Any Rainblow, any brewer.

Good coffee does most of the work, and yours arrives ready: Grown with care by partner families, roasted in Medellín, Colombia, and at your door within 15 days of its roast date. Pick a method below and make it yours.

Before you brew

The coffee

Only best cherries selected, dried in the sun, roasted at origin. Green coffee never stored.

The water

Water is almost all of your cup. Use fresh, filtered water that tastes clean and good on its own.

The method

Each coffee below comes with the method Rainblow recommends for it. Prefer another brewer? Go for it. Any Rainblow makes a great cup.

The ratio. Rainblow starts with 1 gram of coffee for every 15 grams of water.

No scale? One scoop is about 10g of coffee. Pair it with about 150ml (5 oz) of water.

The grind. Every grinder labels its dial differently, so Rainblow describes grind by texture: table salt, fine sea salt, rough sea salt. It works with any grinder.

True Chameleon: V60

A little slower. A lot more flavor.

Red berries, chocolate and sugar cane. A paper filter lets the red berry notes come through clean and bright, and the sugar cane finish opens up slowly.

	Coffee	Scoops	Water	Bloom
1 cup	15g	1.5	225ml	30ml
2 cups	30g	3	450ml	60ml

Whole bean, medium roast
Grind: medium fine, like fine sea salt
Water: 200°F, or 30 seconds off the boil

Rinse a paper filter in the V60 and discard the water.
Add the ground coffee.
Pour the bloom amount of water and wait 30 seconds.
Pour the rest in slow spirals over 2 to 3 minutes.
Total 3 to 4 minutes. Drains too fast? Grind finer. Too slow? Grind coarser.

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Also great as:Aeropress·Moka pot·Electric·French Press·Cold brew·Espresso

Quiet Flamingo: Aeropress

Fast, smooth, and almost impossible to get wrong.

Milk chocolate, honey and a nutty finish. The lower temperature and gentle pressure bring out the sweetness without any bitterness.

	Coffee	Scoops	Water
1 cup	15g	1.5	220ml

Decaf whole bean, medium roast
Grind: medium fine, like table salt
Water: 185 to 195°F

Rinse a paper filter in the cap.
Add the ground coffee.
Pour in the hot water.
Stir gently for 10 seconds.
At 2 minutes, press slowly. Stop at the hiss.

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Also great as:V60·Moka pot·Electric·French Press·Cold brew·Espresso

Deep Octopus: Moka pot

Stovetop, rich, and full of character.

Dark chocolate, roasted almond and a velvety finish. The moka pot is the closest stovetop version of espresso, and Deep Octopus holds its character beautifully here. The notes come through concentrated and smooth.

	Coffee	Scoops	Water
3-cup pot	About 20g	2 level	About 150ml, up to the valve

Whole bean, espresso roast
Grind: medium fine, slightly coarser than espresso
Water: cold or room temperature
Time: 5 to 7 minutes, makes 2 to 4 espresso-sized cups

Fill the bottom chamber with cold water up to the safety valve. Do not go above it.
Fill the basket level with the ground coffee. Do not press or tamp.
Screw the chambers together firmly and place on medium-low heat with the lid open.
When the coffee starts flowing, lower the heat a little.
Remove from the heat when you hear a hiss or gurgle, and pour right away.

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Also great as:V60·Aeropress·Electric·French Press·Cold brew·Espresso

Wild Tiger: Electric coffee maker

The easiest way to brew a lot. Set it and let it go.

Yellow fruits, brown sugar and cacao. Smooth body, low bitterness, the same cup from the first pour to the last.

	Coffee	Scoops	Water
4 cups	40g	4	600ml
8 cups	80g	8	1200ml

Pre-ground or whole bean, medium roast
Grind: medium
8 to 10 minutes

Fill the reservoir with cold, filtered water.
Add one scoop per 5 oz of water.
Press brew and walk away.
Drink within 30 minutes.

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Also great as:V60·Aeropress·Moka pot·French Press·Cold brew·Espresso

Other methods

Any Rainblow works in these. Pick the one that fits the moment.

CoffeeAny Rainblow, whole bean

GrindCoarse, like rough sea salt

Water200°F, or 30 seconds off the boil

Time4 minutes steeping, 1 minute pressing

French Press

Full body, rich flavor. Four minutes and no special skills.

A French Press keeps the natural oils in the cup, so every Rainblow comes out fuller and rounder.

	Coffee	Scoops	Water
2 cups	20g	2	300ml
4 cups	40g	4	600ml

Add the coarsely ground coffee to the French Press.
Pour in the hot water, filling to about an inch below the top.
Give it one gentle stir and place the lid on without pressing.
Wait 4 minutes. A timer helps.
Press the plunger down slowly and steadily, and pour right away.

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CoffeeAny Rainblow, whole bean

GrindCoarse, like rough sea salt

WaterCold, from the tap or the fridge

Time12 to 24 hours in the fridge

Cold brew

Make it tonight. Drink it all week.

A long, cold steep makes a smooth, low-acid concentrate. Dilute it to taste and serve over ice.

	Coffee	Water
1 batch	About 100g (1 cup of grounds)	950ml (4 cups)

Add 1 cup of coarsely ground coffee to a large jar or pitcher.
Pour in 4 cups of cold water and stir so all the coffee is wet.
Cover loosely and place in the refrigerator.
After 12 to 24 hours, strain through a fine mesh strainer or cheesecloth into a clean jar.
Serve over ice. Dilute 1 to 1 with water or milk if the concentrate is too strong.

Makes 4 to 6 glasses of concentrate. It keeps up to two weeks in the fridge.

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Espresso

Easy to start. Fun to master.

A great espresso is simple to make and has a lot going on: dose, grind, pressure, time, and temperature. Rainblow keeps the starting point simple, so the first shot is a good one.

Start with Deep Octopus. It is the Rainblow roasted for espresso, with dark chocolate, roasted almond, and a velvety finish that carries a straight shot, a latte, or a cortado.

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The simple starting point

Dose18 to 20g of coffee for a double

Yield36 to 40g of espresso in the cup

Time25 to 30 seconds

GrindFine, a little coarser than powdered sugar

Sour or fast? Grind a little finer. Bitter or slow? Grind a little coarser. Change one thing at a time.

Any Rainblow can be pulled as espresso when the grind and the ratio fit the method. Each coffee needs its own grind adjustment, so dial in with every new bag. A scale makes it much easier.

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