Brew Guide

Brew it beautifully.

Simple, reliable recipes to get the best from every NĀWA roast. Treat them as a starting point, then adjust to your taste.

French Press

Rich, full-bodied and forgiving — the easiest way to a great cup.

Coarse grind · 4 minutes

Pour Over

Clean, bright and aromatic — made for lighter roasts.

Medium to Medium-Fine grind · 2½ – 3½ minutes

Reusable Filter

Pour-over without paper — a little more body, a lot less waste.

Medium or Medium-Fine grind · 3 – 4 minutes

Espresso

Concentrated and syrupy — the base of every milk drink.

Fine / Espresso grind · 25 – 30 seconds

Cold Brew

Smooth, low in bitterness and made the night before.

Coarse grind · 12 – 18 hours

The Basics

Four things that matter most

Grind size

Match the grind to the brewer: coarse for French press and cold brew, medium for pour-over and reusable filters, medium-fine for fine filters, and fine for espresso. The longer the water touches the coffee, the coarser the grind.

Coffee-to-water ratio

A good starting point is 1 : 15 to 1 : 16 — about 15 g of coffee for every 250 ml of water. Use more coffee for a stronger cup, less for a lighter one.

Water temperature

Aim for 90–96 °C, just off the boil. Water that is too hot can taste bitter; too cool and the coffee tastes flat and sour.

Storage

Keep coffee in an airtight container away from heat, moisture, light and strong odours. Whole beans stay fresh longer — grind just before brewing when you can.