Coffee Brew Guide

Coffee-to-water ratio 1:16 · Tools: V60, paper filter, gooseneck kettle, scale

1. Rinse the paper filter with hot water and discard the water.
2. Add 15 g of medium-fine ground coffee to the V60.
3. Pour 30 g of water (90–92°C) to bloom and wait 30 seconds.
4. Slowly pour the rest of the water in circles until you reach 240 g.
5. Total brew time is about 2:30–3:00 minutes.

Coffee-to-water ratio 1:10 · Tools: Glass or cup, boiling water

1. Put 2 tablespoons of coarsely ground coffee into a glass.
2. Pour in boiling water (100°C) and give it a quick stir.
3. Let it sit for 3–4 minutes so the grounds settle at the bottom.
4. Enjoy without stirring up the grounds.

Coffee-to-water ratio 1:2 · Tools: Espresso machine, fine grinder, tamper

1. Grind 18 g of coffee to an espresso grind.
2. Tamp it evenly and firmly into the portafilter.
3. Extract at 93°C for 25–30 seconds.
4. You should end up with about 36 g of espresso (a double shot).

Coffee-to-water ratio 1:15 · Tools: French press, wooden spoon, scale

1. Add coarsely ground coffee to the French press according to the ratio.
2. Pour in hot water (94°C) and stir gently.
3. Place the plunger on top (don't press it) and wait 4 minutes.
4. Press the plunger slowly and pour right away so it doesn't over-extract.

Coffee-to-water ratio 1:8 · Tools: Airtight jar or container, strainer or paper filter

1. Mix coarsely ground coffee with room-temperature water according to the ratio.
2. Stir well, cover and keep in the fridge for 12–18 hours.
3. Strain out the grounds with a fine filter or strainer.
4. Serve over ice and dilute to taste.