stopwatch on your phone)
    • Some scales have timers integrated into them
  • A coffee brewer
    • Hario V60
    • Chemex
    • Kalita Wave
    • etc
  • Filter
    • Whatever filter is designed for your specific brewer
  • Good coffee!

Start with good water. Good drip coffee is anywhere between 98.2-98.8% water. Pretty wild right? That means less than 2% of what ends up in your cup is actual dissolved coffee. Lucky for us, coffee is a very intense flavoring agent so we don’t need a lot of it in our cup to make the whole thing taste heavenly. That being said, Always use filtered water. If you start with bad water you end up with a less pleasant coffee.


Now boil your water. A lot of hoopla has been made about the perfect brewing temperature but most science points to “as hot as possible” being the best option. For us that means right off the boil.

Prep Phase

While your water is heating up, measure out your coffee, (this is where the scale comes in handy). If you're brewing a single cup we recommend starting with 20 grams of coffee. If you don’t yet have a scale, 20 grams of coffee is about 4 level tablespoons of ground coffee. We recommend a 16:1 ratio of water to coffee. This means for each gram of coffee you use, you will add 16 grams of water. For a 20 gram pour over you will need 320 grams of water added. For you without a scale 320 grams of water is about a cup and a half of water or 12 ounces.


After measuring the coffee it’s time to grind! To start we should be looking for a grind setting that makes the coffee come out about the same size as kosher salt. You can always adjust from there but that is a good starting point.


Now your water has boiled. Place your filter into the brewers and soak the filter with water. This is called a rinse. It cleans the filter of the paper dust that coats it from the factory as well as pre-heats the brewer so that it will retain heat as well as possible.

After rinsing the filter, dump the rinse water. If you forget this part you will get diluted and weak papery tasting coffee and that is a real tragedy.

Now dump your coffee into filter.

Next is the “bloom” phase:

After creating the well, start your timer and pour 2-3 grams of water per gram of coffee you used. (i.e. if you used 20 grams of coffee, add 40-60 grams of water to the grinds). When adding the water start by pouring into the center of the well and then slowly pour concentric circles outward till you hit your target weight. The goal here is to saturate all of the coffee.

After adding the appropriate amount of water you will want to grab your brewers and swirl slurry (water/coffee mixture) for about 10-15 seconds to ensure that all the grinds contact the water.

Let this slurry sit for 30-45 seconds and watch it “bloom”.

Now we are in the brewing phase:

After the 30-45 seconds of “blooming” add 60% of your total brew volume to the grinds by 1:16 seconds into the brew (by our earlier ratios this is 190 total grams including the bloom). You will have to pour semi aggressively with a gooseneck kettle to reach this level in that time.

After adding this water you will want to swirl the brewer to level the coffee bed and knock coffee off the side walls of the filter.

Anywhere between 1:30-1:45 you can add the remaining 40% of the brew water and should aim to have all of it in by the 2 minute mark.

We have reached the drawdown phase:

As the level in the brewer decreases you will want to swirl the brewer to continue to level the coffee bed and knock grids off the side walls of the brewer.

We want the coffee to be done with the drawdown phase anywhere between 2:30-3:30 total time.( The longer the brewing takes the stronger and more extracted the coffee will taste, anything under 2:30 will probably taste weak and unimpressive, anything over 3:30 will start to taste bitter and can give your mouth a drying feeling.

If your coffee is coming out outside of that time range, you have one option. Change your grind setting! If it’s coming out too slowly, make your ground coffee more coarse. If it’s coming out too quickly, make your ground coffee more fine.

If you ever want to scale up how much coffee you’re making just follow the 16:1 ratio and adjust the amount of water in each pour from there. A key here is that coffee draws down slower the more you add to the brewer so grind coarser if you’re brewing a bigger cup or finer if you’re trying to cut back on your caffeine intake.

That’s it! You now have the keys to brewing great coffee with ease!