The Lava Java
Great coffee starts before the bag opens. Master your method and every cup erupts.
Use our Medium Roast Magma for the cleanest pour over experience — the caramel notes really open up.
Heat water to 200°F (just off boil). Rinse your paper filter with hot water and discard the rinse water.
Grind 22g of coffee to a medium-fine consistency — like coarse sand.
Add grounds to the filter. Create a small well in the center.
Start your timer. Pour 44g of water (2× the coffee weight) in slow circles to bloom. Wait 30 seconds.
Continue pouring in slow, steady circles from center outward. Aim to finish pouring by 2:30.
Let it fully drain. Total brew time should be 4–5 minutes. Enjoy immediately.
Magma Core, our darkest roast, is the one to reach for here. A coarse grind and full immersion pull out its deep, bold body.
Boil water and let it cool for 30 seconds to ~200°F.
Grind 30g of coffee coarsely — like rough sea salt.
Add grounds to the French press. Pour all 450g of water in one steady pour.
Give it a gentle stir to ensure all grounds are saturated.
Place the lid on (plunger up). Steep for exactly 4 minutes.
Press the plunger slowly and steadily. Pour immediately — don't let it sit or it'll over-extract.
Any of our roasts works great for drip. If you like it bold, go Dark. Balanced? Medium. Bright? Light Roast Ash Cloud.
Use filtered water if possible — it makes a real difference.
Grind 60g of coffee to a medium consistency and measure out 1020g (about 34 fl oz) of water — for a smaller pot, keep the same 1:17 ratio.
Use a fresh paper or gold filter. Rinse paper filters before use.
Add the grounds to the filter and pour all 1020g of water into the machine's reservoir.
If your machine has a bloom setting, turn it on. Then start it — most drip machines brew at 195–205°F.
Enjoy within 20 minutes of brewing. Never reheat brewed coffee.
We don't roast a dedicated espresso bean — but Magma Core is dark enough for espresso. Start there and adjust your grind until the shot runs 25–30 seconds.
Heat your machine for at least 20 minutes. A cold machine ruins espresso.
Grind 18g of coffee very fine — like powdered sugar, but not quite.
Distribute grounds evenly in the portafilter, then tamp with 30lbs of pressure. Keep it level.
Lock the portafilter in and start the shot immediately.
Aim for 36g of liquid espresso in 25–30 seconds. Adjust grind finer if too fast, coarser if too slow.
A good shot has a rich, reddish-brown crema. Drink within 10 seconds.
Magma Core makes a cold brew smooth enough that it barely needs anything added. Try it straight over ice.
Grind 100g of coffee extra coarse — like rough gravel.
Combine with 800ml of cold, filtered water in a jar or pitcher.
Stir to saturate all grounds. Cover and refrigerate.
Steep for 12 hours for a lighter brew, or 24 hours for full strength concentrate.
Strain through a fine mesh strainer or paper filter. It may take a few minutes.
Store in the fridge for up to 2 weeks. Dilute 1:1 with water or milk to serve.
All the technique in the world means nothing without great beans. Roasted fresh after you order.
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