Kapi

Coffee & Craft: Different Brewing Techniques for Our Single Origin Beans

My morning coffee doesn’t always turn out the same. Some days, I get the brew just right. Other days, not quite. And that’s okay.

We’re not here to pinpoint every single thing on how to brew your beans. That’s never been the point. Enjoying coffee is just as much about the process—trying, adjusting, learning—as it is about the final cup. When you get familiar with your beans and how they taste with different methods, you begin to understand what brings out the best in them.

That’s what this article is really about. Over time, we’ve come to understand the character of the beans we work with. Not through strict formulas, but through trial, error, and a lot of brewing across different homes and setups. Along the way, we’ve developed some general guidelines that consistently bring out the best in each cup. They’re not fixed rules, but they might give you a good place to start or a few ideas to try.

Getting to Know Atok Single-Origin Coffee

Atok coffee is often where people begin. It’s approachable, smooth, and easy to enjoy—with notes of caramel, chocolate, toasted nuts, and a touch of orange zest. Grown from Typica and Bourbon trees, it thrives in cool mountain weather and rich soil.

We roast it two ways:

  • Filter Roast (Medium) – Clean, balanced, ideal for everyday brewing
  • Espresso Roast (Medium Dark) – Deeper and fuller, with more body

For the filter roast, we usually go for a pour over or AeroPress using a medium-fine grind. This brings out the sweet, citrusy notes without overpowering the cup.

For the espresso roast, while it works well with an espresso machine, it’s not limited to that. Our roaster designed this roast to suit a range of everyday methods—like French press and coffee makers or batch brewers. It leans toward a more traditional flavor profile, highlighting chocolate and caramel notes, making it a solid choice for a daily cup. Use a fine grind for Moka pot, or a coarse grind for French press.

Brewing Tuba Single-Origin Coffee: For a Cup with Character

Our Tuba Single-Origin Coffee has a different kind of character compared to the Atok Single-Origin beans—sweeter, with notes of molasses, kamote, berries, and a gentle citrus touch. It’s especially enjoyable as a pour over, where its natural sweetness comes through clearly. The cup tends to shift subtly with each brew, offering just enough nuance without being overwhelming.

We’ve found that Tuba really shines with a V60 as it brings out a more pronounced sweetness in the cup. It also works well with our Origami S Dripper, which tends to highlight a bit of liveliness or acidity, but nothing too sharp. The brightness complements the sweetness of molasses and berries nicely. For both methods, we recommend a medium grind (about the texture of table salt) to let the flavors open up gently and naturally.

You can also use a French press! It brings out a balanced cup, leaning into the sweetness of brown sugar and the acidity of berries. It all depends on which flavor notes you’d like to highlight in your brew.

Cascara: Light, Refreshing, and Something Different

Cascara is the dried outer layer of the coffee cherry—the part that’s usually removed before the beans are processed. Our Atok Cascara Tea comes from the same Typica and Bourbon trees we harvest for beans, and when brewed, it gives off notes of green apple, tamarind, raisins, and a soft hint of spice.

It’s brewed like tea; no need to grind. Just steep the dried husks in hot water for 5 to 10 minutes. A shorter steep (around 5 minutes) gives you a lighter cup with notes of green apple and raisins. Let it steep longer, and you’ll get a richer, more pronounced sweetness, with flavors leaning toward tamarind and subtle spices. It’s an interesting, layered taste either way!

On warmer days, we like to cold brew it overnight. It’s smooth, fruity, and easy to enjoy throughout the day.

Finding the Right Grind

Grind size plays a big role in how your coffee turns out—and it’s often one of the simplest things to adjust.

We like to keep things flexible. Instead of giving rigid settings, we work with broad guidelines to help you get started. Every grinder is different, so your “medium-fine” might not look exactly like ours. The key is to taste, adjust, and dial it in based on how your coffee brews.

Here’s a general guide:

  • Pour over / AeroPress / KalitaMedium-fine (like brown sugar)
  • Moka pot / EspressoFine (like powdered sugar)
  • French pressCoarse (like breadcrumbs)
  • CascaraNo grind needed—just steep whole

It’s not about getting it perfect on the first try. Every brew is a chance to learn a little more about your beans and your gear. Start here, then feel free to explore from there.

Brewing Is a Process

We’ve brewed these beans in all kinds of setups—from well-equipped kitchens to times when all we had was a pot of hot water. What’s stayed consistent is the process: observe, adjust, and try again.

By working closely with our beans—and learning from the community who grows and enjoys them—we’ve figured out what methods tend to bring out their best.

So if you’re just starting out, we hope this guide helps. And if you’ve already found your own rhythm, we’re glad to be part of your coffee journey.

And if ever you need help with your brew—whether it's your grind, method, or gear—we're just a message away. Send us a message and we’ll be happy to help you out.

Because in the end, good coffee doesn’t need to be complicated. It just needs a bit of care, some curiosity, and a moment to enjoy the cup in front of you.