There are many various methods of brewing coffee. The results from each method are different and we recommend experimenting to find the right one for your personal taste.

FRENCH PRESS (Plunger Pot) This method produces a rich, heavier-bodied coffee. Pour hot water just off the boil over coarsely ground coffee and allow it to steep for about 3 minutes. For the best results, stir the coffee after you've added about half the water. When the 3 minutes are up, push the plunger through the grounds and serve. If you feel resistance when you start to plunge, pull up gently on the plunger and then continue pressing down. Recommended coffees: Kenya, Sumatra, Sulawesi, Yemen, Ethiopia Harrar.

DRIP Manual Drip Brewing Often called the Melitta method. Place medium ground coffee in a filter on top of an insulated thermos or mug. Heat just enough water to fill the container. Once the water has reached the boiling point, remove it from the heat. Wait a moment, then pour it over the grounds. Keep filling the filter with water each time the level drops, continuing until all of the water has been poured through the grounds. Recommended coffees: Costa Rica Estate Organic, Guatemala, Kenya, Organic Botanical Blend.

Automatic Drip There are two types of Automatic Drip machines available: the cone-shape filter and the flat-bottom filter design. The cone-shape design is similar to the Manual Drip method except it's controlled electronically. The cone-shape filter calls for a finer grind and delivers slightly stronger flavor and better body than the flat-bottom design. If you are using this method to brew, we highly recommend using a gold filter which allows the flavor to pass through without adding unwanted flavors from the paper filters.

VACUUM POT This method allows you to extract the subtler and purer flavors of coffee. The two main components are a funnel and a bowl that fit together to make a seal. To brew, fill the bottom bowl with fresh water up to the 8 cup line. Place 11 level scoops of medium ground coffee in the top bowl and fit them together to form a seal. Place the assembled pot over medium-high heat. The build up of steam in the lower bowl forces the water up into the funnel where it mixes with the ground coffee. Stir the coffee once and lower the heat. When most of the water is in the upper bowl, being timing. A small amount of water will be left in the bottom bowl. After about 1 minute, remove the pot from the heat. A vacuum will develop in the lower bowl as it cools. With no more steam being produced, the vacuum sucks the brewed coffee down through the filter leaving the grounds in the top. When the coffee has descended into the lower globe, it will gurgle slightly. Once you remove the pot from the heat, it should take about a minute for the coffee to drain into the lower bowl. Remove the top globe and serve. Recommended coffees: Guatemala, Kenya, Ethiopia Harrar, Yemen, Estate Java, Costa Rica Estate Organic, Cascade Blend.

ESPRESSO Espresso is a coffee brewing method designed to extract the most intense flavor. Espresso machines force very hot water through very finely ground coffee. For the best flavor the coffee should be ground right before brewing. Fine commercial espresso machines, like the ones we use at Aurora, deliver the brewing water at nine atmospheres of pressure. This allows for a very fine grind of coffee and creates an intense extraction topped with a thick crema. Home espresso machines, both counter top and stove top, typically cannot deliver the same pressure as commercial machines, so the grind needs to be slightly coarser. For home espresso brewing, use a grind the consistency of table salt, use one scoop of coffee per serving and enjoy your espresso as soon as you brew it. The flavors dissipate rapidly, so if you let it sit you waste all your hard work! Recommended coffees: Seattle Espresso Blend, Kenya, Organic Botanical Blend