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.

  • 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.

  • 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.

  • 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 flavor. Too slow and it turns bitter. Get it right and there is nothing quite like it. This is where the obsession pays off.

  • No snobbery


    We said it at the start and we'll say it again. Life is too short for coffee snobbery. Try different blends. Play with the ratios. Switch up your brew method. Make it yours. The coffee obsession is our job, enjoying it is yours.

  • Chill and listen


    This is what it was all for. Pour your coffee, close your eyes for a second and breathe it in. The aroma, the warmth, the flavour that took weeks of sourcing and roasting to get exactly right. Now put on a great song and chill!

  • Added tips


    Use a scale, eyeballing it works until it doesn't. Measuring your coffee and water takes 10 seconds and makes a real difference to consistency. Store your beans in an airtight container away from light and heat and grind just before brewing. And don't be afraid to adjust. Grind size, water temperature, brew time, tweak one thing at a time until the cup is exactly what you want.