Brewing Instructions
Coffee Brewing Guide
Every coffee is different. These ratios are a starting point—not a rulebook. Dial it in to your taste.
Use fresh, clean water just off boil (around 200–205°F), grind right before brewing, and don’t be afraid to tweak things. If it tastes flat, use more coffee. If it’s bitter, back it off or shorten your brew.
Brew Ratios & Method Guide
Pour-Over
300g water · 18g coffee · 2:30–3:00
Clean, bright, and expressive.
Use a medium grind. Start with a small bloom (about 50g water for 30 seconds), then pour steadily in stages. Aim for a smooth, even extraction—this method highlights acidity and nuance.
Chemex
700g water · 40g coffee · 4–5 min
Silky, clean, and slightly lighter-bodied.
Use a slightly coarser grind than standard pour-over. The thick filter removes more oils, giving you a super clean cup. Pour slow and steady—Chemex rewards patience.
Drip Brewer
8 cups water · 90g coffee · ~6 min
Consistent, easy, and built for volume.
Our ratio above is designed for commercial brewers and higher-output home machines. Many standard home coffee makers may need significantly less coffee—sometimes closer to 55–70g per 8 cups—depending on how they brew.
Use a medium grind. If your machine allows it, pre-wet the grounds (bloom) before the full brew cycle.
If your coffee tastes too strong or heavy, scale the dose down. If it’s weak or flat, bump it up. Once you dial in your machine, it’s a reliable everyday workhorse—balanced and repeatable.
French Press
500g water · 30g coffee · 4 min
Heavy body, rich, and full-flavored.
Use a coarse grind. Add water, stir gently, and let it steep. Press slowly at 4 minutes. For a cleaner cup, skim the top crust before plunging.
AeroPress
250g water · 15g coffee · 2 min
Fast, punchy, and versatile.
Use a medium-fine grind. You can brew standard or inverted—both work. This method is forgiving and great for dialing in stronger, espresso-like cups.
Cold Brew
64 oz water · 12 oz coffee · 12–16 hrs
Smooth, low-acid, and built for summer.
Use a very coarse grind. Steep in the fridge or at room temp, then strain. This makes a concentrate—dilute with water or milk to taste.
Espresso
36g out · 18g coffee · 25–30 sec
Concentrated, syrupy, and intense.
Use a fine grind. You’re aiming for ~36g of liquid espresso from 18g of coffee in about 25–30 seconds. Adjust grind size to control flow—too fast is sour, too slow is bitter.
A Few Final Tips
Fresh coffee matters more than anything else
Grind size is your main control knob
Water quality = flavor (use filtered if possible)
Trust your taste over the numbers
