Brewing Instructions

Brew Guides – Your Coffee, Your Way

 

Whether you’re brewing in a French press, a pour-over, or an espresso machine, great coffee starts with the right grind, the right water, and the right ratios. Here’s your go-to guide for brewing at home.

 

Brewing Basics 

  • Fresh Beans – Grind just before brewing for best flavor.

  • Storage – Airtight container, away from light & moisture.

  • Ratio – 1 part coffee to 15–18 parts water (adjust to taste).

  • Water Temperature – 195°F–205°F is ideal.

  • Grind Size – Short brew = finer grind, long brew = coarser grind.

 

Grind Size Guide 

Grind

 Texture Best For
Fine (Powder) Like flour Espresso
Medium-Fine Table salt V60, Flash Cold Brew
Medium Slightly finer than kosher salt Auto Drip
Medium-Coarse Kosher salt Chemex, French Press
Coarse Breadcrumbs Cold Brew

Brew Methods

Automatic Drip

Ratio: 1:18 | Grind: Medium | Brew Time: 4–5 min | Temp: 195–205°F

You’ll Need: Automatic brewer, coffee filter, scale, grinder, 55g coffee, 1L water

Steps:

  1. Fill brewer with 1L water.

  2. Grind 55g coffee medium.

  3. Place filter & grounds in brew basket.

  4. Start brew cycle, wait until complete.

 

French Press

Ratio: 1:18 | Grind: Medium-Coarse | Brew Time: 4–6 min | Temp: 205°F

You’ll Need: French press, grinder, scale, kettle, timer, 45g coffee, 800g water

Steps:

  1. Grind 45g coffee medium-coarse.

  2. Add grounds, start timer, add 800g hot water.

  3. After 30 sec, stir & place lid on top.

  4. Steep 4–6 min, then plunge slowly.

 

Chemex Pour-Over

Ratio: 1:17 | Grind: Medium-Coarse | Brew Time: 4–5 min | Temp: 200°F

You’ll Need: Chemex, paper filter, grinder, scale, kettle, timer, 63g coffee, 1L water

Steps:

  1. Rinse filter, grind coffee, add to Chemex.

  2. Bloom with 100g water for 30 sec.

  3. Pour in stages every 30 sec until 1L total.

 

Hario V60 Pour-Over

Ratio: 1:17 | Grind: Medium-Fine | Brew Time: 3.5–4 min | Temp: 200°F

You’ll Need: V60 (02), paper filter, scale, grinder, kettle, timer, 30g coffee, 500g water

Steps:

  1. Rinse filter, grind coffee, add to V60.

  2. Bloom with 60g water for 30 sec.

  3. Pour in stages until 500g total.

 

Espresso

Ratio: 1:1.5–2.5 | Grind: Fine Powder | Brew Time: 25–35 sec | Temp: 195–205°F

You’ll Need: Espresso machine, espresso grinder, tamper, scale, 18g coffee

Steps:

  1. Grind 18g coffee fine, distribute evenly.

  2. Tamp firmly & level.

  3. Brew 36g espresso in 25–35 sec.

  4. Adjust grind if shot is too fast or slow.

 

 

Toddy Cold Brew

Ratio: 1:18 | Grind: Coarse | Brew Time: 6+ hrs | Temp: 170°F bloom + room temp water

You’ll Need: Toddy brewer, felt & paper filters, grinder, scale, kettle, 200g coffee, 1.6L water

Steps:

  1. Prep filters, plug, rinse brewer.

  2. Grind coffee coarse, add to brewer.

  3. Bloom with 300g hot water, stir.

  4. Add 1300g room temp water, cover, refrigerate 6+ hrs.

  5. Drain & dilute to taste.

 

Flash Cold Brew (Japanese Method)

Ratio: 1:11 + ice | Grind: Medium-Fine | Brew Time: 3.5–4 min | Temp: 200°F

You’ll Need: Pour-over, filter, grinder, scale, kettle, timer, 30g coffee, 335g water, 165g ice

Steps:

  1. Add ice to carafe, grind coffee, place in filter.

  2. Bloom with 30g water for 30 sec.

  3. Pour in stages until 335g water total.

  4. Serve over ice.