The following guidelines apply to all brewing methods except espresso:
- Freshness: Let your freshly roasted coffee rest for at least 3-4 days before brewing. We generally like coffee best between 10-21 days after the roast date. It will taste good up until about a month after roasting.
- Water: Use filtered or bottled spring water, never distilled or reverse osmosis (unless you are re-mineralising).
- Water temperature: Use boiling water. It will not burn your coffee - we promise. If a coffee was burned in the roaster, boiling water will make that burned flavor more apparent, but if it wasn't burned in the roaster, it will just give you more good flavors fasters.
- Grind: Grind your coffee just before brewing.
- Brew ratio: Start with a water to coffee ratio (or 'brew ratio') of about 17 to 1. For example, you could brew a V60 pour over using 374g of water and 22g of coffee (374/22 = 17). We tend to prefer drip methods (V60/Chemex/Kalita) to be closer to 17 to 1 ratio (or even higher, 18 or 19 to 1 are also great), 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: