Brewing with Segara - Find Your Rhythm

Pour-Over Ritual

Ratio goal: 1 : 16 ( 24 g coffee → 384 g water)

A slow rhythm, a steady pour. The pour-over reveals clarity, balance, and depth — the purest form of Segara coffee.

1) Prepare the setup

Rinse the paper filter with hot water to preheat the dripper and cup. Discard the rinse. Set dripper + server on a scale.

2) Measure & grind

Weigh 24 g coffee. Grind medium-fine (fine sea-salt). Add to dripper and level the bed.

3) Heat & tare

Bring water to about 90 - 96 °C / 195 - 205 °F. Tare the scale to zero.

4) Bloom

Start timer. Pour ~72 g water (≈3× coffee weight) evenly to wet all grounds. Wait 30–45 s while the coffee “breathes.”

5) Second pour

Pour in slow circles, adding ~200 g water (to ~272 g total). Keep the stream gentle; brief pauses are fine.

6) Final pour

Add ~112 g to reach 384 g total. Aim for 3–3½ min overall.

If your brew finishes too quickly, the grind is too coarse — slow it down with a finer grind.
If it drags on for too long, the grind is too fine — coarsen it slightly to let the flow open up.

7) Serve

Remove the dripper, swirl to blend layers, and let the cup rest briefly before the first sip.

Pause between pours — the coffee, like the mind, needs room to breathe.

AeroPress Ritual

Ratio goal: 1 : 12 (15 g coffee → 180 g water)

A compact and expressive method — clean, bright, and full of life. The AeroPress highlights Segara’s clarity while offering flexibility: gentle or bold, depending on your mood.

1) Prepare

Boil your water, then let it cool for about 1 minute (≈ 90 - 96 °C / 195 - 205 °F).

Rinse the AeroPress filter with hot water to preheat and remove paper taste. Assemble the brewer in the inverted position (plunger at the bottom).

2) Measure & Grind

Weigh 15 g coffee. Grind medium-fine — similar to table salt.

3) Add Coffee & Bloom

Add your grounds, start the timer, and pour ~ 50 g of water to wet all coffee evenly.

Let it bloom for 30 seconds to release aromatics.

4) Stir & Pour

After blooming, pour up to 180 g total. Gently stir 5 times to blend.

Attach the filter cap and allow it to steep until 1 min 30 s – 2 min.

5) Press

Carefully flip the AeroPress onto your cup.

Press slowly — a steady, controlled motion — finishing around 2 min 30 s – 3 min.

A soft hissing sound means you’re done.

6) Dilute (Optional)

The AeroPress brew is naturally strong. For a lighter cup, add 20–40 g hot water and swirl.

Compact, bright, and endlessly travel-ready — a clear window into Segara’s rhythm.

French Press Ritual

Ratio goal: 1 : 15 (25 g coffee → 375 g water)

Full-bodied, comforting, and timeless. The French Press emphasizes depth and texture — ideal for a slow morning.

1) Prepare & Heat

Bring water just off boil (≈ 90 - 96 °C / 195 - 205 °F).

Preheat the French Press with hot water, then discard it.

2) Measure & Grind

Weigh 25 g coffee. Grind coarse, like sea salt.

Add the grounds into your preheated French Press.

3) Pour & Bloom

Start timer. Pour ~ 75 g water (just enough to saturate the grounds).

Wait 30 seconds for the bloom.

4) Fill & Stir

Pour the remaining 300 g water in gentle circles. Stir once or twice to ensure all grounds are wet.

5) Steep

Let it rest 4 minutes.

During this time, oils and aromas unfold into rich complexity.

6) Press & Serve

Gently press the plunger down — steady, no rush.

Pour slowly to avoid stirring the settled grounds.

For a cleaner cup, decant immediately into another vessel.

A full, resonant cup — warmth and calm in every layer.

Japanese-Style Iced Coffee Ritual

Ratio goal: 1 : 15 (26 g coffee → 300 g hot water + 120 g ice)

A bright, refreshing expression of Segara coffee — brewed hot to unlock full aromatics, then immediately cooled to preserve clarity and sweetness. The result: a cup that glows with flavor, both delicate and vibrant.

1) Prepare

Add 120 g ice to your carafe or serving vessel.

Rinse your dripper and filter with hot water to preheat and remove any paper flavor. Discard the rinse water.

2) Measure & Grind

Weigh 26 g coffee. Grind medium-fine, slightly finer than for pour-over.

Add the coffee to your dripper and gently level the bed.

3) Bloom

Start timer. Pour about 50 g of hot water (~ 90 - 96 °C / 195 - 205 °F) to evenly saturate the coffee.

Let it bloom for 30 seconds as the coffee releases its aromatics.

4) Pour & Steep

Continue pouring slowly in concentric circles until you reach 300 g total water.

Keep your pour gentle and consistent.

Once complete, allow the coffee to draw down for ~ 2 minutes 30 seconds.

5) Cool & Serve

Swirl the carafe gently to melt the ice and balance temperature and dilution.

Serve immediately over fresh ice.

Crisp, clean, and luminous — a summer wave of Segara flavor in every sip.