Brewing guides
Automatic Drip
• Ratio: 55–60 g per 1 L water (~1:17)
• Grind: Medium-coarse (coarse-sand texture)
• Temp: 93–96 °C (machine-maintained)
• Time: 4–6 minutes full cycle
• Equipment: Moccamaster brewer, #4 paper filter, burr grinder, scale, kettle
• Tip: Rinse the paper filter and carafe with hot water before brewing to remove any papery notes and preheat your gear.
V60 Pour-Over
• Ratio: 20 g coffee per 300 ml water (~1 : 15)
• Grind: Medium-fine (sea-salt texture)
• Temp: 93–96 °C
• Time: 2½–3 min total (30 s bloom + controlled pour)
• Equipment: V60 dripper, #02 paper filter, gooseneck kettle, scale, timer
• Tip: Rinse filter and bloom 30 s for even extraction.
French Press
• Ratio: 30 g coffee per 450 ml water (~1 : 15)
• Grind: Coarse (breadcrumb texture)
• Temp: 93–96 °C
• Time: 4 min steep, then press slowly
• Equipment: French press, coarse burr grinder, kettle, scale, timer
• Tip: Decant immediately after pressing to avoid over-extraction.
AeroPress
• Ratio: 17 g coffee per 220 ml water (~1 : 13)
• Grind: Medium-fine (table-salt texture)
• Temp: 92–96 °C
• Time: 1–2 min steep + ~30 s press
• Equipment: AeroPress (paper filter), stirrer, kettle, scale, timer
• Tip: Flip your AeroPress upside-down when you add water—let it bloom longer, then right it and press for fuller flavor.
Espresso
• Ratio: 18 g coffee → 36 g yield (~1 : 2)
• Grind: Very fine (powdery)
• Temp: 90–96 °C
• Time: 25–30 s extraction
• Equipment: Expresso machine, Expresso burr grinder, tamper, scale, timer
• Tip: Aim for a 27 s pull—if your 30 mL shot pours in under 27 s, make the grind finer; if it takes longer, make it coarser. That’ll get you a nicely balanced espresso.
• Tip: Aim for a 27 s pull—if your 30 mL shot pours in under 27 s, make the grind finer; if it takes longer, make it coarser. That’ll get you a nicely balanced espresso.
Chemex
• Ratio: 50 g coffee per 700 ml water (~1 : 14)
• Grind: Medium-coarse (sea-salt texture)
• Temp: 93–96 °C
• Time: 3–4 min total brew
• Equipment: Chemex brewer, bonded Chemex filters, gooseneck kettle, scale, timer
• Tip: Rinse filter to preheat and remove papery taste.
Moka Pot
• Ratio: Fill basket level (~20 g for 3-cup pot)
• Grind: Fine (espresso-like)
• Temp: Use pre-boiled water; brew on medium heat
• Time: 3–5 min until hissing stops
• Equipment: Moka pot, kettle, burr grinder, scale (optional)
• Tip: Start with hot water to reduce “cooked” bitterness.
• Ratio: Fill basket level (~20 g for 3-cup pot)
• Grind: Fine (espresso-like)
• Temp: Use pre-boiled water; brew on medium heat
• Time: 3–5 min until hissing stops
• Equipment: Moka pot, kettle, burr grinder, scale (optional)
• Tip: Start with hot water to reduce “cooked” bitterness.