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Four fundamentals

No matter which method you choose, these four variables decide how your coffee tastes.

Ratio

Start around 1 gram of coffee for every 16 grams of water. Adjust stronger or weaker to taste.

Temperature

Aim for 90–96°C. Too hot scorches; too cool tastes sour and under-extracted.

Grind

Coarse for immersion, fine for espresso. A consistent grind is the single biggest upgrade.

Time

Longer contact extracts more. Match your grind to your brew time for balance.

Pour-over coffee dripping through a paper filter into a glass server
Filter · 3 min

Pour-over

A clean, expressive brew that lets bright, fruity origins shine. You control the flow by hand, so every pour is a little ritual.

  • Use a medium grind and a 1:16 ratio (e.g. 20 g coffee to 320 g water).
  • Wet the filter, add coffee, then pour twice the coffee weight in water to "bloom" for 30 seconds.
  • Pour the rest in slow, steady circles, finishing around the three-minute mark.
Espresso pouring from a portafilter into a small cup
Pressure · 30 sec

Espresso

Concentrated and aromatic, espresso is the base for milk drinks and a daily ritual in its own right. It rewards precision.

  • Use a fine grind and roughly 18 g of coffee for a double shot.
  • Distribute and tamp the grounds level with firm, even pressure.
  • Aim for about 36 g of espresso in 25–30 seconds, topped with golden crema.
A glass French press full of brewed coffee beside a cup
Immersion · 4 min

French press

The most forgiving method of all. A metal mesh keeps the oils in the cup, giving a rich, full body with very little fuss.

  • Use a coarse grind and a 1:15 ratio (e.g. 30 g coffee to 450 g water).
  • Add water, stir gently and steep for four minutes.
  • Press the plunger down slowly and serve straight away to avoid over-extraction.
Keep exploring

Three more to try

Once you are comfortable with the basics, these methods open up new flavours and textures.

An AeroPress coffee maker on a kitchen counter
Pressure · immersion

AeroPress

Compact, quick and endlessly tweakable — a favourite for travel and experimentation. Steep, then press through a paper filter.

A stovetop moka pot on a gas burner
Stovetop

Moka pot

The classic Italian stovetop brewer makes a strong, espresso-like coffee. Use medium-fine grounds and remove from heat as it gurgles.

A glass of iced cold brew coffee with ice cubes
Cold · immersion

Cold brew

Steep coarse grounds in cold water for 12–18 hours, then filter. Smooth, low in acidity and refreshing over ice.

Brew with better beans

Discover where great coffee comes from and how origin shapes everything in your cup.

Explore origins