Brew Guides

The four methods we recommend and the ratios that work. Calibrate your scale, use a timer, write your numbers down. Coffee responds to consistency.

Pourover (V60, Kalita, Chemex)

1. Ratio: 1:16 — 22g coffee to 350g water for a single cup
2. Grind: medium-fine (consistency of table salt)
3. Water: 200°F (boil + 30s rest)
4. Bloom: 50g of water, 30 seconds, gentle stir
5. Pour: continuous slow pour to 175g by 1:15, to 350g by 2:15
6. Total brew time: 2:45–3:15

French press

1. Ratio: 1:15 — 25g coffee to 375g water
2. Grind: coarse (consistency of breadcrumbs)
3. Water: 200°F
4. Pour all water at once, stir crust gently after 1 minute
5. Plunge slowly at 4:00, pour immediately

Espresso (basic dose)

1. In: 18g
2. Out: 36g (1:2 ratio)
3. Time: 28–32 seconds
4. If too fast → grind finer. If too slow → grind coarser.
5. If sour → grind finer or extend shot. If bitter → grind coarser or shorten shot.

AeroPress (inverted method)

1. Ratio: 1:14 — 17g coffee to 240g water
2. Grind: medium
3. Inverted, bloom 30s with 50g water
4. Add remaining water, stir, cap with filter
5. Wait 1:30, flip, plunge over 30s

These are starting points. After two weeks of consistent brewing, start adjusting one variable at a time toward what you actually like.