Brewing Guide

Choose Your Brewing Method

V60

French Press

 

Preparation

  • Required Equipment: French Press, kettle, coffee grinder, scale, spoon, timer
  • Coffee: Medium to dark roast, coarse grind
  • Dosage: 1:12 ratio (e.g., 30g of coffee for 360ml of water)

Brewing Steps

  1. Preheat the French Press with hot water, then empty it
  2. Add the ground coffee to the French Press
  3. Pour hot (not boiling) water over the coffee
  4. Stir gently to ensure even extraction
  5. Place the lid on without pressing the plunger
  6. Let it steep for 4 minutes
  7. Slowly press the plunger down
  8. Serve immediately to avoid over-extraction

ℹ️ Tips

  • Use water at around 95°C
  • Avoid pressing too hard to prevent bitterness
  • For a cleaner cup, you can filter again when pouring
  • Experiment with steeping time

Chemex

 

Preparation

  • Required Equipment: Chemex, Chemex filters, gooseneck kettle, coffee grinder, scale, timer
  • Coffee: Medium roast, medium-coarse grind
  • Dosage: 30g of coffee for 500ml of water (1:16 ratio)

Brewing Steps

  1. Place the folded Chemex filter into the carafe
  2. Rinse the filter with hot water and discard the rinse water
  3. Add the ground coffee
  4. Start the timer and pour 60ml of water for pre-infusion
  5. After 30 seconds, slowly pour the water in a spiral motion
  6. Continue pouring the water in multiple stages
  7. Finish pouring at 500ml
  8. Let the water fully drain (total brewing time approximately 4 minutes)
  9. Remove the filter and serve

ℹ️ Tips

  • Keep the water temperature between 92-96°C
  • The thick Chemex filter produces a cleaner and clearer cup of coffee
  • Adjust the grind size if extraction is too fast or too slow
  • Experiment with different ratios to find your perfect balance

Cold brew

 

Preparation

  • Required Equipment: Large container, cloth or paper filter, coffee grinder, scale, spoon
  • Coffee: Medium to dark roast, coarse grind
  • Dosage: Ratio 1:5 coffee/water (200g of coffee for 1L of water)

Brewing Steps

  1. Mix the ground coffee and cold water in the container
  2. Stir to ensure all the coffee is evenly saturated
  3. Cover and let it steep at room temperature for 12-24 hours
  4. Filter the mixture through a paper or cloth filter
  5. Store the concentrate in the refrigerator
  6. To serve, dilute with water or milk to taste
  7. Serve over ice

ℹ️ Tips

  • Use filtered water for better taste
  • Experiment with steeping time (12-24h) to adjust the intensity
  • The concentrate keeps for up to 2 weeks in the refrigerator
  • Try different dilution ratios to find your perfect balance

V60

 

Preparation

  • Required Equipment: V60, V60 filters, gooseneck kettle, coffee grinder, scale, timer
  • Coffee: Light to medium roast, medium-fine grind
  • Dosage: 22g of coffee for 360ml of water (1:16 ratio)

Brewing Steps

  1. Place a filter in the V60 and rinse it with hot water
  2. Add the ground coffee into the filter
  3. Start the timer and pour 50ml of water for pre-infusion
  4. After 30 seconds, continue pouring water in concentric circles
  5. Maintain a constant water level in the dripper
  6. Finish pouring at 360ml
  7. Let the water fully drain (total brew time approximately 2 minutes 30 seconds)
  8. Remove the V60 and serve

ℹ️ Tips

  • Use water between 92-96°C
  • The conical shape of the V60 allows for faster extraction than other drippers
  • Adjust the pouring speed to control extraction time
  • Experiment with different pouring patterns to optimize extraction

Espresso

 

Preparation

  • Required Equipment: Espresso machine, Coffee grinder, Tamper, Precision scale, Espresso cup
  • Coffee: Medium to dark roast, Very fine grind
  • Dosage: 18-20g of coffee for a double espresso

Brewing Steps

  1. Preheat the espresso machine and portafilter.
  2. Grind and dose 18-20g of finely ground coffee into the portafilter.
  3. Distribute the coffee evenly in the portafilter.
  4. Tamp the coffee firmly using approximately 13.5 kg of pressure.
  5. Lock the portafilter into the machine.
  6. Start the extraction, aiming for 25-30 seconds to produce 30ml of espresso.
  7. Observe the color and texture of the espresso flow.
  8. Stop the extraction at the right moment for a balanced espresso.

ℹ️ Tips

  • Fresh coffee is crucial for a great espresso.
  • Adjust the grind size to achieve the ideal extraction time.
  • Aim for a 1:2 ratio (coffee:liquid) for a standard espresso.
  • The crema should be golden and long-lasting.

Aeropress

 

Preparation

  • Required Equipment: AeroPress, AeroPress filters, Kettle, Coffee grinder, Scale, Spoon, Timer
  • Coffee: Medium roast, Medium-fine grind
  • Dosage: 17g of coffee for 250ml of water

Brewing Steps

  1. Prepare the filter: Place a filter in the AeroPress cap and rinse it with hot water.
  2. Assemble and add coffee: Attach the AeroPress chamber and add the ground coffee.
  3. Start the timer and pour 250ml of hot water (80°C) over the coffee.
  4. Stir gently: Stir for 10 seconds to ensure even extraction.
  5. Steep: Let the coffee brew for 1 minute.
  6. Press the coffee: Attach the cap, flip the AeroPress onto a cup, and press down slowly.
  7. The pressing should take 20-30 seconds, stopping when you hear a hissing sound.

ℹ️ Tips

  • Experiment with water temperature (80-90°C) to find the best balance.
  • Try the inverted method for a longer steeping time and richer extraction.
  • Adjust the coffee-to-water ratio to match your taste preference.
  • Clean the AeroPress thoroughly after each use to maintain flavor quality.

Moka Pot

 

Preparation

  • Required Equipment: Moka Pot, Stove, Coffee grinder, Hot water, Spoon
  • Coffee: Medium to dark roast, Fine grind (slightly coarser than espresso)
  • Dosage: Fill the filter basket to the top without pressing (approx. 15-17g for a 3-cup Moka Pot)

Brewing Steps

  1. Fill the bottom chamber with hot water up to the safety valve.
  2. Insert the filter basket and fill it with ground coffee without tamping.
  3. Screw the top part firmly onto the base.
  4. Place on medium heat with the lid open and wait for the coffee to start flowing.
  5. Remove from heat as soon as the coffee begins to rise to prevent over-extraction.
  6. Close the lid and let the extraction finish.
  7. Serve immediately and enjoy.

ℹ️ Tips

  • Use preheated water to avoid overheating and bitterness.
  • Do not tamp the coffee to ensure proper extraction.
  • Remove from heat before the coffee fully rises to avoid a burnt taste.
  • Clean the Moka Pot thoroughly after each use to preserve flavors.

Siphon Coffee Maker

 

Preparation

  • Required Equipment: Vacuum coffee maker (Siphon), Burner, Coffee grinder, Filter, Coffee beans, Scale, Spoon, Timer, Hot water
  • Coffee: Medium to light roast, Medium-fine grind (similar to table salt)
  • Dosage: Approx. 60g of coffee per 1L of water (adjust to taste)

Brewing Steps

  1. Fill the lower chamber with hot water (about 400-500ml for a standard siphon).
  2. Place the filter in the upper chamber and attach it to the lower chamber.
  3. Turn on the burner under the lower chamber at medium-high heat.
  4. When the water rises into the upper chamber, add the ground coffee.
  5. Gently stir to ensure all coffee grounds are saturated.
  6. Let brew for 1 to 1.5 minutes.
  7. Stir again gently after 45 seconds to promote even extraction.
  8. Turn off the heat after the total brewing time.
  9. Let the coffee drain back down into the lower chamber (30-45 seconds).
  10. Carefully remove the upper chamber.
  11. Serve and enjoy!