Coffee Brewing Guides

A good starting point for most filter methods is 1:16, or about 1 gram of coffee for every 16 grams of water. Immersion brewers such as the French press often taste best a little stronger, around 1:12 to 1:15. Adjust from there to taste.

Aim for about 90 to 96 °C (195 to 205 °F), just off the boil. Water that is too cool under-extracts and tastes sour, while boiling water can make lighter roasts taste harsh.

It depends on the brew time. Espresso needs a fine grind, pour-over a medium grind, and French press or cold brew a coarse grind. The longer the coffee is in contact with water, the coarser the grind should be.

Sour coffee is usually under-extracted: try a finer grind, hotter water or a longer brew. Bitter, dry coffee is usually over-extracted: try a coarser grind or a shorter brew time.

Not strictly, but a scale is the easiest way to get consistent results. Scoops vary a lot with grind size and roast level, while weighing coffee and water lets you repeat a recipe exactly.