Spoon Clip (Black)
$8.00
NEW LINE · COMING 2027Brewfé™ by Au Cao®
™
Our own line of coffee brewing tools is on its way, designed in Burbank by the team behind The ButterBox™, our award-winning, patented butter dish. Follow @aucaocoffee to be the first to know.
Brew Gear
Tools we brew
Brewfé™ originals, plus favorites from our partner Hario.
More brewing tools coming soon
Kettles, scales and other favorites from brands we love.
Brew methods
Pick a method, brew like a pro
Au Cao® Coffee is a specialty coffee company and a member of the Specialty Coffee Association (SCA). Our recipes start from the SCA brewing standards below.
Brew ratio55 g per literAbout 1:18 coffee to water (±10%). Roughly 2 Tbsp for every 6 oz of water.
Water temperature197–205 °F92–96 °C at the moment water meets the coffee.
Extraction18–22%How much of the coffee dissolves into the cup. Too little tastes sour, too much tastes bitter.
Strength (TDS)1.15–1.35%Total dissolved solids: the balance point for a full-flavored, not-too-strong cup.
Pour-over · medium-fine grind
Hario V60 dripper
A clean, bright cup that lets single origins shine. Try it with Beautiful Downtown Burbank® Coffee.
Makes1–2 cups
Ratio1:16
GrindMedium-fine
Water200 °F
Time2:30–3:30
- Rinse the paper filter with hot water and discard the water.
- Add 20 g of coffee and level the bed.
- Bloom with 50 g of water for 30–40 seconds.
- Pour in slow spirals to 320 g total, finishing around 3 minutes.
Gear for this method
Hario V60 dripperGooseneck kettleServerPaper filters
1 cup = 8 oz. Amounts are for the recipe shown; scale the coffee and water together for more.Automatic drip · medium-coarse grind
Drip coffee maker
The everyday batch brewer. An SCA-certified home brewer holds the water at 197–205 °F and finishes in 4–8 minutes, so the coffee extracts evenly.
Makes4–12 cups
Ratio55 g / L
GrindMedium-coarse
Water197–205 °F
Time4–8 min
- Use 55 g of coffee per liter of water (about 2 Tbsp per 6 oz cup).
- Rinse a paper filter, add the grounds and shake the basket level.
- Fill the reservoir with fresh, filtered water and start the brew.
- Stir the carafe and serve within 30 minutes. Avoid a hot plate, which cooks the coffee.
Gear for this method
SCA-certified drip brewerBurr grinderPaper filtersThermal carafe
1 cup = 8 oz. Amounts are for the recipe shown; scale the coffee and water together for more.Vietnamese phin · medium grind
Phin filter
A slow, single-cup drip that makes a strong, syrupy coffee. Pour it over sweetened condensed milk and ice for cà phê sữa đá. Try it with Saigon Sunshine.
Makes1 cup
Ratio1:5
GrindMedium
Water200 °F
Time4–5 min
- Add 20 g of coffee to the phin and shake it level.
- Set the press on top and push down gently. Do not pack it tight.
- Bloom with about 20 ml of hot water for 30 seconds.
- Fill to the top (about 100 ml) and cover. It should drip for 4–5 minutes. Too fast: grind finer. Stuck: loosen the press.
Gear for this method
Phin filterKettleGlassSweetened condensed milk
1 cup = 8 oz. Amounts are for the recipe shown; scale the coffee and water together for more.Immersion · coarse grind
French press
Full body and rich texture. The metal filter lets the coffee’s oils through.
Makes2–4 cups
Ratio1:15
GrindCoarse
Water200 °F
Time4 min
- Add 30 g of coarse coffee to the press.
- Pour in 450 g of water just off the boil and stir.
- Put the lid on and steep for 4 minutes.
- Skim the crust, press slowly, and pour everything out so it does not keep brewing.
Gear for this method
French pressKettleBurr grinderScale
1 cup = 8 oz. Amounts are for the recipe shown; scale the coffee and water together for more.Cold immersion · coarse grind
Smooth cold brew
Low acidity, naturally sweet and made ahead. Moto Coffee makes a rich concentrate.
Makes4–8 cups
Ratio1:8
GrindCoarse
WaterCold
Time12–18 hrs
- Add coarse-ground coffee to the brewer.
- Pour in cold, filtered water and stir gently.
- Steep in the fridge for 12–18 hours.
- Filter, then serve over ice. Dilute the concentrate about 1:1 to taste.
Gear for this method
Cold brew bottleBurr grinderGlass carafe
1 cup = 8 oz. Amounts are for the recipe shown; scale the coffee and water together for more.Espresso · fine grind
Espresso & automatic espresso makers
Hot water forced through a fine, tamped bed at about 9 bar. On a super-automatic machine, set the built-in grinder to fine and choose a double shot.
Makes1–2 shots
Ratio1:2
GrindFine
Water195–205 °F
Time25–30 s
- Dose 18 g of finely ground coffee into the basket.
- Level and tamp firmly and evenly.
- Brew about 36 g of espresso in 25–30 seconds.
- Fast and sour: grind finer. Slow and bitter: grind coarser.
Gear for this method
Espresso machine or super-automaticBurr grinderTamperScale
1 cup = 8 oz. Amounts are for the recipe shown; scale the coffee and water together for more.Extra-fine grind
Arabic / Armenian coffee
Ground as fine as powder and brewed unfiltered in a cezve (ibrik), so the grounds settle in the cup. Often spiced with cardamom.
Makes1–2 demitasse
Ratio1:10
GrindExtra fine
WaterCold start
Time3–4 min
- Add 7 g of extra-fine coffee and 70 ml of cold water to the cezve (sugar or cardamom too, if you like).
- Stir once, then heat slowly over low heat.
- Just as the foam rises, take it off the heat before it boils.
- Pour gently and let the grounds settle for a minute before sipping.
Gear for this method
Cezve (ibrik)Small cupsBurr grinder with an extra-fine setting
1 cup = 8 oz. Amounts are for the recipe shown; scale the coffee and water together for more.Matcha · coming soon
Matcha set
Whisk a frothy bowl in minutes. Our matcha is on its way.
Makes1 bowl
Matcha2 g
Water70 ml
Temp175 °F
Whisk15–20 s
- Sift matcha into the bowl.
- Add a splash of water and make a smooth paste.
- Add the rest of the water.
- Whisk briskly in a “W” motion until frothy.
Gear for this method
Matcha bowlBamboo whiskBamboo scoopSifter
1 cup = 8 oz. Amounts are for the recipe shown; scale the coffee and water together for more.