Brew guides

Five ways to a better cup

Good coffee is mostly good habits: the right grind, a real ratio, water that's hot enough, and a timer. Pick your method below, weigh your coffee, and you'll be making cafe-quality at home by the second pour.

Two ways to buy: whole bean (grind right before you brew — it's worth it) or ground — pick your grind (drip, espresso, or coarse) on each product page. Brewing one way most days? Whole bean and a burr grinder will get you closest to each guide below. Shop all coffee →

  1. Pour-over

    Clean, bright, and articulate — the cup that shows off a single origin.

    Grind
    Medium-fine, like table salt
    Ratio
    1:16 — 22 g coffee : 350 g water
    Temp
    200°F / 93°C (off a fresh boil)
    Time
    2:30 – 3:00 total
    1. Rinse the paper filter with hot water, then tip the rinse water out. Add the grounds and level the bed.
    2. Start a timer. Pour just enough water to wet all the grounds (about double the coffee weight) and let it bloom 30–45 seconds.
    3. Pour in slow spirals, keeping the water level steady, until you hit your full weight.
    4. Let it draw down. Aim to finish around 2:30–3:00. The bed should look flat, not a deep crater.
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  2. French press

    Full body and zero gadgets. Forgiving enough for any morning.

    Grind
    Coarse, like sea salt
    Ratio
    1:15 — 33 g coffee : 500 g water
    Temp
    200°F / 93°C
    Time
    4:00 steep
    1. Add the grounds to the carafe. Pour all the water in, saturating evenly, and start a 4-minute timer.
    2. At 4 minutes, a crust will form on top. Stir it gently to break it, then skim off the foam and floating grounds.
    3. Set the plunger lid on top and press slowly and straight down. Stop the moment you meet resistance.
    4. Decant right away into cups or a second vessel so it doesn't keep brewing and turn bitter.
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  3. AeroPress

    Fast, low-mess, hard to ruin. The travel mug's best friend.

    Grind
    Medium-fine, a touch finer than drip
    Ratio
    1:14 — 17 g coffee : 240 g water
    Temp
    195°F / 90°C
    Time
    ~1:30 total
    1. Pop a filter in the cap, rinse it, and lock it onto the chamber. Set the chamber on a sturdy mug and add the grounds.
    2. Pour in the water, give it a quick stir, and put the plunger in just far enough to seal (this stops it dripping).
    3. Let it steep about a minute, then press down slow and steady — 20 to 30 seconds.
    4. Stop when you hear a hiss. Top with hot water to taste if you like it longer.
    Shop coffee for AeroPress →

  4. Cold brew

    Smooth, low-acid, and almost no effort. Make it once, sip it all week.

    Grind
    Extra-coarse, like raw sugar
    Ratio
    1:8 concentrate — 100 g coffee : 800 g water
    Temp
    Cold or room-temp water
    Time
    12 – 18 hours
    1. Stir the grounds into the water in a jar or pitcher until every bit is wet. No hot water needed.
    2. Cover and let it sit 12–18 hours — on the counter or in the fridge.
    3. Strain through a fine mesh, then a paper filter or cloth to catch the fines. You now have concentrate.
    4. Serve over ice, cut 1:1 with water or milk to taste. Concentrate keeps in the fridge about a week.
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  5. Espresso

    Rich, syrupy, and crowned with crema — the concentrated shot behind lattes, cappuccinos, and Americanos.

    Grind
    Fine, like powdered sugar
    Ratio
    1:2 — 18 g in : 36 g out
    Temp
    200°F / 93°C (machine-set)
    Time
    25 – 30 seconds
    Gear
    Pump espresso machine — or a stovetop moka pot for espresso-style
    1. Grind fine and dose about 18 g into the portafilter. Distribute the grounds evenly, then tamp level with firm, consistent pressure.
    2. Lock the portafilter into the machine, set your cup on a scale, and start the shot.
    3. Pull to about 36 g in the cup — roughly a 1:2 ratio — in 25 to 30 seconds. The stream should start dark and thin, then turn honey-colored.
    4. Running fast and sour? Grind finer. Slow and bitter? Grind coarser. Change one thing at a time and pull again.
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