How To Make 7 Leaves House Coffee At Home

Quick answer

• Use a pour-over brewer for the best control.
• Fresh, high-quality beans are key. Grind them right before brewing.
• Filtered water makes a huge difference. Heat it to just off the boil.
• Get your coffee-to-water ratio dialed in. Start with 1:15.
• Bloom the coffee. Let it sit for 30 seconds.
• Pour slowly and steadily. Aim for a total brew time of 2-3 minutes.
• Keep your gear clean. Descale regularly.

Who this is for

• You’re a fan of the clean, balanced brews from 7 Leaves Cafe.
• You want to replicate that specific taste at home.
• You’re willing to put in a little effort for a great cup.

What to check first

Brewer type and filter type

Most cafes, including places like 7 Leaves, use pour-over methods. Think Hario V60, Chemex, or Kalita Wave. These give you the most control. Paper filters are common, but some prefer metal for a richer mouthfeel. Make sure your filter fits your brewer snugly.

For the best control and a clean, balanced brew, consider investing in a quality pour-over coffee maker. This will help you achieve that signature 7 Leaves taste at home.

Water quality and temperature

This is huge. Tap water can have off-flavors that mess up your coffee. Use filtered water – it’s a game-changer. For temperature, aim for 195-205°F. That’s just off a rolling boil. Too hot burns the coffee; too cool under-extracts it.

Grind size and coffee freshness

Freshness is non-negotiable. Buy whole beans and grind them just before you brew. Pre-ground coffee loses its aroma and flavor fast. For pour-over, you want a medium grind, like coarse sand. Too fine and it’ll clog; too coarse and it’ll be weak.

Coffee-to-water ratio

This is how much coffee grounds you use for a given amount of water. A good starting point for many pour-overs is 1:15. That means 1 gram of coffee for every 15 grams (or ml) of water. So, for a 12 oz cup (about 350 ml), you’d use around 23 grams of coffee. Adjust to your taste.

Cleanliness/descale status

Gunk builds up. Seriously. Old coffee oils make your next cup taste bitter or stale. Clean your brewer, carafe, and grinder after every use. Descale your kettle regularly, especially if you have hard water. Check your brewer’s manual for specific cleaning instructions.

Step-by-step (brew workflow)

1. Heat your water.

• What to do: Heat filtered water in a kettle to 195-205°F.
• What “good” looks like: Water is hot but not violently boiling. You’ll see small bubbles forming.
• Common mistake: Using boiling water directly. Avoid this by letting it sit for 30-60 seconds after it boils.

2. Grind your coffee.

• What to do: Weigh your whole beans and grind them to a medium consistency.
• What “good” looks like: The grounds look like coarse sand. Consistent particle size is ideal.
• Common mistake: Grinding too fine or too coarse. Too fine clogs the filter; too coarse leads to a weak, sour cup.

3. Prepare your brewer and filter.

• What to do: Place your filter in the pour-over cone. Rinse it thoroughly with hot water.
• What “good” looks like: The filter is fully saturated and any paper taste is washed away. Discard the rinse water.
• Common mistake: Not rinsing the paper filter. This leaves a papery taste in your coffee.

4. Add coffee grounds.

• What to do: Add your freshly ground coffee to the rinsed filter. Gently shake the brewer to level the bed of grounds.
• What “good” looks like: The coffee bed is flat and even, creating a consistent surface for brewing.
• Common mistake: Leaving the coffee bed uneven. This can lead to uneven extraction, with some parts over-extracted and others under-extracted.

5. Tare your scale.

• What to do: Place your brewer and carafe on a scale and zero it out.
• What “good” looks like: The scale reads 0.0 grams. This ensures accurate measurement of your brew water.
• Common mistake: Forgetting to tare the scale. This will throw off your coffee-to-water ratio.

6. Bloom the coffee.

• What to do: Start a timer. Pour just enough hot water (about twice the weight of the coffee) to saturate all the grounds.
• What “good” looks like: The coffee grounds puff up and release gas (CO2). This should happen within the first 30 seconds.
• Common mistake: Pouring too much water or not letting it bloom long enough. This can lead to a sour taste.

7. First pour.

• What to do: After the bloom, slowly pour water in concentric circles, starting from the center and moving outwards, avoiding the edges.
• What “good” looks like: A steady, controlled pour that keeps the water level consistent. Aim to reach about half of your total water weight.
• Common mistake: Pouring too fast or too aggressively. This can agitate the grounds too much and cause channeling.

8. Subsequent pours.

• What to do: Continue pouring in stages, maintaining a consistent water level. Keep the pour slow and steady.
• What “good” looks like: A controlled flow that keeps the coffee bed submerged but not flooded.
• Common mistake: Draining the brewer completely between pours. This can disrupt the extraction process.

9. Finish pouring.

• What to do: Pour until you reach your target water weight (e.g., 350 grams for a 12 oz cup).
• What “good” looks like: You’ve added all the water you intended to.
• Common mistake: Over-pouring or under-pouring. This directly impacts the strength and flavor of your coffee.

10. Let it drip.

• What to do: Allow all the water to drip through the coffee bed.
• What “good” looks like: The brewing process finishes within your target time (2-3 minutes for most pour-overs).
• Common mistake: Letting it drip too long. This can lead to over-extraction and bitterness.

11. Remove brewer.

• What to do: Once dripping stops, remove the brewer from the carafe.
• What “good” looks like: No more coffee is dripping out.
• Common mistake: Leaving the brewer on too long, allowing bitter final drips to enter your cup.

12. Serve and enjoy.

• What to do: Swirl the carafe gently to mix the coffee. Pour into your favorite mug.
• What “good” looks like: Aromatic, balanced coffee ready to be savored.
• Common mistake: Drinking it too fast without letting it cool slightly. Flavors develop as it cools.

Common mistakes (and what happens if you ignore them)

Mistake	What it causes	Fix
Using stale or pre-ground coffee	Flat, lifeless taste; lack of aroma	Buy fresh, whole beans and grind right before brewing.
Incorrect water temperature	Burnt, bitter taste (too hot) or sour, weak (too cool)	Use a thermometer or let boiling water sit for 30-60 seconds.
Inconsistent grind size	Uneven extraction, leading to both bitter and sour notes	Use a quality burr grinder and check grind consistency.
Wrong coffee-to-water ratio	Too weak or too strong, unbalanced flavor	Use a scale and start with a 1:15 ratio, adjusting to taste.
Not rinsing the paper filter	Papery, unpleasant taste in the final cup	Always rinse paper filters with hot water before adding grounds.
Uneven coffee bed in the brewer	Channeling, leading to poor extraction and off-flavors	Gently shake the brewer to level the grounds after adding them.
Aggressive or uneven pouring	Channeling, inconsistent extraction	Pour slowly and steadily in concentric circles, avoiding the edges.
Over-extraction (brew time too long)	Bitter, astringent, unpleasant finish	Monitor brew time and remove brewer promptly when done dripping.
Under-extraction (brew time too short)	Sour, weak, thin-bodied coffee	Ensure proper grind size and pour technique for full extraction.
Dirty brewing equipment	Stale, rancid flavors contaminating fresh coffee	Clean all equipment thoroughly after each use.

Decision rules (simple if/then)

• If your coffee tastes bitter, then try a coarser grind or slightly cooler water because bitterness often comes from over-extraction.
• If your coffee tastes sour, then try a finer grind or slightly hotter water because sourness often indicates under-extraction.
• If your coffee tastes weak, then increase the coffee-to-water ratio (use more coffee) or try a finer grind because a weaker brew means not enough coffee solids were extracted.
• If your coffee tastes too strong, then decrease the coffee-to-water ratio (use less coffee) or try a coarser grind because too much coffee or too fine a grind can lead to over-extraction.
• If your bloom is weak, then your coffee might be stale or your grind is too coarse because the bloom is caused by trapped CO2 escaping.
• If your brew time is too fast, then your grind is likely too coarse or you’re pouring too quickly because water is flowing through too easily.
• If your brew time is too slow, then your grind is likely too fine or the filter is clogged because water is struggling to pass through.
• If your coffee has an off-flavor, then check your water quality and equipment cleanliness because impurities can significantly impact taste.
• If you’re using a new bag of beans, then start with a standard ratio (like 1:15) and adjust from there because different beans have different densities and roast levels.
• If you want a cleaner cup, then use a paper filter because paper filters trap more oils and fines than metal filters.
• If you want a richer cup, then consider a metal filter or a French press because they allow more oils and fines into the final brew.

FAQ

What kind of coffee beans does 7 Leaves House use?

7 Leaves typically uses high-quality, often single-origin or carefully curated blends, roasted to bring out specific flavor profiles. For home brewing, look for medium to dark roasts with tasting notes you enjoy.

How much coffee should I use for a standard cup?

A good starting point is a 1:15 coffee-to-water ratio. For a typical 12 oz mug (about 350 ml or grams of water), this means using around 23 grams of coffee. Adjust this based on your preference for strength.

Can I use a regular drip coffee maker?

While you can make coffee with a drip machine, it won’t give you the same level of control as a pour-over. You’ll miss out on the nuances that contribute to the 7 Leaves style of clean, bright flavors.

How important is the water temperature?

It’s crucial. Water that’s too hot can scorch the coffee, making it taste bitter. Water that’s too cool won’t extract enough flavor, resulting in a weak, sour cup. Aim for that 195-205°F sweet spot.

What if my coffee tastes muddy?

A muddy taste usually means there are too many fine particles in your brew. This can be caused by a grind that’s too fine, or by a filter that’s not holding back the fines effectively.

How can I make my coffee taste less acidic?

Acidity is a natural part of coffee, but if it’s too sharp, you might be under-extracting. Try a slightly finer grind, hotter water, or a longer brew time. Also, darker roasts tend to have less perceived acidity.

Is it okay to reuse coffee grounds?

No, you should never reuse coffee grounds. Once they’ve been brewed, they’ve already given up most of their flavor compounds. Reusing them will result in a weak, bitter, and unpleasant cup.

How do I store my coffee beans at home?

Store whole beans in an airtight container away from light, heat, and moisture. Avoid the refrigerator or freezer, as this can introduce moisture and unwanted odors.

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What this page does NOT cover (and where to go next)

• Specific 7 Leaves Cafe drink recipes (like their teas or blended drinks).
• Detailed analysis of different coffee roasting profiles.
• Advanced brewing techniques like espresso or siphon brewing.
• Reviews of specific coffee grinder or kettle brands.