Brew it

• French pressSteeped, then pressed through a metal screen. The oils stay in the cup, so this coffee drinks heavier and rounder.
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  How to French press Buoy 10.

  You’ll need

  • French press
  • Coarse grind
  • Kettle
  • Scale

  1. Heat water to about 200°F.
  2. Use 1g of coffee for every 15g of water. A good start is 30g coffee and 450g water.
  3. Pour, stir, and steep for 4 minutes.
  4. Press slowly and pour. Don’t let the coffee sit on the grounds.
• DripA paper filter and a steady pour. This coffee is meant to taste smooth and even, without the weight of a press.
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  How to drip brew Buoy 10.

  You’ll need

  • Drip brewer
  • Paper filter
  • Medium grind
  • Scale

  1. Grind medium, a little coarser than table salt.
  2. Use about 1g of coffee for every 16g of water.
  3. Brew with filtered water.
  4. If it tastes bitter, grind coarser. If it tastes sour, grind finer.
• Moka potSteam pushes water up through the grounds. This coffee comes out strong and syrupy, closer to espresso than to drip.
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  How to brew Buoy 10 in a moka pot.

  You’ll need

  • Moka pot
  • Medium-fine grind
  • Kettle

  1. Fill the bottom with hot water, just under the valve.
  2. Fill the basket with coffee, level it, and don’t tamp.
  3. Use medium heat. Take it off the stove when the stream turns pale.
  4. Run the base under cool water if it keeps sputtering. That last bit is bitter.
• EspressoWater is forced through a fine puck. This coffee is packed tight, so the sweetness and body show up in a short, strong cup.
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  How to pull Buoy 10 as espresso.

  You’ll need

  • Espresso machine
  • Fine grind
  • Tamper
  • Scale

  1. Dose about 18g and aim for 36g of espresso in 25 to 30 seconds.
  2. If the shot runs fast and tastes sharp, grind finer.
  3. If it chokes and tastes bitter, grind coarser.
  4. Serve right away. Espresso fades within a minute.
• AeroPressA short steep, then a press through paper. This coffee lands in the middle: fuller than drip, cleaner than a French press.
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  How to brew Buoy 10 in an AeroPress.

  You’ll need

  • AeroPress
  • Paper filter
  • Medium-fine grind
  • Kettle
  • Scale

  1. Rinse the paper filter. Use about 15g of coffee and 220g of water at 200°F.
  2. Steep for 1 to 2 minutes.
  3. Press gently for about 30 seconds.
  4. Stop when you hear a hiss. Pressing the last bit adds bitterness.