Our Brewology

Fresh Coffee: Buy whole beans and buy less beans more often. Brew within 2-30 days of the roast date and 10-12 days of opening the bag.

Grinding: Coffee is the best if you brew it immediately after grinding. Buying ground coffee is like buying red wine that has been uncorked. A burr grinder is preferred over a blade due to consistant grind size. Grind size should be appropriate to your brew method. In general, coarser grinds correlate to longer extraction times such as with a French press. A medium grind results in a shorter extraction time such as with dripper or Aeropress brews. A very fine grind is used with espresso.

Filtered Water: Use filtered tap or spring water

Temperature: Coffee should be brewed around 200F or use water right off the boil to be close if you don’t have a thermometer or fancy kettle.

Dose: The recommended ratio of coffee to water starts at 1:18 (55g of coffee for a litre of water). If you like a stronger, more concentrated coffee, change the ratio to 1:15 or even 1:12….. GO CRAZY. We love that stuff here! We highly recommend having a kitchen scale to help you out. Weigh your coffee dose, tare the scale, then weight your water (if you are aiming for a 1:15 ratio, 20g coffee would require 300g water).

WHAT YOU’LL NEED

Dripper
Filter
Kettle
Measuring Cup
Freshly roasted coffee
Scale
Timer

BREWING PARAMETERS

Dry - 25g coffee
Wet - 380g water
Water - 200F (30s off boil)
Grind - slightly finer than drip coffee

STEPS

Bring water to a boil.
Place the dripper on a carafe or a cup then place a filter in the dripper. Wet the paper filter with your just boiled water then dump the water out.
Add the fresh coffee grounds to the filter and then place the set up on your scale. Tare the scale to read zero.
Pour 50g of water on it to create a “pre-infusion” bloom. Wait 45 seconds.
Next pour 150g of hot water over the coffee with high agitation, starting at the outer rim and moving inwards in a spiral towards the centre. Make sure all the grounds are saturated.
Pause for 30 seconds to allow the coffee to extract and drip into your cup.
Pour the remaining water over 30 seconds with gentle agitation making sure not to overflow.
Allow coffee to fully draw down for total brew time of 3:30 - 4:00 minutes. Enjoy!

WHAT YOU’LL NEED

Chemex
Chemex paper filter
Freshly roasted coffee
Kettle
Scale
Timer

BREW PARAMETERS

Dry - 30g coffee
Wet - 500g water
Water - 200F (30s off boil)
Grind - medium-coarse (like kosher salt)

STEPS

Place the filter in the brewer with single fold away from the spout and multiple folds lined up against the spout. Rinse the filter with hot water and discard after 1 minute.
Add 30g of coffee grounds to the filter and pre-infuse with 50g of water until all the grounds are saturated. This step is called the bloom.
After 45 seconds, pour 250g water with high agitation, keeping coffee submerged, in 30 seconds.
Allow the brew to draw down until the coffee bed is exposed, approximately 3 minutes.
Pour an additional 200g with gentle agitation and allow coffee to fully draw down. Total brew time is 5:30-6:00 minutes. Swirl carafe and enjoy!

WHAT YOU’LL NEED

Filter
Kettle
Freshly roasted coffee
Scale

BREW PARAMETERS

Dry - 15g coffee
Wet - 200g water
Water - 200F (30s off boil)
Grind - slightly finer than sea salt

STEPS

Bring water to a close boil.
Insert a wet paper filter into the Aeropress cap.
Assemble the Aeropress with the plunger at gasket line #4.
Invert the aeropress so that the flared end is facing upwards.
Insert the coffee grounds and add 30g of water. Gently stir with the paddle and let it rest for 30 seconds.
Pour the remainder of the hot water into the chamber and allow the brew to steep for another 3 minutes.
Fasten the cap.
At 3:30, flip the aeropress right side up and on top of your mug. Apply gentle downward pressure until a hissing sound is made. Brew time is 4 minutes. Enjoy!

WHAT YOU’LL NEED

Espresso machine
Freshly roasted coffee
Grinder
Tamper
Scale
Measuring cup

STEPS

Place your portafilter on a scale and tare the weight.
Purge your grouphead thoroughly with hot water.
Grind between 18 and 21 grams into your basket. The grind should be quite fine.
Even out the ground by tapping the portafilter. Place your portafilter on a clean, flat surface apply a downward pressure using the tamper, about 30 pounds. Gently spinning the tamper will “polish” the grounds for an even extraction.
Position the portafiter in the grouphead and start your shot. It should start with a slow drip then continue into an even stream.
The goal is 2 ounces of output in between 25-35 seconds and a final “wet weight” of 30-40g.
Enjoy straight up or with microfoam milk!

WHAT YOU’LL NEED

Freshly roasted coffee
Filtered water
Scale
Grinder

BREWING PARAMETERS

Dry - 60 grams (4 tbsps)
Wet - 1 litre
Water - 200F

STEPS

Place the paper filter into the brew basket and pre-rinse with hot water.
Weigh out the beans, and grind to a medium coarseness.
Add grinds to brew basket.
Add water into the reservoir.
Begin the brew until the coffee stops dripping.
Remove the carafe from the heat or turn the heat off.
Pour and enjoy!

STEPS

Coffee brewed in cold water without using heat. The end result is naturally sweet, bright and bold and the process eliminates any bitterness and acidity.

Grind your freshly roasted coffee to a coarse grind (kosher salt size).
Use a four to one ratio of filtered water to Epic North Coffee.
Place the grounds into the bottom of the container/vessel and cover with cold water.
Stir gently, then cover and let it steep for 18-24 hours in the fridge.
Once it has brewed, strain with a coffee filter or a fine sieve lined with a cheesecloth to remove the grounds.
Drink straight up, over ice or cut with water, milk or cream.
Concentrated cold brew is good for up to two weeks although the flavour quality reduces after the first week. Can also be made in a French press.