February 3, 2026 · 6 min read
Brewing Guide: 4 Methods to Perfect Your Cup
Ethiopian single-origin coffees are prized for their complex, nuanced flavors. The brewing method you choose can dramatically change how those flavors show up in your cup. Here are my four recommended methods for getting the most out of your Sina Coffee beans. — Yilkal Truneh, Founder
POUR-OVER (V60 / CHEMEX): The pour-over is my favorite method for our Yirgacheffe and lighter roasts. It produces the cleanest cup, allowing you to taste every delicate floral and citrus note. Use a medium-fine grind (like table salt), 195-205°F water, and a 1:16 coffee-to-water ratio. Start with a 30-45 second bloom using twice the coffee weight in water, then pour in slow, steady circles. Total brew time: 3-4 minutes. The paper filter removes oils, giving you a bright, transparent cup that highlights the origin character.
FRENCH PRESS
The French press is ideal for our medium roast profiles and Guji beans. The full immersion method and metal mesh filter allow the coffee's natural oils to pass through, creating a rich, full-bodied cup with more texture. Use a coarse grind (like sea salt), 200°F water, and a 1:15 ratio. Pour all the water at once, stir gently, then steep for exactly 4 minutes before pressing slowly. The result is a heavier, more chocolatey cup that brings out the berry and honey notes in our Guji.
ESPRESSO
For the boldest expression of Ethiopian coffee, nothing beats espresso. Our medium roast Sidama and Yirgacheffe are excellent as espresso — you'll get a sweet, syrupy shot with notes of caramel and dark fruit. Use a fine grind, tamp firmly at 30 pounds of pressure, and aim for a 25-30 second extraction at 200°F. The target is 36ml of espresso from 18g of coffee. Pull it right, and you'll get a beautiful crema with a complex, lingering finish. Also incredible as the base for a latte or cappuccino.
COLD BREW
Cold brew is the most forgiving method and produces an incredibly smooth, sweet concentrate. It's perfect for hot summer days and brings out the chocolate and caramel notes in any of our coffees. Use a coarse grind, a 1:8 coffee-to-water ratio, and steep in the refrigerator for 12-18 hours. Strain through a fine mesh or paper filter. The result is a smooth, low-acid concentrate you can dilute with water or milk. It keeps in the fridge for up to two weeks.
No matter which method you choose, the most important factors are fresh beans (within 2-4 weeks of roasting), good water (filtered, not distilled), and consistent measurement. That's why we roast in small batches and ship quickly — so you always get Sina Coffee at its peak flavor potential.
Video Tutorials
Coming Soon
Pour-Over Brewing Tutorial
Watch Yilkal demonstrate the perfect pour-over technique with Sina Coffee Yirgacheffe
Coming Soon
French Press Guide
Full immersion brewing for a rich, full-bodied Ethiopian cup
Coming Soon
Espresso Extraction
Pulling the perfect shot with Ethiopian single-origin beans
Coming Soon
Cold Brew Method
How to make smooth, sweet cold brew concentrate at home