At Dear Green, we really love what we do, we work hard and thankfully, we’re fuelled by coffee all day long! It stands to reason that we not only know our roasting science but we also know a thing or two about how to create the perfect brew!

While flavour extraction, coffee kit, brew recipes and parameters can all be complex, the end results can be extremely consistent across multiple brew methods. We all have our own go-to brewer to achieve the same delicious results!

Aside from all of the scientific variables and measures of time, temperature, brew ratio, method, agitation, water chemistry and vessel type, the choice of coffee kit can often be the constant in an otherwise confusing world of coffee brewing.

No matter what coffee kit you favour, there are many ways you can experience Dear Green beans at their best!

So who better to share their top tips than our very own team. Here’s how we really brew!

Stine - Project Manager:

Brewer of choice: 

V60 conical brewer

Why it works: 

I love the cleaner brews you get when using a cone and filter. It's a classic for a reason; it really brings out acidity and delicate floral notes while also producing some nice, easy-to-drink, sweet brews. 

Brewing method: 

Dose: 15g to 250g of water. Water set at 96 degrees and using a gooseneck kettle.

1. 50g bloom, swirl the V60 to ensure all grounds are wet. Wait until the 30-second mark and start pouring in slow circles.
   
   

2. I try to only do one continuous pour, so 200g of water in 1 minute. If I pour too fast, I split the pour and take a break after 100g, waiting until the 1-minute mark to start pouring in circles again.
   
   

3. Once all the water is in the V60, I do a final swirl and tap the brewer to help create a flatbed. I always aim for a 2:30 brew time, but am happy with anything up to 3 minutes. 

Ruairí - Roastery Assistant

Brewer of choice:

I am an Aeropress evangelist. It's my go-to at home, and it travels well, too. 

Why it works:

It might not always make the perfect or the most delicate cup of coffee, but it's really difficult to make a bad one using an Aeropress. If I'm camping, I'm happy to forgo the scales and use the numbers on the side as a guide. It's also pretty hard to break an Aeropress (RIP my V60).

Brewing method:

1. 18g dose

2. 30g water, 30-second bloom

3. Fill to 200g of water, agitate north-south 15 times

4. Fill to 250g of water. Put bread in the toaster, walk away and forget what you were doing. 

5. Come back, plunge, enjoy.

Lisa - Founder

Brewer of choice

Since World of Coffee in 2024, I've been disloyal to my Aeropress and Moccamaster by brewing on the Hoop Coffee Brewer by Ceado. Who doesn't love a new coffee toy?!

Why it works

Like the Aeropress, the Hoop is easy to brew on, easily transported, it's lightweight, it doesn't break, and it has a simple and effective brewing technique, giving an even extraction.

You can play around with grind, ratio, temperature, etc, as usual, or you can keep it simple. For a busy life, it's perfect as it has just two processes: coffee in, water in, then leave your coffee to brew ingeniously. No pouring, no plunging, no inverted hacks.

The thicker filter paper gives a cleaner flavour too, really letting those delicate coffees shine, perfect for our washed Rumudamo from The Coffee Legends.

Brewing Method

1. Boil kettle

2. Grind 16g - medium/ filter 

3. Insert a paper filter in the centre of the Hoop

4. Add the ground coffee to the centre of the Hoop

5. Put the Hoop onto a serving vessel

6. Pour 250ml of water into the Hoop 'gutter'

7. Browse your ceramic collection/put your feet up.

8. When the coffee is brewed, pour and enjoy!

9. Clean your Hoop brewer with ease while your coffee cools to optimum sipping temperature.

10. Tweak the recipe as desired and repeat; you'll have time for another one!

11. Then never look back!

Anna - Head of Coffee & Operations 

Brewer of choice: 

I currently brew on an Origami dripper for the most part, but do enjoy most pourover brewers! The morning ritual of taking time to slow down and pour is such a nice experience and feels very interactive - it's a whole sensory experience from start to finish. 

Why it works: 

The Origami produces such nice, clean brews and is also very forgiving (even when I inevitably mess up a brew, the resulting cup tends to be great). Of course, it's also worth mentioning it's very aesthetically pleasing.

Brewing method: 

I personally use flat-bottom filters (Kalita Wave 155s) for brewing on the Origami. I'll generally do an 18g dose to produce a 300g brew and grind somewhere in the fine to medium window, depending on the coffee.

1. I keep the pouring technique nice and simple, doing three pours of 100g, aiming for a total brew time of around 2-2.5 minutes. 

2. The first pour at 0:00, 

3. Second pour at 0:45 

4. Final at 1:30

Alex - Account Manager

Brewer of choice: 

My brew method of choice is the Clever Dripper.

Why it works: 

I love the simplicity required to get a very good brew. Similar to an Aeropress, you can add your coffee, add water, let it brew, and then flush it straight into a server or cup. It's less portable than an Aeropress, but you can get some excellent brews. 

Brewing method: 

For 2 cups:

1. Add a filter to Clever and rinse with hot water.

2. Add 30g of filter-ground coffee.

3. Pour in 500g of water at 96 degrees, swirling to fully saturate and mix the coffee.

4. Brew for 3 minutes.

5. Sit the Clever on a server, drawdown 1 minute.

6. Enjoy.

 

Áine - Roastery Assistant

Brewer of choice:

Like Anna, I too have come to love the Origami brewer. I've always been one for pour-over brewing at home, and I've just recently made the switch from V60.

Why it works:

What drew me to the Origami initially is the gorgeous design of the ceramic model with the wood base because I thought it would be a nice addition to the kitchen counter, but it quickly became my favourite brewer for its versatility (you can use conical or flat bottom filters) and forgivingness.

I've found you can get a lot more sweetness out of a brew using a flat-bottom filter with the Origami.

Brewing method:

I brew a 2-cupper for myself and my partner every morning, and as I'm usually pretty groggy, I try to keep it nice and simple with the method.

1. I use a 24g dose with 400ml of water (about 30-60 sec off the boil), brewed through a Kalita 185 filter with just two pours.

2. First pour - 200ml in 20 secs.

3. Leave until 1:10

4. Second pour - 200 ml.

Super simple, and I've found our Ethiopia Hamasho really shines with this recipe.

We hope you enjoyed our list of the best ways to enjoy your favourite coffee beans. 

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