Brewing Guides

Extract the Best
Every Time.

Precise guides for every common brew method. No guesswork.

Method	Ratio	Grind	Time	Temp	Notes
Espresso	1 : 2	Fine	25–30 sec	93°C	Dial in dose to ±0.1g. Time your shot. Adjust grind first, dose second.
V60 Pour Over	1 : 15	Medium-Fine	3:00–3:30	93°C	Bloom with 2× coffee weight for 30 seconds. Pour in slow, concentric circles.
AeroPress	1 : 12	Medium	2:00 steep	85°C	Inverted method. Full immersion for 2 minutes. Press slow and steady.
Chemex	1 : 16	Coarse	4:00–4:30	93°C	Pre-wet filter thoroughly. Four pours. Patience is the technique.
French Press	1 : 14	Coarse	4:00 steep	93°C	Break the crust at 4 minutes. Skim, then plunge slowly. Decant immediately.
Cold Brew	1 : 8	Extra Coarse	14–18 hrs	Cold	Immersion in cold water. Refrigerated steep. Strain through paper before serving.

Espresso

Ratio1 : 2

GrindFine

Time25–30 sec

Temp93°C

Dial in dose to ±0.1g. Time your shot. Adjust grind first, dose second.

V60 Pour Over

Ratio1 : 15

GrindMedium-Fine

Time3:00–3:30

Temp93°C

Bloom with 2× coffee weight for 30 seconds. Pour in slow, concentric circles.

AeroPress

Ratio1 : 12

GrindMedium

Time2:00 steep

Temp85°C

Inverted method. Full immersion for 2 minutes. Press slow and steady.

French Press

Ratio1 : 14

GrindCoarse

Time4:00 steep

Temp93°C

Break the crust at 4 minutes. Skim, then plunge slowly. Decant immediately.

Universal Principles

Weigh Everything

Ratios are by weight, not volume. A kitchen scale accurate to 0.1g is the highest-impact equipment investment you can make.

Coffee is 98% water. Filtered water at 75–150 ppm dissolved solids is the target. Avoid distilled or very hard water.

Grind immediately before brewing. Pre-ground coffee begins losing volatile compounds within minutes of grinding.