To brew cold brew, combine coarse ground coffee and cold water in a 1:8 ratio. Stir gently and let it steep in the refrigerator for 12–24 hours. Strain through a fine mesh or coffee filter to remove grounds. Serve over ice or dilute with water or milk for a smooth, mellow, and naturally sweet coffee.

To brew with a French Press, add coarsely ground coffee (about 1:15 coffee-to-water ratio) into the carafe. Pour hot water (just off the boil) evenly over the grounds, stir gently, and place the lid with the plunger pulled up. Let it steep for 4 minutes, then slowly press down the plunger and serve immediately for a rich, full-bodied cup.

To brew with a pour-over, place a filter in the dripper and rinse it with hot water. Add medium-ground coffee (about 1:15 coffee-to-water ratio), then slowly pour hot water (90–96°C) in a circular motion, starting with a bloom pour for 30 seconds. Continue pouring in stages, allowing the water to pass through evenly. The result is a clean, bright, and aromatic cup.

To brew with an AeroPress, add medium-fine ground coffee (about 1:15 coffee-to-water ratio) into the chamber. Pour hot water (around 85–90°C), stir for 10–15 seconds, then insert the plunger and press gently after about 1–2 minutes of steeping. This method delivers a smooth, clean, and flavorful cup.

To brew with a Moka Pot, fill the bottom chamber with water up to the valve. Add fine ground coffee into the filter basket without tamping. Assemble the pot and place it on medium heat. As the water heats, steam pressure pushes the brewed coffee into the upper chamber. Remove from heat when you hear a hissing sound, then serve immediately for a rich, bold cup.

To brew espresso, use a fine grind and dose about 18–20g of coffee into the portafilter. Tamp evenly with firm pressure. Lock the portafilter into the machine and start the extraction. Brew with water at around 90–96°C, aiming for a 25–30 second shot time. This method produces a rich, concentrated coffee with a thick crema.