P r o T i p s
Pour Over Coffee
V60 Pour Over Recipe: (12 oz)
Coffee-to-water ratio 1:16 / 20 g coffee → 320 g water
Grind: Medium-fine
Water temperature: 93–96°C (200–205°F) Lighter roasts → hotter / Darker single origins → cooler end.
Step-by-step
1. Prep & rinse: Place filter in V60 / Rinse thoroughly with hot water / Empty the rinse water
2. Add grounds & bloom: Add 20 g freshly ground coffee / Start timer / Pour 40 g of water (2× coffee weight) / Gently swirl the dripper / Let bloom 45 seconds (single-origin beans are often fresh and degas more)
3. Main pour sequence: Pour in slow circles, avoiding the walls / At 0:45–1:15 Add water up to 160 g / At 1:15–1:45 Add water up to 240 g / At 1:45–2:15 Final pour up to 320 g
4. Drawdown: Allow the bed to drain completely / Target total brew time: 2:45–3:30 or personal preference.
Nuances:
If it tastes sour/underdeveloped
-Grind slightly finer
-Raise the temperature a bit
-Extend brew time
If it tastes bitter/astringent:
-Grind slightly coarser
-Lower water temperature
-Reduce agitation/swirl
If flavors seem muted:
-Try 1:15 ratio (more strength & sweetness)
Aeropress
Aeropress Recipe: (8 oz)
Coffee-to-water ratio 1:17 / 12 g coffee → 200 g water
Grind: Medium
Water temperature: 85–95°C (185–203°F) Lighter roasts → hotter end of the range / Darker roasts → cooler end.
Step-by-step
1. Set up:
-Attach the filter paper into the cap and attach the cap. Place the Aeropress, and the cup on the scale (Tare the scale)
2. Add coffee:
-Add 12 g of freshly ground coffee (Tare the scale)
3. Fill:
-Start timer for 2:00 min, and add water up to 200 g total, completely soaking the coffee grounds. Remove cup and Aeropress from the scale. Stir grounds lightly to make sure all coffee is soaked
-Add the plunger to the top of the Aeropress, and slightly pull the plunger up to create a vapor seal. This stops coffee from dripping out the bottom
4. Steep:
-Let it brew for 2:00 min
-Hold both the Aeropress and cup and give a light swirl to knock down the floating grounds, and let them begin to sink
-Wait an additional 30 seconds
-Press slowly until all the coffee is expelled, stopping at the “Hiss”
Nuances:
If it tastes sour/underdeveloped
-Grind slightly finer
-Raise the temperature a bit
-Extend brew time
If it tastes bitter/astringent:
-Grind slightly coarser
-Lower water temperature
-Reduce agitation/swirl
French Press
French Press Recipe: (16oz)
Coffee-to-water ratio: 1:15 / 30 g coffee → 450 g water
Grind: Medium-coarse
Water temperature: 93–96°C (200–205°F) Lighter roast → hotter / Darker roast → cooler
Step-by-step brewing:
1. Add coffee:
-Put 30 g of freshly ground coffee in the French press
2. Start the brew & bloom:
-Pour 450 g hot water
-Immediately stir gently once or twice
-Let it sit for 4 minutes
3. Break the crust:
-At 4:00, use a spoon to gently break the floating crust
-Scoop the foam and grounds off the top — this reduces bitterness and sludge
4. Wait & clarify: (this is the key!)
-Put the lid on, but don’t plunge yet
-Let it sit for an additional 5 minutes
-Grounds will settle to the bottom
5. Serve without plunging fully:
-Slowly press the plunger just until it touches the surface of the grounds
-Pour gently to avoid disturbing the bed
-This “no-full-plunge” method gives a cleaner cup with less sediment and highlights single-origin clarity.