The Brew
☕ Pour-Over / Drip
Pour-over is the method that lets the coffee speak for itself. It's the ideal way to experience the bright, clean notes of our EXCELLENCE - Washed / Lavado and the delicate sweetness of our EXCELLENCE - Honey — coffees that reward patience and attention.
What You'll Need
- Pour-over dripper (V60, Chemex, or Kalita Wave)
- Paper filter
- Gooseneck kettle
- Kitchen scale
- Timer
- Fresh Don Alfredo Coffee — whole bean or pre-ground
Grind Size
Medium-fine — similar to table salt. If you're using our whole bean, grind just before brewing for the freshest cup. Our pre-ground option is calibrated for drip and pour-over right out of the bag.
Coffee-to-Water Ratio
1:15 to 1:17 — Start with 25g of coffee to 400ml of water (about two full mugs). Adjust to taste: more coffee for a bolder cup, less for something lighter.
Water Temperature
195–205°F (90–96°C) — Just off the boil. Too hot and you'll scorch the grounds; too cool and you'll under-extract.
Step-by-Step
- Rinse your filter with hot water to remove any paper taste and preheat your dripper. Discard the rinse water.
- Add your grounds and place the dripper on your scale. Tare to zero.
- Bloom: Pour 50ml of hot water over the grounds in a slow, circular motion. Wait 30–45 seconds. This releases CO₂ and opens up the coffee's aromatics — you'll see it bubble and rise.
- Continue pouring in slow, steady circles, adding water in 3–4 pours over the next 2–3 minutes until you reach 400ml total.
- Total brew time: 3:00–4:00 minutes. If it's draining too fast, grind finer. Too slow, go coarser.
- Remove the dripper, give your cup a gentle swirl, and enjoy.
Don Alfredo Tip: Our Washed coffees shine brightest with pour-over — expect notes of citrus, stone fruit, and a clean, tea-like finish that reflects the mountain terroir of the Dominican Republic.
🫖 French Press
French press is full immersion brewing — bold, rich, and deeply satisfying. It's the perfect match for our EXCELLENCE - Natural, SELECTION - Winey, and TRADITIONAL - Blend, where you want every layer of flavor to come through in the cup.
What You'll Need
- French press (any size)
- Kitchen scale or tablespoon measure
- Timer
- Fresh Don Alfredo Coffee — whole bean or pre-ground
Grind Size
Coarse — like coarse sea salt or raw sugar. A coarser grind prevents over-extraction and keeps sediment out of your cup. If using our pre-ground coffee, it will work well in a French press — just expect a slightly fuller body.
Coffee-to-Water Ratio
1:12 to 1:15 — A classic starting point is 30g of coffee to 400ml of water. French press is forgiving — dial it up or down based on how strong you like it.
Water Temperature
195–205°F (90–96°C) — Same as pour-over. Just off the boil works perfectly.
Step-by-Step
- Preheat your French press by rinsing it with hot water. Discard.
- Add your coarse grounds to the press.
- Start your timer and pour all the water over the grounds. Give it a gentle stir to make sure all the coffee is saturated.
- Place the lid on (plunger up) and let it steep for 4 minutes.
- At 4 minutes, press the plunger down slowly and steadily. Don't force it — if there's too much resistance, your grind may be too fine.
- Pour immediately — don't let the coffee sit in the press or it will continue to extract and turn bitter.
Don Alfredo Tip: Our Natural and Winey process coffees are exceptional in a French press. The full-immersion method draws out their deep fruit notes — think dark berry, chocolate, and a wine-like finish that's unmistakably Dominican.
⚡ Espresso
Espresso is intensity in a small cup — concentrated, complex, and the foundation of every café drink. Our SELECTION - Black Honey and TRADITIONAL - Blend were crafted with espresso in mind, delivering the body and sweetness that hold up beautifully under pressure.
What You'll Need
- Espresso machine (semi-automatic or automatic)
- Burr grinder (highly recommended for espresso)
- Portafilter and tamper
- Kitchen scale
- Fresh Don Alfredo Coffee — whole bean is strongly preferred for espresso
Grind Size
Fine — finer than table salt, almost like powdered sugar. Espresso grind is the most sensitive of all brewing methods. Small adjustments make a big difference. We recommend whole bean for espresso so you can dial in your grind fresh each time.
Dose & Yield (Brew Ratio)
A classic espresso ratio is 1:2 — meaning for every gram of coffee in, you pull roughly twice the weight in liquid espresso out.
- Single shot: 9g in → 18g out
- Double shot: 18g in → 36g out
Water Temperature
197–203°F (92–95°C) — Most modern espresso machines handle this automatically.
Step-by-Step
- Flush your machine briefly to stabilize the group head temperature.
- Grind and dose your coffee into the portafilter. Distribute evenly by tapping or using a distribution tool.
- Tamp firmly and level — apply about 30 lbs of pressure and make sure the puck is flat. An uneven tamp causes channeling.
- Lock in the portafilter and start your shot immediately.
- Target extraction time: 25–35 seconds for a double shot. Watch the flow — it should start as a slow drip and build into a steady, honey-like stream.
- If your shot runs too fast (under 20 seconds), grind finer. Too slow (over 40 seconds), go coarser.
- Enjoy as a straight espresso, or use as the base for a cortado, cappuccino, or café con leche.
Don Alfredo Tip: A café con leche made with our TRADITIONAL Blend is a nod to how coffee has been enjoyed in Dominican homes for generations — strong espresso, warm milk, and a moment of stillness. That's the Don Alfredo way.