Brew Guides

Choose Your Brew Method. Select the Right Grind. Brew With Confidence.

You’ve chosen your coffee. Now let’s help you brew it well. With the right grind size and a simple ratio, you can enjoy consistently excellent results at home.

Brew Methods

Espresso | AeroPress | Drip Coffee | Pour-Over | Chemex | French Press | Cold Brew | Percolator | Moka Pot

Grind Size Quick Reference

Extra Fine → Turkish-style brewing
Fine → Espresso Machine, Moka Pot
Medium Fine → AeroPress, Pour-Over
Medium → Drip Coffee
Medium Course → Chemex
Course → French Press, Percolator
Extra Course → Cold Brew

Espresso

Grind: Fine

What it is: A high-pressure brewing method that produces a concentrated, intense shot of coffee with crema on top.

Best for: Bold flavor and milk-based drinks like anmericanos and cappuccinos.

Baseline Recipe:

  • Dose: 18g coffee
  • Yield: 36g espresso (1:2 ratio)
  • Extraction Time: 25–35 seconds

Step-by-Step Instructions

  1. Preheat your machine and run a blank shot to warm the portafilter.
  2. Weigh 18g of finely ground coffee into the portafilter.
  3. Distribute grounds evenly and tamp firmly and level.
  4. Start the shot and begin timing.
  5. Stop the shot when the scale reads 36g of espresso.

Troubleshooting

  • Sour or sharp: Grind slightly finer.
  • Bitter or harsh: Grind slightly coarser.
  • Shot runs too fast (<20s): Grind finer.
  • Shot runs too slow (>40s): Grind coarser.

AeroPress

Grind: Medium Fine

What it is: A compact immersion brewer that uses gentle air pressure to create a smooth, balanced cup.

Best for: Versatile brewing at home or on the go.

Baseline Recipe:

  • Coffee: 18g
  • Water: 270g (1:15 ratio)
  • Water Temperature: ~200°F
  • Total Brew Time: ~2 minutes

Step-by-Step Instructions

  1. Insert paper filter into the cap and rinse with hot water.
  2. Add 18g of medium fine ground coffee to the AeroPress.
  3. Pour in 270g of hot water and start your timer.
  4. Stir gently for 5–10 seconds to fully saturate the grounds.
  5. Allow coffee to steep until about 1:30.
  6. Press slowly and steadily for about 30 seconds.

Troubleshooting

  • Sour or weak: Grind slightly finer or steep longer.
  • Bitter or harsh: Grind slightly coarser or shorten steep time.
  • Too strong: Add a small amount of hot water after brewing.

Drip Coffee Maker

Grind: Medium

What it is: An automatic brewer that pours hot water over coffee grounds in a filter, producing a clean and consistent cup.

Best for: Everyday brewing and reliable results.

Baseline Recipe:

  • Coffee: 60g
  • Water: 1 liter (1000g)
  • Ratio: 1:17
  • Water Temperature: 195–205°F

Step-by-Step Instructions

  1. Insert a paper or reusable filter into the brew basket.
  2. Add 60g of medium ground coffee to the filter.
  3. Measure and add 1 liter of filtered water to the reservoir.
  4. Start the brew cycle and allow it to complete fully.
  5. Once finished, gently stir or swirl the carafe before serving.

Troubleshooting

  • Weak or sour: Increase coffee slightly (try a 1:16 ratio).
  • Bitter or harsh: Reduce coffee slightly (try 1:18).

Pour-Over

Grind: Medium Fine

What it is: A manual brewing method where hot water is poured slowly over coffee grounds in a cone-shaped filter, allowing precise control over extraction.

Best for: Highlighting clarity and distinct flavor notes.

Baseline Recipe:

  • Coffee: 20g
  • Water: 320g
  • Ratio: 1:16
  • Water Temperature: ~200°F
  • Total Brew Time: 2:30–3:30

Step-by-Step Instructions

  1. Place a paper filter in the brewer and rinse with hot water. Discard rinse water.
  2. Add 20g of medium fine ground coffee and gently level the bed.
  3. Start your timer and pour 40g of water to bloom the coffee. Let sit for 30 seconds.
  4. Slowly pour remaining water in steady circles until reaching 320g total.
  5. Allow the coffee to fully drain. Total brew time should fall between 2:30 and 3:30.

Troubleshooting

  • Sour or thin: Grind slightly finer or extend brew time.
  • Bitter or heavy: Grind slightly coarser or pour slightly faster.
  • Drawdown too fast (<2 min): Grind finer.
  • Drawdown too slow (>4 min): Grind coarser.

Chemex

Grind: Medium Course

What it is: A pour-over style brewer that uses thicker paper filters to produce an exceptionally clean and smooth cup.

Best for: Refined coffee with lighter body and clarity.

Baseline Recipe:

  • Coffee: 30g
  • Water: 480g
  • Ratio: 1:16
  • Water Temperature: ~200°F
  • Total Brew Time: 3:30–4:30

Step-by-Step Instructions

  1. Insert the Chemex filter with the thicker side facing the spout and rinse with hot water. Discard rinse water.
  2. Add 30g of medium course ground coffee and gently level the bed.
  3. Start your timer and pour about 60g of water to bloom. Let sit for 30–45 seconds.
  4. Continue pouring slowly in controlled circles until reaching 480g total.
  5. Allow the coffee to fully drain. Total brew time should fall between 3:30 and 4:30.

Troubleshooting

  • Sour or thin: Grind slightly finer.
  • Bitter or heavy: Grind slightly coarser.
  • Drawdown too fast (<3 min): Grind finer.
  • Drawdown too slow (>5 min): Grind coarser.

French Press

Grind: Course

What it is: An immersion brewing method where coffee grounds steep directly in hot water before being separated by a metal mesh filter.

Best for: Full-bodied coffee with a richer mouthfeel and natural oils preserved in the cup.

Baseline Recipe:

  • Coffee: 30g
  • Water: 450g
  • Ratio: 1:15
  • Water Temperature: ~200°F
  • Steep Time: 4 minutes

Step-by-Step Instructions

  1. Add 30g of coarse ground coffee to the French press.
  2. Pour in 450g of hot water and start your timer.
  3. Stir gently to fully saturate the grounds.
  4. Place the lid on without pressing and allow to steep for 4 minutes.
  5. Press the plunger down slowly and evenly.
  6. Serve immediately to prevent over-extraction.

Troubleshooting

  • Weak or sour: Increase coffee slightly or extend steep time by 30 seconds.
  • Bitter or harsh: Reduce steep time or grind slightly coarser.
  • Gritty texture: Ensure grind is coarse enough.

Cold Brew

Grind: Extra Course

What it is: A slow extraction method that steeps coarse coffee grounds in cold or room-temperature water for an extended period of time.

Best for: Smooth, low-acidity coffee served over ice.

Baseline Recipe – Concentrate

  • Coffee: 100g
  • Water: 500g
  • Ratio: 1:5
  • Steep Time: 12–18 hours

Baseline Recipe – Ready-to-Drink

  • Coffee: 100g
  • Water: 1200–1400g
  • Ratio: 1:12–1:14
  • Steep Time: 14–18 hours

Step-by-Step Instructions

  1. Add coarse ground coffee to a large jar or pitcher.
  2. Pour in measured water and stir thoroughly to saturate all grounds.
  3. Cover and let steep at room temperature for the recommended time.
  4. Strain through a fine mesh filter or paper filter to remove grounds.
  5. Refrigerate after straining.
  6. If using concentrate, dilute 1:1 with water or milk before serving.

Troubleshooting

  • Bitter: Grind may be too fine or steep time too long.
  • Weak: Increase coffee slightly next batch.
  • Too strong: Dilute with water or milk to taste.

Percolator

Grind: Course

What it is: A stovetop or electric brewer that cycles hot water repeatedly through coffee grounds.

Best for: Traditional, strong coffee.

Baseline Recipe:

  • Coffee: 60g
  • Water: 1 liter (1000g)
  • Ratio: 1:17
  • Brew Time: 6–10 minutes

Step-by-Step Instructions

  1. Fill the bottom chamber with water.
  2. Add coarse ground coffee to the basket and level it (do not tamp).
  3. Assemble the percolator and place on medium heat (or turn on if electric).
  4. Once percolating begins, reduce heat to maintain a gentle perk.
  5. Brew for 6–10 minutes depending on desired strength.
  6. Remove from heat and serve immediately.

Troubleshooting

  • Bitter or harsh: Brew time too long or heat too high. Reduce time/heat.
  • Weak: Brew a bit longer or increase coffee slightly (try 1:16).
  • Grit in cup: Grind may be too fine. Use a coarser grind.

Moka Pot

Grind: Fine

What it is: A stovetop brewer that uses steam pressure to push hot water through finely ground coffee, producing a bold, concentrated cup.

Best for: Strong coffee without a full espresso machine.

Baseline Recipe:

  • Water: Fill bottom chamber to just below the safety valve
  • Coffee: Fill filter basket level (do not tamp)
  • Grind: Fine (slightly coarser than espresso)
  • Heat: Medium

Step-by-Step Instructions

  1. Fill the bottom chamber with fresh water up to just below the safety valve.
  2. Add fine ground coffee to the filter basket and level the surface. Do not press down.
  3. Assemble the Moka Pot tightly.
  4. Place on medium heat with the lid open.
  5. When coffee begins to flow into the upper chamber, monitor closely.
  6. Remove from heat once the stream lightens and begins to sputter.
  7. Serve immediately.

Troubleshooting

  • Bitter or burnt: Heat is too high or removed too late.
  • Weak: Grind slightly finer.