Brewing Guide
Every method, measured.
Treat these as a starting point, not a rulebook. Adjust grind and time to taste, one variable at a time.
Espresso
Total time: 30 seconds
Dose
18g
Water
36g out
Grind
Fine
Temp
93°C
Time
27–30 seconds
- 01Dose 18g of freshly ground coffee into the portafilter.
- 02Distribute and tamp evenly with firm, level pressure.
- 03Lock in and start the shot immediately to avoid over-extraction from residual heat.
- 04Aim for 36g of liquid in 27–30 seconds. Adjust grind finer if it runs fast, coarser if it runs slow.
Pour-Over
Total time: 3 minutes
Dose
20g
Water
320g
Grind
Medium-fine
Temp
92–94°C
Time
2:30–3:00
- 01Rinse the filter and preheat the dripper and cup.
- 02Add 20g of coffee and level the bed.
- 03Bloom with 40g of water for 30–45 seconds.
- 04Pour the remaining water in slow, steady circles, finishing around 2:30–3:00 total.
French Press
Total time: 4 minutes
Dose
30g
Water
500g
Grind
Coarse
Temp
94–96°C
Time
4 minutes
- 01Add 30g of coarsely ground coffee to the press.
- 02Pour 500g of water and stir gently to saturate all grounds.
- 03Place the lid on top without plunging, and let steep for 4 minutes.
- 04Break the crust, remove any foam, and plunge slowly.
AeroPress
Total time: 2 minutes
Dose
16g
Water
220g
Grind
Medium-fine
Temp
85°C
Time
2 minutes
- 01Insert a rinsed filter and add 16g of ground coffee.
- 02Pour 220g of water, stir for 10 seconds.
- 03Let steep for 1 minute, then stir again.
- 04Press slowly and steadily over 30–45 seconds.
Moka Pot
Total time: 5 minutes
Dose
18g
Water
Fill to valve
Grind
Medium-fine
Temp
N/A — stovetop
Time
4–5 minutes
- 01Fill the base with water up to the safety valve.
- 02Fill the basket with coffee, level but not tamped.
- 03Assemble and place over medium-low heat with the lid open.
- 04Remove from heat as soon as the flow turns pale and hisses.
Cold Brew
Total time: 16-18 hours
Dose
100g
Water
1000g
Grind
Coarse
Temp
Room temperature / fridge
Time
16–18 hours
- 01Combine 100g coarsely ground coffee with 1000g cold water.
- 02Stir to fully saturate, then cover.
- 03Steep at room temperature or in the fridge for 16–18 hours.
- 04Strain through a fine filter and dilute to taste before serving.