Brew methods
Starting recipes for 8 methods. Each guide has a calculator preset.
| Method | Ratio | Grind | Water | Time |
|---|---|---|---|---|
| Hario V60 pour-over | 1:15–1:17 | Medium-fine (like table salt) | 92–96 °C | 2:30–3:30 total |
| Chemex | 1:15–1:17 | Medium-coarse (coarser than V60) | 93–96 °C | 4:00–5:00 total |
| AeroPress | 1:12–1:16 (or 1:6 for concentrate) | Medium-fine | 80–95 °C | 1:30–2:30 |
| French press | 1:12–1:15 | Coarse (like sea salt) | 93–96 °C | 4:00 steep |
| Moka pot | Fill the basket level; water up to the valve | Fine-medium (finer than drip, coarser than espresso) | Start with just-boiled water | 4–5 minutes on the stove |
| Espresso | 1:2 (e.g. 18 g in, 36 g out) | Fine (powdery, clumps slightly) | 90–96 °C | 25–32 seconds |
| Cold brew | 1:5 concentrate to 1:8 ready to drink | Coarse | Room temperature or fridge | 12–24 hours |
| Turkish coffee | About 1:10 (7 g per 70 ml cup) | Extra fine (powder, finer than espresso) | Start with cold water | 3–4 minutes over low heat |