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Brew It
Right

Six methods, honest instructions, and the science behind why each one tastes different.

☕

Pour Over V60

The purist's choice

Difficulty
15gCoffee
250mlWater
93°CTemp
3:30Time
MedGrind
1:16.7Ratio
  1. Rinse filter with boiling water, discard rinse water.
  2. Add ground coffee, tap to level the bed.
  3. Pour 30ml for 30s bloom, then pour in circles to 150ml at 0:30.
  4. Continue to 250ml at 1:30. Let drain fully.
  5. Total drawdown: 3:00–3:30 minutes.
🔵

AeroPress

Fast, forgiving, flexible

Difficulty
18gCoffee
200mlWater
85°CTemp
2:00Time
Fine-MGrind
1:11Ratio
  1. Invert AeroPress, add 18g coffee.
  2. Pour all 200ml, stir 10 times vigorously.
  3. Attach filter cap. Steep for 1:30.
  4. Flip onto mug. Press for 30 seconds.
  5. Stop pressing when you hear a hiss.
🧊

Cold Brew

Smooth, sweet, zero bitterness

Difficulty
100gCoffee
700mlWater
ColdTemp
16–18hTime
CoarseGrind
1:7Ratio
  1. Coarsely grind 100g (raw sugar texture).
  2. Combine with cold filtered water. Stir well.
  3. Refrigerate 16–18 hours.
  4. Strain through fine mesh or cheesecloth.
  5. Dilute 1:1 with water or milk before serving.
🫖

French Press

Bold, rich, full immersion

Difficulty
30gCoffee
500mlWater
96°CTemp
4:00Time
CoarseGrind
1:16.7Ratio
  1. Preheat press with hot water, discard.
  2. Add coarse grounds. Pour all water at once.
  3. Stir briefly, place lid on (don't plunge).
  4. Wait exactly 4 minutes.
  5. Plunge slowly and pour immediately.
⚡

Espresso

Precision under pressure

Difficulty
18gDose
36gYield
92°CTemp
28–32sTime
FineGrind
9 barPressure
  1. Flush group head. Dose and distribute evenly.
  2. Tamp with 15–20kg pressure, level tamp.
  3. Lock in. Start shot. First drops at 7–10s.
  4. Stop at 36g yield in 28–32 seconds.
  5. Adjust grind: finer = slower, coarser = faster.
🌊

Chemex

Clean, elegant, theatrical

Difficulty
42gCoffee
700mlWater
94°CTemp
5:00Time
Med-CGrind
1:16.7Ratio
  1. Open filter into cone (3 layers face spout). Rinse.
  2. Add 42g medium-coarse coffee.
  3. Pour 80ml for 45s bloom. Coffee should bubble.
  4. Pour in slow, steady circles to 400ml at 2:00.
  5. Finish at 700ml by 4:00. Total drain by 5:00.

Universal Brewing Tips

💧 Water is 98% of your cup

Use filtered water with a TDS of 75–150 ppm. Too soft and the coffee tastes flat. Too hard and it tastes harsh. Evian or a simple Brita filter gets you most of the way there.

⚖️ Always weigh your coffee

A tablespoon of coffee can range from 5g to 12g depending on grind size. Scales cost £10 and will improve every single cup you ever make. It is the single highest-ROI purchase in coffee.

🕐 Grind fresh, every time

Coffee stales within 15–30 minutes of grinding. A burr grinder (not blade) is essential. The Timemore C2 at £45 produces results that rival grinders ten times its price.

🌡️ Temperature matters more than you think

Light roasts need 92–96°C. Dark roasts prefer 85–90°C. Boiling water on light roast creates harsh over-extraction. Let the kettle sit for 30–45 seconds after boiling if you have no thermometer.