Brew Guides
From first cup to dialled in
Every brewing method is a different reading of the same bean.
- 8Brewing methodseach with an exact recipe
- 1:16Ratio calculatorwith a pour schedule
- 90–96°Water temperatureplus the grind for each method
Where should I start?
If you are new to this, begin with the forgiving methods: they tolerate a rough grind and an approximate temperature, and they need the least equipment. Once those feel routine, the hand pour-overs will give you more control.
Pour-Over
Kalita Wave
A flat bed, an even flow, and a cup you can repeat tomorrow.
Hario V60
A steep cone and a spiral rib: the clearest, most articulate cup.
Chemex
A thick filter and a delicate, clean texture — the pot for a table of four.
Immersion Brewing
Pressure Extraction
AeroPress
Fast, forgiving and portable — the easiest place to start.
Espresso
A concentrated shot under nine bar, and the base of every café drink.
Moka Pot
Thick coffee on the stove — the Italian household tradition.
Cold Extraction
Water temperature
90 to 96°C suits most methods. Water straight off the boil scorches the outside of the grounds; wait about 30 seconds after it stops boiling.
Coffee to water
1:15 to 1:17 is the standard place to start. Adjust strength with the ratio rather than with time — longer just means more bitterness.
Freshness
The best window is 7 to 21 days after roasting. Grind at the moment you brew, never in advance.
The right bean is half the work
A good recipe works best with a coffee that suits it. Browse our coffees and pick one for the method you have just learned.
See the coffees