Coffee Brewing Guide

V60 

Best For: Clean, bright, and nuanced cups.

Equipment:

  • V60 dripper
  • V60 paper filter
  • Gooseneck kettle
  • Scale
  • Timer
  • Coffee grinder

Recipe:

  • Coffee: 15g (medium grind)
  • Water: 250g at 93–96°C

Steps:

  • Place the filter in the V60 and rinse with hot water. Discard the rinse water.
  • Add ground coffee to the filter.
  • Start timer and pour 50g of water to bloom for 30 seconds.
  • Continue pouring in slow circles until you reach 250g by 2:30–3:00 minutes.
  • Allow the water to drain completely.
  • Serve and enjoy.

Chemex

Best For: Elegant, clean brews with clarity.

Equipment:

  • Chemex brewer
  • Chemex paper filter
  • Gooseneck kettle
  • Scale
  • Timer
  • Coffee grinder

Recipe:

  • Coffee: 30g (medium-coarse grind)
  • Water: 500g at 93–96°C

Steps:

  • Place the filter in the Chemex and rinse with hot water. Discard the rinse water.
  • Add ground coffee to the filter.
  • Start timer and pour 60g of water to bloom for 30 seconds.
  • Continue pouring in stages, maintaining a steady flow until reaching 500g by 4:00–5:00 minutes.
  • Allow the water to drain completely.
  • Serve and enjoy.

AeroPress

Best For: Rich, concentrated brews; great for travel.

Equipment:

  • AeroPress
  • AeroPress paper filter
  • Scale
  • Timer
  • Coffee grinder

Recipe:

  • Coffee: 20g (medium grind)
  • Water: 80g at 90°C

Steps:

  • Insert the filter into the cap and rinse with hot water.
  • Assemble the AeroPress in the inverted position.
  • Add ground coffee to the chamber.
  • Start timer and pour 80g of water.
  • Stir the mixture for 10 seconds.
  • Attach the cap, wait until 30 seconds, then flip the AeroPress over a cup and press down gently.
  • Dilute with hot water or milk to taste.

Cafetière (French Press)

Best For: Full-bodied, rich coffee; ideal for sharing.

Equipment:

  • French Press
  • Scale
  • Timer
  • Coffee grinder

Recipe:

  • Coffee: 15g (coarse grind)
  • Water: 250ml at 93–96°C

Steps:

  • Preheat the French Press with hot water, then discard the water.
  • Add ground coffee to the French Press.
  • Start timer and pour 250ml of water, ensuring all grounds are saturated.
  • Stir gently and place the lid on with the plunger pulled up.
  • After 3 minutes, remove the lid, stir again, and skim off any foam.
  • Replace the lid and let it brew until 6 minutes.
  • Slowly press the plunger down.
  • Decant the coffee immediately to prevent over-extraction.
  • Serve and enjoy.

Espresso

Best For: Intense, concentrated coffee; base for lattes and cappuccinos.

Equipment:

  • Espresso machine
  • Portafilter
  • Tamper
  • Scale
  • Timer
  • Coffee grinder

Recipe:

  • Coffee: 18–20g (fine grind)
  • Yield: 36–40g espresso
  • Time: 28–32 seconds

Steps:

  • Grind coffee to a fine consistency.
  • Dose and distribute coffee into the portafilter evenly.
  • Tamp the coffee with consistent pressure.
  • Lock the portafilter into the machine.
  • Start the shot and timer simultaneously.
  • Stop the shot once you reach the desired yield within the target time.
  • Serve immediately.