BREW GUIDES
A way for every coffee.
Six methods, taught the way we drink them — slow enough to learn, short enough to actually make tomorrow morning.
Brew guides
- CONSIDERED4 MIN
Hario V60 — pour-over.
A clean, articulate cup. The V60 lets every note speak for itself — favored for bright, fruit-forward coffees.
Ratio1:16GrindMedium-fine — like granulated sugar.Read the guide →
KHALIL - GENTLE3 MIN
AeroPress — quick and forgiving.
A round, full cup in under three minutes. The AeroPress is the most forgiving method we teach — hard to ruin.
Ratio1:14GrindMedium-fine — slightly finer than table salt.Read the guide →
KHALIL - GENTLE5 MIN
French press — full immersion.
A heavy, syrupy body with all the oils intact. The French press is the right answer for slow Saturday mornings and bold beans.
Ratio1:15GrindCoarse — like crushed pepper.Read the guide →
KHALIL - GENTLE5 MIN
Cold brew — slow and patient.
Twelve hours of patience for a smooth, low-acid concentrate. The right answer for a Riyadh summer afternoon.
Ratio1:8 (concentrate)GrindCoarse — like crushed sea salt.Read the guide →
KHALIL - ADVANCED1 MIN
Espresso — the loud one.
Nine bars of pressure, twenty-five seconds of patience. The shot is where every other coffee method starts.
Ratio1:2 (in:out)GrindFine — like flour. Dial in by a tenth of a notch at a time.Read the guide →
KHALIL - CONSIDERED20 MIN
Saudi Dallah — Najdi-style.
Cardamom-forward, lightly roasted, poured from the dallah in three small cups. The Najdi way of welcoming a guest.
Ratio1:30 (very light)GrindCoarse — closer to French press than to V60.Read the guide →
KHALIL - CONSIDERED6 MIN
Moka pot — stovetop pressure.
Strong and concentrated without a machine. Gentle heat, lifted off the flame before it sputters, and it arrives with a body close to espresso.
Ratio1:10GrindMedium — like coarse sand.Read the guide →
KHALIL