Brewing Guides

The setup

• 22g coffeeMedium-fine grind
• 360g water205°F · 96°C

The method

1. Rinse the filter with hot water to remove the paper taste and preheat the brewer. Dump the rinse water.
2. Add the coffee and level the bed.
3. Pour 50g of water for the bloom, saturating all the grounds.
4. After 30 seconds, pour in slow circles up to 150g total.
5. Keep pouring in stages — 50–70g at a time — until you reach 360g total.
6. Let it drain. 3–4 minutes total, start to finish.

The setup

• 30g coffeeCoarse grind
• 500g water205°F · 96°C

The method

1. Preheat the press with hot water, then discard it.
2. Add the coffee.
3. Add half the water (250g), saturating the grounds.
4. Stir gently with a wooden spoon to break the crust.
5. Add the remaining 250g. Lid on, plunger up.
6. After 4 minutes, press down slowly.
7. Pour immediately — leaving it sitting in the press over-extracts it.

The setup

• 15–18g coffeeMedium-fine grind
• Water to the valveAbout 200ml for a 3-cup pot

The method

1. Fill the bottom chamber with hot water, up to the valve.
2. Insert the funnel and fill it with coffee — don't tamp.
3. Brush any grounds off the rim.
4. Screw the top on tight.
5. Medium-low heat, lid open.
6. When the coffee starts flowing, reduce the heat to low.
7. Remove from the heat at the gurgle, or when the stream turns blonde.
8. Optional: wrap the bottom in a cold, damp towel to stop the brew.
9. Pour immediately.

The setup

• 17g coffeeMedium-fine grind
• 250g water185–205°F · 85–96°C

The method

1. Rinse the paper filter in the cap with hot water.
2. Attach the cap and set the AeroPress on your mug.
3. Add the coffee.
4. Add the 250g of water.
5. Stir for 10 seconds.
6. Insert the plunger and press gently — about 30 seconds, until the hiss.

The setup

• 18–20g coffeeFine grind
• 36–40g out1:2 ratio
• Water200°F · 93°C

The method

1. Preheat the machine, portafilter, and cup.
2. Grind into the basket.
3. Distribute the grounds evenly.
4. Tamp level — about 30 lbs of pressure.
5. Lock in the portafilter.
6. Start the shot and the timer together.
7. Target 25–30 seconds for a 1:2 shot (18g in, 36g out).
8. Stop at your target weight.

The setup

• 100g coffeeCoarse · sea-salt consistency
• 800g waterCold, filtered · 1:8 ratio

The method

1. Add the coffee to your container.
2. Pour the water over the grounds.
3. Stir to saturate everything.
4. Cover and steep at room temperature for 12–24 hours.
5. Strain through a filter into a clean container.
6. Refrigerate — it keeps for up to 2 weeks.
7. Dilute 1:1 with water or milk, to taste.