Quick answer

Brew Panoramic as a pour-over with a medium-fine grind, a 1:16 coffee-to-water ratio, and a total brew time around 3 minutes. This method highlights its hazelnut wafer and milk chocolate notes without hiding the Yemeni coffee's complexity.

What makes Panoramic different from a typical blend

Panoramic is a five-part blend built around a coffee from Yemen, which is rarely seen in the US market. That Yemeni component is the secret sauce: it adds depth and a subtle dried-fruit character that you won't find in most everyday blends. The other four coffees round it out, creating a cup that tastes like hazelnut wafers and milk chocolate. Because the blend is designed to pull different flavors depending on how you brew it, you can treat the recipe below as a starting point and adjust to taste.

Grind size and ratio adjustments

If your cup tastes thin or sour, the grind is likely too coarse or the brew finished too quickly. Tighten the grind slightly and aim for the upper end of the 2:45–3:15 window. If it tastes bitter or drying, coarsen the grind or shorten the brew time. For a stronger cup, drop the ratio to 1:15; for a lighter, tea-like cup, go to 1:17. Keep notes on each change so you can repeat the one you like.

Step-by-step pour-over recipe for Panoramic

  1. Preheat and set up: Rinse a paper filter with hot water, discard the rinse, and place your dripper on a carafe or mug. Weigh out 20 g of Panoramic coffee. A cold carafe drops the brew temperature and can make the cup taste sour.
  2. Grind medium-fine: Grind the 20 g of coffee to a medium-fine texture, about the consistency of table salt. If your grinder has settings, start two clicks finer than you would for a standard drip brew. Too fine a grind stalls the drawdown; too coarse and the cup tastes weak.
  3. Heat water to 200–205°F (93–96°C): Bring fresh water to a boil, then let it rest for 30 seconds before brewing. You need about 320 g total. Water that is too hot scalds the coffee and adds bitterness.
  4. Bloom with 40 g of water: Start a timer and pour 40 g of water over the grounds, making sure all are saturated. Wait 30–45 seconds. Skipping the bloom traps carbon dioxide and causes uneven extraction.
  5. Pour in stages to 320 g: At 0:45, pour slowly in circles until the scale reads 160 g. At 1:30, pour again to reach 320 g. Keep the water level below the rim of the dripper. Pouring too fast raises the water level and shortens contact time, leading to a weak cup.
  6. Let it draw down and finish: Allow the coffee to drain completely. The total brew time should be around 2:45 to 3:15. Remove the dripper and swirl the carafe gently before serving. If the drawdown is much faster or slower, adjust the grind for the next brew.

About this coffee

  • Panoramic: A five-part blend featuring a rare Yemeni coffee, with tasting notes of hazelnut wafers and milk chocolate. The Yemeni component adds complexity, so a clean pour-over method lets those layers show through.

    Panoramic

    Panoramic