How to Make Specialty Coffee at Home without Fancy Equipment. Step-by-Step Guide
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So, you've just bought a bag of specialty coffee. You open the bag, and an aroma fills your kitchen that makes the usual store-bought stuff smell... well, kind of sad. Now what?
If you don't own a Chemex, a scale, or anything more complicated than a kettle and a spoon, don't worry. You can still get a rich, flavorful cup of coffee right at home. Here’s a simple guide to brewing specialty coffee that brings out all those subtle notes — no barista experience required.
1. Start With Good Coffee
The good news is, you've already done the most important thing: you bought high-quality beans. Our beans are small-batch roasted over oak wood, which gives them a naturally bold and complex flavor. That means you don’t need to "fix" your coffee with flavored creamers or sugar. You just need to let the coffee shine.
2. Use Fresh Water
Coffee is 98% water. If your tap water tastes off or metallic, your coffee will too. Use filtered or bottled water if possible.
– Cold water is best for boiling
– Avoid distilled water — coffee needs a bit of mineral content to taste right
3. Grind Matters
Freshly ground is always best — we grind it fresh before shipping.
If you're grinding at home:
– Use a medium grind for most methods (about the texture of sea salt)
– Use a fine grind (similar to powdered sugar) if you're brewing coffee in a Turkish cezve (ibrik) or want a stronger, thicker cup with more intensity
4. Brewing Methods Without Fancy Equipment
Even if you don’t have a gooseneck kettle, scale, or fancy pour-over gear, you can still make an excellent cup of specialty coffee at home. Here are two simple methods using tools many people already have in their kitchen.
A. Classic Drip Coffee Maker
If you have a basic American drip coffee machine, good news: it works great with specialty beans if used right.
What You Need:
– Drip coffee maker
– Paper filter (if required by your model)
– Ground coffee (medium grind)
– Fresh water
Steps:
– Use about 1.5 to 2 tablespoons of medium-ground coffee per 6–8 oz of water.
– Add filtered water to the machine’s reservoir.
– Place the coffee in the filter and start the brew cycle.
– Once brewed, pour and enjoy — try it black first to appreciate the natural flavors.
Tip: Clean your machine regularly! Old oils and residue can ruin the flavor of great beans.
B. Turkish Coffee (Cezve or Ibrik Method)
Turkish coffee is rich, strong, and full-bodied — perfect for showcasing the bold complexity of our wood-fired Peruvian beans.
What You Need:
– Cezve (small Turkish coffee pot) or small saucepan
– Very finely ground coffee (like powdered sugar)
– Cold filtered water
– Optional: sugar or cardamom
Steps:
– Measure one heaping teaspoon of coffee per 3 oz (about 90 ml) of cold water. Add sugar if desired (don’t stir after heating starts).
– Stir the coffee and water together in the cezve before placing it on the stove.
– Heat slowly over low heat. As the foam starts to rise (before boiling), remove from heat.
– Let the foam settle, then return to heat once more. Do not let it boil over!
– Pour into a small cup, grounds and all. Let it sit a few moments to settle before sipping.
Tip: Turkish coffee is unfiltered and meant to be sipped slowly. Don’t drink the grounds at the bottom!
5. Final Touches
Try it black first. Then, if you want, add a milk or oat milk. Avoid sugary creamers — they can mask the flavors you paid for.
6. Want More Cups Like This?
We roast fresh to order in New Jersey using real wood fire. That means every cup you make is full of bold flavor and layered complexity.