Brew guides · 2026 edition
Three methods. Twelve minutes.
Short, opinionated, no fluff. If you can't make a great cup after reading these, blame the kettle — not the bean.
№ 01 — The classic
V60 Pour-over
The V60 is the most read-out-loud brew method in third wave coffee. Done right, it gives you a clean, layered cup that shows off the lighter notes most other methods bury.
- Time
- 3:30
- Ratio
- 1:16
- Grind
- Medium-fine
- Water
- 94 °C
Rinse the filter with hot water. Discard. This removes paper taste and pre-warms the dripper.
Add 22 g coffee, ground medium-fine. Tap to level.
Bloom: pour 50 g water in a tight spiral. Wait 30 seconds.
First pour: in a slow spiral, pour to 180 g. Take 25 seconds.
Second pour: again slow spiral, to 350 g (final weight).
Drawdown finishes ~3:30. If it took longer, grind a touch coarser next time.
№ 02 — Travel-proof
AeroPress
The fastest way to a great cup. Forgiving, low-waste, lives in a drawer. We recommend the inverted method — more control, easier to dial in.
- Time
- 1:30
- Ratio
- 1:14
- Grind
- Medium
- Water
- 85 °C
Invert the AeroPress (plunger in, just enough to seal).
Add 14 g coffee, ground medium.
Pour 200 g water at 85 °C. Stir twice (gently).
Cap with filter (rinsed). Wait until 1:00.
Flip onto your cup. Press for 30 seconds. Stop when you hear a hiss.
Add 50 g hot water to dilute, taste, adjust grind next time.
№ 03 — Heavy body
French press
The French press is the heavy-body brewer. Sediment is part of the deal — but if you use the technique below, your cup is far cleaner than what most cafés serve.
- Time
- 4:00
- Ratio
- 1:15
- Grind
- Coarse
- Water
- 94 °C
Pre-warm the press with hot water. Discard.
Add 30 g coffee, ground coarse.
Pour 450 g water in a single steady pour. Start a timer.
Break the crust gently with a spoon. Skim off floating grounds and foam.
Wait. Don't plunge. Coffee settles to the bottom.
Pour off carefully without plunging. Leave the last 1 cm — that's where the silt lives.