Brew Guides
Brew every Detour coffee exactly as intended.
Espresso
Profile: Full-bodied and sweet
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Dose 18–21g | Yield 34–38g | Time 28–30s | Temp 93–94°C
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Flavor Notes: Peanut butter, baker’s chocolate, blueberry jam
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Brew Tip: Manage flow rate through grind size. Finer for thin shots; coarser for slow-dripping shots.
AeroPress
Profile: Balanced and syrupy
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Dose 18g | Water 220g | Temp 93°C | Time 2:00
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Flavor Notes: Chocolate depth with a subtle fruit lift
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Brew Tip: Grind finer if the cup tastes weak; coarser if the taste is harsh
V60 / Chemex
Profile: Cleaner expression of the blend
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Dose 20g | Water 300g | Temp 94°C | Time 2:45–3:15
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Flavor Notes: Chocolate forward, gentle blueberry through the finish
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Brew Tip: Aim for the 2:45–3:15 window. Grind finer for sharp/sour tastes; coarser for bitter/muddy notes
Stovetop
Profile: Bold and punchy
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Flavor Notes: Dark chocolate with fruit edge.
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Brew Tip: Use lower heat and a coarser grind if it tastes burnt; use a slightly finer grind if it tastes weak
Espresso
Profile: Smooth and complete
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Dose 18–21g | Yield 36–40g | Time 28–30s | Temp 93°C
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Flavor Notes: Brown sugar, toffee, red grape
AeroPress
Profile: Sweet and balanced
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Dose 18g | Water 220g | Temp 93°C | Time 2:00
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Flavor Notes: Toffee sweetness, soft fruit
V60 / Chemex
Profile: Clean and comforting
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Dose 20g | Water 300g | Temp 94°C | Time 2:45–3:15
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Flavor Notes: Brown sugar and gentle grape brightness
Stovetop
Profile: Full and rich
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Flavor Notes: Caramel and dark sweetness
Espresso
Profile: Fruit-forward and lively
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Dose 18–21g | Yield 36–40g | Time 27–30s | Temp 93°C
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Flavor Notes: Pineapple, dark cacao, passionfruit
AeroPress
Profile: Jammy and vibrant
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Dose 18g | Water 220g | Temp 92–93°C | Time 1:45–2:00
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Flavor Notes: Syrupy fruit with cocoa depth
V60 / Chemex
Profile: Bright and expressive
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Dose 20g | Water 300g | Temp 93–94°C | Time 2:30–3:00
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Flavor Notes: Tangy fruit, clean cacao finish
Stovetop
Profile: Bold and punchy
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Flavor Notes: Dark chocolate with fruit edge
Espresso
Profile: Sweet and comforting
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Dose 18–21g | Yield 36–40g | Time 28–30s | Temp 93°C
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Flavor Notes: Sweet chocolate, caramel, apricot
AeroPress
Profile: Balanced and full
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Dose 18g | Water 220g | Temp 93°C | Time 2:00
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Flavor Notes: Chocolate sweetness with soft fruit
V60 / Chemex
Profile: Clean and approachable
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Dose 20g | Water 300g | Temp 94°C | Time 2:45–3:15
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Flavor Notes: Caramel and gentle apricot
Stovetop
Profile: Dense and chocolate-led
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Flavor Notes: Rich chocolate and caramel
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Brew Tip: Use lower heat and a coarser grind if it tastes burnt; use a slightly finer grind if it tastes weak
Espresso
Profile: Structured and balanced
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Dose 18g | Yield 36–40g | Time 28–32s | Temp 93°C.
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Flavor Notes: Toffee, caramel, fresh ripe peach.
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Brew Tip: Adjust grind size to control flow. Grind finer if watery/thin; grind coarser if dripping too slowly.
AeroPress
Profile: Sweet and layered
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Dose 18g | Water 220g | Temp 93°C | Time 2:00.
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Flavor Notes: Caramel sweetness with peach lift.
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Brew Tip: Adjust grind for resistance. Grind finer if the press is too easy/weak; grind coarser if pressing is difficult/harsh.
V60 / Chemex
Profile: Clarity and definition
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Dose 20g | Water 300g | Temp 94°C | Time 2:45–3:15
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Flavor Notes: Clean toffee, bright peach finish
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Brew Tip: Control drip-down time. Grind finer if draining under 2:30 (sour); grind coarser if over 3:30 (bitter)
Stovetop
Profile: Rounded and smooth
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Flavor Notes: Caramel-forward, softer fruit.
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Brew Tip: Prevent over-extraction by using lower heat/coarser grind for bitterness; use slightly finer for weak body.