The OXO Brew Coffee Maker is known for its precision and consistency, producing a cup that rivals manual pour‑over methods. To get the most out of this machine, pairing it with the right beans is essential. The following guide highlights expert picks and brewing ratios to help you achieve the perfect cup.
Why the OXO Brew Coffee Maker Deserves the Right Beans
The OXO Brew uses precise temperature control and even water distribution, which means it can highlight subtle flavors in high‑quality beans. Choosing the right coffee ensures you enjoy its full potential.
Key reasons bean choice matters:
- Flavor Clarity – The OXO Brew accentuates delicate notes in specialty beans.
- Consistency – Even extraction requires beans roasted and ground to match the method.
- Versatility – Works well with light, medium, and dark roasts when paired correctly.
- Balance – The right beans prevent bitterness or sourness.
- Value – Premium beans maximize the machine’s design.
Selecting the right beans transforms the OXO Brew from a good coffee maker into a café‑quality experience at home.
How to Choose Coffee Beans for the OXO Brew
Not all beans perform equally in drip brewers. The OXO Brew’s design favors beans that balance body, acidity, and sweetness.
Factors to consider when choosing beans:
- Roast Level – Light to medium roasts highlight complexity; medium‑dark adds body.
- Origin – Single‑origin beans showcase unique terroir; blends offer balance.
- Processing Method – Washed beans give clarity; natural beans add fruitiness.
- Freshness – Always buy whole beans and grind before brewing.
- Grind Size – Medium‑coarse grind ensures proper extraction.
By focusing on these factors, you’ll consistently brew coffee that tastes clean, balanced, and flavorful.
Expert Pick #1: Ethiopian Yirgacheffe (Light Roast)
Ethiopian Yirgacheffe is often considered the crown jewel of African coffees. Grown in the southern highlands at elevations of 1,700–2,200 meters, these beans develop slowly, concentrating sugars and creating their signature floral and citrus notes.
Unique Characteristics:
- Origin & Altitude: Southern Ethiopia, Sidamo region, high elevations with volcanic soil.
- Processing: Traditionally washed (wet‑processed), which enhances clarity and bright acidity. Some natural‑processed lots exist, offering fruitier, wine‑like flavors.
- Flavor Profile: Jasmine, bergamot, lemon zest, wild berries, and a tea‑like body.
- Cultural Note: Ethiopia is considered the birthplace of coffee, and Yirgacheffe is central to the country’s coffee ceremony traditions.
- Best Brewing Methods: Pour‑over (V60, Chemex) to highlight delicate aromatics; cold brew for a refreshing, tea‑like cup.
Yirgacheffe is ideal for OXO Brew users who want a bright, complex, and aromatic cup that feels almost like drinking coffee‑infused tea.
Expert Pick #2: Colombian Supremo (Medium Roast)
Colombian Supremo beans are prized for their large size (screen 17/18) and consistent quality. Grown in the Andes Mountains at 1,200–1,800 meters, they benefit from volcanic soil, steady rainfall, and year‑round harvest cycles.
Unique Characteristics:
- Origin & Altitude: Andes regions like Medellín, Armenia, and Manizales.
- Processing: Fully washed, which produces a clean, balanced cup.
- Flavor Profile: Caramel, milk chocolate, mild citrus, and nutty undertones.
- Bean Size: “Supremo” refers to the largest Colombian beans, which roast evenly and develop smooth flavors.
- Best Brewing Methods: Drip and French press for balance; espresso for a sweet, approachable shot.
Colombian Supremo is a versatile daily drinker — smooth, balanced, and crowd‑pleasing, making it a safe yet high‑quality choice for OXO Brew owners.
Expert Pick #3: Guatemalan Huehuetenango (Medium Roast)
Huehuetenango, located in Guatemala’s western highlands, is one of the country’s most celebrated coffee regions. Farms sit at 1,600–1,700 meters, protected from frost by warm winds from Mexico, allowing beans to grow at higher altitudes than most regions.
Unique Characteristics:
- Origin & Altitude: Remote highlands near the Mexican border, 5,000–6,500 ft elevation.
- Processing: Predominantly washed, producing clean, sweet flavors.
- Flavor Profile: Cocoa, brown sugar, citrus, and sometimes floral or nutty notes.
- Microclimates: Unique wind patterns create stable growing conditions, enhancing complexity.
- Best Brewing Methods: Pour‑over for clarity, French press for body, drip for balance.
Huehuetenango beans are known for their sweetness and layered complexity, making them a favorite for those who enjoy a cup that balances chocolate richness with fruit brightness.
Expert Pick #4: Kenyan AA (Medium‑Light Roast)
Kenyan AA is one of the most highly graded coffees in the world. The “AA” designation refers to bean size and density, which often correlates with higher quality. Grown at 1,500–2,100 meters on the slopes of Mount Kenya and the Aberdare Range, these beans are famous for their bold, fruit‑forward flavors.
Unique Characteristics:
- Origin & Altitude: Central Kenya, nutrient‑rich volcanic soil, high elevations.
- Processing: Washed and sun‑dried on raised beds, ensuring clarity and vibrant acidity.
- Flavor Profile: Blackcurrant, berry, citrus, wine‑like acidity, with a silky body.
- Grading System: “AA” is the top grade, indicating the largest, most desirable beans.
- Best Brewing Methods: Pour‑over to highlight acidity; AeroPress for a juicy, concentrated cup.
Kenyan AA is perfect for adventurous drinkers who want a vibrant, wine‑like coffee with layers of fruit and a crisp finish.
Expert Pick #5: Sumatra Mandheling (Medium‑Dark Roast)
Sumatra Mandheling is grown in North Sumatra near Lake Toba at altitudes of 1,100–1,400 meters. It’s famous for its wet‑hulling (giling basah) process, which gives the beans their earthy, syrupy body and distinctive herbal notes.
Unique Characteristics:
- Origin & Altitude: Aceh and Lintong regions of North Sumatra, volcanic highlands.
- Processing: Wet‑hulled — beans are hulled while still moist, creating a unique earthy profile.
- Flavor Profile: Earthy, herbal, dark chocolate, cedar, tobacco, and spice.
- Body & Acidity: Heavy, syrupy body with very low acidity.
- Best Brewing Methods: French press for maximum body; espresso for bold, chocolatey shots; cold brew for a smooth, mellow version.
Mandheling is a love‑it‑or‑leave‑it coffee — bold, earthy, and complex. For OXO Brew users, it delivers a comforting, full‑bodied cup that pairs beautifully with milk or stands strong on its own.
Brewing Ratios & Tips for the OXO Brew Coffee Maker
The OXO Brew is designed to mimic pour‑over precision, so using the right ratios and grind size ensures the best extraction.
Recommended Brewing Guidelines:
- Grind Size: Medium‑coarse (like sea salt)
- Coffee‑to‑Water Ratio: 1:15 (20 g coffee to 300 ml water)
- Water Temperature: 197–205°F (92–96°C)
- Serving Sizes: 2–9 cups depending on model
- Adjustments: Use 1:16 for lighter roasts, 1:14 for darker roasts
By following these ratios, you’ll maximize flavor clarity and balance. The OXO Brew’s precise temperature control and even saturation make it especially forgiving, allowing you to experiment with different beans while still achieving a consistently smooth cup.