The following guidelines apply to all brewing methods:
- Let your freshly roasted coffee rest for at least 3-4 days before brewing. We generally like coffee best between 7-14 days after the roast date. It will taste good up until about a month after roasting.
- Use filtered or bottled spring water, never distilled or reverse osmosis.
- Grind your coffee just before brewing.
- Start with a water ratio to coffee ratio (or 'brew ratio') of about 16 to 1. For example, you could brew a V60 pour over using 352g of water and 22g of coffee (352/22 = 16). We tend to prefer drip methods (V60/Chemex/Kalita) to be closer to 17 to 1 ratio, and immersion methods (AeroPress, French Press) to be closer to 15 to 1 ratio, but this will vary depending on your grinder and your water. In non-metric speak, this is about 12oz of water to 0.75oz of ground coffee.
- If you don't have a scale, a good estimate is 2 tablespoons of ground coffee for every 8oz (1 cup) of water. For a normal home automatic brewer that's about 7 tablespoons ground coffee per 1L of water, don't overfill the brew basket!
Click on the brewer icon for a specific guide: