Our story

Call me a purist.

“You’re a purist.”

Meant as an insult. Taken as a mission.

Years ago, when I ran my digital marketing agency, a prospect asked to meet me for coffee at a popular coffee shop.

The coffee was charred. Bitter, burnt, the kind you drink because it’s in front of you.

I walked him through how I build marketing. Do the research. Get the foundation right. No shortcuts, every step done properly. He sat back, looked at me and said, “You’re a purist.”

It wasn’t a compliment. To him, refusing to cut corners meant I took too long to get from A to Z.

I took it to the next degree.

Because he was right. I am a purist. And I love coffee. The taste of it. The nuances. The aroma that hits you when you open a fresh bag. All of it. That cup in my hand was everything a purist can’t stand: rushed, over-roasted and forgettable.

So I built the opposite. Pure Grind Coffee is one coffee, roasted in small batches, never pushed past the point where it tastes its best. Every bag is dated by hand, so you know exactly when it left the roaster.

Does it take a little longer to get from A to Z? Yes. That’s the whole point.

Tom

Tom Jelneck
Founder & resident purist

So here’s how a purist brews it

The brew guide

Just brew it.

Life is a grind: the business, the family, the 5 a.m. workout, the thing you're building on the side. Coffee is the ritual in the middle of it. A reset, and a reminder that you've got this.

Black, or with cream and sugar. No judgment here. Here's how to get the best out of every bag.

Brew.

Drink.

Hustle.

Repeat.

Four rules for a better cup.

01

Check the date

Coffee is at its best in the weeks after roasting. Every Pure Grind bag is dated by hand, so you always know.

02

Grind right before

Ground coffee loses its aroma fast. Grind only what you're about to brew.

03

Measure it

Start at 1:16 coffee to water, about 2 tablespoons for every 6 oz. Adjust from there.

04

Just off the boil

Aim for about 200°F. Let a boiling kettle rest for 30 seconds.

Store beans airtight, somewhere cool and dark. Skip the fridge.

Pick your method

Starting points. Adjust to taste.

French press

Ratio
1:15
Grind
Coarse
Time
4:00
  1. Add coffee, pour in hot water, stir.
  2. Lid on. Wait 4 minutes.
  3. Press slowly and pour right away.

Pour-over

Ratio
1:16
Grind
Med-fine
Time
3:00
  1. Rinse the filter, add coffee.
  2. Pour a little water and let it bloom for 30 seconds.
  3. Pour the rest in slow circles.

Drip machine

Ratio
1:16
Grind
Medium
Time
Auto
  1. Fresh cold water, clean basket.
  2. Measure the coffee. Don't eyeball it.
  3. Drink within 30 minutes. The hot plate is not your friend.

Cold brew

Ratio
1:8
Grind
X-coarse
Time
12–18 h
  1. Stir grounds into cold water.
  2. Fridge for 12 to 18 hours.
  3. Strain, then cut 1:1 with water or milk.

Grind size, decoded.

  1. Extra coarseCold brew
  2. CoarseFrench press
  3. MediumDrip machine
  4. Medium-finePour-over
  5. FineEspresso

Brew. Drink.
Hustle. Repeat.