Every FARCOFF coffee comes as whole beans or ground for your brewer. Here's how to get the best out of each — all figures are general guidance, not gospel. Adjust to taste.
Whole beans
The freshest option if you own a grinder. Grind just before you brew, and only what you need.
Espresso
General starting point: a 1:2 ratio (e.g. 18g of coffee to roughly 36g out) over 25–30 seconds. Tastes sour? Grind finer. Tastes bitter? Grind coarser.
Filter / batch brewer
Around 1:16 coffee to water is a common starting point (60g per litre). Medium grind, and let the machine do the thinking.
Pour over
Same ballpark ratio as filter. Pour slowly, bloom first (30–45 seconds with double the coffee's weight in water), then top up in stages.
French press
Coarse grind, roughly 1:15, four minutes of steeping, then plunge gently. Don't rush it — it's a press, not a race.
Aeropress
The choose-your-own-adventure brewer. A common starting point: medium-fine grind, 1:15 ratio, 90-second steep, slow press. From there, experiment — that's the whole point of the thing.
Storage
Airtight, cool, dark, away from the oven. Seal the bag properly and your coffee will thank you.