The Four Variables
Every brewing method is a different answer to the same four questions: grind size, water temperature, ratio (coffee to water), and time. Get them right and you unlock everything the bean has to offer.
Popular Methods
Espresso
9 bars of pressure force hot water through fine grounds in 25–30 s. Concentrated, syrupy, the base for lattes and cappuccinos.
French Press
Coarse grounds steep for 4 minutes; a metal plunger filters them out. Full-bodied and rich, with natural oils intact.
Pour Over
Hot water poured steadily over a paper filter. Clean, bright, and expressive — perfect for showcasing single-origin beans.
Cold Brew
Coarse grounds steep in cold water for 12–24 hours. Low acidity, naturally sweet, and very forgiving to make.
How to Brew a Great Pour Over
Pour over is the easiest method to control precisely. Here's a simple recipe for a 300 ml cup:
-
Grind 18 g of coffee to a medium-fine texture — roughly the consistency of coarse sand. Use a burr grinder if you can.
-
Heat water to 93 °C (just off the boil). If you don't have a thermometer, boil and wait 30 seconds.
-
Rinse the paper filter with hot water to remove any papery taste and pre-warm the vessel. Discard the rinse water.
-
Bloom: Pour 40 ml of water evenly over the grounds and wait 30 seconds. CO₂ escapes — you'll see the bed swell.
-
Pour in slow circles, adding the remaining 260 ml over 2–3 minutes, keeping the water level steady. Total brew time should be 3–4 minutes.
-
Taste and adjust. Too sour? Grind finer or brew hotter. Too bitter? Go coarser or cooler.
Grind Size Quick Reference
| Method | Grind size | Contact time |
|---|---|---|
| Espresso | Extra fine | 25–30 s |
| Moka pot | Fine | 4–5 min |
| Pour over / Aeropress | Medium-fine | 2–4 min |
| Drip machine | Medium | 5–6 min |
| French press | Coarse | 4 min |
| Cold brew | Extra coarse | 12–24 h |