How to brew
V60 pour over
- Coffee
- 20 g
- Water
- 320 ml
- Ratio
- 1 : 16
- Water temp
- 96°C
- Grind
- Medium-fine
- Total time
- 3:00
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: Light roasts need hot water: below 94°C they tend to taste sour.
AeroPress
- Coffee
- 15 g
- Water
- 200 ml
- Ratio
- 1 : 13,3
- Water temp
- 96°C
- Grind
- Medium-fine
- Total time
- 1:45
Steps
- Set the AeroPress upside down and add 15 g coffee
- Pour 200 ml water and stir 3–4 times
- Steep 60 seconds, stir twice more
- Fit a rinsed paper filter, flip onto your cup and press slowly for about 30 seconds
Tip: Press slowly and evenly; stop when you hear a hiss.
French press
- Coffee
- 20 g
- Water
- 300 ml
- Ratio
- 1 : 15
- Water temp
- 95°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.
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: Ethiopian coffee makes a sweet cold brew with clear berry notes.