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Section 89
§ VI · Brew Guides

Real methods. Real equipment.

Start at the top — the Saucepan Method needs nothing but a pot and a strainer, and works tonight. Everything below adds a little gear for a little more control. Every temperature is written as “seconds off the boil” so you never need a thermometer, and every dose is in tablespoons as well as grams.

No grinder needed — choose your grind and we mill it. Buying Whole for a home grinder? Dedicate that grinder to Section 89 (non-coffee substrates may affect its warranty).

No Equipment (The Saucepan Method)

The zero-gear starting point. If you can boil water, you can make this.

Works tonight with what’s in your kitchen. Simmer, then strain — no machine, no filter, no grinder.

Needs: a saucepan + a kitchen strainer. That’s it.

Dose
3 tbsp The Monograph (≈ 22 g) — or the from-scratch blend
Water
2 cups (≈ 475 g)
Temp
A gentle simmer — small bubbles, not a rolling boil
Time
Simmer 8 min, then pour through a kitchen strainer

The strainer catches the grounds. A paper towel in the strainer makes it even cleaner.

The Monograph →First Cup Kit →

French Press

The easiest real cup. Most people’s first machine-free brewer.

Full immersion pulls maximum body from roasted roots and nibs.

Needs: French press ($25–40) + any kettle. Scale optional.

Dose
30 g (≈ 4 level tbsp) coarse grind
Water
500 g (≈ 2 cups)
Temp
96 °C / 205 °F (45 seconds off the boil)
Time
4 min steep, then press
The Monograph →Cacao Bold →Yaupon Dark →

Cold Brew (overnight)

Set it and forget it — no heat, no timing. Smoothest cup we make.

Slow, cold extraction for a smooth, low-bitterness cup. Best for the caffeine leaves.

Needs: any jar + a strainer. No kettle, no machine.

Dose
55 g (≈ 7 tbsp) coarse grind
Water
500 g (≈ 2 cups) cold
Temp
Room temp / fridge — no heat at all
Time
12–16 hours, then strain
Guayusa Leaf →Yaupon Dark →The Monograph →

Moka

The closest thing to espresso without a machine — strong and stovetop-simple.

Stovetop pressure builds a concentrated, espresso-adjacent shot.

Needs: a moka pot ($20–35) + a stovetop.

Dose
Fill basket, level (≈ 3 tbsp)
Water
To the valve (≈ 1 cup)
Temp
Medium stovetop heat
Time
~5 min until it gurgles

Cacao is moka- or press-only — never a paper filter or an espresso machine.

Orzo Nero →Cacao Bold →

Orzo Espresso

The advanced route — needs a machine, but delivers a real café shot.

A true 9-bar pull from roasted barley, with a dense crema-like foam.

Needs: an espresso machine (or an ESE-pod machine). Not a first purchase.

Dose
16 g (≈ 2 tbsp) fine grind
Water
32 g out
Temp
93 °C / 200 °F (90 seconds off the boil)
Time
25–35 sec extraction
The Shot Blend →Orzo Nero →Orzo Nero Capsules →

Pour-Over (mesh)

A clean, bright cup for when you want to fuss a little.

Use a fine gold mesh, not paper — cacao oils clog paper filters.

Needs: a dripper + gold mesh filter ($15–30) + kettle.

Dose
25 g (≈ 3 tbsp) medium grind
Water
400 g (≈ 1⅔ cups)
Temp
94 °C / 201 °F (60 seconds off the boil)
Time
3 min total pour

Requires the Gold Mesh Filter. Paper will clog on cacao and chicory.

The Monograph →Yaupon Dark →

Phin

A tiny, strong, slow-dripped cup — meditative, made for condensed milk.

The Vietnamese drip filter: slow gravity extraction, deeply concentrated.

Needs: a phin filter ($8–15). Sits right on the cup.

Dose
20 g (≈ 2½ tbsp) medium-fine
Water
120 g (≈ ½ cup)
Temp
95 °C / 203 °F (30 seconds off the boil)
Time
4–5 min drip
The Monograph →Cacao Bold →