Arriving at memorable coffee involves both perfected roast methods and thoughtful brewing techniques. Though these processes can be innately complex, we love getting to remove the mystery for our consumers through our online education outlets and our in-house community cuppings.
Become fluent in the language of coffee by checking out our roasting and brewing information below--and, when you're in the area, please also join us at one of our many Wander Coffee events.
to break up any clumps in the grounds.
the coffee to bloom for 45 seconds.
in 100 gram pours until 670 grams is reached. Stir and serve.
to achieve a brew time of roughly 3:30.
40 grams or 3 tablespoons of beans.
on a coarse setting, right below a French Press grind.
filter into Chemex and rinse using boiling water.
Chemex on scale, add ground coffee, and tare scale.
80-100 grams water just off the boil onto grounds until grounds are fully saturated.
Wander Brew Method No. 2
to break up any coffee clumps.
coffee to bloom for 45 seconds.
in 100 gram pours until 400 grams is reached. Stir and serve.
to achieve a brew time of roughly 3 minutes.
Wander Brew Method No. 4
to break up clumped grounds.
filter, setting it just above the top of the brew.
filter after 3-4 minutes. Serve and enjoy!
by discarding grounds and rinsing filter.
out beans (30 grams/4 T for 4 cup, 60 grams/8 T for 8 cup).
on a very coarse setting.
water and pre-heat French Press with water.
water and add grounds.
water until desired level is reached.
Wander Brew Method No. 3
25 grams or 2 tablespoons of coffee beans.
on a medium setting, just finer than a drip coffee.
filter into V60 and rinse using boiling water.
V60 on scale, add ground coffee, and tare scale.
timer and pour 50-60 grams water just off the boil onto grounds until grounds are fully saturated.
We view specialty micro-roasting as an art that, for us, runs much deeper than simply pushing buttons. Given this mindset, it is no surprise that we believe effective roasting must firstly begin in a research phase--long before any of our machines are involved. During this time, we regularly spend hours investigating the growing, picking, and processing histories of our raw beans, recognizing that each of these variables can significantly affect flavor profiles.
Following this initial critique and sourcing process, we then advance the selected beans into our sample roasting and cupping phase. During this time, we purposefully roast and test each batch in sizes of mere handfuls, constantly working to unlock the intended and individual personality of each bean. Through scientific strategies and experimentation with various heating and timing patterns, we are able to routinely accomplish this task--ultimately creating unique recipes for each import we represent.
After our recipes are perfected on the sample roaster, we then carefully replicate them in 20-lb., consumer-ready batches on our drum roaster. All of our completed batches are then rigorously tested via patented technologies and familiar cupping techniques, ensuring delivery of superior quality in every bag that we release.
We hope you will love all of our Wander beans, resting assured that, while pushing buttons may play a part in their development, our insistence on maintaining micro-roasting as an art is what truly sets our coffees apart. Enjoy!
Maybe you already have your favorite brew method and simply want to verify your technique, or maybe you're in the mood to shake things up with a new coffee routine altogether. Either way, perusing our attached brew guides and videos should help you master working with your daily grind--ensuring a lust-worthy drink every time.
Note that, though the variables identified in our guides have worked for us, you may discover a different ratio that you love even more. We encourage you to experiment with finding your own perfect method--and be sure to share it with us @wandercoffeeco.
As always, if you have questions about any of our guides or are curious about a technique not listed, please let us know at email@example.com.
wander brew guides.
Wander Brew Method No. 1
16 grams or 2.5 tablespoons of beans.
on a fairly fine setting, between a V60 and espresso.
paper filter and pour water through without grounds.
water and add grounds.
boiling water onto grounds to the top of the Aero Press and stir.
again after approximately one minute and thirty seconds.
the plunger and press down until you hear a hissing noise.
by removing plastic filter and pressing plunger down to discard paper filter and grounds. Rinse.