Brewing & Extraction Guide
Brewing better coffee starts with a simple idea: extraction. Water pulls flavor from ground coffee, and the goal is to capture sweetness, aroma, and balance. Here's how.
The Extraction Principle
If your coffee tastes sharp, salty, or underdeveloped, try a finer grind, warmer water, or a slightly longer brew. If it tastes dry, harsh, or overly bitter, try a coarser grind, cooler water, or a shorter brew. Change one variable at a time — good brewing is less about rules than learning what your coffee is telling you.
Pour Over
The pour over reveals clarity and brightness. Pour slowly in concentric circles for an even extraction. Start with a 30-second bloom, then pour in stages. The result is a clean, nuanced cup that highlights origin character.
Medium-fine
1:16 (15g coffee : 240ml water)
200–205°F (93–96°C)
3–4 minutes
Balam tip: Pre-wet your filter to remove paper taste and preheat the brewer.
French Press
The French press delivers a full-bodied, round cup. The metal filter allows natural oils through, giving you more texture and richness. Steep for 4 minutes, then press slowly and pour immediately.
Coarse
1:15 (17g coffee : 255ml water)
200°F (93°C)
4 minutes
Balam tip: Don't squeeze the plunger too hard — it pushes fine particles into your cup.
Cold Brew
Cold brew is smooth, low-acid, and naturally sweet. Combine coarse grounds with cold water, steep in the fridge overnight, then strain. Dilute concentrate with water or milk to taste.
Extra coarse
1:8 (concentrate) or 1:15 (ready to drink)
Room temperature or refrigerated
12–18 hours
Balam tip: For The Xaman, cold brew amplifies the chocolate and brown sugar notes beautifully.
Espresso
Espresso concentrates flavor into a rich, syrupy shot. Dial in your grind until you hit a 25–30 second extraction with a thick, golden-brown crema. The Xaman produces a balanced shot with chocolate sweetness.
Fine
1:2 (18g in : 36g out)
200°F (93°C)
25–30 seconds
Balam tip: Distribute and tamp evenly — channeling causes uneven extraction.