Step-by-step instructions for brewing the perfect cup with any method.
94°C / 201°F
Water Temperature
1
Rinse the filter: Place filter in the dripper and pour hot water through it to remove paper taste and preheat the vessel. Discard rinse water.
2
Add and level coffee: Add your freshly ground coffee and give the dripper a gentle shake to level the grounds. Create a small indent in the center with your finger for more even extraction.
3
Bloom: Start your timer. Pour 50ml of water (about 2x the coffee weight) in a slow spiral from center to edges. All grounds should be saturated. Let bloom for 30–45 seconds. You'll see bubbles — this is CO₂ releasing from fresh coffee.
4
Pour in stages: Pour in slow, controlled spirals. At 45s, pour to 150ml. At 1:15, pour to 250ml. At 2:00, pour to 350ml. At 2:30, pour final water to 400ml. Maintain water level by pouring before the bed runs dry.
5
Finish: Coffee should finish draining at 3:00–3:30. If too fast (<2:30): grind finer. If too slow (>4:00): grind coarser. Once draining stops, swirl your cup gently to integrate, and enjoy immediately.
93°C / 200°F
Water Temperature
1
Preheat: Fill the French press with hot water to preheat, then discard. This maintains brewing temperature throughout the steep.
2
Add coffee and water: Add coarsely ground coffee, then pour all hot water at once. Stir gently to ensure all grounds are submerged. Place the lid on with the plunger pulled up — don't press yet.
3
Steep for 4 minutes: Don't stir or agitate during this time. A crust of grounds will float to the top — this is normal. The full-immersion brewing extracts maximum body and oils.
4
Break the crust: At 4 minutes, use a spoon to break the grounds crust. Scoop off the floating grounds with a spoon — this removes fines that cause bitterness.
5
Press slowly and pour immediately: Press the plunger down with slow, steady pressure. This should take 20–30 seconds. Pour ALL coffee immediately into cups or a carafe — coffee left in the French press will over-extract and turn bitter.
85°C / 185°F
Water Temperature
90 seconds
Total Brew Time
1
Inverted setup: Place the AeroPress upside down (plunger at bottom). Add wet filter to the cap. Add coffee to the chamber.
2
Add water and stir: Pour water to the #4 line (about 200ml). Stir vigorously 10 times to saturate all grounds. This method rewards aggressive stirring.
3
Steep 60 seconds: Press the filter cap firmly onto the chamber. Steep for 60 seconds total.
4
Flip and press: Carefully flip the AeroPress onto your cup (use a heavy mug). Press down with steady pressure over 20–30 seconds. Stop when you hear a hissing sound — don't press all the way through.
5
Dilute if needed: The AeroPress produces a concentrate. Add 30–50ml hot water to your cup for a standard cup strength. Experiment freely — the AeroPress is wonderfully forgiving.
18g in → 36g out
Standard Double
93°C / 200°F
Boiler Temperature
1
Purge your machine: Flush the group head with hot water for 2–3 seconds before pulling a shot. This clears residual grounds and stabilizes temperature.
2
Dose precisely: Grind directly into the portafilter. Use a scale to confirm 18g (or your target dose). Consistency in dose = consistency in shots.
3
Distribute and tamp: Use a distribution tool or finger to level grounds. Tamp with firm, level pressure (approximately 30 lbs). A level tamp prevents channeling (water finding a short path through the puck).
4
Lock in and start the shot: Lock the portafilter into the group head and start immediately. Target 25–30 seconds extraction to produce 36g of espresso output.
5
Diagnose and adjust: Shot under 25s → grind finer. Shot over 30s → grind coarser. The goal is a dark, viscous stream that transitions from brown to caramel blonde without fully blonding out.
Cold (4°C/40°F)
Water Temperature
1
Coarse grind: Grind coffee to the coarsest setting — similar to rough sea salt. Fine grounds will over-extract and create bitterness in the long steep.
2
Combine and stir: Add coffee to a large jar or pitcher. Pour cold filtered water over the grounds. Stir thoroughly to ensure all coffee is saturated.
3
Cover and refrigerate: Cover with a lid or plastic wrap. Refrigerate for 12–24 hours. 12 hours produces a lighter, brighter concentrate; 24 hours creates a richer, fuller-bodied result.
4
Filter twice: Pour through a cheesecloth or coffee filter placed in a strainer. Then filter again through a paper coffee filter for a completely clear concentrate without sediment.
5
Store and serve: Cold brew concentrate keeps in the fridge for up to 2 weeks. Serve 1:1 with water or milk over ice for a standard cup, or drink straight for a strong concentrate. Perfect for batch preparation.