1. Brewing Basics:
The simplified guidelines below are a start to making great coffee at home. You may never pour a barista quality majestic swan atop your home-made latte, but these are the first steps to really elevate your home barista skills.
Remember; the best way to brew coffee is the way that makes your coffee taste best to you.
Brew Method:
Coffee Grind Size
|
Water to Coffee Weight Ratio: |
Brewing notes: |
Espresso
Very Fine
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~2:1
(e.g. 19g coffee grounds to produce ~40g double shot espresso)
|
- Grind coffee into portafilter
- Evenly distribute grounds before tamping down
- Tamp down coffee grounds with even pressure
- Attach to espresso machine & activate
- Double shot will should take 25-30 seconds
- Enjoy alone as espresso shot (stir first) or combine with steamed milk
|
Moka Pot
Fine
|
~7:1
(e.g. ~22g coffee grounds and 150g water for small Moka Pot)
|
- Fill the vessel bottom with hot water to the release valve
- Insert coffee basket and fill with coffee grounds (do not tamp)
- Screw the top and bottom together
- Put Moka Pot on medium high heat
- Keep on heat until hot water has percolated through to the top of the vessel
- Enjoy
|
Aeropress
Medium Fine
|
(e.g. ~20g coffee grounds and fill cylinder to #4)
|
- Assemble with filter paper on coffee mug
- Wet/rinse the filter paper with hot water and discard water
- Add ground coffee
- Add 80C to 90C water (~45 to ~90 seconds off boil), agitating grounds, to top mark #4 on cylinder
- Wait 0 - 2 minutes
- Insert plunger into chamber and slowly push down until it stops
- Enjoy
|
V60/Pour Over
Medium
|
~16:1
(e.g. 400g water to 25g coffee grounds for single serving)
|
- Assemble V60 with filter paper
- Wet/rinse the filter paper with hot water and discard water
- Add ground coffee evenly to flat bottom
- Evenly add ~2:1 ratio 93C water (~30 seconds off boil) across grounds
- Wait 30 seconds for bloom/degassing
- Evenly add remaining water (~14:1)
- Wait 2 to 3 minutes for the water to filter though the grounds
- Enjoy
|
French Press
Medium Course
|
~15:1
(e.g. 800g water to 55g coffee grounds for double serving)
|
- Add ground coffee to vessel
- Add hot 93C water (~30 seconds off boil)
- Steep for 4 minutes
- Slowly plunge until it stops
- Enjoy
|
Chemex, Drip
Course
|
~16:1
(e.g. 800g water to 50g coffee grounds for double serving)
|
- Assemble Chemex with filter paper
- Wet/rinse the filter paper with hot water and discard water
- Add ground coffee
- Evenly add ~3:1 ratio 93C water (~30 seconds off boil) and stir with spoon to ensure even wetting
- Wait 30 seconds for bloom/degassing
- Evenly add remaining water (~13:1) over the next minute in a circular pattern to evenly wet /agitate the grounds
- Wait 2 to 3 minutes for the water to filter though the grounds
- Enjoy
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2. Coffee Brewing Quick Fixes:
Too bitter? |
Try grinding coarser and/or decrease brewing water temperature to decrease extraction |
Too sour? |
Try grinding finer and/or increase brewing water temperature to increase extraction. |
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