Coffee Talk
Brew guide

How much coffee?

For 2 cups, weigh out 31 g of coffee and heat 500 ml of water (17 oz).

Strength 1 : 16
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    The four I actually make

    Pour-over

    Ratio
    1 : 16
    Grind
    Medium-fine, like table salt
    Time
    3½ min
    Water
    200°F / 93°C
    1. Bloom: pour about twice the coffee’s weight in water
    2. Pour in slow spirals to about 60%
    3. Top up to the full amount
    4. Let it drain through
    5. Swirl the carafe and pour

    French press

    Ratio
    1 : 15
    Grind
    Coarse, like sea salt
    Time
    4½ min
    Water
    200°F / 93°C
    1. Pour all the water over the grounds
    2. Break the crust and give it a stir
    3. Press the plunger down, slowly
    4. Pour it all out so it stops brewing

    AeroPress

    Ratio
    1 : 13
    Grind
    Fine to medium-fine
    Time
    2 min
    Water
    185°F / 85°C
    1. Pour all the water in
    2. Stir about ten times
    3. Press down gently, about 30 seconds
    4. Top up the mug with hot water

    Cold brew

    Ratio
    1 : 8
    Grind
    Extra coarse
    Time
    16 hours
    Water
    Cold, from the tap
    1. Stir the grounds into cold water
    2. Lid on, into the fridge for 16 hours
    3. Tomorrow: strain and cut it 1:1 over ice

    What I grind with: the KINGrinder K6. What I drink most mornings: drip or an Americano from the Terra Kaffe Demi. A cup here is 250 ml, and a kitchen scale helps more than anything else you can buy.

    Coffee Talk radioLofi for slow mornings