Coffee Guide

Pour-over / V60

The clearest cup you can make at home. Slow, even pouring is doing most of the work — take your time.

GrindMedium

Water92–96°C

Time3–4 min

Ratio1 : 16

Rinse the paper filter with hot water and discard the rinse — it removes papery taste and warms the brewer.
Add the ground coffee and level the bed with a gentle tap.
Pour twice the coffee weight in water and wait 30–45 seconds. The bed will swell as it releases gas.
Pour in slow spirals from the centre outwards, keeping the bed submerged but never flooding it.
Finish pouring by 2:30 and let it draw down. Aim to be done between 3 and 4 minutes.

Full immersion, so the coffee brews itself. The most forgiving method there is — and the one people most often over-plunge.

GrindCoarse

Water94–96°C

Time4 min

Ratio1 : 15

Add the coffee to a warmed press and pour all the water at once.
Stir the crust gently at 1 minute to break the surface.
Let it steep undisturbed until 4 minutes.
Skim the foam and floating grounds off the top with two spoons — this is the single biggest improvement most people can make.
Press slowly, then decant immediately. Coffee left on the grounds keeps extracting and turns bitter.

Fast, portable and very hard to ruin. Shorter contact time means you can grind finer and brew stronger.

GrindMedium-fine

Water85–92°C

Time1–2 min

Ratio1 : 14

Rinse the filter, assemble the AeroPress and stand it on a sturdy mug.
Add the coffee, pour all the water and stir ten times.
Insert the plunger just enough to seal, and let it steep for 1 minute.
Press slowly and evenly — about 30 seconds. If it fights you, grind coarser next time.
Stop pressing when you hear the hiss. Anything past that is bitterness.

Time replaces heat. Low acidity, high sweetness, and it keeps in the fridge for days. Brew it as a concentrate and cut it to taste.

GrindCoarse

WaterRoom temp

Time12–18 h

Ratio1 : 8

Combine coarse coffee and cold water in a jar and stir until every ground is wet.
Cover and leave at room temperature for 2 hours, then refrigerate.
Steep 12–18 hours total. Longer gives more body; past 20 hours it flattens.
Strain through a paper filter or a fine cloth — twice if you want it crystal clear.
At 1:8 or stronger you have a concentrate. Cut it 1:1 with water or milk over ice.

Nine bars of pressure through a compacted bed. The calculator below works in the espresso brew ratio — dose in, liquid out.

GrindFine

Water92–94°C

Time25–30 s

Ratio1 : 2

Dose into a dry basket and distribute the grounds evenly before tamping.
Tamp level with firm, consistent pressure — consistency matters far more than force.
Start the shot and watch the first drops. They should appear at 5–8 seconds.
Aim for roughly twice the dose in liquid out, in 25–30 seconds.
Running fast and sour? Grind finer. Slow and bitter? Grind coarser. Change one variable at a time.