Complete Guide to Coffee Brewing Methods

Explore different coffee brewing techniques and find your perfect cup

Discover the world of coffee brewing and learn to make café-quality drinks at home.

Coffee Basics

The Golden Ratio

Standard: 1:15 to 1:17 (coffee to water)

• 1g coffee : 15-17g water
• Example: 20g coffee : 300g water

Water Temperature

• Ideal: 195-205°F (90-96°C)
• Too hot: Bitter, over-extracted
• Too cold: Sour, under-extracted

Grind Size Guide

Brewing Methods

Pour Over (V60)

Equipment:

• V60 dripper
• Paper filters
• Gooseneck kettle
• Scale

Recipe:

Coffee: 20g (medium-fine grind)
Water: 300g @ 200°F
Time: 2:30-3:00 minutes

Steps:

1. Rinse filter with hot water (warms dripper, removes paper taste)
2. Add coffee, create flat bed
3. Bloom (45g water, 30 seconds)
4. First pour (spiral motion to 150g, 1:00)
5. Second pour (to 250g, 1:45)
6. Final pour (to 300g, 2:15)
7. Drawdown by 3:00

Pour Pattern:

Center → Spiral out → Back to center
Avoid pouring on sides

French Press

Recipe:

Coffee: 30g (coarse grind)
Water: 500g @ 200°F
Time: 4:00 minutes

Steps:

1. Preheat press with hot water
2. Add coffee
3. Start timer, add all water
4. Stir gently at 1:00
5. Add lid (don’t press yet)
6. At 4:00, press slowly
7. Pour immediately (don’t let sit)

Pro Tips:

• Use coarser grind to avoid sludge
• Double filtering for cleaner cup
• Bloom for 30 seconds before adding remaining water

AeroPress

Standard Recipe:

Coffee: 15g (fine-medium grind)
Water: 200g @ 185°F
Time: 2:00 minutes

Inverted Method:

1. Assemble inverted (plunger at 4)
2. Add coffee
3. Add water, stir for 10 seconds
4. Steep until 1:30
5. Attach filter and cap
6. Flip onto cup
7. Press for 30 seconds

Variations:

• Standard method: Filter side down
• Inverted method: Plunger side down (prevents dripping)
• Diluted method: Concentrate + hot water

Espresso

Recipe:

Coffee: 18g (fine grind)
Water: 36g out
Time: 25-30 seconds

Steps:

1. Dose: 18g in portafilter
2. Distribute: Tap and level
3. Tamp: 30 lbs pressure, level
4. Extract: Start timer with pump
5. Stop: When 36g extracted

Ideal Extraction:

• Pre-infusion: 5-10 seconds
• Flow like warm honey
• Thick, syrupy texture
• Rich crema

Troubleshooting:

Cold Brew

Recipe:

Coffee: 100g (extra coarse)
Water: 1000g (cold/room temp)
Time: 12-24 hours

Steps:

1. Combine coffee and water in jar
2. Stir to ensure all grounds wet
3. Cover and steep (room temp or fridge)
4. Filter through coffee filter
5. Dilute concentrate 1:1 with water/milk

Serving Ideas:

• Over ice
• With milk/cream
• Add simple syrup
• Make cold brew latte

Moka Pot (Stovetop Espresso)

Recipe:

Coffee: 20g (fine-medium)
Water: Fill to safety valve
Time: 4-5 minutes

Steps:

1. Fill bottom chamber with hot water
2. Add coffee to basket (don’t tamp)
3. Assemble pot
4. Heat on medium-low
5. When coffee starts flowing, reduce heat
6. Remove from heat when sputtering

Tips:

• Start with hot water for better taste
• Don’t tamp the grounds
• Remove from heat early to avoid burnt taste

Milk Drinks

Steaming Milk

Target Temperature: 140-160°F

Technique:

1. Purge steam wand
2. Stretch (0-5 seconds)
   • Tip just below surface
   • Introduce air (hissing sound)
3. Texture (remaining time)
   • Submerge tip deeper
   • Create whirlpool
4. Finish at temperature
5. Tap and swirl to remove bubbles

Milk Types:

Latte

Espresso: 2 shots (36g)
Steamed milk: 6-8 oz
Foam: Thin layer (1/4 inch)

Cappuccino

Espresso: 2 shots (36g)
Steamed milk: 4 oz
Foam: Thick layer (1/2 inch)

Flat White

Espresso: 2 shots (36g)
Microfoam: 4-5 oz
Foam: Thin layer (1/8 inch)

Latte Art Basics

Free Pour Techniques

Heart:

1. Pour steady stream (center, high)
2. Lower pitcher when 3/4 full
3. Move forward while slowing pour
4. Pull through to create point

Tulip:

1. Pour blob in center
2. Pour second blob forward
3. Pour third blob forward
4. Pull through all blobs

Rosetta:

1. Pour in center
2. Lower and wiggle side to side
3. Move backwards while wiggling
4. Pull through to create stem

Coffee Storage

Best Practices:

• ✅ Airtight container
• ✅ Cool, dark place
• ✅ Use within 2 weeks of roasting
• ❌ Never in fridge (moisture)
• ❌ Avoid clear containers (light)

Freezing Coffee:

• Portion into daily doses
• Vacuum seal
• Freeze up to 3 months
• Don’t refreeze

Tasting Notes

Flavor Wheel

Fruity: Berry, citrus, tropical
Floral: Jasmine, rose, honeysuckle
Sweet: Caramel, chocolate, honey
Nutty: Almond, hazelnut, peanut
Spicy: Cinnamon, clove, pepper

Evaluating Coffee

Fragrance: Dry grounds smell
Aroma: Wet grounds/brewed smell
Flavor: Taste perception
Aftertaste: Lingering flavors
Acidity: Brightness, tanginess
Body: Mouthfeel, texture
Balance: Harmony of elements

Troubleshooting

Bitter Coffee

Causes:

• Over-extraction
• Water too hot
• Grind too fine
• Brew time too long

Sour Coffee

Causes:

• Under-extraction
• Water too cold
• Grind too coarse
• Brew time too short

Weak Coffee

Causes:

• Not enough coffee
• Grind too coarse
• Water not hot enough

Equipment Care

Daily Maintenance

Espresso Machine:

• Backflush with water
• Wipe group head and gasket
• Clean drip tray

Grinder:

• Brush out grounds
• Wipe exterior

Weekly Maintenance

• Backflush with detergent
• Clean portafilter baskets
• Deep clean grinder

Monthly Maintenance

• Descale machine
• Replace water filter
• Deep clean burrs

Resources & Learning

• Practice different methods
• Try single-origin coffees
• Keep a coffee journal
• Join online coffee communities
• Visit local roasters