Master the Perfect Cup

From golden ratios to grind size — your complete guide to brewing specialty coffee the right way. Roasted to order. Brewed to perfection.

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4 Brew Methods

Drip, Pour Over, French Press & Cold Brew

SCA Standards

Golden ratio guidelines for optimal extraction

Great Coffee Starts With Technique

Quality beans are only half the equation. The way you brew unlocks — or hides — everything we've worked to put in the cup. This guide is built on Specialty Coffee Association golden ratio standards, tested across every brew method we recommend. Whether you're pulling your first pour over or dialing in a cold brew concentrate, these are the benchmarks that separate a good cup from a great one.

Drip Coffee

The most approachable brew method — and when done right, one of the most rewarding. We follow the SCA Golden Cup Standard: a 1:16 ratio of coffee to water, brewed at 195–205°F for 4–6 minutes. Use a medium grind (similar to sea salt) and ensure your coffee maker reaches proper brewing temperature for optimal extraction. For a full 10-cup pot, 55–58g of coffee hits the sweet spot for a Bunn and 65-70g for the Moccamaster.

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Technivorm Moccamaster 53941 KBGV Select 10-Cup Coffee Maker, Polished Silver, 40 ounce, 1.25l - Crema Peaks Coffee

Pour Over

Pour over is the method that lets single-origin coffees truly shine. Use a 1:15 to 1:17 ratio at 195–205°F with a medium-fine grind. Start with a 30-second bloom — just enough water to saturate the grounds — then pour in slow, circular motions every 45–60 seconds. Total brew time: 4–6 minutes. The result is a clean, nuanced cup that highlights the origin characteristics and terroir of your beans.

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French Press

French press delivers a full-bodied, rich cup with natural oils and texture that paper filters strip away. Use a 1:12 to 1:15 ratio at 195–205°F with a coarse grind — similar to breadcrumbs. Add water, stir gently to ensure even saturation, place the lid on and steep for exactly 4 minutes. Press slowly and serve immediately. Our dark roasts and bold blends are especially at home in a French press.

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Cold Brew

Cold brew is the smoothest, lowest-acid way to enjoy specialty coffee — and it's easier to make than most people think. Use a 1:4 to 1:8 ratio with cold or room temperature water and a coarse grind. Steep in the refrigerator for 12–24 hours (longer = stronger concentrate), then strain through a fine mesh or coffee filter. Dilute 1:1 or 1:2 with water, milk, or pour over ice. Keeps refrigerated for up to 2 weeks — batch brew on Sunday, enjoy all week.

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Light Roast

Best in pour over or drip. Brew at 200–205°F to highlight bright, complex flavors and floral or fruity origin notes. A slightly higher temperature helps extract the full character of lighter roasts.

Medium Roast

The most versatile roast — works beautifully across all brew methods. Balanced sweetness, body, and acidity make it the ideal starting point for any brewing setup.

Dark Roast

Shines in French press or cold brew where full body, rich chocolate, and bold notes take center stage. The immersion methods complement the deep, roasty character of a dark roast.
Specialty Grade Coffee Beans

Fresh Beans Make All the Difference

Every brewing method performs best with coffee roasted to order. Specialty grade, purity tested, and shipped fresh — so your technique actually has something worth working with.

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The Peak Journal
a tall chilled glass with the signature two-layer look — thick creamy espresso foam on top, dark cold espresso over clear ice below.

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