You’ll need: kettle, paper filter, scale, timer.

• Dose: 20g coffee (medium grind)
• Water: 320g (1:16)
• Temp: 200°F / 93°C
• Time: 2:45–3:15 total

Steps

1. Rinse filter & preheat dripper/mug. Empty rinse water.
2. Add 20g coffee. Make a small well.
3. Bloom with 40–50g water for 35–45s; swirl gently.
4. Pour in 2–3 steady pulses to 320g by ~2:00.
5. Let drain; finish ~3:00.
6. Swirl Carafe and taste. If too quick & sour → finer grind. If too slow & bitter → coarser.

You’ll need: French Press, kettle, scale, timer.

• Dose: 15g (medium-coasre to coarse)
• Water: 225g (1:15)
• Temp: 195–200°F / 90–93°C
• Time: ~4:00 total

Steps

1. Add coffee.
2. Start timer, add 30-40g water. Stir and let bloom for 40 seconds.
3. Fill to remaining 225g brew weight.
4. Attach plunger and steep until 4:00.
5. Plunge gently and serve.

Pro Tip: To avoid over-extraction, pour all coffee right after brewing into a separate carafe if you are not drinking the full serving right away.

You’ll need: AeroPress, paper filter, kettle, paddle/spoon, scale, timer.

• Dose: 15g (medium-fine)
• Water: 225g (1:15 for a punchier cup)
• Temp: 185–195°F / 85–90°C
• Time: 2:00–2:30 total

Steps

1. Rinse filter in cap; assemble. Add coffee.
2. Start timer, add ~110g water. Stir 3-4 gentle turns.
3. Pour to remaining brew weight of 225g
4. At 1:00–1:15, attach plunger, press gently for 20–30s.
5. Swirl or stir, and drink as is.

Inverted Variation: Same recipe; steep ~1:40, flip, and press 30s for a rounder body.

You’ll need: moka pot (1–6 cup), kettle, heat source, towel/oven mitt.

• Dose: Fill the filter basket level to the rim (do not tamp). As a guide for a 3‑cup pot: ~16g coffee.
• Water: Fill lower chamber with hot water to just below the safety valve (≈180–200g in a 3‑cup).
• Grind: Medium‑fine (between drip and espresso).
• Time: 1:30–3:00 on heat (varies by size).
• Style: Naturally concentrated (about 1:7–1:9). Top with hot water 1:1–1:2 for an Americano‑style cup.

Steps

1. Heat water to near boiling. Add to lower chamber up to the valve. (Hot water shortens time on heat and reduces bitterness.)
2. Fill basket with coffee, level (no tamp). Brush loose grounds from the rim.
3. Assemble; protect hands with a towel. Place on medium‑low heat, lid open so you can see the flow.
4. When coffee begins to stream, lower the heat. As the stream turns blond and you hear a soft sputter, remove from heat.
5. Stop extraction: briefly run the base under cold water or set on a damp towel.
6. Stir the top chamber to mix layers. Enjoy straight or dilute to taste; great with milk, too.

You’ll need: brewer, paper filter, scale.

• Dose: 60g/L water (≈ 1:16)
• Grind: medium
• Water Temp: Let the machine do it (If you can customize, start at 200F); pre-rinse paper filter.

Steps

1. Rinse filter, add grounds.
2. Use a bypass if your brewer has one for more even extraction.
3. Start brew; swirl the carafe before serving to mix layers.

You’ll need: coarse grind, jar(a French Press works great for this!), filter or fine mesh, fridge.

• Dose: 1:8 concentrate (e.g., 100g coffee : 800g water)
• Grind: coarse
• Time: 12–18 hours in the fridge

Steps

1. Combine coffee & water; stir to saturate.
2. Cover & steep overnight at room temperature.
3. Strain. Dilute 1:1 with water or milk to serve, over ice.
4. Keep refrigerated; best within 5–7 days.

Lighter Option: Brew 1:10 for a ready-to-drink style.

Do I need a scale? It’s the fastest way to better coffee. (We recommend a 0.1g scale.)

Which water? Filtered tap or bottled with 50–150 ppm hardness. Avoid distilled.

How long do beans stay fresh? Best within 4–6 weeks of roast, sealed & cool.

Can I use pre-ground? Yes—store airtight; expect faster staling.