How to brew
V60 pour over
- Coffee
- 20 g
- Water
- 320 ml
- Ratio
- 1 : 16
- Water temp
- 93°C
- Grind
- Medium-fine
- Total time
- 2:45
Pours
| Time | Step | Scale to |
|---|---|---|
| 0:00 | Bloom, wait 45 seconds | 60 ml |
| 0:45 | Pour in circles from the centre | 200 ml |
| 1:15 | Final pour | 320 ml |
Steps
- Rinse the paper filter with hot water and discard it
- Add 20 g coffee and gently level the bed
- Pour following the pour table, slowly in circles from the centre
- Let it drain completely, swirl and enjoy
Tip: Too sour? Grind one step finer. Bitter or dry? Grind coarser.
Vietnamese phin
- Coffee
- 20 g
- Water
- 100 ml
- Ratio
- 1 : 5
- Water temp
- 92°C
- Grind
- Medium
- Total time
- 4–5 minutes
Steps
- Rinse the phin and cup with boiling water
- Add 20 g coffee, level it and place the press insert on top
- Pour 20 ml water and let it bloom for 30 seconds
- Top up to 100 ml, cover and let it drip through
- Drink it black, or add condensed milk and ice
Tip: Dripping too fast (under 3 minutes)? Press the insert tighter. Too slow (over 6 minutes)? Loosen it.
French press
- Coffee
- 20 g
- Water
- 300 ml
- Ratio
- 1 : 15
- Water temp
- 93°C
- Grind
- Coarse
- Total time
- 4 minutes
Steps
- Preheat the press with hot water
- Add 20 g coarse-ground coffee
- Pour 300 ml water and stir gently
- Put the lid on without pressing and wait 4 minutes
- Press slowly and pour everything out right away
Tip: Pour it all out after pressing — left in the press it keeps getting bitter.
Espresso
- Coffee
- 18 g
- Water
- 36 ml
- Ratio
- 1 : 2
- Water temp
- 92°C
- Grind
- Extra fine
- Total time
- 28 seconds
Steps
- Grind 18 g right before brewing and distribute evenly
- Tamp level and firmly
- Pull 36 g of espresso in 28 seconds
Tip: Fast and sour: grind finer. Slow and bitter: grind coarser.
Cold brew
- Coffee
- 100 g
- Water
- 1000 ml
- Ratio
- 1 : 10
- Grind
- Coarse
- Total time
- 12–16 hours
Steps
- Combine 100 g coarse-ground coffee with 1 litre of cold filtered water
- Stir gently and seal
- Steep in the fridge for 12–16 hours
- Strain through a paper or cloth filter
- Serve over ice; dilute with water or milk if too strong. Keeps refrigerated for 1 week
Tip: For a stronger brew use 120 g coffee rather than steeping past 24 hours.