Brew Guide

Every method tells a different story. Find yours.

French Press

Coffee-to-water ratio: 1:15 (e.g. 30g coffee to 450ml water)
Grind size: Coarse
Water temperature: 93°C / 200°F
Brewing time: 4 minutes
Tip: Stir gently after adding water, then press slowly and steadily for a clean, full-bodied cup.

Pour Over

Coffee-to-water ratio: 1:16 (e.g. 25g coffee to 400ml water)
Grind size: Medium-fine
Water temperature: 90–93°C / 195–200°F
Brewing time: 3–4 minutes
Tip: Start with a 45-second bloom pour (2x the coffee weight in water) to degas the grounds before your main pour.

AeroPress

Coffee-to-water ratio: 1:12 (e.g. 17g coffee to 200ml water)
Grind size: Medium-fine
Water temperature: 80–85°C / 175–185°F
Brewing time: 1.5–2 minutes
Tip: Experiment with inverted method for a richer, more concentrated brew. Press slowly and steadily.

Moka Pot

Coffee-to-water ratio: Fill basket fully, water to valve
Grind size: Fine-medium
Water temperature: Start with pre-heated water
Brewing time: 5–7 minutes
Tip: Use pre-boiled water to avoid a bitter, metallic taste. Remove from heat as soon as you hear the gurgling sound.

Espresso

Coffee-to-water ratio: 1:2 (e.g. 18g in, 36g out)
Grind size: Very fine
Water temperature: 90–96°C / 195–205°F
Brewing time: 25–30 seconds
Tip: Dial in your grind first. A shot that runs too fast is under-extracted (sour); too slow is over-extracted (bitter).