Brewing Guide testing 

Brewing Guide

Great coffee isn’t magic. It’s a few good habits, a little patience, and beans you’re excited to drink. Here’s how to brew café-level coffee at home, for humans of every taste.

Before You Brew

• Grind size matters. Finer = slower extraction, coarser = faster. Use a burr grinder for consistency.
• Water quality. Filtered water tastes best. Aim for 195–205°F (90–96°C) for hot methods.
• Baseline ratio. Start at 1:16 coffee:water by weight and adjust to taste.
• Freshness. Whole beans, used within 4–6 weeks of roast, and ground right before brewing.
• Tools that help. Burr grinder, scale, kettle with a spout you like, timer.

Coffee to Water Quick Chart (1:16)

Grind Size Guide

Brew Methods

V60 Pour-Over

Time 2:45–3:30 • Ratio 22 g coffee : 350 g water • Grind medium-fine • Temp ~200°F

1. Place filter, rinse with hot water, pre-heat the brewer and mug. Discard rinse water.
2. Add 22 g ground coffee. Level the bed, start timer.
3. Bloom: pour ~45 g water to wet all grounds. Wait 30–45 seconds.
4. Main pour: add water in slow circles up to 200 g by 1:15, then to 350 g by ~2:00. Keep the bed gently agitated.
5. Drawdown should finish by 2:45–3:30. Swirl the final cup and taste.

Pro tip: If it tastes sour, go a bit finer or pour a touch slower. If it’s bitter, coarsen the grind or shorten total time.

French Press

Time 4:00–5:00 • Ratio 30 g : 450 g • Grind coarse • Temp 200°F

1. Pre-heat the press. Add coffee and 60 g water to bloom for 30 seconds.
2. Add remaining water to 450 g. Stir gently to sink the crust. Lid on, plunger up.
3. Steep 3:30–4:00. Skim foam if you like. Press slowly. Serve immediately.

Cleaner cup: After 4 minutes, stir once, wait 1 minute, then press halfway and pour—less sludge.

AeroPress

Time ~1:45 • Ratio 15 g : 220 g • Grind medium to medium-fine • Temp 195–200°F

1. Rinse paper filter. Add coffee to the chamber over a sturdy mug.
2. Add 220 g water, stir 10 seconds.
3. Insert plunger and pull up slightly to create a seal. At 1:00, press gently for ~30 seconds.

Short on time? Brew a 15 g : 150 g concentrate and top with hot water to taste.

Drip Machine

Ratio 1:16 • Grind medium • Use filtered water

1. Use a fresh paper filter and pre-wet if your machine doesn’t pre-infuse.
2. Weigh water and coffee (e.g., 62 g coffee to 1 L water).
3. Enable the machine’s bloom/pre-infuse setting if available. Keep the basket clean.

Maintenance: Descale monthly and replace carbon filters per the manual.

Moka Pot

Ratio Fill water to the valve • Grind medium-fine • Heat low-medium

1. Pre-heat water in a kettle. Fill the bottom chamber to the valve with hot water.
2. Fill the basket level with coffee (no tamp). Assemble carefully.
3. Heat gently. When the stream turns blond and you hear a soft gurgle, remove from heat and cool the base under water to stop extraction.

Tip: Pre-heating reduces bitterness and keeps flavors sweet.

Cold Brew

Concentrate 1:8 (125 g coffee : 1 L water) • Grind coarse • Time 12–18 hours in the fridge

1. Combine coffee and cold water in a jar or brewer. Stir to wet all grounds.
2. Steep covered in the fridge for 12–18 hours.
3. Strain through a filter. Serve 1:1 with water or milk over ice. Keep refrigerated for up to a week.

Troubleshooting

FAQs

Do I need a scale? It’s the fastest way to make your coffee consistent. If not, start with 3 level tablespoons per 12 oz water and adjust.

Why does water matter so much? Coffee is ~98% water. Clean, filtered water lets flavors shine.

How hot should my water be? 195–205°F for hot methods. Off-boil water is usually perfect.

How long do beans stay fresh? Best within 4–6 weeks of roast. Store sealed, cool, and dry. Skip the fridge.

How do I pick a coffee? Light roasts are bright and nuanced; medium are balanced; dark are bold and roasty. Find Your Roast.