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Our Coffee Comes In 1 Pound And 5 Pound Bags
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Coffee shouldn’t be complicated, but it should be great.
At Lighthouse Roasters, we believe better mornings start with better brewing. That’s why we’ve built simple, barista-tested guides for AeroPress, French Press, Chemex, and more. Whether you’re at home, in the office, or out on the trail, you’ll find your perfect ritual here.
There’s a reason the AeroPress has a cult following. It’s fast, compact, and makes a cup that punches well above its weight. Whether you're camping, at home, or just dialing in your morning ritual at the office, this one’s for you.
What You’ll Need
1. Heat your water
Boil water, then let it cool slightly, 205°F is your sweet spot.
2. Prep your filter
Place a filter in the cap and rinse it with hot water to remove the paper taste and warm the brewer. Discard rinse water.
3. Assemble the AeroPress
Use the standard method: place the chamber directly on your mug, filter cap side down.
4. Add coffee
Scoop in 14–17g of medium-fine ground coffee. Use a funnel if you like to keep things tidy.
5. Add water & stir
Start your timer and pour in 200–220g of 205 degree water. Stir gently for 10 seconds to ensure the grounds are fully saturated.
6. Insert the plunger
Slide the plunger into the chamber just enough to create a seal. Let it steep until about the 1:30–2:00 minute mark.
7. Press it slow
Gently press down over 20–30 seconds. You’ll hear a satisfying hiss when it’s done.
8. Sip & enjoy
That’s it. Rich, smooth, full-bodied coffee ready to drink. If you want a lighter cup, add more hot water to taste.
☕ Pro Tip: The AeroPress is made for experimentation. Flip it upside down (inverted method), adjust your ratio, or try it iced. You do you.
Bold. Rich. Upside down and dialed in.
The inverted AeroPress method is a favorite among baristas and home brewers for one big reason: control. By flipping the brewer upside down, you get full immersion and zero drip until you’re ready, giving your Lighthouse coffee extra time to bloom, steep, and show off.
1. Prep and flip
Insert the plunger into the chamber about ½ inch. Flip the AeroPress upside down so it’s standing plunger-side down like a little coffee rocket.
2. Add your coffee
Add 17g of freshly ground Lighthouse coffee into the chamber. Level it out gently.
3. Start your timer & bloom
Pour in about 50–60g of water. Make sure all the grounds are wet and let it bloom for 30 seconds.
4. Fill & stir
Slowly add the rest of your water (up to 250g total). Stir gently for 10 seconds to mix it all up.
5. Attach the cap
Place your rinsed filter into the cap and twist it onto the top of the chamber while it’s still upside down.
6. Steep
Let the coffee steep for another 1:30 (total steep time is around 2:00).
7. Flip & press
Carefully flip the AeroPress onto your mug (press side up). Press slowly and steadily over 20–30 seconds until you hear the hiss.
Inverted is a little wild, a little nerdy and totally worth it.
If you're brewing Lighthouse, you might as well flip it and make it great.
The French Press is a classic for a reason full bodied, flavorful, and perfect for showcasing the depth of Lighthouse Roasters’ coffee. Whether you're brewing our Lighthouse Blend, Roasters Choice, or a bright single origin, here’s how to get the most out of every press.
1. Heat your water
Bring water to a boil, then let it cool for about 30 seconds. Target temp: ~205°F.
2. Grind your coffee
Grind your Lighthouse Roasters beans coarsely think sea salt texture. Pre-ground in a pinch? Go course if you can.
3. Add coffee to the press
Use 55g of coffee for a full press. No scale? That’s around 8 heaping tablespoons.
4. Start your timer and pour
Pour in half your water to start (about 440g). Make sure all grounds are saturated. Let it bloom for 30 seconds, this releases trapped gases and preps your brew.
5. Stir, then finish your pour
Stir gently to break up the bloom, then add the rest of your water (up to 880g). Place the lid on with the plunger pulled all the way up.
6. Let it steep
Wait it out. 4 minutes is the sweet spot for full extraction.
7. Press & pour
Slow and steady wins the cup. Gently press the plunger down, then serve immediately to avoid over extraction.
Try with our Sumatra or Roaster’s Choice for full-bodied stunners.
Precision meets flavor. A pour-over that hits every note.
The Hario V60 is a go to for those who like their coffee clean, crisp, and complex. It’s perfect for dialing in single origin coffees from Lighthouse Roasters like a washed Ethiopia, Tanzania, or Timor. Here's how to get a dialed in cup that sings.
1. Heat your water
Bring water to a boil, then let it cool slightly target around 205°F.
2. Rinse your filter
Place the V60 over your mug or carafe. Insert the paper filter and rinse with hot water to remove the papery taste and warm your gear. Discard the rinse water.
3. Weigh and grind your coffee
Grind 20g of Lighthouse coffee to a medium-fine grind, think table salt.
4. Add coffee and set your timer
Pour the ground coffee into the filter, give it a light shake to level the bed, and start your timer.
5. Bloom (0:00–0:30)
Pour 40g of water evenly over the coffee bed to saturate the grounds. Let it bloom for 30 seconds to release gas and prep extraction.
6. Main pour (0:30–1:30)
Slowly and evenly pour the remaining water (to reach 320g total) in concentric circles. Stay centered and avoid pouring on the filter walls. Aim to finish pouring by the 1:30 mark.
7. Drawdown (1:30–3:15)
Let the coffee drain through. Total brew time should be between 2:45 and 3:15 minutes. If it’s too fast, grind finer. Too slow, grind coarser.
8. Sip and enjoy
You just brewed a clean, complex cup. Cheers.
Clean, balanced, and built for sharing.
The Chemex is a pour-over with style and substance. With its thick filter and elegant shape, it produces a clean, nuanced cup that highlights the clarity and complexity of Lighthouse Roasters coffees. Perfect for slow mornings, long conversations, or just making a damn good pot of coffee.
1. Heat your water
Bring your water to a boil, then let it cool for about 30 seconds. Shoot for 205°F if you’re measuring.
2. Rinse your filter
Place the filter in the Chemex with the triple-fold facing the spout. Rinse thoroughly with hot water to get rid of any paper flavor and warm the vessel. Discard the rinse water.
3. Weigh and grind your coffee
Grind 42g of Lighthouse coffee to a medium-coarse consistency, think kosher salt or breadcrumbs.
4. Add coffee & tare your scale
Add the ground coffee to the filter. Tap to level the bed, place the Chemex on your scale, and tare to zero.
5. Bloom (0:00–0:45)
Start your timer and pour 100g of water evenly over the grounds to saturate them. Let it sit for 30–45 seconds to bloom. You should see a nice rise and gentle bubbling.
6. Main pour (0:45–2:00)
Pour slowly and steadily in concentric circles, adding water up to 700g total. Keep the water level about an inch below the top. Try to finish pouring by 2:00.
7. Let it draw down (2:00–4:30)
Let the water finish draining through the bed. Total brew time should land between 4:00 and 5:00 minutes. Adjust grind size if it's too fast or too slow.
8. Serve and enjoy
Remove the filter, give the Chemex a swirl, and pour. Expect a cup that's clean, bright, and balanced.
Small cup. Big flavor. No shortcuts.
Pulling a great espresso shot is equal parts science and feel. It’s about balance, acidity, sweetness, and body, all compressed into a tiny, powerful cup. Whether you’re pulling shots at home or on the bar, here’s how we recommend brewing Lighthouse coffee as espresso.
1. Warm up your gear
Make sure your machine and portafilter are fully heated. Run a blank shot to warm your group head and cup.
2. Weigh and grind
Grind 18–20g of coffee fresh. Weigh it to ensure consistency. The grind should be fine but not so tight that water chokes.
3. Distribute and tamp
Distribute the grounds evenly in the portafilter. Use a firm, level tamp, about 30 pounds of pressure. Consistency is key.
4. Lock it in and brew
Insert the portafilter, start your timer, and begin extraction. Aim for 36–40g of espresso in 25–30 seconds. You should see a steady stream with rich crema forming.
5. Taste and adjust
Good espresso should be sweet, balanced, and layered. If it’s too sour, go finer. If it’s bitter or slow, go coarser. Adjust dose and time as needed, your palate is the final judge.
Pull. Taste. Tweak. Repeat. That’s the ritual and the fun of espresso.
We hope this guide helps you brew your best cup, whatever method you choose. If you have questions or want to dive deeper, don’t hesitate to reach out. We’re always happy to talk about coffee.
