1. If using a paper filter, place in filter basket and moisten with hot water.

2. To make four 6oz cups, place about 6 Tablespoons of Cloudburst Ultra Caff or Half Caff ground coffee into filter.

3. Pour 3 cups of cold filtered water into water reservoir. Press start.

Tip: Use 2 Tablespoons of ground coffee for every cup of water (8oz).


If you don’t have a Cold Brew Coffee Maker, you can easily use a French Press for Cold Brew

1. Add 1.5 cups of Cloudburst Cold Brew Coffee into French Press.

2. Pour 3 cups of cold water into the French Press.

3. Use spoon to stir to make sure all the grounds are wet.

4. Cover the lid but don’t press the plunger down yet.

5. Allow the coffee to brew for 12-18 hours at room temperature or in your refrigerator.

6. Press down on the filter. Your Cold Brew concentrate is ready!

7. Pour the concentrate over ice and dilute with water or milk.

Note: Cold Brew is good for up to 2 weeks in the fridge.


1. Wet the rubber piston and insert it into the brewing cylinder about ¼ inch. Flip the brewer upside.

2. Add 1 1/3 Tablespoons of Cloudburst Ultra Caff or Half Caff Coffee to the cylinder. Zero the scale.

3. Slowly add 1 ¼ cups of hot filtered water (205° F).

4. Steep for 1 minute, 15 seconds.

5. Place paper filter into filter holder, moisten filter with hot water, and lock holder in place.

6. Flip brewer over and stand on a cup. Gently press down on the brewing cylinder with steady pressure until there is no more water to push through the device.


1. Bring at least 16oz of water to boil.

2. Place paper filter in vessel and moisten with hot water. Pour off excess water.

3. Place 4 Tablespoons Cloudburst Ultra Caff or Half Caff Coffee into the filter.

4. Pour ¼ to 1⁄3 cup of hot filtered water (205° F) in a circular motion from center out to cover the grounds. It's best to use a gooseneck kettle if you have one. Wait 45 seconds.

5. Pour the rest of the water slowly in a circular motion over grounds.

Note: Water should drain between 3-5 minutes.


1. Place 2 1/3 Tablespoons of Cloudburst Ultra Caff or Half Caff Coffee into carafe.

2. Add 1 ¼ cups of hot filtered water (205° F).

3. Stir with a metal spoon for approximately 5 seconds.

4. Add 1 cup of hot filtered water to carafe.

5. Set timer for 4 minutes. At 2 minutes, stir.

6. At 4 minutes, press plunger slowly and pour into cup.


1. Heat filtered water to boil and let it stand for 30 seconds. Temperature should be roughly 200˚F.

2. Fold down the seam of the paper filter and place it into the pour over cone so it lies flat.

3. Rinse the filter with hot water.

4. Measure 4½ Tablespoons of Cloudburst Ultra Caff or Half Caff and place into the filter.

5. Pour just enough water (¼ cup) in a spiral motion to saturate the grounds, then wait 30 seconds.

6. Resume pouring 2 cups of hot water over the grounds for 2 minutes. Pour first in a spiral pattern, and then straight down, keeping coffee grounds full saturated from start to finish.

7. Give the coffee in your carafe a final swirl and enjoy.


1. Make sure the top chamber (collector chamber) is unscrewed from the bottom chamber (boiler chamber). Fill the boiler chamber with hot water up to the line or slightly below.

2. Place funnel in the boiler chamber and fill loosely with Cloudburst Half Caff or Ultra Caff Coffee. Do NOT pack the grounds as you would with espresso. If you do, coffee will not raise to the top chamber.

3. Make sure rim is clean and screw on the top chamber to the boiler chamber.

4. Put the Moka Pot on the burner on low/medium heat (gas stove is best). After several minutes, coffee will start flowing to the top chamber.

5. Take it off the heat once all the water has moved up to the top chamber. Pour into mugs and enjoy.


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