Brew Methods
General Tips for All Methods
• Use fresh, specialty-grade coffee roasted within the last 2–4 weeks.
• Grind fresh right before brewing.
• Use filtered water.
• Ratios are coffee-to-water (e.g., 1:16 = 1g coffee to 16g water).
Espresso
Key Parameters:
• Ratio: 1:2 (e.g., 18g coffee in → 36g espresso out); range 1:1.5–1:3 depending on preference (shorter for ristretto, longer for lungo).
• Grind: Very fine (like powdered sugar).
• Dose: 16–20g (common basket size).
• Water temperature: 90–94°C (195–200°F).
• Brew time: 25–35 seconds (aim 28–32s for most).
• Yield: 30–40g liquid.
Step-by-Step:
1. Preheat your machine, portafilter, and cup.
2. Grind and dose coffee into the portafilter; tamp evenly and level (about 30 lbs pressure).
3. Lock in and start extraction immediately.
4. Stop when you hit your target yield (weigh output).
5. Enjoy straight or as base for lattes/cappuccinos.
Tips: Time is a guide—focus on taste and ratio first. If sour/under-extracted, grind finer or increase dose; if bitter/over-extracted, coarsen or reduce time.
V60 (Hario V60 Pour-Over)
Clean, bright, nuanced cup highlighting origin notes. Cone shape promotes even extraction.
Key Parameters (James Hoffmann-inspired “ultimate” technique):
• Ratio: 60g coffee per liter water (1:16.7, e.g., 30g coffee to 500g water).
• Grind: Medium-fine (like table salt).
• Water temperature: 95–100°C (203–212°F); hotter for light roasts.
• Total brew time: 3:00–3:45 minutes.
Step-by-Step (for 30g coffee / 500g water → ~2 cups):
1. Rinse paper filter with hot water (preheat + remove paper taste); discard rinse water.
2. Add grounds to V60; make a small well in the center.
3. Start timer: Bloom with 60g water (twice the coffee weight). Pour in spiral from center outward.
4. At 0:10, gently swirl to even slurry.
5. At 0:45, pour up to 300g in 30 seconds (spiral, steady).
6. At 1:15, pour remaining to 500g in next 30 seconds.
7. Let drain fully. Swirl server for evenness.
8. Serve immediately.
Tips: Consistent, gentle spirals prevent channeling. Adjust grind if too fast (sour) or slow (bitter).
Chemex
Thick paper filter produces exceptionally clean, tea-like brew with bright acidity.
Key Parameters:
• Ratio: 1:16–1:17 (e.g., 30g coffee to 500g water).
• Grind: Medium-coarse (like coarse sea salt).
• Water temperature: 93–96°C (200–205°F).
• Total brew time: 3:30–4:30 minutes.
Step-by-Step (for 30g coffee / 500g water):
1. Rinse thick Chemex filter with hot water (preheat + remove taste); discard.
2. Add grounds.
3. Start timer: Bloom with 60–90g water. Stir gently to wet all grounds.
4. At 0:45, pour in circles to 300g.
5. At 1:15, continue pouring to 500g.
6. Optional: At ~1:45, give a gentle stir (clockwise then counter) to break crust.
7. Let drain fully (avoid over-stirring).
8. Serve from Chemex.
Tips: Coarser grind prevents clogging. For stronger brew, try 1:15 ratio.
AeroPress
Versatile, portable. Fast brew with rich body. Inverted method popular for control.
Key Parameters • Ratio: ~1:11–1:15 (e.g., 18g coffee to 200–250g water).
• Grind: Medium-fine (table salt to finer).
• Water temperature: 90–100°C (194–212°F).
• Steep time: 1:30–2:00 minutes.
• Total time: ~2:30–3:00 minutes.
Step-by-Step (Inverted method for 18g coffee / ~250g yield):
1. Assemble inverted: Plunger in ~halfway, chamber on top.
2. Add 18g ground coffee.
3. Start timer: Pour 200–250g hot water (stir aggressively 10–15s to break clumps).
4. At 1:45–2:00, attach filter cap (pre-rinsed), flip onto cup.
5. Press slowly and steadily (~20–30s) until plunger bottoms.
6. Dilute if desired (e.g., add 50g hot water for Americano-style).
7. Stir and enjoy.