Fire Mission: Dessert

Yep, exactly. We normally make this section useful across all the common brew methods, especially since the bundle lets them choose different grinds for each bag. Much better than handing an espresso customer pour-over instructions and hoping they improvise like pioneers.

I’d use this whole section:

Brewing Instructions

Both coffees in Fire Mission: Dessert can be brewed using your favorite method. Use the guide below as a starting point and adjust to taste.

DRIP COFFEE

Grind Size: Medium
Coffee-to-Water Ratio: 1:16
Example: 20g coffee to 320ml water
Water Temperature: 195–205°F (90–96°C)

Steps

1. Add fresh, filtered water to your brewer.
2. Place your filter and add the ground coffee.
3. Brew using your machine’s normal cycle.
4. Serve immediately and adjust the coffee-to-water ratio to taste.

POUR OVER

Grind Size: Medium-fine, similar to table salt
Coffee-to-Water Ratio: 1:16
Example: 20g coffee to 320ml water
Water Temperature: 195–205°F (90–96°C)
Brew Time: 3–4 minutes

Steps

1. Rinse your filter with hot water.
2. Add the ground coffee and create a small well in the center.
3. Start your timer and pour about twice the coffee's weight in water.
4. Allow the coffee to bloom for 30–45 seconds.
5. Slowly pour the remaining water in controlled, circular motions.
6. Allow the brew to finish draining and enjoy.

FRENCH PRESS

Grind Size: Coarse
Coffee-to-Water Ratio: 1:15
Example: 30g coffee to 450ml water
Water Temperature: 195–205°F (90–96°C)
Brew Time: 4 minutes

Steps

1. Add coarse-ground coffee to the French press.
2. Pour hot water evenly over the grounds.
3. Stir gently to make sure all grounds are saturated.
4. Place the lid on without pressing the plunger.
5. Steep for 4 minutes.
6. Press the plunger slowly and serve immediately.

ESPRESSO

Grind Size: Fine / Espresso
Coffee-to-Water Ratio: Approximately 1:2
Example: 18g coffee in, about 36g espresso out
Water Temperature: Approximately 195–205°F (90–96°C)
Extraction Time: About 25–30 seconds

Steps

1. Grind coffee fine and dose into your portafilter.
2. Distribute the grounds evenly and tamp level.
3. Begin extraction.
4. Aim for approximately twice the weight of your coffee dose in the cup.
5. Adjust the grind finer or coarser as needed to reach your preferred extraction.

AEROPRESS

Grind Size: Medium-fine
Coffee-to-Water Ratio: Approximately 1:15
Example: 17g coffee to 255ml water
Water Temperature: 185–200°F (85–93°C)
Brew Time: 1½–2 minutes

Steps

1. Add ground coffee to the AeroPress.
2. Pour in hot water and stir gently.
3. Allow the coffee to steep.
4. Insert the plunger and press slowly and evenly.
5. Serve as-is or adjust strength with additional water.

COLD BREW

Grind Size: Coarse
Coffee-to-Water Ratio: About 1:8 for concentrate
Example: 100g coffee to 800ml cold water
Steep Time: 12–18 hours

Steps

1. Combine coarse-ground coffee with cold, filtered water.
2. Stir gently to fully saturate the grounds.
3. Cover and steep for 12–18 hours.
4. Strain through a fine filter.
5. Serve over ice and dilute with water or milk to taste.

BREW TIP: These are starting points, not commandments carved into a coffee tablet. Water, equipment, grind consistency, and personal taste all affect the final cup, so adjust until it tastes right to you.