Coffee growing in warm morning light.
San Marcos de Tarrazú (Los Santos), Costa RicaMedium-light
Brew guide · Medium-light

Costa Rica

Recipes dialed to this exact coffee. Pick your method — everything's set to your bean's roast.

A pour-over cone and kettle on a wooden counter.

Pour-over

Pre-ground: Drip
Coffee
23 g
Ratio
1:15
Water
205°F / 96°C
Time
~2:45
Bloom
40 s

Grinding your own? Medium-fine — like fine table salt

How to brew it

  1. weigh. Measure your coffee.
  2. heat. Heat your water to temperature.
  3. add. Add the grounds to the filter and shake level. A flat, even bed
  4. bloom. Pour just enough water to wet all the grounds; wait 30–45 seconds. The grounds puff and bubble
  5. pour. Pour the rest slowly, in steady circles, keeping the water level up.
  6. wait. Let it finish dripping.
  7. serve. Enjoy. Clean and sweet, no harshness

Dial it in

Weak or sour
Pre-ground: Use water at a rolling boil for the first pour and pour slowly so it drips longerGrinding your own: Grind a touch finer
Thin or watery
Pre-ground: Slow the pour and keep the bed wet longerGrinding your own: Grind slightly finer
Too bitter or harsh
Pre-ground: Rare on a light roast — pour a little faster; rest just-boiled water 20 sGrinding your own: Grind a touch coarser
A drip coffee maker on a warm kitchen counter.

Drip machine

Pre-ground: Drip
Coffee
24 g / mug
Ratio
1:15
Water
machine
Time
4–6 min

Grinding your own? Medium — like table salt

How to brew it

  1. weigh. Measure your coffee for the batch size (see the table).
  2. add. Add the grounds to the filter basket; level them flat. An even bed
  3. pour. Fill the reservoir with fresh, cold water to your batch line.
  4. wait. Start the machine and let it run its full cycle. The carafe stops dripping
  5. serve. Pour and enjoy. Rich brown, not pale or watery

Making more (or less): Drip machines measure in ~5 oz “cups,” not mugs — below 3 cups, brew pour-over or AeroPress instead. 3 cups (15 oz): 28 g · 4 cups (20 oz): 37 g · 6 cups (30 oz): 56 g · 8 cups (40 oz): 75 g · 10 cups (50 oz): 94 g · 12 cups (60 oz): 112 g. Roughly +9–10 g per added cup.

Dial it in

Weak or sour
Pre-ground: Brew a fuller pot and use the “bold/strong” setting; make sure it’s fully heatedGrinding your own: Grind a touch finer
Flat or lifeless
Pre-ground: Let the machine fully heat before it brews, and use a fresh bagGrinding your own: Grind a touch finer
Bitter
Pre-ground: Uncommon here — use a touch less coffee and skip the bold settingGrinding your own: Grind a touch coarser
An AeroPress on a kitchen counter beside a mug.

AeroPress

Pre-ground: Drip
Coffee
16 g
Ratio
1:14 (220 g)
Water
205°F / 96°C
Time
1:15 steep

Grinding your own? Medium-fine

How to brew it

  1. weigh. Measure your coffee.
  2. add. Add the grounds to the chamber.
  3. heat. Heat your water.
  4. pour. Pour water over the grounds to the top; stir once.
  5. wait. Steep for the time below.
  6. press. Press down slowly and steadily until you hear a hiss. Steady, gentle pressure
  7. dilute. Top with hot water to fill your cup (about 4–6 oz). Adjust until it tastes right
  8. serve. Enjoy.

Making more (or less): A small, concentrated cup — pour into your mug and top with hot water until it tastes right (Americano-style).

Dial it in

Weak or sour
Pre-ground: Steep longer (up to 2 min), use hotter water, and stir well before pressingGrinding your own: Grind a touch finer
Too strong or intense
Pre-ground: Add more hot water when you dilute
Bitter
Pre-ground: Shorten the steep and press gentlyGrinding your own: Grind a touch coarser
A French press on a kitchen counter, coffee steeping.

French press

Pre-ground: Coarse
Coffee
24 g / mug
Ratio
1:15
Water
205°F / 96°C
Time
4:30 steep

Grinding your own? Coarse — like breadcrumbs

How to brew it

  1. weigh. Measure your coffee for your press size (see the table).
  2. add. Add the grounds to the empty press.
  3. heat. Heat your water.
  4. pour. Pour all the water in; give it a gentle stir. All grounds wetted
  5. wait. Put the lid on (don’t press yet) and steep.
  6. press. Press the plunger down slowly and evenly. Slow and smooth
  7. serve. Pour right away so it doesn’t keep brewing. Full-bodied, not muddy

Making more (or less): Scales at about 1:15. An 8-cup (34 oz) press full ≈ 60 g grounds; per mug (~12 oz) ≈ 23 g.

Dial it in

Weak or sour
Pre-ground: Steep a minute longer and use water at a rolling boilGrinding your own: Grind slightly finer
Gritty in the cup
Pre-ground: Press slowly and let it settle before pouringGrinding your own: Grind coarser
Bitter or muddy
Pre-ground: Pour it off the grounds as soon as you pressGrinding your own: Grind coarser
A Final Press brewer on a kitchen counter.

Final Press

Pre-ground: Coarse
Coffee
basket full
Ratio
~1:15
Water
205°F
Time
3:30 steep

Grinding your own? Medium-coarse

How to brew it

  1. weigh. Fill the basket with grounds (it holds a fixed amount).
  2. add. Seat the basket in your cup.
  3. heat. Heat your water.
  4. pour. Pour hot water into your cup over the basket.
  5. wait. Steep in the cup for the time below.
  6. press. Slowly press/lift to filter, then remove the basket.
  7. serve. Enjoy. Clean, immersion-style

Making more (or less): The basket holds a set amount, so cup size and steep time are your levers. Best in a standard 8–12 oz cup.

Dial it in

Weak or thin
Pre-ground: Steep longer, or use a smaller cup so there’s enough coffee for the waterGrinding your own: Grind finer
Gritty
Pre-ground: Press slowly and let it settleGrinding your own: Grind coarser
Bitter
Pre-ground: Shorten the steepGrinding your own: Grind coarser
A siphon coffee brewer on a kitchen counter.

Siphon

Pre-ground: Drip
Coffee
22 g
Ratio
1:16
Water
full boil
Time
1:30–2:00

Grinding your own? Medium

How to brew it

  1. heat. Fill the bottom bulb with water and bring to a boil so it rises to the top.
  2. weigh. Measure your coffee.
  3. add. Add the grounds to the top chamber once the water has risen.
  4. stir. Stir gently to wet all the grounds. No dry clumps
  5. wait. Brew for the time below, then remove from heat.
  6. serve. As it cools, the coffee draws back down — then serve. Bright and crystal-clear

Dial it in

Weak or sour
Pre-ground: Give it longer over the heat before drawing it down; stir to wet all the groundsGrinding your own: Grind finer
Cloudy
Pre-ground: Stir gently, not vigorously
Bitter
Pre-ground: Pull it off the heat soonerGrinding your own: Grind coarser
A jar of cold brew steeping on a kitchen counter.

Cold brew

Pre-ground: Coarse
Coffee
Concentrate
Ratio
1:8
Water
Room temp
Time
14–16 h

Grinding your own? Extra-coarse — like raw sugar

How to brew it

  1. weigh. Measure your coffee (see the table).
  2. add. Add the grounds to your jar or brewer.
  3. pour. Pour in room-temperature water; stir so all grounds are wet.
  4. wait. Cover and steep on the counter or in the fridge, 12–18 hours.
  5. press. Strain out the grounds (filter, press, or brewer basket).
  6. dilute. This is a concentrate — dilute about 1:1 with water or milk over ice. Adjust to taste
  7. serve. Serve over ice. Smooth and sweet, low bitterness

Making more (or less): Made as a concentrate — dilute roughly 1:1 with water or milk over ice, then adjust. Keeps up to two weeks. About 57 g per 16 oz jar of water; scale straight up.

Dial it in

Weak or thin
Pre-ground: Steep longer (up to 18 hours) and dilute lessGrinding your own: Grind coarser (never finer — fine over-extracts cold)
Too strong
Pre-ground: Add more water or milk when you serve
Bitter or harsh
Pre-ground: Shorten the steep next timeGrinding your own: Grind coarser
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