Brew at home
The mountain did its work; the roast did ours. The last few minutes are yours. Start with the pour-over — the clearest window into a Fayfa cup.
20 g coffee · 300 g water · about 3 minutes
20 g of coffee, ground medium-fine, for 300 g of water just off the boil (around 93 °C). A 1:15 ratio is a reliable place to start.
Wet the grounds with 60 g of water and wait 45 seconds. Fresh coffee will swell and bubble as it releases gas.
Add the remaining water in slow spirals, keeping the bed level. Aim to finish pouring by 2:30.
Let the bed drain flat by around 3:30. Taste — go finer if the cup is thin, coarser if it turns bitter.
18 g in — 36 g out — 25–30 seconds
Grind fine. Dose 18 g into the basket and settle the grounds level with a light tap.
Press straight down with steady weight — an even bed matters more than a hard one.
Aim for about 36 g in the cup, 25–30 seconds from the first drip.
Sour and fast? Grind finer. Bitter and slow? Coarser. Change one thing at a time.
15 g coffee — 220 g water — about 2 minutes
Rinse the paper filter, lock the cap, and add 15 g ground slightly finer than drip.
Pour 220 g of water at 85 °C, stirring gently once so every ground is wet.
Fit the plunger to hold in the heat and let it stand for 90 seconds.
Press slowly and steadily for about 30 seconds, stopping at the first hiss.
30 g coffee — 500 g water — 4 minutes
Coarse-grind 30 g, pour on 500 g of water at 93 °C, and make sure nothing stays dry.
Rest 4 minutes with the lid on and the plunger raised.
Stir the surface once, then spoon off the floating foam and grounds.
Press gently to just above the bed and pour straight away so it never over-extracts.
7 g per cup — extra-fine grind — low heat
For each cup, stir 7 g of extra-fine coffee into 70 g of cold water in the cezve.
Set over low heat and leave it undisturbed — patience is what builds the foam.
As the foam climbs toward the rim, lift the pot off before it ever boils.
Rest a minute so the grounds sink, then pour gently, foam first.
Every method on this page starts from the same place — a fresh small-batch roast from the mountain.
