Brewing tips
See how we're brewing up coffee at Lunaria. These guides are purely a reference for what we liked - there is no one right way to brew a coffee. We'd love to hear all about your recipes and how you're brewing your ideal cup!
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Espresso
We prefer Golden Hour with a slightly longer extraction time to really pull out all of the peach and honey flavor notes for a full-bodied shot.
Details ---
- Grind weight: 18g in
- Espresso weight: 36g out
- Extraction time: 30-35 sec.
If you would like advice on dialing in your grind size, reach out to us on IG and we're happy to help!
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Filter
The 4:6 Tetsu Kasuya V60 method does a great job of bringing out all of the flavor notes with a silky mouthfeel and slightly acidic finish.
Details ---
- Water temp: 91°C
- Grind-to-coffee ratio: 1:15
- Slightly coarser than typical grind - water should completely drip through before the start of subsequent pours
- Aim to finish each pour within 10 sec.
We used 16.7g of grinds for 250g of coffee out (1 cup).
If you want more coffee out, multiply the grind weight by 15 for total coffee out and use a slightly coarser grind the more grinds you use.
Process ---
- At 0:00, circular pour to 50g
- At 0:45, circular pour to 100g
- At 1:30, circular pour to 150g
- At 2:15, circular pour to 200g
- At 2:45, center pour to 250g
- At 3:30, remove dripper and done!
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Iced Latte
A Golden Hour iced latte hits the spot as a refreshing drink to keep you cool during the summer!
Process ---
- Fill cup with ice
- Pour 8oz of milk (or to taste)
- Pour espresso shot over ice & milk
- Stir, serve, and enjoy!
Share your brews with us!
Shoot us an Instagram DM if you have any brewing questions, and tag us @lunariacoffeeroasters in any awesome coffee you brew up!