Coffee or Die Roast

1. Add coffee (1 tbsp / 6 ounces)
2. Soak coffee grounds and let bloom for 30 sec
3. Add water (198-202°F) until container is full
4. Let steep for 4 minutes
5. Press

Method 1: Canning Jar

1. Add course ground coffee to a jar (5 tbsp / 8 oz of water)
2. Press grounds into water
3. Refrigerate 12-24 hours
4. Strain with cheese cloth or standard coffee filter

Concentrate is 3x stronger than regular brewed coffee. Cut with water to taste

Method 2: Press

1. Add coffee and water to french press
2. Refrigerate 12-24 hours
3. Press and pour

Method 3: Growler

1. Add 12oz bag of coffee to 64oz growler
2. Fill with water
3. Refrigerate 12-24 hours
4. Strain

1. Place filter, 3-sided part towards the spout
2. Pre-soak your filter and pre-heat container
3. Add coffee (1 tablespoon for every 6oz)
4. Pour water over coffee grounds and let bloom for 30 seconds
5. Add remaining water for 4-5 minutes

1. Use whole bean coffee
2. Adjust to fine grind
3. Single shot coffee in 12-18g
4. Tamp firmly
5. Single shot liquid out 24-35g
6. Flow time should be 20-30 sec
7. Clean equipment & enjoy