Great Coffee should not be intimidating

and you don't need to be some experienced barista!

I introduce to you DIVE's Rule of 4.

Fresh Coffee, Specific Ratios, Grind Size, Good Water.

Great Coffee should not be intimidating and you don't need to be some experienced barista!
I introduce to you DIVE's Rule of 4.

Bring consistency to these 4 factors and your are in for a good time.

Fresh Coffee, Specific Ratios, Grind Size, Good Water.

Fresh Coffee: Coffee beans are roasted seeds of a fruit. Freshness is key, best used 1 week to 4 months after roasting.
Ratio: 1:15 is known as the golden ratio for coffee-to-water, however, different brew methods require a slightly different ratio. Example: 1:15 is 30g coffee with 450g water.
Grind Size: Proper grind size is crucial. Ask your roaster for a good starting point. Avoid blade grinders; use a burr grinder for best results.
Dump Water: Use water you'd drink. Aim for about 205°F for optimal brewing. A kettle with a spout offers better pour control.

Bring consistency to these 4 factors and your are in for a good time.

Below are a few of our favorite brew types using the info described above.

Also, download our cheat sheet to keep at your coffee bar!

Cheat Sheet

Pour-over.

Pour-over is the cornerstone of coffee brewing. It’s incredibly easy to get the hang of, but it can seem intimidating because influencers often make it look overly complicated or out of reach

The beauty of the pour-over lies in its ability to engage all your senses during its 4-minute process, resulting in a more flavorful and satisfying cup. It’s a brewing method that gives you full control, allowing you to make exactly the amount of coffee you need—no more wasting leftover coffee from a full pot. Essentially, you’re taking on the role of a traditional coffee maker, but with a personal and precise touch.

What You Need: Coffee grounds, hot water, pour-over cone, filter.
Set Up: All on the scale, place a filter in the pour-over cone and set it over your mug. Weigh your coffee, note how much water to add to off of your cheat sheet (15:1 ratio). **Pro tip, find the perfect (15:1) combo for your favorite mug, write it down and you are able to repeat.
Pour: Pour about 3X the amount of water as you have grounds (20g coffee, pour 60g water) over the coffee, enough to wet them all. This is called the bloom, let it bloom a bit (20-40 seconds). Then, slowly pour hot water in a circular motion over the coffee until you reach your total weight, allowing it to drip through.
Done, enjoy!

French Press.

This immersion brew method produces a rich, heavy cup with a thick mouthfeel and occasionally a slight grittiness. While it may not be ideal for an everyday routine, it’s perfect for switching things up now and then. The luxurious texture is a delightful treat on a slow Sunday morning, especially when paired with a strong South American bean.

What You Need: French Press, Course coffee grounds, hot water.
Set Up: Figure out the size of your French Press to nail your ratio. You only need to do this once, because you can write it on your cheat sheet to keep forever. On the scale pour coffee into french press cup without lid on (1:12-1:14).
Pour: Pour the hot water over the coffee to the designated weight and give a slight stir. Place lid on with plunger up, wait 4 mins, push plunger down slowly.
Done.

Cold Brew.

Cold brew is fantastic because it’s incredibly easy to make and stays fresh in the fridge for about a week. It’s also around 60% less acidic than traditional hot-brewed coffee, making it a great option for those with sensitive stomachs. Plus, you can even heat it up and enjoy it as a hot drink!

What You Need: Coarse coffee grounds, cold water, jar or pitcher.
Set Up: Combine coffee and water in a jar (1:5 ratio). Give a Shake.
Brew: Cover and steep in the fridge for 12-16 hours.
Finish: Strain through a filter or cheesecloth. Renders a concentrate, so add water or milk to desired taste level.

Try our Cold Brew Packets for Convenience!

Cold Brew Packs

K-Cups.

K-Cups are incredibly convenient and require virtually no cleanup. However, they come with drawbacks, including being costly and contributing significantly to landfill waste. The coffee they produce often lacks depth and freshness, but that’s the trade-off for convenience.

I encourage K-Cup users to give pour-over brewing a try. You’ll thank yourself for making the switch and discover it’s time to transition—just like you once upgraded from your old Folgers filled drip machine.

A reminder to not leave your pod in the machine after brew.

-A warm and wet place is the vacation home of bacteria.

What You Need: To throw away the old coffee pods you got from the big box store. That coffee is old and toasted.
Set Up: Get an all metal reusable pod, a coffee tin with a gas valve, and a nice scoop.
Pour: Push button.
Enjoy!

Areo-Press.

What You Need: Areo Press, Fine coffee grounds, filter, hot water.
Set Up: On the scale, place your cup. With the plunger removed from the Areo press, place filter in cap and screw cap on. Place cap side in to mug. Zero out scale. Fill with coffee to desired amount without plunger (1:5-1:8).
Pour: Pour the hot water over the coffee to the designated weight and give a good stir. Place plunger lid on, wait half a min, push plunger down slowly.
Enjoy.

This method is perfect for those who prefer a smaller ratio—think of it as a surfer’s espresso. It delivers a less acidic cup and is incredibly travel-friendly. Simply add milk or water to taste—it’s much easier to master than it seems!