CoffeeVerse
Pour-over coffee being brewed

Master your craft

Brew guide

Every brewing method tells a different story with the same bean. Find the one that matches your mood, time, and taste.

Preparation methods

Choose the equipment by the cup you want

Pour-over

Pour-over

Clarity, florals, citrus and clean sweetness.

Ratio
1:16 to 1:17
Grind
Medium-fine to medium
Time
2:45-4:00
Water
92-94 C

Equipment

V60, Kalita, Origami or Chemex, paper filter, kettle, scale

  1. 1Rinse the paper filter and preheat the brewer.
  2. 2Bloom the coffee with twice its weight in water for 30-45 seconds.
  3. 3Pour in slow pulses, keeping the bed level and avoiding dry edges.
  4. 4Let the drawdown finish, then swirl the server before tasting.
AeroPress

AeroPress

Juicy naturals, compact recipes and quick calibration.

Ratio
1:14 to 1:16
Grind
Medium
Time
1:45-2:30
Water
90-93 C

Equipment

AeroPress, paper or metal filter, stirrer, scale

  1. 1Add coffee and water, then stir just enough to wet all grounds.
  2. 2Steep briefly; shorter times keep fruit notes lively.
  3. 3Press with steady pressure and stop before the hiss if you want a softer cup.
  4. 4Dilute slightly if the cup feels too concentrated.
Espresso

Espresso

Dense sweetness, milk drinks and chocolate-forward coffees.

Ratio
1:2 to 1:2.2
Grind
Fine
Time
27-32 sec
Water
91-93 C

Equipment

espresso machine, grinder, tamper, scale

  1. 1Grind fresh and distribute evenly before tamping.
  2. 2Start with a 1:2 yield, then adjust grind to hit the target time.
  3. 3Taste before changing dose; sour cups need finer grind or longer yield.
  4. 4Use slightly lower temperature for darker roasts.
French press

French press

Heavy body, low acidity and comfort-focused cups.

Ratio
1:14 to 1:15
Grind
Coarse
Time
4:00
Water
92-94 C

Equipment

French press, coarse grinder, timer, spoon

  1. 1Add all water at once and make sure the grounds are saturated.
  2. 2Steep for four minutes, then break the crust gently.
  3. 3Skim foam and floating grounds for a cleaner texture.
  4. 4Press slowly and decant immediately to avoid over-extraction.
Cold brew

Cold brew

Low-acid concentrate, chocolate notes and warm-weather service.

Ratio
1:8 concentrate
Grind
Coarse
Time
14-16 hr
Water
Room temp

Equipment

jar or cold brew maker, coarse grinder, filter, scale

  1. 1Combine coarse coffee and room-temperature water.
  2. 2Stir once, cover, and steep away from heat.
  3. 3Filter slowly; avoid squeezing fines through the filter.
  4. 4Serve diluted 1:1 or 1:2 with water, milk or ice.
Batch brew

Batch brew

Repeatable daily brewing and balanced medium roasts.

Ratio
1:16
Grind
Medium
Time
Machine cycle
Water
92-94 C

Equipment

automatic brewer, paper filter, scale, medium grinder

  1. 1Use a paper filter and a level coffee bed.
  2. 2Start at 60 g coffee per liter of water.
  3. 3Taste after the full batch is stirred or swirled.
  4. 4Adjust grind one step finer for sour cups or coarser for dry cups.
Brew guide — CoffeeVerse