Starting points that work. Adjust grind and ratio to taste — these are not rigid rules.
Clean, bright cup. Best with a gooseneck kettle.
Bloom 40–50g water for 30–45 seconds, then pour in slow circles to your target weight.
Full-bodied, forgiving. Great for weekends.
Add coffee, pour all water, stir once, lid on, wait 4 minutes, plunge gently.
Fast, versatile, travel-friendly.
Standard or inverted method both work. Start standard: coffee in, water in, stir, attach filter, press after ~1:30.
Smooth, low-acid. Make a batch for the week.
Combine coffee and cold water, stir, cover, refrigerate. Strain, then dilute 1:1 with water or milk to drink.
Machine-dependent. Use this as a baseline, then dial in.
If sour → finer grind or longer shot. If bitter/harsh → coarser grind or shorter shot.
Need ratios by weight for any method? Use the free Brew Lab calculators.