Brew guides
Eight ways to make coffee at home, each with its dose, ratio, temperature, grind and steps.
Guides
At a glance
| Method | Coffee | Water | Ratio | Temperature | Grind | Time |
|---|---|---|---|---|---|---|
| V60 | 20 g | 300 ml | 1:15 | 92 °C / 198 °F | Medium-fine | 3:00 |
| Chemex | 30 g | 500 ml | 1:16.7 | 94 °C / 201 °F | Medium-coarse | 4:30 |
| Clever Dripper | 18 g | 300 ml | 1:16.7 | 94 °C / 201 °F | Medium | 3:30 |
| AeroPress | 18 g | 240 ml | 1:13.3 | 85 °C / 185 °F | Fine | 2:00 |
| French press | 30 g | 500 ml | 1:16.7 | 94 °C / 201 °F | Medium | 9:00 |
| Moka pot | 20 g | 200 ml | 1:10 | 95 °C / 203 °F | Medium-fine | 4:00 |
| Espresso | 18 g | – | 1:2 | 93 °C / 199 °F | Fine | 0:28 |
| Cold brew | 80 g | 1000 ml | 1:12.5 | Cold | Coarse | 16 hours |
A better cup, whichever you brew
- Weigh it. Scales make a recipe repeatable; scoops and cups don’t.
- Grind just before brewing. Ground coffee goes stale quickly.
- Adjust the grind first. Sour or thin: grind finer. Bitter or harsh: grind coarser.
- Change one thing at a time, and taste what changed.
Keep a tasting journal.
Every guide here is in Sip Journal’s Brew tab: save one as a recipe of your own and adjust it to your beans.
Free