Brew it the way you already do.

Pour-over

15 g of Monark and 250 g of water just off the boil, around 200°F. Wet the filter, add the grounds, and pour 30 g of water to bloom for 30 seconds. Pour the rest in slow circles over about two minutes. Total time is close to three minutes.

French press

30 g of Monark to 500 g of water just off the boil. Pour, stir once, and set the lid on. At four minutes, break the crust, skim the top, and press slowly. Pour it all out so the coffee does not keep steeping.

Drip machine

About 2 tablespoons of Monark for every 6 oz of water. Use the machine you already own and the routine you already have.

Flash-brewed iced coffee

20 g of Monark, 160 g of hot water and 140 g of ice in the carafe. Brew as a pour-over straight onto the ice. The ice chills it as it lands, so the flavor stays bright.

Press oat latte

Brew a short press with 20 g of Monark and 200 g of water. Pour half into a mug and top with 150 g of steamed oat milk.

Hojicha latte

Whisk 3 g of Monark Hojicha into 60 g of water at 175°F until smooth. Add 180 g of steamed milk. A little honey is optional.

Instant, for location days

One teaspoon in 8 oz of hot water. Stir and get back to the shoot. Save the brewing for the studio.