How do you brew?
The fastest way to narrow twenty coffees down to a few. Pick how you make it, and we'll show you what suits.
There are no wrong answers here — most of these coffees are good in most brewers. But every coffee has a method that shows it off, and matching the two is the single easiest thing you can do to make better coffee at home.
Espresso or moka pot →
Coffees that hold up under pressure. Darker roasts, heavier bodies, thick crema — the ones that stand up to milk and don't thin out under a moka pot.
Five coffees, including our Deep Harbor espresso blend and a Swiss Water® decaf.
Drip or pour-over →
Where clarity matters more than body. Lighter and medium roasts that open up when water passes through them slowly — the brightest, most distinct cups we sell.
Eleven coffees. If you're new to specialty coffee, start here.
French press or cold brew →
Full immersion. Heavy body, low acidity, no sharp edges. A long steep keeps the oils a paper filter would strip out — exactly what you want from a syrupy Indonesian or a dark roast.
Four coffees, including both of our wet-hulled Indonesians.
Not sure yet?
Take the Find Your Coffee quiz — three questions and a personalized recommendation.
Or read the Brewing Guide, which covers ratios, grind sizes, and step-by-step method for everything above.
