You can enjoy our specialty coffee with any type of brewing method. Having high-quality fresh coffee and good tasting water increase your odds of success. Use our coffee-making manual for guidance and inspiration.
Coffee Brewing Guide | Naya Premium Coffee
The Aeropress has a full spectrum of fans for a reason. This simplistic device is reasonably priced and a great companion to take along anywhere. It makes a rich brew by forcing water through coffee under pressure with plunging action. The resulting cup is concentrated and can be diluted.
| WHAT YOU’LL NEED | ||
|---|---|---|
| BREW TIME | Aeropress | Timer |
| Coffee | Stirring Tool | |
| 2 minutes | Grinder | Digital Scale or tablespoon |
| Water | Funnel (optional) | |
| Kettle | Mug |
STEP 1
Boil water, 200 grams (7 ounces). Let it sit for 30 seconds to reach the ideal temperature of 93 degrees Celsius or 200 degrees Fahrenheit.
STEP 2
Grind the beans medium-fine. Your AeroPress came with a scoop. It holds 17 grams (about 2.5 tablespoons) of coffee. This variable depends on your preference.
STEP 3
Insert Filter into the black filter cap. Rinse, it will help the filter adhere to the cap and remove paper taste.
STEP 4
Twist filter cap onto chamber and place on your mug. Add coffee to chamber with or without the help of a funnel and shake to level. Set timer to 2 minutes.
STEP 5
Add water, only a portion first to let the grounds “bloom” for 30 seconds, then pour the remainder to fill the chamber.
STEP 6
Stir grounds for 5 seconds and place the AeroPress plunger gently on top, but don’t press down yet. Stir again as the timer hits 1:30
STEP 7
Place the plunger in the chamber and slowly push all the way down until plunger reaches grounds at 2:00 minutes. You should hear a hissing sound at the end.
STEP 8
Remove filter cap and push plunger to eject condensed grounds.
Enjoy!
This iconic Italian classic has been around since 1933; its angular, instantly recognizable design hasn’t changed since. Portable and budget-friendly, this three-chambered pot brews coffee with water vapor pressure, resulting in an intense and robust cup, approximating espresso.
| WHAT YOU’LL NEED | ||
|---|---|---|
| BREW TIME | Moka pot | Coffee |
| Depends on Heat Source | Grinder | Water |
| Digital Scale or tablespoon |
STEP 1
Grind the beans. For a 6-cup moka pot, grind 20-22 grams (about 4 level tablespoons) of coffee fine to medium-fine to texture equaling granulated sugar.
STEP 2
Add water, best filtered, to the bottom of the pot, stop at lower half of the release valve, and place filter-funnel into the pot. (No water should spill into the funnel.)
STEP 3
Add coffee to the funnel, slightly mounded, and level the grounds – do not press. Wipe the rim clean to ensure a full seal.
STEP 4
Screw on the spouted top tightly.
STEP 5
Place brewer on a small stove burner over medium-low heat, and make sure the handle is not exposed to too much heat.
STEP 6
Monitor the brewing process. Building pressure is forcing the hot water up and through the grinds, oozing out brewed coffee into the upper chamber.This will be accompanied by whooshing sounds. Once you hear a hiss, take moka pot off the heat right away. You need a potholder or towel to touch the handle and pour the coffee.
Do not use dish soap to clean your moka pot, let it become seasoned.
Enjoy!
This iconic manual brewer has been around since the 1940’s and is enjoying a renaissance in the third-wave era of specialty coffee among connoisseurs and enthusiastic novices alike.
It is a manual pour-over brewer and photogenic serving carafe in one, unmatched for its potential to make large batches of good coffee – a serious crowd pleaser.
The company’s own unique filters absorb oils and sediment, producing a clean and smooth cup.
| WHAT YOU’LL NEED | ||
|---|---|---|
| BREW TIME | Chemex carafe | Chemex filter |
| Coffee | Grinder | |
| 3.5 to 4.5 minutes | Water | Kettle (Gooseneck ideal) |
| Timer | Digital Scale or tablespoon |
STEP 1
Measure and boil water. Let it sit for 30 seconds to reach the ideal
temperature of about 93 degrees Celsius or 200 degrees Fahrenheit. The amount of coffee and water varies, depending on your strength preference.
We recommend a coffee-water-ratio of 1:16 to 1:18.
A good starting point is 30 grams of coffee to 500 grams/ml of water. This is equivalent to about 6 level tablespoons of coffee to 16 ounces (or 2 cups) of water.
STEP 2
Grind coffee. 30 grams (about 6 level tablespoons). We recommend a
medium-coarse grind, like the texture of kosher salt.
STEP 3
Place Chemex filter in the carafe, , ensuring the three-ply side is lined up with the pour spout.
STEP 4
Rinse filter with hot water to get rid of paper taste and to warm the carafe.
Discard the rinse water through spout.
STEP 5
Place ground coffee in the filter and level with a shake.
STEP 6
Pour water gently to cover the grounds and let it “bloom” (expand) for 30 seconds.
STEP 7
Slowly, pulse pour (in increments) the remaining water with spiraling
motion, avoiding the edges of the filter.
This part is almost meditative, watching the water drip slowly through the grounds; the process should take between 3.5 – 4.5 minutes, including the bloom.
If your time was longer, your grind was probably too fine, if it was shorter,
the grind was too coarse.
STEP 8
Remove filter, serve and enjoy!
Not anymore a novelty coffee, cold brew is entering the mainstream as the perfect hot summer pick-me-up. We adore the smooth, concentrated taste of this simple method brew. It reigns a punch above standard ice coffee, its watered-down cousin, and is well worth the long steep time.
| WHAT YOU’LL NEED | ||
|---|---|---|
| BREW TIME | Coffee | Grinder |
| Water | Paper filter | |
| 12-18 hours | Fine-mesh bag | String |
| Digital Scale or tablespoon | 32 oz Mason jar or other wide mouth container |
STEP 1
Grind coffee. Due to the long steep time, we recommend a coarse grind,about the size of kosher salt. You can use anywhere from 1:4 coffee-to water- ratio for concentrate, down to 1:16 for a much less potent option. We’ll start with 100 grams (about 20 level tablespoons) of grinds.
STEP 2
Insert mesh bag into your jar, lining it. Pour the ground coffee into a paper filter and carefully place inside the mesh bag.
STEP 3
Measure filtered cold water, 700 grams/ml (24 ounces or 3 cups) and pour about half the water slowly into the grinds. Now tie the paper filter with string and pour the rest of water over this coffee-pouch. This double filtration will make for a clean cup. Close lid tightly.
STEP 4
Let the coffee steep for 12-18 hours. Stick to the lower end if steeping at room temperature (out of sunlight). You can also leave your container in the fridge, but the cold temperatures will lengthen the extraction process. There is no need to sweat the exact amount of time, just consider the finish line before you start your brew to avoid middle of the night coffee meddling.
STEP 5
Discard the paper filter pouch and remove the mesh bag. It is re- usable after washing.
STEP 6
Experiment with adding water, ice and milk to taste. Keep your brew refrigerated and consume within a week.
Enjoy!
With French Press you get rich, big-bodied flavor through complete saturation of grounds. This manual method of coffee-making gives you a fair amount of control over the brewing process with several tweakable variables. While the basics are comparatively straight forward, it is important to pay attention to the details.
| WHAT YOU’LL NEED | ||
|---|---|---|
| BREW TIME | French Press | Coffee |
| Grinder | Water | |
| 4 minutes | Kettle | Timer |
| Wooden Spoon | Digital Scale or tablespoon |
STEP 1
Boil water, enough to fill your French press. Let it sit for 30 seconds to
reach the ideal temperature of 93 degrees Celsius or 200 degrees
Fahrenheit. Pull plunger out of pot.
STEP 2
Grind the beans. Due to the immersion technique of this method, aim for a coarse grind, like the texture of breadcrumbs. A good starting point is a 1:12 coffee-to-water ratio. That means for every ounce of ground coffee, you want 12 ounces of water or for every 30 grams of coffee you’ll use 360 grams/ml of water. You may in- or decrease the ratio to your desired taste. Alternatively use 2 tablespoons of coffee per 6 ounces of water (60 grams/ml)
STEP 3
Add hot water, gently pouring just enough to saturate all the grounds. Let the coffee “bloom” for up to 30 seconds. Next, pour the remaining water.
STEP 4
Stir to incorporate. Follow up with a quick stir to ensure full immersion of all grounds - use a chopstick or bamboo paddle rather than a metal spoon to avoid glass breakage. Carefully place lid with fully retracted plunger on top. Don’t press down yet.
STEP 5
Steep. Allow coffee to steep for four minutes. This is the optimum time to develop flavor depth. Over-extraction can lead to bitter tasting coffee. If you prefer brighter notes, reduce steep time.
STEP 6
Plunge. Press the plunger down slowly and evenly, trapping all the grounds. If there is no resistance, the grind is too coarse; if it’s hard to press, the grind is too fine.
When you’ve reached the bottom, don’t let it sit, serve the coffee immediately.
To minimize the sediment grit, you can leave the last sip in the cup.
Enjoy!