Brew Guide

BREW GUIDE — THE PATRIAN WAY A simple ritual for a bold, intentional cup.

MOKA POT (STOVETOP METHOD)

  1. Fill the base with fresh water, stopping just below the safety valve.

  2. Add a fine grind of coffee to the filter basket and level it off. Do not tamp.

  3. Assemble the pot and screw the top chamber on firmly.

  4. Heat over medium. As the water warms, it will rise into the top chamber.

  5. When you hear a soft bubbling or hissing, remove from heat immediately.

  6. Pour and enjoy while fresh.


FRENCH PRESS (BOLD + SMOOTH)

  1. Use a coarse grind, similar to sea salt.

  2. Add coffee using a 1:15 ratio (1g coffee to 15g water).

  3. Heat water to about 200°F. Pour halfway, stir gently, then fill to the top.

  4. Steep for 4 minutes.

  5. Press the plunger down slowly and evenly.

  6. Serve immediately to avoid over‑extraction.


POUR‑OVER (CLEAN + BRIGHT)

  1. Use a medium grind, similar to table salt.

  2. Rinse your filter to remove paper taste and preheat the brewer.

  3. Add coffee using a 1:16 ratio (1g coffee to 16g water).

  4. Pour a small amount of hot water to saturate the grounds and let bloom for 30–45 seconds.

  5. Continue pouring in slow circles. Total brew time should be 2.5–3.5 minutes.


COLD BREW (SMOOTH + LOW ACID)

  1. Use a very coarse grind.

  2. Mix using a 1:8 ratio (1 cup coffee to 8 cups water). Stir gently.

  3. Cover and refrigerate for 12–18 hours.

  4. Strain through a fine mesh or paper filter.

  5. Dilute to taste. Keeps up to 7 days in the fridge.