COFFEE 101
HOW TO BREW
Starting points for every method. Use a scale if you have one, water just off the boil (about 92–96°C), and adjust to your taste: finer or longer for more strength, coarser or shorter for less.
ESPRESSO
- GRIND
- Fine
- RATIO
- 1:2 (e.g. 18g in, 36g out)
- TIME
- 25–30 s
Great with Robusta or the Blend for body and crema. Dial in the grind until the shot runs in the time window.
MOKA POT
- GRIND
- Medium-fine
- RATIO
- Fill the basket level, no tamping
- TIME
- Off the heat as it gurgles
Start with already-hot water in the base and keep the heat low. Pull it off the stove the moment it starts gurgling to avoid bitterness.
POUR-OVER (V60 / CHEMEX)
- GRIND
- Medium
- RATIO
- 1:16 (e.g. 20g coffee, 320g water)
- TIME
- 2:30–3:30 min
Best for Arabica and Specialty. Bloom with a little water for 30s, then pour in slow, steady circles.
FRENCH PRESS
- GRIND
- Coarse
- RATIO
- 1:15 (e.g. 30g coffee, 450g water)
- TIME
- 4 min, then plunge
Full-bodied and forgiving. Steep 4 minutes, break the crust, plunge slowly. Decant so it doesn't keep extracting.
AEROPRESS
- GRIND
- Medium-fine
- RATIO
- 1:14 (e.g. 15g coffee, 210g water)
- TIME
- 1:30–2 min
Quick and clean, great for Arabica and Specialty. Experiment with steep time and a final press to taste.