GRAVITY'S ULTIMATE BREW GUIDE
We roast the coffee. You brew it your way. That's always been the deal at Gravity. No snobbery. No rules. Just a few simple guides to help you get the most out of every bag.
Tips
Start with the coffee
Each Gravity coffee is roasted fresh to order and named after a song or artist that inspired it. Pick the one that matches your mood, your morning, or the music you've got playing right now.
Behind the Brand
Then the grind
Get your grind right and everything else follows. Too coarse and the flavour falls flat. Too fine and it turns bitter. Here's a simple guide for each brew method. French Press — Coarse, like sea salt. AeroPress — Medium course, like table salt. Espresso — Fine, like sand. Pour Over — Medium coarse, like sea salt. Not sure? Whole bean is always the freshest option — grind just before brewing for best results.
Community
Then the water
We spent years obsessing over the sourcing and the roasting. Don't let bad water be the thing that lets the cup down. Use filtered water at around 200°F or 93°C, just off the boil, and you'll taste the difference immediately.
French Press
Add 20g of coarse ground coffee for every 320g of water, adjust the ratio to how strong you like your coffee, because life's too short for a cup that doesn't suit you. Pour, stir and steep for 4 minutes. Then press the plunger down slowly and evenly. Take your time. The music's already playing.
Aeropress
The Aeropress is the one that surprises people every time. Rinse your paper filter first, it matters more than you'd think. Add 16g of medium coarse ground coffee, place it on your mug, and pour hot water to the top of the chamber. Stir gently, place the plunger on top and steep for 1 to 1.5 minutes. Then press down slowly and evenly to the bottom. Two minutes from start to finish. Worth every second.
Pour Over
The bloom is the bit most people skip. Don't. Add your filter, rinse it and dump the water. Add 20g of medium coarse ground coffee for every 320g of water. Pour 50 to 60g of water first and wait 30 seconds, that bloom is releasing the freshness from every bean we roasted for you. Then pour the rest in a slow circular motion. 2.5 to 3 minutes total. This is what fresh coffee tastes like.
Espresso
Espresso doesn't forgive shortcuts, but it rewards patience. 19g of finely ground coffee, 38g of espresso out, pulled in 32 to 36 seconds. Too fast and you've lost the flavour. Too slow and it turns bitter. Get it right and there is nothing quite like it. This is where the obsession pays off.