Roasting and Brewing

Roasting and Brewing

Our Roasting Process

We view specialty micro-roasting as an art that, for us, runs much deeper than simply pushing buttons. Given this mindset, it is no surprise that we believe effective roasting must firstly begin in a research phase–long before any of our machines are involved. During this time, we regularly spend hours investigating the growing, picking, and processing histories of our raw beans, recognizing that each of these variables can significantly affect flavor profiles.

Following this initial critique and sourcing process, we then advance the selected beans into our sample roasting and cupping phase. During this time, we purposefully roast and test each batch in sizes of mere handfuls, constantly working to unlock the intended and individual personality of each bean. Through scientific strategies and experimentation with various heating and timing patterns, we are able to routinely accomplish this task–ultimately creating unique recipes for each import we represent.

After our recipes are perfected on the sample roaster, we then carefully replicate them in 20-lb., consumer-ready batches on our drum roaster. All of our completed batches are then rigorously tested via patented technologies and familiar cupping techniques, ensuring delivery of superior quality in every bag that we release.

We hope you will love all of our Wander beans, resting assured that, while pushing buttons may play a part in their development, our insistence on maintaining micro-roasting as an art is what truly sets our coffees apart. Enjoy!

Brewing at Home

Maybe you already have your favorite brew method and simply want to verify your technique, or maybe you’re in the mood to shake things up with a new coffee routine altogether. Either way, perusing our attached brew guides and videos should help you master working with your daily grind–ensuring a lust-worthy drink every time.

Note that, though the variables identified in our guides have worked for us, you may discover a different ratio that you love even more. We encourage you to experiment with finding your own perfect method–and be sure to share it with us @wandercoffeeco.

As always, if you have questions about any of our guides or are curious about a technique not listed, please let us know at contact@wandercoffee.com.

Aeropress
  1. Measure 16 grams or 2.5 tablespoons of beans.
  2. Grind on a fairly fine setting, between a V60 and espresso.
  3. Place paper filter and pour water through without grounds.
  4. Discard water and add grounds.
  5. Pour boiling water onto grounds to the top of the AeroPress and stir.
  6. Stir again after approximately one minute and thirty seconds.
  7. Place the plunger and press down until you hear a hissing noise.
  8. Serve and enjoy!

Chemex
  1. Measure 40 grams or 3 tablespoons of beans.
  2. Grind on a coarse setting, right below a French press gind.
  3. Place filter into Chemex and rinse using boiling water.
  4. Set Chemex on scale, add ground coffee, and tare scale.
  5. Pour 80-100 grams of water just off the boil onto grounds until grounds are fully saturated.
  6. Stir to break up any clumps in the grounds.
  7. Allow the coffee to bloom for 45 seconds.
  8. Pour in 100 gram pours until 670 grams is reached.
  9. Strive to achieve a brew time of roughly 3:30.
  10. Stir and serve.
French Press
  1. Measure out beans (30 grams/4 tablespoons for 4 cups or 60 grams/8 tablespoons for 8 cups.)
  2. Grind on a very coarse setting.
  3. Heat water and pre-heat French press with water.
  4. Discard water and add grounds.
  5. Pour water until desired level is reached.
  6. Stir to break up clumped grounds.
  7. Place filter, setting it just above the top of the brew.
  8. Plunge filter after 3-4 minutes.
  9. Serve and enjoy!
Hario V60
  1. Weigh 25 grams or 2 tablespoons of coffee beans.
  2. Grind on a medium setting, just finer than a drip coffee.
  3. Place filter into V60 and rinse using boiling water.
  4. Set V60 on scale, add ground coffee, and tare scale.
  5. Start timer and pour 50-60 grams water just off the boil onto grounds until grounds are fully saturated. Stir to break up any coffee clumps.
  6. Allow coffee to bloom for 45 seconds.
  7. Pour in 100 gram pours until 400 grams is reached. Stir and serve.
  8. Strive to achieve a brew time of approximately 3 minutes.