Brewing
Brewing
Ratios, grind, temperature and common mistakes for each method. Pick yours.
Five methods
Work it out for your dose
Pick a method and how much coffee is on your scale — the calculator works out water, grind, temperature and time.
10–30 g
Recipe: V60 dripper, 15 g
- Water
- 240 g
- Ratio
- 1:16
- Temperature
- 92–96 °C
- Grind
- Medium-fine
- Time
- 2:30–3:15
Pour timer
Start the timer when you begin pouring: it shows how much water should be on the scale at every second.
Elapsed0:00
On the scale0 g
Now: Bloom, to 38 g by 0:40
- 0:00Bloom38 g
- 0:40Pour144 g
- 1:15Pour240 g
- 1:50Drawdown3:15
Step by step
- Rinse the filter with hot water and discard it.
- Add the coffee, level the bed and tare the scale.
- Pour with the timer: a bloom, then two pours to the target weight.
- Wait until the water has fully drained.
If it tastes off
- Sour and thin — grind finer or use hotter water.
- Bitter and dry — grind coarser or cool the water by 2–3 °C.
- Watery — add 1 g of coffee without changing the water.