Brewing Methods

Lehodot Specialty Coffee is crafted to express nuanced flavors, delicate aromas, and a complex body. To honor the quality of our beans, we recommend the following brewing methods — each offering a unique way to experience the character of coffee grown high in the Los Andes Mountains of Colombia.

1. Pour-Over (Chemex or V60)

Flavor Profile: Bright, clean, and layered.
Quantity: 21-24gr. of coffee per 10oz. of water
Why it works: The slow extraction highlights Lehodot’s floral notes, citrus acidity, and clarity of origin.
Tip: Use a medium grind, filtered water, and a water-to-coffee ratio of 16:1. Let the bloom develop for 30–45 seconds before pouring in a circular motion.

2. French Press

Flavor Profile: Full-bodied, rich, and smooth.
Quantity: 14-16gr. of coffee per 7oz. of water
Why it works: Immersion brewing brings out Lehodot’s caramel sweetness and deep chocolate undertones.
Tip: Use a coarse grind, steep for 4 minutes, then plunge gently to avoid over-extraction.

3. Espresso

Flavor Profile: Intense, syrupy, and complex.
Quantity: 10-12gr. of coffee per 3.4oz of water
Why it works: The pressure extraction emphasizes Lehodot’s crema, velvety mouthfeel, and bold character.
Tip: Dial in your grind size and tamp pressure to balance sweetness and acidity.