The Complete Texas Pecan Brewing Guide

How to brew pecan coffee the right way, whatever you brew with. Original Texas Pecan is a light roast, and light roasts love hot water (195–205°F), fresh grinding and a clean brewer. Use the ratios below as your starting point, then adjust to taste: more coffee for a bolder cup, less for a lighter one.

Quick reference

• Drip coffee maker: 1:16, medium grind, 195–205°F, 4–6 min

• Pour-over / Chemex: 1:16, medium-coarse grind, 200–205°F, 3½–4½ min

• French press: 1:15, coarse grind, 200°F, 4 min

• AeroPress: 1:15, fine-medium grind, 195–205°F, about 2 min

• Moka pot: about 1:8, fine grind, preheated water, 4–5 min

• Espresso: 1:2, fine grind, 200–205°F, 25–30 sec

• Cold brew: 1:8 concentrate, coarse grind, cold water, 12–18 hours

• Iced / flash brew: 1:16 (part ice), medium-fine grind, 205°F, about 3 min

• K-Cup: one pod, 6–8 oz setting

• Percolator / cowboy coffee: about 1:15, coarse grind, just off the boil, 4–8 min

A ratio of 1:16 means 1 gram of coffee for every 16 grams (mL) of water. With no scale, figure about 2 level tablespoons of ground coffee per 6 oz of water. For more basics, see our Coffee Tips and Coffee Knowledge pages.

 

How to Brew Texas Pecan in a Drip Coffee Maker

Ratio: 1:16 (about 60 g coffee per 1 liter of water, or 2 tbsp per 6 oz cup) · Grind: medium (Ground-Filter) · Water: 195–205°F · Time: 4–6 minutes

1. Use fresh, filtered cold water and rinse the paper filter with hot water.

2. Add the coffee, level the bed and start the brew.

3. When it is done, give the carafe a swirl and pour.

Texas pecan tip: Don't let the pot sit on the hot plate. Heat that hangs around scorches the delicate Texas pecan notes. Pour into a thermal carafe and drink it within about 30 minutes. More drip tips are on our Coffee Tips page.

How to Brew Texas Pecan Pour-Over and Chemex

Ratio: 1:16 (30 g coffee to 480 g water) · Grind: medium-coarse for Chemex, medium-fine for a V60 or cone (Ground-Filter or fresh-ground Whole Bean) · Water: 200–205°F · Time: 3½–4½ minutes for Chemex, 2½–3½ for a cone

1. Rinse the filter with hot water, discard the rinse water, and add your coffee.

2. Bloom: pour about twice the coffee's weight in water (60 g), wait 30–45 seconds.

3. Pour the rest slowly in spirals, keeping the water level steady, then let it drain.

Texas pecan tip: Pour-over gives the cleanest, clearest cup, so it shows off the Texas pecan taste better than almost any method. Use the hotter end of the range for this light roast. Read the full guide: Mastering Pour-Over Coffee with Chemex.

How to Brew Texas Pecan in a French Press

Ratio: 1:15 (30 g coffee to 450 g water) · Grind: coarse (Ground-French Press) · Water: 200°F · Time: 4 minutes

1. Preheat the press with hot water, then discard it.

2. Add the coffee, pour in all the water and stir gently.

3. At 4 minutes, break the crust, skim the foam, and press the plunger down slowly.

Texas pecan tip: Pour all of it out right after pressing. Coffee left sitting on the grounds keeps extracting and turns bitter, which hides the smooth pecan notes. Read the full guide: Mastering the French Press.

How to Brew Texas Pecan with an AeroPress

Ratio: about 1:15 (16 g coffee to 240 g water) · Grind: fine-medium (Whole Bean, ground fresh) · Water: 195–205°F · Time: about 2 minutes

1. Rinse the paper filter, set up the AeroPress (standard or inverted), add the coffee.

2. Add the water, stir 10 seconds and steep about 1 minute.

3. Press slowly and steadily for 20–30 seconds.

Texas pecan tip: For a bigger mug, brew a little stronger (1:12) and top it off with hot water. A splash of warm milk turns it into a quick Texas pecan café au lait. Read the full guide: Mastering the AeroPress.

How to Brew Texas Pecan in a Moka Pot

Ratio: about 1:8 (fill the basket level, about 15–18 g, for a 3-cup pot) · Grind: fine, a touch coarser than espresso (Ground-Espresso works) · Water: preheated, just off the boil · Time: 4–5 minutes on medium-low heat

1. Fill the bottom chamber with hot water up to just below the safety valve.

2. Fill the basket level. Don't tamp. Assemble the pot with a towel, because it will be hot.

3. Heat on medium-low with the lid open. When the stream turns pale and starts to gurgle, take it off the heat and cool the base under cold water.

Texas pecan tip: Starting with hot water and pulling the pot early keeps the cup sweet, not cooked. Read the full guide: How to Brew the Perfect Cup with a Moka Pot.

 

How to Brew Texas Pecan as Espresso

Ratio: 1:2 to 1:2.5 (18 g coffee in, 36–45 g espresso out) · Grind: fine (Ground-Espresso or fresh-ground Whole Bean) · Water: 200–205°F · Time: 25–30 seconds

1. Dose, level and tamp firmly and evenly.

2. Lock in and pull the shot right away.

3. Taste it, then adjust: grind finer if it runs fast and sour, coarser if it runs slow and bitter.

Texas pecan tip: Light roasts like a slightly longer shot (1:2.2–1:2.5) and hotter water. With steamed milk it makes a Texas pecan latte or cortado, and the milk carries the pecan notes beautifully. See the latte ideas on our Coffee Recipes page.

How to Make Texas Pecan Cold Brew

Ratio: 1:8 for concentrate (100 g coffee to 800 g water, or about 1 cup grounds to 4 cups water) · Grind: coarse (Ground-French Press) · Water: cold or room-temperature filtered water · Time: 12–18 hours in the refrigerator

1. Stir the coffee and water together in a jar or pitcher until all the grounds are wet.

2. Cover and steep in the fridge for 12–18 hours.

3. Strain through a fine mesh and a paper filter. Serve over ice, cut 1:1 with water or milk.

Texas pecan tip: Cold brew is naturally smooth and low in bitterness, which makes the Texas pecan taste extra mellow on a hot Texas afternoon. The concentrate keeps in the fridge for about a week. More cold brew tips are on our Coffee Tips page.

How to Make Iced Texas Pecan Coffee (Flash Brew)

Ratio: 1:16 total, with part of the water as ice (30 g coffee, 300 g hot water, 180 g ice in the carafe) · Grind: medium-fine (Ground-Filter) · Water: 205°F · Time: about 3 minutes

1. Put the ice in the carafe, set the pour-over cone on top and add the coffee.

2. Bloom with 60 g water for 30 seconds, then pour the rest of the hot water slowly.

3. Swirl until the ice melts and the coffee is cold, then pour over fresh ice.

Texas pecan tip: Flash brewing chills the coffee instantly and locks in the aroma, so you get iced coffee the same day instead of the next morning. Freeze leftover Texas Pecan into ice cubes so your glass never gets watered down. Method details are in our Chemex guide.

How to Brew Texas Pecan K-Cups

Ratio: one pod per cup · Grind: pre-ground in the pod · Water: your brewer's hottest setting · Time: about 1 minute

1. Run one water-only cycle to preheat the brewer.

2. Pop in a Texas pecan K-Cup and pick the 6 oz or 8 oz setting, or "strong" if your brewer has it.

3. Brew straight into a preheated mug.

Texas pecan tip: Smaller cup settings give a bolder, sweeter cup, and the 10 oz and 12 oz settings water it down. Use filtered water and descale your brewer regularly. Shop 50 count, 100 count or 50 count decaf Texas pecan K-Cups.

How to Brew Texas Pecan in a Percolator or as Cowboy Coffee

Ratio: about 1:15 (about 2 tbsp coffee per 8 oz water) · Grind: coarse (Ground-French Press) · Water: just off the boil (about 200°F) · Time: 4 minutes steeped for cowboy coffee, 6–8 minutes of gentle perking for a percolator

1. Cowboy coffee: Bring water to a boil, take it off the fire for 30 seconds, stir in the grounds and steep 4 minutes. Splash in a little cold water to settle the grounds, then pour slowly.

2. Percolator: Fill the basket with coarse coffee and perk gently on low to medium heat for 6–8 minutes. Don't let it roll at a hard boil.

3. Pour carefully and leave the last bit (and the grounds) in the pot.

Texas pecan tip: Never boil the grounds. Boiling scorches the delicate Texas pecan notes. Keep it just under a boil, and you will have the best cup at any campsite from Big Bend to the Piney Woods.