Infusion Brewing
When making an infusion brew coffee, such as drip, siphon, pour over, French press, we are submerging the grinds for a long period of time and extracting flavor slowly. Therefore we need a grind that is more course and a higher ratio of water
Dark Roast
1-1.5 grams of coffee to 1-1.5 grams of water
Brew time approx 20-22 seconds
Light Roast
1 gram of coffee to 3-4 grams of water
Brew time 30-32 seconds
Medium Roast
1 gram of coffee to 2-2.5 grams of water
Brew time 23-25 seconds
Espresso
Espresso is one of the many different brewing methods many people do not know the nuances of. Darker roasts of coffee need less time of extraction and a lower ratio to not extract unpleasant flavors such as char, ash, and even roast like. On the other hand light roasts need more time to extract; these coffees are full of nuanced flavor and require more time to extract. Without the extra extraction time for light roast coffee we lose the best floral and fruity notes to a malic acid flavor which were sure none of you want. Mediums are just that though right in the middle and require a little from both worlds to make it work. Extracting some fruity notes and some notes of chocolate. Note all of these settings can change depending upon the espresso machine and grind and personal preference these are just a great starting place.