The developer's cheat sheet for coffee brewing methods. Compare grind sizes, ratios, techniques, and flavor profiles instantly.
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No brewing methods match your search. Try "espresso", "bold", or "french press".
Pour-Over (V60 / Chemex)
Grind Size
Medium-Fine
Like table salt
Standard Ratio
1:15 to 1:17
1g coffee : 16g water
Water Temp
90°C - 96°C (195°F - 205°F)
Flavor Profile
Clean, bright, and nuanced. Highlights acidity and complex floral/fruity notes.
Place filter in dripper and rinse with hot water. Discard rinse water.
Add ground coffee and level the bed.
The Bloom: Pour water equal to 2-3x the coffee weight. Wait 30-45 seconds.
The Pour: Slowly pour remaining water in slow, concentric circles.
Allow the water to drain completely. Target brew time: 2:30 - 3:30.
French Press
Grind Size
Coarse
Like sea salt
Standard Ratio
1:12 to 1:15
1g coffee : 15g water
Water Temp
93°C (200°F)
Flavor Profile
Heavy, full-bodied, and bold. Retains natural oils for a rich mouthfeel.
Preheat the press with hot water, then discard.
Add coarse coffee grounds to the carafe.
Pour water vigorously to saturate all grounds.
Wait 4 minutes to steep.
Optional: Gently break the crust and skim off foam/floating bits.
Press the plunger down slowly and pour immediately to stop extraction.
AeroPress
Grind Size
Medium-Fine
Slightly finer than pour-over
Standard Ratio
1:15
Highly adaptable
Water Temp
80°C - 85°C (175°F - 185°F)
Flavor Profile
Smooth, versatile, and low acidity. Can mimic both espresso and pour-over styles.
Assemble AeroPress upside-down (plunger on bottom) and pre-heat.
Place filter in cap and rinse.
Add coffee and start timer. Pour water to saturate grounds.
Stir gently for 10 seconds. Wait until 1:30.
Attach filter cap tightly.
Carefully flip the entire assembly onto a sturdy mug.
Press plunger steadily for 30 seconds until you hear a hiss.
Espresso
Grind Size
Very Fine
Like powdered sugar
Standard Ratio
1:2
18g in, 36g out
Water Temp
93°C (200°F)
Flavor Profile
Intense, syrupy, highly concentrated with a rich crema.
Grind coffee directly into portafilter.
Use WDT (Weiss Distribution Technique) to break up clumps and distribute grounds evenly.
Tamp grounds firmly and perfectly level.
Lock portafilter into group head and start extraction immediately.
Aim for 25-30 seconds of extraction time to reach your target yield (e.g., 36g).
The Golden Rules of Coffee Brewing
Regardless of the brewing method you choose, a few fundamental principles dictate the quality of your cup:
Freshness matters: Buy whole beans roasted within the last 2-4 weeks. Grind them immediately before brewing. Pre-ground coffee loses its aromatic compounds incredibly fast.
Use a scale: Volumetric measurements (like scoops) are wildly inaccurate due to bean density variations. Weighing your coffee and water in grams ensures repeatability.
Water quality: Coffee is 98% water. If your tap water tastes bad or is too hard/soft, your coffee will suffer. Use filtered water.
Understanding Extraction
Extraction is the process of dissolving coffee flavors into water. The goal is a balanced extraction. If you under-extract, the coffee tastes sour, salty, and thin. If you over-extract, it tastes bitter, dry, and astringent.
You can control extraction by manipulating three main variables:
Time: The longer the water is in contact with the coffee, the more it extracts.
Temperature: Hotter water extracts faster and more efficiently than cooler water.
Dialing In Your Brew
If your coffee doesn't taste right, only change one variable at a time. The easiest variable to change is grind size. If your coffee is sour (under-extracted), grind finer. If your coffee is bitter (over-extracted), grind coarser. Leave your ratio and temperature identical until you have found the optimal grind size.