Brew guides

A simple place to start with the coffee maker already on your counter.

Coffee

30 g

Water

510 g / about 17 fl oz

Grind

Medium

Timing

Your machine's cycle

1. Fill the reservoir with 510 g of fresh water. Use a clean pitcher rather than a coffee-stained carafe.
2. Fit the correct filter. Add 30 g of medium-ground coffee and level the bed.
3. Set the carafe in place and run the normal brew cycle. Use a batch size your machine supports.
4. Give the finished coffee a gentle swirl before pouring.

Next cup: too strong? Try a little less coffee. Too weak? Try a little more. Keep the water amount steady while you find your preference.

A coffee maker's “cup” mark can mean something different from a kitchen cup. The water weight is the more useful measurement. Some machines call for medium-coarse coffee; follow your model's recommendation.

More on drip brewing: Moccamaster's brewing basics.

A starting recipe for a cone brewer such as a V60.

Coffee

20 g

Water

340 g / about 11½ fl oz

Grind

Medium-fine

Timing

Roughly 3 minutes

1. Fit and rinse the paper filter with hot water. Discard that rinse water, then add your coffee.
2. Use water around 200°F / 93°C. Set the brewer and mug on a scale and zero it.
3. Start a timer. Pour about 60 g of water to wet all the grounds. Wait 30–45 seconds.
4. Pour gently in circles, in a few small pours, until the scale reads 340 g in total. The first 60 g counts toward that total.
5. Let the water drain, remove the brewer, and swirl the coffee before tasting.

Next cup: if water races through and the coffee tastes thin, try a little finer. If it drains very slowly and tastes harsh, try a little coarser. Taste matters more than hitting an exact time.

For model-specific technique: Hario's V60 guide.

An easy immersion brew with a little more body in the cup.

Coffee

30 g

Water

510 g / about 17 fl oz

Grind

Coarse

Timing

About 4 minutes

1. Add the ground coffee to a press with enough room for this batch. Scale both amounts down together if needed.
2. Add the hot water, around 200°F / 93°C, and stir gently so all the grounds get wet.
3. Put the lid on with the plunger raised. Leave it to steep for about four minutes.
4. Press slowly and gently. If the plunger resists, stop rather than forcing it.
5. Pour the coffee into cups or a separate carafe. Leave the last bit of sediment behind if you prefer a cleaner cup.

Next cup: muddy or gritty? Try a coarser grind and pour gently. A little sediment is normal with a metal filter.

About grind and texture: Baratza's brew-method guide.

For a standard-size AeroPress Original or Clear with the regular filter cap, used upright.

Coffee

About 17 g

Water

Fill to the 4 mark

Grind

Medium

Timing

Around 2 minutes

1. Put a paper filter in the cap and fasten it securely. Stand the chamber on a sturdy mug.
2. Add the coffee. Pour hot water to the 4 mark. Around 185°F / 85°C is a useful starting temperature.
3. Stir gently for a few seconds. Insert the plunger slightly to form a seal, then wait about a minute.
4. Press slowly with gentle, steady pressure. Move the mug off the scale before pressing.
5. Taste, then add a little hot water if you prefer a lighter cup.

Next cup: keep the dose and water level the same and make one small grind change. Other AeroPress sizes and caps use different recipes.

Assembly, pressing and cleaning: AeroPress's instructions.

Start here with a double basket designed for an 18 g dose. Use your basket's recommended dose if it differs.

Coffee in

18 g

Espresso out

36 g in the cup

Grind

Fine

Timing

Roughly 25–35 seconds

1. Warm up the machine and portafilter. Start with a clean, dry basket.
2. Grind the coffee, spread it evenly in the basket, and tamp it level.
3. Put a cup on your espresso scale and zero it. Start brewing and stop at about 36 g of espresso.
4. Taste the shot before changing anything. The time range is a clue, not a pass-or-fail test.

Next shot: fast and thin? Try a little finer. Slow and harsh? Try a little coarser. Keep the dose and drink weight steady while adjusting the grind.

This is a 1:2 coffee-to-drink ratio, rather than the 17:1 water-to-coffee ratio used for filter coffee. Special Espresso is a familiar place to start.

More on espresso ratios: La Marzocco's recipe guide.

This makes a concentrate. Add water or milk before drinking.

Coffee

100 g

Water

400 g, cool

Grind

Coarse

Timing

20–24 hours in the fridge

1. Combine the coffee and cool water in a clean jar with room for both. Stir gently to wet all the grounds.
2. Cover and refrigerate for 20–24 hours.
3. Strain through a suitable coffee filter or your cold-brew brewer, following its instructions. Let it drain patiently.
4. Start with one part concentrate to two parts water or milk. Pour over ice and adjust the dilution to taste.

Next glass: too strong? Add more water or milk. Keep the remaining concentrate covered and refrigerated.

The 1:4 coffee-to-water recipe above is for concentrate. The printable 17:1 filter-coffee chart is a different recipe.

Concentrate and dilution guidance: OXO's cold-brew instructions.