Skip to content
Specialty coffee brewing setup with pour over dripper, scale, and kettle on a wooden counter

Your Kitchen, Your Method

Brew Guides

Recipes, ratios, and step-by-step instructions for six brew methods. Dial in your perfect cup.

Choose Your Method

Six Ways to Brew

Select a brew method to jump to its guide, or use our ratio calculator below.

Pour Over

Clean & bright

French Press

Full & rich

AeroPress

Smooth & versatile

Espresso

Intense & concentrated

Cold Brew

Sweet & mellow

Chemex

Elegant & clean

Interactive Tool

Brew Ratio Calculator

Select your method and number of cups. We will handle the math.

1

Coffee

15.6g

Water

250ml

Grind Size

Medium-Fine

Brew Time

3:00–3:30

Ratio: 1:16

Step by Step

Brew Instructions

Tap a method to expand its full recipe.

  1. 1.Boil water to 200–205°F (93–96°C). Grind 15.6g of coffee to medium-fine (like table salt).
  2. 2.Place a paper filter in your dripper and rinse with hot water. Discard the rinse water.
  3. 3.Add grounds and create a small well in the center. Start your timer.
  4. 4.Bloom: Pour 40g of water in a circular motion. Wait 30–45 seconds for the coffee to degas.
  5. 5.Pour remaining water in slow, concentric circles. Keep the water level steady — never let the bed dry out.
  6. 6.Total brew time should be 3:00–3:30. If it drains too fast, grind finer. Too slow, grind coarser.
  1. 1.Boil water and let it cool to 200°F. Grind 20g of coffee coarsely (like raw sugar).
  2. 2.Add grounds to the French press. Pour all 300ml of water at once.
  3. 3.Place the lid on with the plunger pulled up. Do not press yet.
  4. 4.Steep for exactly 4:00 minutes.
  5. 5.Press the plunger down slowly and steadily. Pour immediately to stop extraction.
  6. 6.For a cleaner cup, let the grounds settle an additional 30 seconds before pressing.
  1. 1.Boil water to 195–200°F. Grind 14.3g of coffee to medium (like sand).
  2. 2.Set up the AeroPress inverted (plunger on the bottom). Add grounds.
  3. 3.Pour 200ml of water. Stir gently 3 times.
  4. 4.Place a rinsed paper filter in the cap, lock it on top.
  5. 5.At 1:30, carefully flip onto your mug. Press down gently for 30 seconds.
  6. 6.Stop pressing when you hear a hiss. Total time: about 2:00–2:30.
  1. 1.Dose 18g of finely ground coffee (like powdered sugar) into your portafilter.
  2. 2.Distribute grounds evenly and tamp with 30 lbs of pressure. Level surface is key.
  3. 3.Lock portafilter and start the shot immediately. Water temp: 200°F.
  4. 4.Target 36ml of output in 25–30 seconds. Watch for a honey-like flow.
  5. 5.If the shot runs too fast (under 20 sec), grind finer. Too slow (over 35 sec), grind coarser.
  6. 6.A well-extracted shot will have a thick, golden crema and taste sweet with balanced acidity.
  1. 1.Grind 37.5g of coffee very coarsely (like breadcrumbs).
  2. 2.Combine with 300ml of cold or room-temperature filtered water in a jar or pitcher.
  3. 3.Stir gently to ensure all grounds are saturated. Cover.
  4. 4.Refrigerate for 12–18 hours. Longer = stronger, but can over-extract past 24 hours.
  5. 5.Strain through a fine-mesh filter or cheesecloth. A paper filter makes it even cleaner.
  6. 6.This produces a concentrate. Dilute 1:1 with water or milk. Keeps in the fridge for up to 2 weeks.
  1. 1.Boil water to 200–205°F. Grind 18.2g of coffee medium-coarse (like sea salt).
  2. 2.Open the Chemex filter with 3 layers on the spout side. Rinse thoroughly and discard water.
  3. 3.Add grounds. Pour 50g of water to bloom, wait 45 seconds.
  4. 4.Pour in slow spirals, keeping the water level about 1 inch below the rim. Never pour directly on the filter.
  5. 5.Continue pouring in pulses until you reach 300ml total. Total draw-down: 4:00–4:30.
  6. 6.Remove the filter. Swirl the Chemex gently and serve. The thick paper filter gives an exceptionally clean, tea-like body.

Fundamentals

General Tips

Use Fresh Coffee

Coffee is at peak flavor 7–21 days after roasting. Check the roast date on every bag. Whole bean stays fresher longer than pre-ground.

Grind Right Before Brewing

Ground coffee goes stale in minutes. A burr grinder (even an affordable hand grinder) makes more difference than any other equipment upgrade.

Water Matters

Coffee is 98% water. Use filtered water between 195–205°F. Avoid distilled water — minerals contribute to extraction and flavor.

Use a Scale

Measuring by weight (not scoops) is the single most impactful step toward consistent, repeatable results. A basic kitchen scale works perfectly.

Adjust to Taste

Our ratios are starting points. If your coffee tastes sour, extract more (grind finer or brew longer). Bitter? Extract less (grind coarser or brew shorter).

Store Properly

Keep beans in an airtight, opaque container at room temperature. Never refrigerate or freeze opened bags. Buy only what you will drink in 2–3 weeks.