The Waystone & Willow Brewing Guide

Every coffee we roast has a story — and a best way to be brewed. This guide gives you exact recipes for all 12 of our coffees and specialty drinks, so you always get the cup they were built for. Find your coffee below and brew with confidence.

Cerro Dulce Lineage – Colombia Single Origin

Cerro Dulce Lineage is your smooth, sweet Colombian single origin, ideal for coffee lovers who crave balance: gentle brightness, caramel sweetness, and a clean finish. Think honeyed citrus, light cocoa, and a silky body that shines in filter brewing.

Best brew methods: Pour-over (V60/Chemex) & Auto-drip
Ideal profile: Light–medium roast, bright acidity, caramel and citrus sweetness.

Pour-Over Recipe – Clarity and Sweetness

• Ratio: 1:16 (20 g coffee, 320 g water)
• Grind: Medium, like regular sand
• Water: 200°F, total brew time 2:45–3:15
• Method: 40 g bloom for 40 seconds, then slow center-out pours in 2–3 pulses until 320 g; let drain fully by about 3 minutes.

Pour-over pulls out Cerro Dulce’s honey-like sweetness and citrus sparkle, perfect for sipping black.

Auto-Drip Recipe – Everyday, Consistent Cup

• Ratio: 1:15 (22 g coffee, 330 g water per 12 oz pot equivalent)
• Grind: Medium, slightly coarser than pour-over
• Water: Filtered; most machines brew near 195–205°F

Auto-drip turns Cerro Dulce Lineage into an easy, all-day Colombian with gentle fruit, caramel, and a clean finish.

Teafrost Ridge – Guatemala Single Origin

Teafrost Ridge celebrates high-grown Guatemalan coffee: structured sweetness, chocolate depth, and subtle spice with a hint of dried fruit. Expect a medium body that’s incredible both black and with milk.

Best brew methods: French Press & Pour-over
Ideal profile: Medium roast, chocolate, caramel, soft fruit.

French Press Recipe – Rich and Cozy

• Ratio: 1:15 (23 g coffee, 345 g water)
• Grind: Coarse, like sea salt
• Water: 200°F, steep 4 minutes
• Method: Preheat press, add coffee, pour all water, stir gently, steep 4 minutes, then press slowly and serve immediately.

French press brings out Teafrost Ridge’s velvety body, chocolate, and sweet spice — perfect for slow mornings.

Pour-Over Recipe – Balanced and Structured

• Ratio: 1:15.5 (19 g coffee, 295 g water)
• Grind: Medium
• Brew: 40 g bloom for 35–40 seconds, then two pulses to 295 g, total time ~3 minutes.

Pour-over shows off Guatemalan clarity with cocoa, gentle stone-fruit sweetness, and a clean finish.

Honeyroot Cerrado – Brazil Single Origin

Honeyroot Cerrado is a Brazilian Cerrado single origin built for comfort: low acidity, creamy body, and notes of chocolate, roasted nuts, and caramelized sugar. It’s a natural choice for espresso-style and milk drinks.

Best brew methods: Moka Pot & Espresso

Moka Pot Recipe – Stovetop Espresso

• Ratio: Roughly 1:8 coffee to water by weight
• Grind: Medium-fine (between drip and espresso)
• Water: Hot water in the base, filled to just below the valve
• Method: Assemble with hot water and leveled coffee. Brew on medium-low heat, lid open if possible. Remove from heat at the first steady gurgle.

A dense, chocolate-hazelnut shot perfect for cortados, lattes, and mochas.

Espresso Recipe – Syrupy & Low-Acid

• Ratio: 1:2 (18 g in, 36 g out)
• Time: 25–30 seconds from first drops
• Grind: Fine; adjust until the shot lands in that time window

Syrupy body with sweet cocoa and nuts, with almost no sharp acidity — ideal straight or in milk.

Blackcrest Cascades – Cascades Blend

Blackcrest Cascades is your signature blend: a versatile medium-dark roast built for bold yet smooth daily drinking. Expect baker’s chocolate, caramelized sugar, and a deep, rounded body.

Best brew methods: Drip Machine & French Press

Drip Recipe – House Coffee Mode

• Ratio: 1:15–1:16 (60 g coffee per 1 L water)
• Grind: Medium
• Method: Use fresh, filtered water and your machine’s normal brew cycle.

A balanced house coffee with chocolate, caramel, and enough body to handle cream or stand alone.

French Press Recipe – Amplified Body

• Ratio: 1:14.5 (24 g coffee, 350 g water)
• Grind: Coarse
• Time: 4–5 minutes
• Method: Preheat, add coffee and water, stir, steep 4–5 minutes. Press slowly and decant immediately.

Bigger body and richer dark-chocolate depth, perfect for slow, cozy mornings.

Obsidian Vale – Flathead Valley Blend

Obsidian Vale reimagines a Flathead Valley–style blend: medium-dark, bold, and smooth, with notes of dark chocolate, caramel, and warm spice. It shines as a strong hot coffee and as an indulgent cold brew.

Best brew methods: French Press & Cold Brew

French Press Recipe – Dark & Silky

• Ratio: 1:15 (25 g coffee, 375 g water)
• Grind: Coarse
• Time: 4 minutes
• Method: Preheat, add coffee, pour 375 g water, stir gently. Steep 4 minutes, press slowly, and serve.

Molten chocolate and caramel depth with a rounded, non-harsh finish.

Cold Brew Recipe – Velvet Iced Coffee

• Ratio: 1:8 (100 g coffee, 800 g cold water) for concentrate
• Grind: Extra coarse
• Time: 14–18 hours in the fridge
• Method: Combine coffee and water, stir, cover, and refrigerate. Strain through a fine filter. To serve, dilute 1:1 with water or milk over ice.

A velvety, dessert-like iced coffee with dark chocolate, caramel, and very low acidity.

Quiet Peak Decaf

Quiet Peak Decaf is your night-owl friendly decaf: full flavor, no jitters, with cocoa, toasted grain, and gentle sweetness. It’s designed to brew like a regular coffee in any method.

Best brew methods: Drip Machine & French Press

Drip Recipe – No-Fuss, All-Day Decaf

• Ratio: 1:15 (60 g coffee per 1 L water)
• Grind: Medium
• Method: Brew as you would your favorite regular coffee using filtered water.

A comforting decaf with smooth chocolate and mild roastiness, easy to drink any time of day.

French Press Recipe – Maximum Body

• Ratio: 1:14 (25 g coffee, 350 g water)
• Grind: Coarse
• Time: 4–5 minutes
• Method: Preheat, add coffee and water, stir, steep, then press and pour.

Extra body and richness, perfect for a late-night treat cup that still feels like a full-strength brew.

Dawnglass Highlands – Highlakes Blend

Dawnglass Highlands channels a light roast, high-elevation character with dried fruit, citrus brightness, and hints of almond and milk chocolate. It’s built to shine in clean, filter-forward brews.

Best brew methods: Pour-Over & AeroPress

Pour-Over Recipe – Bright & Fragrant

• Ratio: 1:16 (18 g coffee, 290 g water)
• Grind: Medium-fine
• Time: 2:30–3:00
• Method: Bloom with 36 g water for 35–40 seconds. Finish in 2 steady pours to 290 g.

A glowing cup with citrus, dried fruit, and gentle almond sweetness.

AeroPress Recipe – Juicy, Tea-Like Cup

• Ratio: 1:14 (15 g coffee, 210 g water)
• Grind: Medium-fine
• Time: About 2 minutes
• Method (inverted): Add coffee and 30 g water, stir and bloom for 30 seconds. Fill to 210 g by 1:00, cap, steep to 1:30. Flip and press over 30 seconds.

A concentrated, tea-like cup with bright fruit and a creamy finish, great hot or over ice.

Blackroot Ember – Bitterroot Blend

Blackroot Ember is a darker, bolder roast with smoky chocolate, toasted sugar, and a lingering, campfire-like finish. It’s built for people who like intensity.

Best brew methods: French Press & Moka Pot

French Press Recipe – Bold & Rugged

• Ratio: 1:15 (25 g coffee, 375 g water)
• Grind: Coarse
• Time: 4 minutes
• Method: Preheat, brew 4 minutes, press slowly, and serve immediately.

Smoky cocoa, caramel, and a big, warming body that feels like a campfire mug.

Moka Pot Recipe – Intense & Espresso-Like

• Grind: Medium-fine, basket filled and leveled
• Water: Hot water up to the safety valve
• Method: Assemble and brew on medium heat. Remove from heat at first strong gurgling, before it over-extracts.

A dense, bittersweet shot that’s perfect for Americanos or creamy milk drinks.

Misty Prism Peru – Peru Single Origin

Misty Prism Peru is a Peruvian single origin known for clean sweetness, gentle acidity, and notes of cocoa, mild citrus, and soft florals. It’s refreshing both hot and cold.

Best brew methods: Pour-Over & Cold Brew

Pour-Over Recipe – Clean & Sweet

• Ratio: 1:16 (18 g coffee, 290 g water)
• Grind: Medium
• Time: 2:45–3:15
• Method: Bloom for 35–40 seconds, then finish in 2–3 controlled pours.

A honey-sweet cup with cocoa, light citrus, and a delicate, refreshing finish.

Cold Brew Recipe – Smooth & Low-Acid

• Ratio: 1:8 (80 g coffee, 640 g cold water)
• Grind: Extra coarse
• Time: 14–18 hours cold
• Method: Steep in the fridge, then strain and serve over ice, diluted to taste.

A smooth iced coffee with chocolate, mild fruit, and almost no acidity.

Melanesian Ember – Mt Siyeh Blend

Melanesian Ember leans into adventurous, complex flavor — think tropical fruit, cocoa, and deep sweetness, with a layered, evolving cup. It appeals to coffee drinkers who like complexity.

Best brew methods: Pour-Over & Espresso

Pour-Over Recipe – Complex & Layered

• Ratio: 1:15.5 (19 g coffee, 295 g water)
• Grind: Medium-fine
• Time: Just under 3 minutes
• Method: Standard bloom and 2-pulse pour, aiming for a steady, even drawdown.

A layered flavor experience with tropical fruit, cocoa, and gentle spice.

Espresso Recipe – Adventurous Shots

• Ratio: 1:2–1:2.2 (18 g in, 36–40 g out)
• Time: 27–32 seconds
• Grind: Fine; tweak for balanced sweetness and brightness

Syrupy, fruit-forward shots that stand out on their own or in adventurous cappuccinos and flat whites.

Lion’s Morning Instant Coffee

Lion’s Morning is your functional instant coffee designed for convenience and performance — clean flavor, boosted with functional benefits, ready in seconds.

Best brew methods: Hot Instant & Iced Instant

Hot Instant Recipe – On-the-Go Cup

• Ratio: 2–3 g (about 1–1.5 tsp) per 8 oz hot water
• Water: Just off boil
• Method: Add powder to mug, pour hot water, stir 10–15 seconds.

A smooth, quick cup that’s great black or with your favorite creamer — no equipment needed.

Iced Instant Recipe – Shaken & Refreshing

• Ratio: 2–3 g instant, 6 oz cool water, ice
• Method: Add instant and water to a jar or shaker. Shake 10–15 seconds, pour over ice, top with milk or sweetener if you like.

A fast, functional iced coffee with clean flavor and zero brew time.

Silk Canopy Matcha

Silk Canopy Matcha is your ceremonial-meets-daily matcha: vibrant green, naturally sweet, with creamy body and gentle umami. It’s perfect for both traditional bowls and modern lattes.

Best brew methods: Whisked Matcha & Iced Matcha Latte

Whisked Matcha Recipe – Traditional Bowl

• Ratio: 2 g matcha (~1 tsp) to 60–80 ml hot water
• Water temp: 160–175°F
• Method: Sift matcha into a bowl. Add a small splash of water and whisk in quick zig-zag motions until frothy. Add remaining water and whisk briefly to combine.

A silky, vibrant shot of matcha with balanced sweetness and umami.

Iced Matcha Latte Recipe – Café Style

• Ratio: 2–3 g matcha, ~60 ml hot water, 150–200 ml cold milk, ice
• Method: Bloom and whisk matcha with hot water until smooth. Fill a glass with ice, pour matcha over, then add cold milk and sweetener to taste.

A creamy, refreshing matcha drink that’s energizing and smooth, perfect for afternoons.