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 a lot of dialing in on our favorite brewers: Hoop, Pulsar, UFO, and Origami Air.

Brew how 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 where things get cleaner, riper, and more clear. Fruit tones deepen. Structure gets polished and the finish cleans up.  

Espresso:

→ 4–6 weeks off roast

You can pull earlier. It’ll be brighter and aromatic. Around week 4, it rounds out and gains density.

If you enjoy tasting evolution like me, just keep brewing and wait for it to get better!

WATER

Water matters more than most variables. We QC with TWW at full strength, the light roast profile, but these coffees truly sparkle with most soft water profiles.  Most mountain water is hard so be sure to adjust accordingly.  Definitely filter out chlorine and sulfur if using tap water. Apex is making some really cool water drops!

Ideal Range:

→ 30–80 ppm

→ Moderate alkalinity

→ Balanced calcium/magnesium

Softer water increases clarity and perceived sweetness. Harder water can flatten acidity and mute top notes as well as muddy the finish.

FILTER BREWING

Core Philosophy

• Even extraction > aggressive agitation
• Minimize channeling
• Control flow rate
• Your taste is the most important factor!
• Bed Depth is critical, check out Jonathan Gagne’s thoughts on this  

We aim for:

• Extraction Yield: 20–23%
• TDS: 1.35–1.55
• Clean, structured sweetness
• The least amount of astringency possible
• No hollow center, flat beds

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-forward, push toward 1:17. If you want more saturation and body, lean toward 1:16.

GRIND

Medium-fine for most flat-bottom / hybrid brewers.

You should see:

• Even drawdown
• No stalling
• No rushing
• See Jonathan Gagne’s bed depth post  

If it tastes:

• Sour → grind finer or reduce chanelling
• Bitter/astringent/dry → grind coarser
• Thin → increase extraction (finer or hotter water)

BREWERS WE LOVE

Hoop

Low agitation. High clarity. One pour.  

Let gravity do the work. Make sure to break the crust when you finish pouring.

Use a metal aeropress filter if you’re struggling with choking and/or slow draw downs.

Pulsar

Excellent for brewing for 2 people.  

Aim for doses 25g - 30g to reduce channeling risk.

Bloom with the valve closed. Open after the first pour.

UFO

Expressive, modern clarity.

Great for highlighting fruit structure. Forgiving.  

We love the sibarist filters.

Origami Air

Run conical filters for clarity, flat-bottom for structure.

Control your pour pattern — even spirals, minimal disturbance.

Thermally stable, easy pour over option.  

POUR OVER POUR STRUCTURE (General Framework)

For a 1:16–1:17 brew:

1. Bloom: 2–3x coffee weight (45–60g for 21.5g dose)
2. 60 sec bloom
3. 2–3 controlled center-out pours
4. Avoid heavy swirling or stirring
5. Let it draw down naturally with a light rattle after the last pour. Agitation increases extraction — use it intentionally.

ESPRESSO

Rest longer. Be patient.

Starting Parameters:

• 1:2 – 1:2.5 ratio
• 25–35 sec
• 93–95°C
• Adjust based on roast level and density

These coffees often open up at slightly higher extraction. Don’t be afraid of longer shots if they remain sweet and structured.  More shot volume = more extraction.  

You’re looking for:

• Dense sweetness
• No harsh finish
• Lingering fruit or chocolate clarity
• Structured acidity, not sharpness

If it’s thin → grind finer or increase ratio

If it’s harsh → coarsen or lower temp slightly

WHAT WE’RE TASTING AT OPTIMAL EXTRACTION

• Saturated sweetness
• Clear fruit articulation
• No hollow mid-palate
• Weight without heaviness
• Long 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.
• But taste is king.

Brew whenever you’d like. Track changes. Stay curious.

If you dial something incredible on your Hoop, Pulsar, UFO, or Origami Air — tell us.

We’re always chasing better coffee.

— Color Coffee 

IS YOUR COFFEE ORGANIC OR FAIR TRADE?

In many cases, yes. However, our first priority is quality and flavor. Sometimes these priorities align and our producers are certified organic and/or fair trade. We always pay well above fair trade rates (which are quite low and don’t guarantee sustainability or quality).

Often times, the producers we work with are too small to gain certifications. It’s expensive and laborious. Many of our producers are certified organic and fair trade, including many of our producers in Peru, Ethiopia, and Mexico.

WHAT IS THE BEST TIME-FRAME TO DRINK MY COFFEE?

Great coffee changes over time. Don’t rush it.

Filter:
→ 2–6 weeks off roast
→ Sweet spot: 3.5–6 weeks

This is where things get cleaner, riper, and more clear. Fruit tones deepen. Structure gets polished and the finish cleans up.

Espresso:
→ 4–6 weeks off roast

You can pull earlier. It’ll be brighter and aromatic. Around week 4, it rounds out and gains density.

If you enjoy tasting evolution like me, just keep brewing and wait for it to get better!

CAN YOU GRIND MY COFFEE ON WEB ORDERS?

Yes, we can. Please select how you want your coffee to be ground at the time you place your order. Simply click on the arrow beside "Grind" and make your selection. If you need help choosing let us know the brewing method you will be using to prepare the coffee, in the notes of the order. And we will be happy to grind the coffee for you on our commercial grinder.

DO YOU HAVE BREW RECIPES?

Yes — check out our Brew Guide for how we brew at Color.

MY COFFEE TASTES WEAK, WHAT'S THE PROBLEM?