Brew Guides

The same coffee tastes different through every brewer. Here are starting ratios worth trusting, then adjust to your own palate.

Pour over (V60, Chemex)

Grind: Standard (medium). Ratio: 1:16 — 30g coffee to 480g water. Water: 200-205F. Time: 2:45-3:30. Bloom with 60g of water for 45 seconds, then pour in slow spirals.

French press

Grind: Coarse. Ratio: 1:15. Time: 4 minutes, then break the crust, skim, and plunge gently.

Espresso

Grind: Espresso (fine). Dose: 18g in, 36g out. Time: 25-30 seconds. If it runs fast and tastes sour, grind finer. If it chokes and tastes bitter, grind coarser.

Cold brew

Grind: Coarse. Ratio: 1:8 for concentrate. Time: 12-18 hours at room temperature or in the fridge. Filter, then dilute 1:1 with water or milk.

Moka pot

Grind: Between standard and espresso. Fill the basket level, do not tamp, start with hot water in the base, and pull it off the heat the moment it starts to sputter.

Loose leaf tea

Black: 205F, 3-5 minutes. Green: 175F, 2-3 minutes — boiling water scorches green tea. Herbal: 212F, 5-7 minutes. Matcha: 175F, whisk 2g into 60ml until frothy.

Storage

Keep beans in an airtight container at room temperature, away from light and heat. Do not refrigerate. Grind just before brewing wherever you can.