Brewing
How to Grind Coffee Beans
Grind size has to match the brewer: too coarse tastes thin, too fine turns bitter. Here's the right size for each method, and why we grind every retail bag ourselves, ...
Learn
Notes from the roastery: what we buy, how we roast it, and what we have learned building coffee programs on the Gulf Coast.
Tagged “pour over” · see all of Learn
Taste
What Does Malic Acid Taste Like in Coffee?
Citric acid flashes and fades. Malic acid, the slower acid altitude builds into high-grown lots like Kenya Kiambu, coats the tongue and lingers for up to thirty seconds.
Brewing
What Is Pour-Over Coffee?
Pour-over coffee is hand-poured water through grounds in a filter, no pump or machine. What you need to brew it, and two Inheritance coffees built to hold up.
Brewing
What Is Immersion Coffee Brewing?
A French press, cold brew and a cupping bowl all work the same way: the coffee and all the water sit together until you separate them. What that changes, and what it d...
Brewing
What Is the Coffee to Water Ratio?
The three ratios we start from at Inheritance, why drip runs stronger than pour over, and what to change first when the cup tastes sour, bitter or thin.
Origins
Decaf Coffee Guide: East Africa Decaf from Inheritance
East Africa Nya-Nye decaf is made with the chemical free Swiss Water Process. What stays in the cup, how much caffeine is left, and the grind to use.
Origins
ASCENT by Inheritance: A Rich, Balanced Coffee Blend
ASCENT is the Inheritance house blend: burnt sugar, citrus and juicy sweetness. Espresso and filter ratios, plus why it holds its shape in milk.
Origins
Burundi Coffee Kigina Colline: Flavor & Brewing Tips
Washed Burundi from Kigina hill runs blackberry, fig and dark chocolate. Grind, water temperature and ratio settings for V60, Chemex and French press.
Origins
Java Bukit Paniisan Coffee Beans: Flavor, Roast & Brew
Java Bukit Paniisan from Indonesia tastes of cocoa, peach and warm spice. Grind sizes by method, a 1:15 to 1:17 pour over ratio, and storage tips.
Brewing
Master Café-Quality Coffee at Home with the Ratio Six
One button runs an automated pour over into a 40 oz, eight cup carafe. Grind and ratio settings for the Ratio Six Series 2, plus descaling notes.
Origins
Ethiopia Birbirsa Coffee: Bright, Fruity Light Roast Guide
Ethiopia Birbirsa is a natural process light roast grown near 2100 meters: granola, mango, orange. Brew it on a V60 or Chemex at 1:15 to 1:16.
Origins
Ethiopia Gerba Dogo: Guji Coffee Guide and Brewing Tips
Ethiopia Gerba Dogo comes from smallholders in the Guji zone: floral, stone fruit, clean finish. Brew it on a V60 or Chemex in about three minutes.
Origins
Ethiopia Yabitu Koba: Heirloom Coffee with Peachy Notes
Ethiopia Yabitu Koba is a natural process heirloom lot from a smallholder collective: cooked peach, apricot, dates. Brew at 1:15 to keep the fruit.
