Whether it’s the deep aroma of a morning espresso or the gentle bloom of a slow pour-over, every brew begins with freshness and intention. Our guides will walk you through the art of extracting every note, nuance, and warmth from our hand-roasted blends — one grounded, fragrant moment at a time.

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Pour-Over 

Best for: Clean, bright flavors with distinct notes.

Our Coffee Pick: Flamingo, Turaco

Grind: Medium-fine

Ratio: 1:16 (e.g., 25g coffee → 400g water)

Water Temp: 195–205°F (90–96°C)

Time: 3–4 minutes

How to Brew:

Cold mornings, hot coffee, and the steamy scent of freshly ground beans — fruited, earthy, alive. I remember when Mike and I brought home our first Hario V60. We didn’t know what we were doing, but we knew it felt right — the slow swirl of water, the bloom bubbling up, the first sip full of quiet complexity. Pour-over quickly became a ritual: not just about caffeine, but about discovery. About coaxing out flavor, honoring the process, and savoring a moment that’s just yours.

Rinse your filter in the V60 with hot water — not just to warm the vessel, but to wash away the papery layer and invite in clarity. Add your freshly ground coffee, letting it fall like soil — rich and aromatic. Pause. Smell the fruit, the earth, the story.

Pour just enough water to wake the grounds — about twice their weight. Watch as the bubbles rise, the coffee swells, the scent deepens. This is the bloom. Let it sit for 30 seconds, expanding and releasing. In slow, spiraling circles, add the rest of your water. Let gravity and care work together. Don’t rush — let the ritual hold you.

Let the coffee drain fully, then pour into your favorite mug. Wrap your hands around it. Take a moment. This is more than coffee — it’s warmth, memory, and the magic of a good morning.

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French Press

Best for: Full-bodied, rich coffee with a heavier mouthfeel.

Our Coffee Pick: Curassow, Vulture, Cotinga 

Grind: Coarse

Ratio: 1:15 (e.g., 30g coffee → 450g water)

Water Temp: 200°F (93°C)

Time: 4 minutes

How to Brew:

I didn’t grow up using a French press — in fact, I think I only tried it once. But I did grow up with coffee. My dad and I used to go camping in the Pacific Northwest, where the mornings were cool and the air was wrapped in mist and pine. He’d fire up the camp stove and pull out his old metal percolator, setting it gently over the flame while we waited, hands warmed by the fire. The scent of coffee in the wild — smokier, simpler, grounding — is something I’ll never forget. And while a French press isn’t quite the same, it has that same unhurried spirit. No buttons, no screens — just hot water, ground beans, and time. Here is a great option if you are in the market for a French Press.

Scoop your grounds into the base of the French press — coarse and fragrant, like the forest floor after rain. Pour in hot water just off the boil, enough to submerge the grounds completely. Stir gently — like you’re waking them from sleep.

Let it steep for 4 minutes. Let the warmth fill the space, and take a breath while the coffee works its quiet spell. Slowly press the plunger down. No need to rush — feel the resistance, the rhythm, the moment pressing into place.

Pour and enjoy. Wrap your hands around the mug, close your eyes, and let it take you somewhere quieter — maybe even back to the woods.

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AeroPress

Best for: Concentrated, smooth coffee with versatility.

Our Coffee Pick: Cotinga, Plover, Curassow

Grind: Medium-fine

Ratio: 1:14 (e.g., 17g coffee → 240g water)

Water Temp: 200°F (93°C)

Time: 2 minutes

How to Brew:

When you’re a little coffee-obsessed (okay — a lot), you learn to pack with purpose. You never know what kind of coffee situation you’ll walk into when you travel, so we always come prepared.

I still remember taking our older son to Stowe, Vermont when he was two. We stayed at the iconic Trapp Family Lodge — snow-dusted rooftops, wide open trails, and all the cozy charm you could hope for. Armed with a hand burr grinder and our trusty AeroPress, we brewed bold, warming coffee between cross-country ski runs and snowy walks. It’s the perfect companion: small, sturdy, and satisfying.

Insert the plunger into the AeroPress and flip it over — base up, plunger down. It looks funny, but trust the process. Add your freshly ground coffee and let the aroma spill into the air. Pour hot water just above the “2” mark on the chamber. The coffee begins to bloom — bold and bright.

Stir gently and let it steep. Just one minute — enough time to savor the morning or peek out at the snow. Attach the filter cap. Hold tight, flip carefully over your favorite mug, and press slowly. Feel the resistance, the release, the richness.

Sip and smile. You’ve just made a perfect cup — wherever you are.

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Espresso 

Best for: Strong, Rich, and Intense Coffee

Our Coffee Pick: Macaw, Curassow, Vulture  

Grind: Fine

Ratio: 1:2 (e.g., 18g coffee → 36g espresso yield)

Water Temp: ~200°F (93°C)

Time: 25–30 seconds

How to Brew:

Back when I was a barista in Seattle — all misty mornings and the hum of espresso machines — pulling a shot felt like meditation. The rhythm stuck with me: the pressure, the precision, the quiet before the sip. Our go-to home espresso machine? The Breville Dual Boiler. After 15 years and four machines, it’s still our favorite for consistent, delicious shots.

Here’s how I still do it, every time. Dose, distribute, and tamp your grounds into the portafilter — level and firm, to ensure an even extraction.

Lock it in and start the shot. Let the machine do its magic. Watch the espresso fall like warm syrup. Stop the shot at 25–30 seconds or 20-30g if weighing — when the color deepens and the crema settles. 

Sip as is for something bold and grounding, or add foamed milk for a gentler pour. It's a small ritual, but it's stayed with me — and now, I hope it finds a place in your mornings too.

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Drip Coffee

Best for: Easy, consistent brewing for multiple cups.

Our Coffee Pick: Cotinga, Lorikeet, Plover

Grind: Medium

Ratio: 1:17 (e.g., 70g coffee → 1.2L water)

Water Temp: Machine-controlled

Time: 5–7 minutes

How to Brew:

As a kid, I loved making coffee for my dad — a quiet little ritual we shared. I don’t remember the brand of pot we used, but today we love these two options depending on your budget: the Braun BrewSense for a reliable classic, or the Fellow Aiden for a sleeker, modern touch.

To brew, simply scoop your Thistle & Gold coffee grounds into a paper filter in the brew basket and close the lid. Fill the water reservoir with fresh water — however much you need for your perfect pour.

Once it’s brewed, sip and enjoy just the way you like it — black, creamy, sweetened, or dressed up with your favorite flavors.

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Cold Brew

Best for: Smooth, low-acid, cold drink

Our Coffee Pick: Cotinga, Plover, Curassow

Grind: Coarse

Ratio: 1:10 (3oz coffee → 32oz water)

Water Temp: Cold or room temperature

Time: 12–24 hours

How to Brew:

Every summer, our family heads to Diamond Beach, New Jersey — a little stretch of shoreline that feels like its own world. Long, salty days blend into glowing evenings. Sand between our toes, sun on our skin, boardwalk games, mini golf, and quiet trips into Cape May. It’s where we go to relax, recharge, and savor the slow rhythm of summer.

And when the heat rolls in? We reach for cold brew.
We love using the County Line Jar — it’s simple, sturdy, and beautiful, just like those days by the water. If you’ve got five minutes, you’ll have a pitcher of smooth, refreshing cold coffee that keeps you cool all season long.

Scoop in your coffee grounds to the mesh infuser — the scent already hints at what’s to come. Pour in just enough water to soak the coffee. Let it breathe and begin to bloom. Fill the jar to the top with cool, clean water over the rich grounds. A slow infusion begins — deep and mellow.

Place the jar in your fridge and let time do the work. Anywhere from 12 to 24 hours, depending on your taste. Let the day pass — swim, read, nap, wander. When it’s ready, pull the mesh basket and let it drip out fully. 

Over ice, with milk or water to taste. Cold brew that feels like a breeze off the ocean — smooth, cool, and endlessly refreshing.

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Turkish Coffee

Best for: Strong, thick, unfiltered coffee with a bold flavor.

Our Coffee Pick: Cotinga, Plover, Curassow

Grind: Extra fine

Ratio: 1:10 (e.g., 10g coffee → 100g water)

Water Temp: Cold start

Time: 3–4 minutes

How to Brew:

Mike is Egyptian — his parents came from Cairo to the U.S. in the late '60s and '70s, bringing with them a suitcase full of traditions. One that’s never left the family: Turkish coffee.

It’s bold. It’s dark. It’s made over an open flame and demands your attention. No filters, no fuss — just finely ground coffee, water, and time. It bubbles, foams, simmers. It’s wild and beautiful.

And then, at the very end — when the last sip is gone and the grounds rest at the bottom of your cup — you flip it. Let it cool. And someone reads your fortune. It’s a ritual of flavor and fate, passed down with care and curiosity.

Add cold water and sugar (if you like it sweet) to a Cezve, the small copper pot made just for this. Stir to dissolve the sugar. Stir in your finely ground coffee.
It should be powder-fine — almost like dust. From this point on, don’t stir again.

Place over low heat. Let it heat gently and slowly. Watch as the foam rises — just before it boils, remove it from the heat and let the foam settle.

Repeat this process twice more. Heat, rise, remove. Let the foam build flavor and richness with each pass. Pour gently, unfiltered, into small cups — foam and all.

Sip slowly, then flip your cup. If you’re feeling playful (or superstitious), turn it over onto a saucer and let someone read the story your grounds leave behind.

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A Final Sip of Wisdom

However you brew — bold espresso, slow pour-over, or something wild and traditional — our Thistle and Gold coffees are roasted to shine in every method. Explore, play, and find the ritual that fits your rhythm.

And when the brewing is done, let the coffee keep giving.
Don’t toss those grounds — compost them, feed your garden, or dry them into homemade espresso powder. Every cup has a second story to tell.

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