Coffee Brewing Guides

Light
Brew Guides

How to Brew a Great Cup

Simple, reliable steps for pour over, French press, espresso, and ready-to-drink cold brew.

Quick Tips: Use freshly roasted beans (2–4 weeks), grind just before brewing, and use filtered water. If it’s bitter → go coarser/shorter. If it’s sour → go finer/longer.

Pour Over

Clean & bright • Target brew 2:30–3:30
  • Ratio: 1 : 16 (e.g., 25 g coffee → 400 ml water)
  • Grind: medium-fine
  • Water: 195–205 °F (90–96 °C)
  • Bloom: ≈ 2× dose in water for 30–45 s
  • Pour: slow circular pours to finish in 2:30–3:30

French Press

Rich & full-bodied • Cleaner with short settle
  • Ratio: 1 : 15
  • Grind: coarse
  • Water: 195–205 °F (90–96 °C)
  • Steep: 4 min → break crust & skim → wait 5–8 min
  • Press & Pour: press gently; decant immediately

Espresso

Classic 1 : 2 shot • Consistency matters
  • Dose: match your basket (often ~18 g)
  • Yield: ~36–40 g in 25–30 s (≈ 1 : 2)
  • Temp / Pressure: 195–205 °F at ~9 bar
  • Prep: even distribution (WDT) & level tamp

Cold Brew (Ready-to-Drink)

Smooth & low-acid • No dilution needed
  • Ratio: Balanced 1 : 14 (stronger 1 : 12)
  • Grind: coarse (coarser than French press)
  • Combine: coffee + cold water, stir, cover
  • Steep: 12–18 h in fridge (or 10–14 h room temp)
  • Filter: lift filter bag then paper-filter for clarity
  • Serve/Store: drink over ice; keep 7–10 days refrigerated
Cold Brew Batch Guide (Ready-to-Drink)
Final Volume Coffee @ 1 : 14 Coffee @ 1 : 12
1 L 71 g 83 g
2 L 143 g 167 g
5 L 357 g 417 g
11.5 L (bucket) 821 g 958 g

Water mass ≈ volume (g ≈ ml). Use 1 : 14 for balanced RTD or 1 : 12 for richer flavour.