Tatte Coffee isn’t just for enjoying in our cafés: No. 4 Espresso Blend and T1 Drip coffees produce wonderful results at home, too. Here are some tips from our team on how to brew like a barista at home.

The following suggestions apply to both our coffee blends but they also apply to any beans you’re working with, starting with the first section:

Coffee brewing is ultimately about good extraction—making sure we get all the desirable, good stuff (like caffeine and flavor compounds) out of each carefully grown and roasted bean. We find the following five fundamentals to be key in making delicious coffee at home.

water

• Since coffee is 98.5% water, you should always use filtered water for the best quality.
• The temperature of the water matters when it comes to brewing. As an example, we’d suggest 205°F for filter/drip coffee (if you don’t have a thermometer, a good rule of thumb is to wait 30 seconds after the water has boiled).

freshness

• Always use coffee close to its roast date and grind it right before you use it (to preserve flavor and aroma).
• Store whole bean coffee in airtight containers away from direct sunlight, heat and moisture.

grind

• Choose a grinder that produces uniform grounds. Grounds that are uniform will help ensure even extraction. A burr or conical grinder will produce better results than a blade grinder.
• Use fresh ground coffee.
• Adjusting your grind will help make changes based on your tasting observations (more on that below)

weight

• Measuring is essential to consistency. We recommend using a scale with a digital display that can measure tenths of a gram.
• Start with a 1:14-1:16 ratio (e.g., 7 grams coffee per 100 grams water) when it comes to filter/drip coffee.

taste

• Coffee tastes best when it has a couple of minutes to cool down, so give your cup a moment before you take that first sip. Try to see what flavors you taste.
• It is helpful to use the flavor notes on the coffee bag as a starter, but what you taste might vary. Taste carefully—you might pick up the very notes we listed, or something different and exciting depending on how you’ve brewed.
• If the flavor seems sour or tastes hollow (without much flavor), the grind should be adjusted finer.  If the taste is bitter or stale, the grind should be adjusted to be more coarse.

For each of the brew methods below, we’ve added notes on recommended grind size, ratio, and technique, followed by a helpful timing charts. We’d recommend timing most manual methods to ensure consistency.

Equipment:
Automatic Brewer, coffee, filtered water, coffee filters, scale and grinder

Ratio / Temperature
1:16 Ratio (this recipe makes ~4 cups of coffee)
63 grams coffee per 1000 grams (1 liter) water

Technique

Equipment:
French Press, scale, coffee, spoon, filtered water at 205F

Ratio / Temperature
1:18 Ratio
45 grams coffee per 800 grams water

Technique
Total brew time: 6:00

Equipment:
8-cup Chemex, filter, filtered water (at 205F), scale, timer, grinder and coffee

Ratio / Temperature
1:14 Ratio
50 grams coffee per 700 grams water

Technique
Total brew time: 4–5:00

Equipment:
Kalita Wave 185, filters, carafe, scale, grinder, timer, filtered water at 205F

Ratio / Temperature
1:17 ratio
30 grams coffee per 500 grams water

Technique
Total brew time: 4:00

Technique
Our cafés use the recipe of:
18 grams dose
34 drams yield
29–32 seconds pulling time