Great beans deserve a great brew. Six methods, exact numbers, zero
guesswork — pick your weapon and follow the steps. These are the same
guides from our kitchen to yours.
Pour Over
V60 · Chemex3–4 minMedium-fine
The setup
22g coffeeMedium-fine grind
360g water205°F · 96°C
The method
Rinse the filter with hot water to remove the paper taste and preheat the brewer. Dump the rinse water.
Add the coffee and level the bed.
Pour 50g of water for the bloom, saturating all the grounds.
After 30 seconds, pour in slow circles up to 150g total.
Keep pouring in stages — 50–70g at a time — until you reach 360g total.
Let it drain. 3–4 minutes total, start to finish.
French Press
Full immersion4 min steepCoarse
The setup
30g coffeeCoarse grind
500g water205°F · 96°C
The method
Preheat the press with hot water, then discard it.
Add the coffee.
Add half the water (250g), saturating the grounds.
Stir gently with a wooden spoon to break the crust.
Add the remaining 250g. Lid on, plunger up.
After 4 minutes, press down slowly.
Pour immediately — leaving it sitting in the press over-extracts it.
Moka Pot
Stovetop≈200ml · 3-cup potMedium-fine
The setup
15–18g coffeeMedium-fine grind
Water to the valveAbout 200ml for a 3-cup pot
The method
Fill the bottom chamber with hot water, up to the valve.
Insert the funnel and fill it with coffee — don't tamp.
Brush any grounds off the rim.
Screw the top on tight.
Medium-low heat, lid open.
When the coffee starts flowing, reduce the heat to low.
Remove from the heat at the gurgle, or when the stream turns blonde.
Optional: wrap the bottom in a cold, damp towel to stop the brew.
Pour immediately.
AeroPress
Standard method~30 sec pressMedium-fine
The setup
17g coffeeMedium-fine grind
250g water185–205°F · 85–96°C
The method
Rinse the paper filter in the cap with hot water.
Attach the cap and set the AeroPress on your mug.
Add the coffee.
Add the 250g of water.
Stir for 10 seconds.
Insert the plunger and press gently — about 30 seconds, until the hiss.
Espresso
1:2 ratio25–30 secFine
The setup
18–20g coffeeFine grind
36–40g out1:2 ratio
Water200°F · 93°C
The method
Preheat the machine, portafilter, and cup.
Grind into the basket.
Distribute the grounds evenly.
Tamp level — about 30 lbs of pressure.
Lock in the portafilter.
Start the shot and the timer together.
Target 25–30 seconds for a 1:2 shot (18g in, 36g out).
Stop at your target weight.
Cold Brew
1:8 ratio12–24 hr steepCoarse
The setup
100g coffeeCoarse · sea-salt consistency
800g waterCold, filtered · 1:8 ratio
The method
Add the coffee to your container.
Pour the water over the grounds.
Stir to saturate everything.
Cover and steep at room temperature for 12–24 hours.
Strain through a filter into a clean container.
Refrigerate — it keeps for up to 2 weeks.
Dilute 1:1 with water or milk, to taste.
Ready for good coffee?
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