Brew Methods


Experiencing a smooth, full-bodied roast with with Uncle Kimo’s estate grade Kona coffee is something we strive for everyday.  There are many ways to create your perfect cup of coffee, so try a new technique today!  


For the mornings where you can’t be on Hawaiian Time, The French Press Method is the perfect way to put more pep in your step.


Warm the French Press First: One step we didn’t include here, for the sake of simplicity, is warming the French press. If you have time (and presence of mind) in the morning, heat the water to boiling and rinse out the French press with hot water to warm it.
Use a Carafe: If you are not going to drink the coffee immediately, don’t leave it in the French press, where it will continue to sit on the grounds and get bitter. Pour into a thermal carafe to keep it hot.

What you’ll Need

1/2 cup freshly-roasted coffee beans

4 cups cold water

Equipment Burr grinder

French press, should hold at least 32 ounces

Electric kettle OR a stovetop kettle

Thermometer, optional

Long spoon


Measure the coffee beans: Measure out 1/2 cup coffee beans. (Or, if you’re making less than 32 ounces, refer to our coffee proportions chart above.)

Grind the coffee beans: Grind the beans on the coarsest setting in a burr grinder. If you don’t have a burr grinder, grind in brief, sharp pulses in a blade grinder, stopping every couple seconds to invert the grinder and give it a sharp shake while holding the lid on. Your coffee grounds should be rough and coarse, but still evenly-sized, without a lot of fine grit. Stumptowndescribes the ideal size and shape as “breadcrumbs.” Pour the grounds into the French press.

Heat the water to boiling, then cool for 1 minute. Measure 4 cups water. (Or, if you’re making less than 32 ounces, refer to our coffee proportions chart above.)Water for French press coffee should be heated to 195°F. This is below boiling, which is 212°F at sea level. Heat the water in a stovetop or electric kettle to boiling, then take off the heat for about 1 full minute before making the coffee. If you want to make extra-sure it’s the right temperature, use a thermometer to check. (Or, if you have a fancy newer kettle with custom temperature settings, choose “coffee.”)

Add the water: Add the full 4 cups of hot water to the French press.

Stir the brew: Stir vigorously, using an up and down motion.

Steep for 4 minutes: Four minutes will produce a robust brew. If you want to tweak your French press as you learn its nuances, you may find that different roasts of coffee do better with slightly longer or shorter steeping times.

Plunge the press: When the timer goes off, immediately press the plunger all the way to the bottom. Drink the coffee immediately.


Not into the grind? The Aeropress Nethod is a great way to get all the coffee with none of the coffee grounds!


Funnel: The funnel looks a little goofy and it’s not necessary, especially if you have a sure hand! But I like using it to get the grounds neatly into the narrow tube.

Mug or pitcher? You exert a lot of pressure when pressing the AeroPress, and while I’ve never broken a mug or cup while brewing, we’ve switched to using a metal coffee bar-style pitcher to press into.

What you’ll Need

Whole coffee beans

Kettle, stovetop or electric
Aeropress, including scoop, funnel, and stirrer
Coffe grinder
Mug or small pitcher
Timer, optional


The Original Method

Heat the water: Bring your water to a boil then let it cool for about 1 minute. (You’re aiming for something in between 175°F and 195°F.)

Grind the beans: Measure out 2 full AeroPress scoops of coffee beans (about 4 tablespoons) and grind until fine.

Wet the filter: Assemble the AeroPress with a paper filter inside the cap and place on top of a mug or cup. Drizzle a little warm water in to wet the filter.

Add the coffee: Place the funnel on top of the cup and pour in the coffee. Remove the funnel.

Add the water: Pour in coffee until it comes up to the top line on the AeroPress.

Stir: Use the paddle stirrer (or a spoon) to stir once, briefly.

Press: Insert the plunger. Firmly press down the plunger until you hear a long hiss.

Taste and dilute: Taste the coffee and if desired add more water. The AeroPress makes a concentrated cup of coffee and if desired you can split this amount between two cups and add a little more hot water.

The Upside-Down/Reverse Method

Assemble the AeroPress upside-down: Heat the water and grind the coffee as described above. Assemble the AeroPress by putting plunger in the chamber. Flip upside-down but don’t put the cap or filter on.

Pour in the coffee: Put the funnel in. Pour the ground coffee (from 2 AeroPress scoops of beans) into the the chamber.

Pour in the water: Add hot water until the chamber is almost full.

Stir once: Use the paddle (or a spoon) to stir once.

Steep for 1 minute: Try steeping for 1 minute, but adjust in future batches if this comes out too strong or too weak.

Put on the cap: Place a paper filter in the cap and screw tightly onto the chamber.

Flip over, carefully! Quickly and carefully flip the full AeroPress over so the cap is down, and place on a mug or pitcher.

Press: Press as directed above.

Taste and dilute: Again, taste and dilute if desired with more hot water.


A Pour-Over Method for full and rich flavor, just make sure not to spill!

This recipe is for the 6-cup (30 oz.) Chemex, but you can follow the same steps for other sizes too.


Coffee becomes bitter when it is over-extracted; that is, when too much of the organic content in the bean is pulled into the hot water. Check your ground coffee: does it have a lot of coffee powder, or ‘fines’? If so, it’s possible they are extracting faster than the rest and making your coffee bitter. Consider using a burr grinder to achieve a more uniform grind size.
If brewing took longer than 4 minutes, try coarsening the grind a bit.

The ideal water temperature is around 200°, which you can achieve by bringing the water to a boil and then letting it sit for one minute. Boiling-hot water can scorch the coffee, while tepid water will under-extract.

What you’ll Need

Chemex Coffeemaker
1 Chemex filter
35g (5.5 Tbsp) coffee, coarse grind
525g (2 cups) water, just off boil
Kitchen scale

Special Equipment:
Chemex 6-Cup, Glass Handle
Chemex Square Coffee Filters
Baratza Virtuoso Grinder
Chemex Gooseneck Kettle
Jennings CJ4000 Scale


Chemex coffee-to-water ratio

We recommend starting with a 1:15 coffee-to-water ratio when brewing with the Chemex. In other words, for every 1 gram of coffee, add 15 grams of water, which converts to about 3 tablespoon of coffee for every 1 cup of water. Experiment from there to find the perfect ratio for you.

Prep your tools Unfold the Chemex filter so that three layers cover the spout. Preheat your Chemex and filter with hot water, ensuring a seal between the paper and glass. Then discard the water into your waiting mugs to preheat them.

Add coffee Tip your 35 grams (around 5.5 tablespoons) of coarsly ground coffee (about the consistency of kosher sea salt) into the filter and give it a gentle shake to level the grounds. If you’re using a scale, now’s the time to tare it.

Wet the grounds Starting the timer, pour just enough water to saturate the grounds.

Stir Give the grounds a gentle stir to ensure there are no clumps, and let it bloom for 30 seconds.

Add more water Half a minute in, begin the main pour in a slow, circular movement until the water nears the top of the Chemex. Allow the water level to lower, then add the remaining water until you reach 525g.

Daydream Let the coffee finish draining. The entire brew process should clock in around 4 minutes.


Enjoy a delicious cup of Uncle Kimo’s coffee with a friend or save it all for yourself. No judgement here!


Where low acidity and full flavor meet for a full-fledged love affair.


Funnel: The funnel looks a little goofy and it’s not necessary, especially if you have a sure hand! But I like using it to get the grounds neatly into the narrow tube.

Mug or pitcher? You exert a lot of pressure when pressing the AeroPress, and while I’ve never broken a mug or cup while brewing, we’ve switched to using a metal coffee bar-style pitcher to press into.

What you’ll Need

1 cup (4 ounces / 113 grams) whole coffee beans
4 cups (32 ounces / 907 grams) water

Special equipment:
Coffee or spice grinder
1 1/2 quart (or larger) glass, ceramic, or plastic container (I use a 2-quart canning jar)
Small strainer
Cheesecloth or cotton flour sack cloth (I like these)
Bottle or jar, for storing your cold-brew


Coarsely grind the coffee: Grind the coffee beans on the coarsest setting on your grinder, or in short 1-second pulses in a spice grinder. The grounds should look like coarse cornmeal, not fine powder. You should have just under 1 cup of grounds.

Combine the coffee and the water: Transfer the coffee grounds to the container you’re using to make the cold brew. Pour the water over top. Stir gently with a long-handled spoon to make sure the grounds are thoroughly saturated with water.

Steep overnight: Cover the jar with a lid or a small plate to protect it from dust and bugs. Let the coffee steep for about 12 hours. The coffee can be left on the counter or refrigerated; steeping time is the same.

Strain the coffee: Line a small strainer with cheesecloth or flour sack cloth and place over a large measuring cup or bowl. Pour the coffee through the strainer.

Store the coffee: Transfer the coffee to a small bottle or jar and store in the fridge for up to a week.

Serve the coffee: Dilute the coffee with as much water or milk as you prefer. Serve over ice or warm for a few minutes in the microwave.


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