three steps, every method
Brew Guides
Pick your equipment — we'll tell you the ratio, the timing, and what to expect in the cup.
Pour-Over
Clean, bright, and layered — pour-over highlights acidity and florals.
View guide →French Press
Full-bodied and round — the metal filter lets natural oils through.
View guide →Espresso
Concentrated and syrupy — the base for every milk drink in the Academy.
View guide →Cold Brew
Smooth, low-acid, naturally sweet — built to sit over ice.
View guide →Moka Pot
Bold and slightly bitter-sweet — a stovetop espresso alternative.
View guide →Aeropress
Clean and versatile — can lean toward espresso or drip depending on method.
View guide →Cappuccino
Equal parts espresso, steamed milk, and microfoam — light, airy, and balanced.
View guide →Latte
Milk-forward and silky — a thin layer of foam is the whole point, not a mistake.
View guide →Flat White
Tighter and stronger than a latte — more coffee, less milk, almost no visible foam.
View guide →Mocha
Espresso and chocolate in equal partnership — neither one should hide the other.
View guide →Americano
Espresso stretched with hot water — closer to drip in body, still espresso in flavor.
View guide →Turkish
Unfiltered and intensely concentrated — the grounds settle in the cup, they're never removed.
View guide →Vietnamese
Bold, dark-roast coffee balanced against sweetened condensed milk — traditionally finished over ice.
View guide →Affogato
Dessert and drink at once — hot espresso poured straight over cold vanilla gelato.
View guide →
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