Craft, precision, consistency
Brew Guide
Select a brew method below to explore a step-by-step guide, key stats, and expert tips. Use the ratio calculator to dial in your perfect recipe — then save it for next time.
Brew Ratio Calculator
320 ml
1 : 16.0
Coffee Needed
320 ml ÷ 16.0
20.0 g
Coffee
20 g
Water
320 ml
Ratio
1 : 16
Yield
~300 ml
5 steps for using the drip brrew method
5 Steps for the Perfect Drip
Fill your reservoir with cold, filtered water. Tap water with high mineral content or chlorine will muddy the flavor. Quality water is half the cup.
Use a medium grind — similar to table salt. Too fine and it over-extracts and clogs; too coarse and the water rushes through without picking up flavor.
Use 1–2 tablespoons of ground coffee per 6 oz of water, or about 60g per liter. A kitchen scale beats the scoop every time for consistency.
Run a descaling cycle monthly and rinse the carafe and basket after every brew. Old coffee oils go rancid fast and ruin otherwise good cups.
Coffee on a hot plate degrades within 20 minutes. Pour into a pre-warmed thermal carafe right after brewing to preserve flavor without scorching.
Pro tip:
Look for a drip machine that brews between 90–96°C (194–205°F). Most budget machines brew too cool, leading to weak, under-extracted coffee no matter the beans.
5 steps for using the espresso method
5 Steps for the Perfect Espresso
Espresso demands a fine, consistent grind. Adjust until a 18g dose pulls in 25–30 seconds. One click on your grinder can be the difference between sour and sweet.
Weigh 18–20g into your portafilter. Use a distribution tool or tap to level the puck evenly — channeling ruins the shot before it starts.
Apply firm, level pressure — around 15–20kg. An uneven tamp creates channels where water bypasses the grounds, producing a thin, sour shot.
Target a 1:2 ratio — 18g in, 36g out — in 25–30 seconds at 9 bars of pressure. Watch for a steady, honey-like flow with a rich reddish-brown crema.
Sour shot? Grind finer or extend time. Bitter shot? Grind coarser or shorten. Change one variable at a time and keep notes.
Pro tip:
Always purge a small amount of water through the group head before locking in the portafilter. It flushes old grounds and stabilizes brew temperature.
5 steps for using the pour over method
5 Steps for the Perfect Pour Over
Weigh out the desired weight of coffee for the recipe of your choice. Grind to a medium-coarse consistency — think coarse sea salt. Grind fresh, right before brewing, for peak aromatics.
Bring filtered water to 93–96°C (199–205°F). Too hot scorches the grounds; too cool under-extracts. Let it rest off boil for 30 seconds if needed.
Pour 40–60g of water in a slow spiral. Wait 30–45 seconds. Fresh coffee bubbles and blooms — releasing CO₂ for even, balanced extraction.
Add the remaining water in 3–4 slow circular pours, each once the bed drops slightly. Total brew time should land between 3:00–3:30 minutes.
Sip before adding anything. Note sweetness, acidity, and body. Too bitter? Grind coarser. Too sour? Grind finer. One variable at a time.
Pro tip:
Rinse your paper filter before brewing — it removes papery taste and pre-heats the dripper. Two wins in one move.
5 steps for using the French press method
5 Steps for the Perfect French Press
Grind to a coarse, chunky consistency — like breadcrumbs. A finer grind slips through the mesh filter and creates a muddy, over-extracted cup.
Pour hot water into the empty French press, swirl, and discard. This stabilizes brew temperature so the coffee doesn't lose heat mid-steep.
Add 30g of ground coffee per 500ml of water (1:15–17). Pour water at 93–96°C (199–205°F) evenly over the grounds, making sure all the coffee is saturated.
Place the lid on with the plunger pulled up. Steep for exactly 4 minutes. Don't rush it — patience separates a great cup from a mediocre one.
Press the plunger down slowly and steadily. Pour all the coffee out right away — leaving it on the grounds continues extraction and turns it bitter.
Pro tip:
After pressing, pour all the coffee into a separate vessel immediately. Coffee left sitting on the grounds keeps extracting and will taste harsh within minutes.
5 steps for using the cold brew method
5 Steps for the Perfect Cold Brew
Cold brew needs a very coarse grind — like rough sea salt or raw sugar. The long steep compensates for the coarseness; finer grinds turn harsh and bitter.
Combine 100g of ground coffee with 1 liter of cold, filtered water (1:10). Cold brew is typically served diluted or over ice, so a stronger concentrate is the goal.
Stir well to ensure all grounds are fully saturated. Any dry pockets won't extract evenly. Cover the container and place it in the refrigerator.
Let it steep in the fridge for 12–24 hours. 12 hours is lighter and sweeter; 18–24 hours yields a bolder, more complex concentrate. Find your preference.
Strain through a fine mesh sieve lined with a paper filter or cheesecloth. Store the concentrate in a sealed jar in the fridge — it keeps well for up to 2 weeks.
Pro tip:
Try steeping at room temperature for just 8–12 hours instead of the fridge. Room temp cold brew extracts faster and often has a brighter, more floral cup — just don't go longer or it gets funky.