Brew Guide — Filter & Espresso
You bought great coffee. Brew it that way.
Below is how we approach extraction at Color — built from years of roasting, tasting, and dialing in on our favorite brewers: Hoop, Pulsar, UFO, and Origami Air.
Brew however you’d like — but if you want it how we taste it, start here.
REST
Great coffee changes over time. Don’t rush it.
Filter
→ 2–6 weeks off roast
→ Sweet spot: 3.5–6 weeks
This is when things get cleaner, riper, and more transparent. Fruit tones deepen. Structure sharpens. The finish becomes longer and more polished.
Espresso
→ 4–6 weeks off roast
You can pull earlier — it’ll be brighter and more aromatic. Around week 4, it gains density, sweetness, and composure. If you enjoy tasting evolution like I do, keep brewing and let it open up.
WATER
Water matters more than most variables.
We QC with TWW (Light Roast Profile) at full strength, but these coffees truly sparkle with most soft water profiles.
Most mountain water runs hard — adjust accordingly. Always filter out chlorine and sulfur if using tap water.
Apex is making some very interesting mineral drops worth exploring.
Ideal Range
→ 30–80 ppm total hardness
→ Moderate alkalinity
→ Balanced calcium / magnesium
Softer water increases clarity and perceived sweetness. Harder water can flatten acidity and muddy the finish.
FILTER BREWING
Core Philosophy
- Even extraction > aggressive agitation
- Minimize channeling
- Control flow rate
- Bed depth is critical (Jonathan Gagné has great insights here)
- Your taste is the most important variable
We aim for:
- Extraction Yield: 20–23%
- TDS: 1.35–1.55
- Clean, structured sweetness
- Minimal astringency
- No hollow center
- Flat, even beds post-drawdown
RATIO
We cup at 1:17
For brewing, we gravitate toward:
- 1:16 – 1:17
- Personal favorite: 1:16.75
If the coffee is ultra-dense or fruit-driven → push toward 1:17
If you want more saturation and weight → lean toward 1:16
GRIND
Medium-fine for most flat-bottom and hybrid brewers.
You should see:
- Even drawdown
- No stalling
- No rushing
- Flat beds
If it tastes:
- Sour → grind finer or reduce channeling
- Bitter / dry → grind coarser
- Thin → increase extraction (finer grind or slightly hotter water)
BREWERS WE LOVE
Hoop
Low agitation. High clarity. One main pour. Let gravity do the work. Break the crust after pouring to prevent uneven extraction. If you’re getting choking or slow drawdowns, try a metal AeroPress-style filter.
Excellent for brewing for two. We recommend 25–30g doses to reduce channeling risk. Bloom with the valve closed. Open it after the first pour to control flow and maintain even extraction.
UFO
Expressive. Modern clarity. Forgiving. Great for highlighting fruit structure. We love it with Sibarist filters.
Run conical filters for clarity. Run flat-bottom filters for structure and weight. Thermally stable and very consistent. Use controlled spiral pours with minimal disturbance.
POUR STRUCTURE (General Framework)
For a 1:16–1:17 brew:
- Bloom: 2–3x coffee weight
- 60-second bloom
- 2–3 controlled center-out pours
- Avoid heavy swirling or stirring
- Light rattle after final pour
- Let it draw down naturally
Agitation increases extraction. Use it intentionally.
ESPRESSO
Rest longer. Be patient.
Starting Parameters
- 1:2 – 1:2.5 ratio
- 25–35 seconds
- 93–95°C
- Adjust based on roast level and density
These coffees often shine at slightly higher extraction. More shot volume = more extraction — but sweetness must remain intact.
You’re looking for:
- Dense sweetness
- No harsh finish
- Lingering fruit or chocolate clarity
- Structured acidity, never sharp
If it’s thin → grind finer or increase yield
If it’s harsh → coarsen slightly or lower temperature
WHAT WE’RE TASTING AT OPTIMAL EXTRACTION
- Saturated sweetness
- Clear fruit articulation
- No hollow mid-palate
- Weight without heaviness
- Long, composed finish
When you hit it right, it feels polished.
Not loud. Not dull. Just complete.
FINAL NOTES
- Rest matters.
- Water matters more.
- Extraction is measurable.
- Taste is king.
Brew whenever you’d like. Track changes. Stay curious.
If you dial something special on your Hoop, Pulsar, UFO, or Origami Air — tell us.
We’re always chasing better coffee.
— Charlie Gundlach, Color Coffee
