Brew Guide
Craft • Precision • Consistency
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
Method — Drip Brewer
Five Steps to the
Perfect Drip
Temp90–96°C
194–205°F
Time4–6 min
SizeMedium
Coffee:Water1:15–17
Use Fresh, Filtered Water
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.
Grind to Medium
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.
Dose Correctly
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.
Keep It Clean
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.
Serve Immediately
Coffee on a hot plate degrades within 20 minutes. Pour into a pre-warmed thermal carafe right after brewing to preserve flavor without scorching.
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.
Method — Espresso
Five Steps to
Perfect Espresso
Pressure9 Bar
Time25–30s
SizeFine
Ratio1:2
Dial In Your Grind
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.
Dose & Distribute
Weigh 18–20g into your portafilter. Use a distribution tool or tap to level the puck evenly — channeling ruins the shot before it starts.
Tamp with Consistency
Apply firm, level pressure — around 15–20kg. An uneven tamp creates channels where water bypasses the grounds, producing a thin, sour shot.
Pull the 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.
Taste & Adjust
Sour shot? Grind finer or extend time. Bitter shot? Grind coarser or shorten. Change one variable at a time and keep notes.
Always purge a small amount of water through the group head before locking in the portafilter. It flushes old grounds and stabilizes brew temperature.
Method — Pour Over
Five Steps to the
Perfect Pour Over
Temp93–96°C
199–205°F
Time3:00–3:30
SizeMed Coarse
Time30–45s
Grind & Measure
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.
Heat Your Water
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.
Bloom the Grounds
Pour 40–60g of water in a slow spiral. Wait 30–45 seconds. Fresh coffee bubbles and blooms — releasing CO₂ for even, balanced extraction.
Pour in Intervals
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.
Taste & Adjust
Sip before adding anything. Note sweetness, acidity, and body. Too bitter? Grind coarser. Too sour? Grind finer. One variable at a time.
Rinse your paper filter before brewing — it removes papery taste and pre-heats the dripper. Two wins in one move.
Method — French Press
Five Steps to
French Press Perfection
Temp93–96°C
199–205°F
Time4 min
SizeCoarse
Coffee:Water1:15–17
Coarse Grind Is Key
Grind to a coarse, chunky consistency — like breadcrumbs. A finer grind slips through the mesh filter and creates a muddy, over-extracted cup.
Preheat the Press
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 Coffee & Water
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.
Steep for 4 Minutes
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 & Pour Immediately
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.
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.
Advanced Techniques
Take It to the
Next Level
Temp88°C-96°C
190°F-205°F
Time3:30-4:00 min
SizeMedium Fine-
Medium Corse
Coffee:Water1:12-1:20
Grind & Measure
Weigh out the desired weight of coffee for the recipe of your choice. Grind to a medium consistency. Grind fresh, right before brewing, for peak aromatics.
Heat Your Water
Bring filtered water to desired brew temperature, to hot scorches the grounds and to cool under extracts.
Bloom the Grounds
Make sure the valve is closed on the brewer, let bloom for 30-60 seconds.
Pour
Pour the water in the top cap of the brewer taking care not to add more the about an inch of water above the grounds. Use the valve on the brewer to adjust your flow rates and time.
Taste & Adjust
Log every variable — dose, yield, time, grind setting, water temp, tasting notes. Patterns emerge over weeks. Your future self will thank you.
This is a versatile brewer, try a dilute recipe, use 1:12 ratio and then finish with hot water for the desired taste.
Method — Cold Brew
Five Steps to
Cold Brew Perfection
Time12–24 hr
TempCold / 4°C
39°F
SizeExtra
Coarse
Coffee:Water1:10
Grind Extra Coarse
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.
Use a High Coffee Ratio
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 & Submerge
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.
Steep 12–24 Hours
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.
Filter & Store
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.
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.