Home / Brewing

BREWING

Make your cup
feel like Velvet.

There is no single “correct” way to brew Classic Velvet. Start with a reliable ratio, use good water, then adjust one variable at a time until the cup tastes right to you.

THE VELVET BASELINE

Start simple.

Fresh coffee, clean water and consistency will improve your cup more than complicated equipment.

For most filtered methods, a useful starting ratio is roughly 1 part coffee to 16 parts water by weight. From there, make it stronger by using a little more coffee or weaker by using a little less.

Use water that tastes good on its own and avoid boiling water sitting aggressively on the grounds. A temperature in the neighborhood of 195–205°F is a common starting range for medium roast coffee.

Velvet Roast coffee prepared in a beautiful marble and brass kitchen at golden hour

BREW BEAUTIFULLY

Technique matters. So does how the moment feels.

A scale, a grinder and good water can improve consistency. But the point is still simple: create a cup you want to sit with for a few minutes.

FOUR WAYS TO BREW CLASSIC VELVET

Choose the texture you want.

01 · DRIP

Balanced & effortless

Drip brewing is the everyday home base for Classic Velvet. It tends to show the blend as intended: smooth, sweet and balanced.

Coffee30 g

Water480 g / ml

GrindMedium

02 · POUR OVER

Clear & aromatic

Pour-over can give the softer citrus and aromatic side of the blend more space while keeping the chocolate and toffee foundation intact.

Coffee25 g

Water400 g

GrindMedium-fine

03 · FRENCH PRESS

Round & full-bodied

Immersion brewing emphasizes body and can make the cocoa notes feel especially plush.

Coffee30 g

Water480 g

GrindCoarse

04 · ESPRESSO

Dense & chocolate-forward

Espresso concentrates the blend. Use these numbers only as a starting point; every machine and grinder behaves differently.

Dose18 g

YieldAbout 36 g

TimeAbout 25–32 sec

Brewing recipes are starting points, not guarantees. Grinder calibration, water composition, equipment and personal taste all affect extraction.

TROUBLESHOOTING

Change one thing at a time.

If the cup tastes thin or sour

Try grinding a little finer, increasing brew time, or using slightly hotter water.

If the cup tastes dry or overly bitter

Try grinding a little coarser, shortening brew time, or reducing water temperature slightly.

If the cup tastes strong but good

Dilute it with a small amount of hot water rather than immediately changing every brewing variable.

If it tastes good

Write down what you did. Consistency is what turns a good cup into your cup.