Brew Guide
Brew it
the Italian way.
No shortcuts. Just great beans, the right grind and a little patience. Pick how you brew and Frankie will walk you through it.
The perfect shot.
Rich, syrupy, the heart of every latte. Frankie's favorite.
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1Warm everything
Let the machine heat fully. Flush the group head and warm your cup. Cold cups kill crema.
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2Grind fresh, dose 18 g
Fine like powdered sugar with a little grit. Weigh 18 g into a dry basket.
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3Level and tamp
Tap to settle, then press straight down, firm and even. Level matters more than force.
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4Pull the shot
Look for a slow, honey-thick stream that turns golden. Stop at about 36 g, 25 to 30 seconds.
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5Drink it now
Stir the crema in and enjoy it in a few sips, the way they do at the bar in Italy.
The Italian stovetop.
Bold, rich and made in every nonna's kitchen.
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1Start with hot water
Fill the bottom chamber with just-boiled water up to the valve. It keeps the coffee from cooking.
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2Fill the basket
Fill it level with coffee. Don't tamp, just sweep off the excess.
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3Assemble carefully
Use a towel to hold the hot base and screw the top on snug.
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4Low and slow
Medium-low heat, lid open. Coffee should flow out steady and dark.
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5Pull it at the gurgle
When it turns pale and starts to sputter, take it off the heat and pour.
Clean and bright.
A slow little ritual that brings out every note.
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1Rinse the filter
Pour hot water through the paper filter to warm the brewer, then dump it.
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2Bloom
Add coffee, pour about 50 g of water to wet it all and wait 30 seconds while it bubbles.
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3Pour in circles
Pour the rest slowly in small spirals, keeping the coffee bed level.
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4Let it drain
Everything should finish dripping right around the 3-minute mark.
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5Swirl and sip
Give it a swirl and taste. Lighter roasts really shine here.
Full-bodied and bold.
Rich, heavy and zero skill required.
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1Add coffee
Coarse grounds, like sea salt, into the empty press.
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2Pour it all
Pour all the water over the coffee and give it a gentle stir.
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3Steep 4 minutes
Lid on, plunger up. Set a timer.
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4Skim and press
Break the crust, skim off the foam, then press down slowly.
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5Pour it all out
Decant everything right away so it doesn't keep brewing and turn bitter.
Your everyday pot, better.
Same machine, way better coffee.
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1Measure it
No scale? Use 2 tablespoons of coffee for every 6 oz of water.
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2Use good water
Filtered water makes a bigger difference than you'd think.
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3Fresh filter
A fresh paper filter every time, rinsed if you have a second.
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4Brew
Let the machine do its thing.
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5Off the hot plate
Move it to a carafe within 20 minutes so it doesn't stew.
Smooth and cold.
Low acid, ready all week, perfect over ice.
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1Combine
Stir coffee into cold, filtered water in a jar or pitcher.
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2Steep
Cover and leave it in the fridge for 14 to 18 hours.
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3Strain
Pour through a fine mesh strainer, then a paper filter for a clean cup.
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4Dilute
It's a concentrate. Mix 1 to 1 with water or milk.
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5Over ice
Pour over ice and enjoy. Keeps about a week in the fridge.
Order like an Italian.
- EspressoOne shot, about 1 oz. The original.
- DoppioA double shot. Our everyday.
- RistrettoA short, sweeter shot. Stop it early.
- MacchiatoEspresso "stained" with a spoon of foam.
- CappuccinoEqual parts espresso, milk and foam. Before 11am, please.
- Caffè latteEspresso with plenty of steamed milk and a thin layer of foam.
In Italy, espresso isn't a drink. It's a pause.
Frankie trained in Italy as a master barista before he ever roasted a bean. Every bag of Capito is roasted in small batches in Peabody to taste like the bar back home.
Never run out again.
Join the Capito Club. Fresh-roasted Capito coffee shows up on your schedule, and you save 10% on every delivery. Skip, pause or cancel anytime.
- 10% off every delivery
- Roasted fresh, shipped fast
- First dibs on new roasts
- Makes the gift that keeps on giving