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How to Drink -- Summit Style

Welcome to your at-home barista station. Whether you’re easing into the morning or gearing up for a training day, we believe the cup in front of you deserves as much attention as the miles you plan to run or the weights you lift. Brewing at home shouldn’t be a compromise — it should be a good moment. 

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This page is both a recipe book and a mindset check-in. We’ll walk through:

  • The key brewing parameters (grind size, dose, water temp, brew ratio)

  • How roast style influences how you drink the coffee

  • Detailed recommendations for each of our roasts — when to use them, how to extract them, and what flavors to expect

  • How to dial-in your setup so you get the most out of the beans.

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Brewing Fundamentals

Here are the core levers you’ll tweak to get the best cup:

  • Grind size: Finer grinds extract faster; coarser grinds extract slower. Match your size to the method (espresso < fine pour-over < coarse drip/french press).

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  • Dose (coffee to water): Many home brewers start around 1:15-1:17 (coffee grams : water grams) for pour-over. For espresso, ~1:2 (e.g., 18g in → 36g out) is common.

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  • Water temperature: Most specialty brews land in ~92-96 °C (197-205 °F). Lighter roasts may benefit from slightly higher temp (+1-2 °C) to enhance extraction; darker roasts often do well toward the lower end to prevent over-extraction.

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  • Brew time / extraction: Each method has typical extraction windows — e.g., pour-over ~2½-4 mins, french press ~4-5 mins, espresso ~25-35 secs.

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  • Roast style & brew method match: The roast level (light, medium, dark) influences what methods and settings will highlight the beans best. Lighter roasts tend to show more origin-character, acidity, nuance; darker roasts show sweetness, body, roast notes.

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  • Taste & adjust: After brewing, evaluate your cup. Too sour? Likely under-extracted — try finer grind/slower brew/longer time. Too bitter or harsh? Likely over-extracted — try coarser grind/shorter brew/lower temp or lighter dose.

Alley Walk

 

Profile: This is our light-roast offering.

 

Best for: Methods that allow nuance and clarity — e.g., pour-over (V60, Chemex), Aeropress with inverted method, even a light drip when you want bright, lively flavor.

 

Recommended settings:

Dose: ~15g coffee → ~240g water (1:16 ratio)

 

Water temp: ~94-96 °C (201-205 °F)

 

Brew time: ~3-4 mins (for pour-over)

 

Grind: medium-fine (slightly finer than standard drip)

 

What to expect: Crisp acidity, delicate fruit or floral notes, lighter body. Because it’s a lighter roast, you’ll see more of the origin character.

 

Tip: If you find it too sharp or under-extracted (sour or thin), go a hair finer in grind or extend brew by ~15-20 seconds.

Double Black

 

Profile: Our dark roast.

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Best for: Espresso, stove-top/Moka pot, drip/auto brew when you want bold flavor, or as a base for milk drinks (lattes, cappuccinos).

 

Recommended settings:

Dose: 20g → ~300g water (1:15)

 

Water temp: ~91-92 °C (195-198 °F) — slightly lower to avoid over-extracting roast bitterness

 

Grind: medium (maybe a touch coarser than your normal drip)

 

Brew time: ~3 mins

 

What to expect: Rich body, chocolate/caramel/roasty notes, lower perceived acidity. Darker roasts are more forgiving but you still need to avoid harsh extraction.

 

Tip: If you’re using for espresso, keep your extraction time short (approx 25-30 secs) and watch for overly tarry or ashy flavors — back off grind a touch or reduce dose if that shows up.

Trolley House

 

Profile: Our medium roast option.

 

Best for: All-round methods — pour-over, drip machine, French press, possibly espresso if you like a medium-roast espresso.

 

Recommended settings:

Dose: ~18g coffee → ~300g water (~1:17) for pour-over / drip

 

Water temp: ~93-94 °C (200-201 °F)

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Brew time: ~3-3½ mins for pour-over; if French press, ~4 mins with coarser grind

 

Grind: medium (standard drip level)

 

What to expect: A balanced cup — some sweetness, moderate acidity, fuller body than the light roast, and more “classic coffee” profile.

 

Tip: If you brew on a drip machine and find flavor muted, try increasing dose slightly or decreasing water marginally for stronger cup.

Shorty

 

Profile: Specifically designed for espresso (or strong milk-based drinks).

 

Best for: Espresso machine, or Aeropress/chemex when you want espresso-style intensity. Also excellent as a milk-based drink (latte, flat white).

 

Recommended settings:

Dose: 18g in Yield: ~36g out (~1:2 ratio)

 

Brew time: ~25-30 seconds

 

Grind: fine (espresso-fine)

 

Water temp: ~93 °C (200 °F)

 

What to expect: Fuller body, “pull through” flavors that stand up to milk, rich crema. Because it’s made for espresso, it delivers when you need punch.

 

Tip: In brewed form (non-espresso) you can adapt for Aeropress use ~15g coffee, ~60-70g water, steep ~30 secs, then press — gives a strong concentrated brew

Lowlight

 

Profile: Decaffeinated option, crafted to still taste like the real deal.

 

Best for: Evening brewing, those days you want the ritual but not the caffeine. Works well across methods (drip, pour-over, press).

 

Recommended settings: 

Dose: ~17-18g coffee → ~280-300g water (1:16-1:17)

 

Water temp: ~93-94 °C

 

Brew time: ~3-3½ mins (pour-over)

 

Grind: medium

 

What to expect: You’ll get good flavor, body and sweetness without a heavy roasted/over-extracted “decaf” dullness.

 

Tip: Because decaf beans sometimes extract slightly differently (they often have slightly altered density), you might want to taste mid-brew — if it’s thin, grind a bit finer; if bitter, grind coarser.

Compound Grounds

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Profile: Medium-Light roast,  bright acidity, some fruit, some chocolate/brown sugar balance.

 

Best for: methods that highlight nuance pour-over, Aeropress, but also solid for drip when you want something a bit more refined than a bold house blend.

 

Recommended Settings:

Pour-over (highlights origin)

Drip (for ease)

Aeropress (if you like flexibility)

 

Dose & Ratio: Try ~16 g coffee → ~256 g water (1:16) as a starting point for pour-over; for drip maybe ~18 g → ~300g water (1:16.5).

 

Water Temp: ~94-96 °C (≈201-205 °F) — since it has bright acidity, slightly higher temp helps extract fully.

 

Grind Size: 

Pour-over: medium-fine (a bit finer than typical drip but coarser than espresso). 

Drip: medium standard.

 

Brew Time:

Pour-over: target ~3-3½ minutes.

Drip: standard machine cycle ~4 minutes typical, but if using manual drip aim ~3 minutes.

 

What to Expect: A cup with clarity: lemon & lime citrus brightness, apricot fruit note, a chocolate or brown-sugar sweetness in the mid-body, clean finish, medium body so you’ll still feel substance but not heavy roast.

 

Tune tip: If the cup is too sour/sharp → grind a bit finer or raise temperature slightly or extend brew time. If too flat or lacking brightness → grind a bit coarser or shorten brew time or lower next brew temp slightly.

Revolver Release #3

 

Profile: It’s a dependable, all-day brew with a flavor profile built for both strength and sweetness — think caramel, toasted nuts, and smooth chocolate tones with a finish of floral/fruit brightness.

 

Best For: Espresso, Moka pot, drip, or pour-over when you want a cup that delivers structure, sweetness, and balance. Excellent as a morning cup or for milk-based drinks like lattes and cappuccinos.

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Recommended Settings:

Espresso

  • Dose: 18 g in → 36 g out

  • Grind: Fine

  • Temperature: 93 °C / 200 °F

  • Time: 25–30 seconds

  • Notes: Aim for a balanced extraction with a syrupy body and chocolate-toned sweetness.

Pour-Over (V60 / Kalita / Chemex)

  • Dose: 18 g coffee → 288 g water (1:16 ratio)

  • Grind: Medium-fine

  • Temperature: 94 °C / 201 °F

  • Time: 3–3½ minutes

  • Notes: Highlights the Honduran origin’s smooth caramel and nutty tones with a clean, bright finish.

Drip / Auto Brew

  • Dose: 20 g coffee → 300 g water (1:15 ratio)

  • Grind: Medium

  • Temperature: 93–94 °C / 200 °F

  • Time: ~3 minutes

  • Notes: Produces a balanced cup with gentle acidity and a round, classic body—great for everyday brewing.

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What to Expect: A round, full-bodied cup with low acidity and notes of chocolate, caramel, and roasted nut. In espresso form, expect syrupy sweetness and a dense crema. As drip or pour-over, it smooths out into a balanced cup with gentle sweetness and comforting depth. In milk drinks, it holds its own — delivering a creamy, toffee-like flavor.

 

Tips: If your cup tastes flat or dull, grind a little finer or raise the temperature 1–2 °C.If it tastes bitter or roasty, grind slightly coarser or shorten brew time.If your espresso is sour or thin, increase your yield slightly or extend extraction by a few seconds.Revolver shines around day 5–14 after roast, once gases settle and sweetness blooms.

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