Brewing Coffee 101

How to brew specialty coffee, 101, A crash course in different brew methods. This is ment as a begging guide, a platform to start from and explore in your coffee journey... We all started somewhere, and the aim of this is to help those just starting out

Popular Methods

Percolation (Flow-Based)

Highlights clarity, brightness, sweetness.

  • Drip
  • Pour-Over
  • Espresso

Infusion (Immersion-Based)

Highlights body, richness, roundness.

  • French Press
  • AeroPress (hybrid method)
  • Cold Brew

Brew Guide

Drip

Flavor & style - Balanced, clean, smooth sweetness, medium body.

Best for - Everyday coffee, sharing, consistent large batches.

Works best with - Washed and honey coffees, medium roasts, daily-driver blends.

House Recipe:

  • Coffee: 30 g
  • Water: 500 g
  • Ratio: 1 : 16.7

Brew Parameters:

  • Grind: Medium
  • Time: 4 – 6 min
  • Temp: 195–205°F

Steps

  1. Heat water to 195–205°F
  2. Rinse filter and warm brewer
  3. Weigh 30g coffee and grind medium
  4. Add grounds, level the bed
  5. Start brew (aim for 4–6 min)
  6. When finished, gently swirl the carafe once
  7. Taste:
    sour/thin → grind finer
    bitter/dry → grind coarser

Pour Over (V60 / Kalita / Origami)

Flavor & style - Bright, aromatic, clean, layered flavors with high clarity.

Best for - Single cups, tasting origins, highlighting delicate notes.

Works best with - Washed, floral, citrus, high-elevation coffees; light–medium roasts.

House Recipe:

  • Coffee: 20 g
  • Water: 335 g
  • Ratio: 1 : 16.7

Brew Parameters:

  • Grind: Medium-fine
  • Bloom: 40 g for 30–45 sec
  • Time: 2:30 – 3:30
  • Temp: 195–205°F


Steps

  1. Heat water to 195–205°F
  2. Rinse filter + warm dripper
  3. Weigh 20g coffee, grind medium-fine
  4. Add grounds, level bed, start timer
  5. Bloom: pour 40g water, wait 30–45 sec
  6. Pour steadily to 200g by ~1:30
  7. Finish to 335g by ~2:15
  8. Let drain fully (target total 2:30–3:30)
  9. Taste + adjust:
    finishes too fast/weak → grind finer
    stalls/bitter → grind coarser + pour gentler

Process note
Fermented/natural coffees extract fast → pour gentler and grind slightly coarser.

Espresso (18 g)

Flavor & style - Rich, syrupy, concentrated, balanced acidity with crema.

Best for - Straight shots, lattes, cappuccinos, americanos.

Works best with - Washed, honey, and natural coffees designed for espresso; medium–medium dark roasts.

DoseYield

18g 36g 1 : 2

18g 40g 1 : 2.25

18g 45g 1 : 2.5


Brew Parameters:

  • Grind: Very fine
  • Time: 25 – 32 sec
  • Pressure: ~9 bar
  • Temp: 195–203°F


Steps

  1. Fully warm machine + portafilter
  2. Dose 18.0g into basket
  3. Distribute evenly, tamp level
  4. Start shot + timer
  5. Stop at:
    36g out (1:2) or
    40–45g out (1:2.25–1:2.5)
  6. Target 25–32 sec
  7. Taste + adjust:
    sour/fast → grind finer
    bitter/slow → grind coarser

Espresso (22g - our way)

Flavor & style - Rich, syrupy, concentrated, balanced acidity with crema.

Best for - Straight shots, lattes, cappuccinos, americanos.

Works best with - Washed, honey, and natural coffees designed for espresso; medium–medium dark roasts.

DoseYield

22g 44g 1 : 2

22g 50g 1 : 2.25 (our daily latte ratio)

22g 55g 1 : 2.5


Brew Parameters:

  • Grind: Very fine
  • Time: 25 – 32 sec
  • Pressure: ~9 bar
  • Temp: 195–203°F


Steps

  1. Warm machine + portafilter
  2. Dose 22.0g into basket
  3. Distribute evenly, tamp level
  4. Start shot + timer
  5. Stop at:
    44g out (1:2) or
    50–55g out (1:2.25–1:2.5)
  6. Target 25–32 sec
  7. Taste + adjust:
    sour/fast → grind finer
    bitter/slow → grind coarser

Process note (1 line):

Fruit-forward / anaerobic coffees extract fast → slightly coarser grind + shorter ratio (1:2).

French Press

Flavor & style - Full-bodied, rich, heavy texture, bold mouthfeel.

Best for - Comfort coffee, people who like thick, strong cups.

Works best with - Naturals, chocolate-forward origins, medium–dark roasts.

House Recipe:

  • Coffee: 30 g
  • Water: 480–500 g
  • Ratio: 1 : 15 – 1 : 17

Brew Parameters:

  • Grind: Coarse
  • Time: 4 min
  • Temp: ~200°F

Steps

  1. Heat water to ~200°F
  2. Weigh 30g coffee, grind coarse
  3. Add grounds, start timer
  4. Add 480–500g water, stir gently 2–3 times
  5. Steep 4:00
  6. Press slowly 15–20 sec
  7. Pour immediately (don’t let it sit)

AeroPress

Flavor & style - Smooth, clean, sweet, low bitterness, flexible strength.

Best for - Single cups, travel, fast brewing, espresso esq concentrates.

Works best with - Washed and experimental coffees; light medium roasts.

House Recipe:

  • Coffee: 15 g
  • Water: 250 g
  • Ratio: 1 : 16.7 (immersion style)

Brew Parameters:

  • Grind: Medium-fine
  • Steep: 1:30
  • Press: 20–30 sec
  • Temp: 195–205°F


Steps

  1. Rinse filter + assemble brewer
  2. Heat water to 195–205°F
  3. Weigh 15g coffee, grind medium-fine
  4. Add coffee, start timer
  5. Add water to 250g, stir 5–8 sec
  6. Steep until 1:30
  7. Press gently 20–30 sec
  8. Taste:
    weak → finer or longer steep
    bitter → coarser or shorter steep

Cold Brew

Flavor & style - Very smooth, low acidity, mellow sweetness.

Best for - Iced coffee, summer drinks, sensitive stomachs.

Works best with - Naturals, chocolate-forward coffees, medium–dark roasts.

House Recipe:

  • Coffee: 100 g
  • Water: 1,000 g
  • Ratio: 1 : 10 (ready-to-drink)

Brew Parameters:

  • Grind: Extra coarse
  • Time: 12 – 24 hours
  • Temp: Cold / room temp


Steps

  1. Weigh 100g coffee, grind extra coarse
  2. Add 1000g cold water
  3. Stir to fully saturate
  4. Steep 12–24 hours
  5. Strain through filter
  6. Serve over ice (dilute if needed)

Ratio Notes...


Industry science suggests an optimal extraction zone around 18–22% (Golden Cup)

However, our idea is revolved around a 1:16.7 base ratio.. Which sits in the middle of typical specialty brewing practice.. We encourage you to explore and find your ratio.

Water

Industry sources emphasize water chemistry and proper temperatures (195–205°F) for consistent extraction.

We find as long as its hot, it will work.. but this is absolutely a area you can nerd out on. Think about water PH, mineral content and its a rabbit hole you can spiral on if you really water to experiment... But can your pallet actually taste a difference in such micro nuance?

Brewing


French Press (Immersion)

  • Why Coarse Grinds? 
    The metal mesh filter allows fine particles to pass through, creating "sludge." A coarse grind minimizes this and prevents over-extraction during the long steep time (4 minutes).
  • Roast: Darker roasts work well here as the oils remain in the cup, creating a heavy body.

Pour Over (Percolation)

  • Why Medium-Fine? Gravity pulls water through the bed. If the grind is too coarse, water flows too fast (sour/weak). If too fine, it clogs (bitter/astringent).+2
  • Roast: Lighter roasts are preferred to highlight complex acidity and floral notes, which paper filters clarify.

Espresso (Pressure)

  • Why Fine? High pressure (9 bars) is needed to push water through the puck. The resistance created by fine grounds is essential for creating crema and emulsifying oils.
  • Ratio Variation:Ristretto: 1:1 to 1:1.5 (More concentrated, less caffeine)Normale: 1:2 (Standard balance)Lungo: 1:3 (Thinner, higher extraction)

Cold Brew (Time)

Why Extra Coarse? You are replacing heat with time (12-24 hours). Coarse grinds prevent the brew from becoming bitter and muddy over such a long contact period.+1

Dilution: If you brew a 1:4 concentrate, dilute it with equal parts water or milk (1:1) before drinking.

Popular Brew Methods

Drip / Batch Brewing - Auto gravity brewing process where hot water flows through a coffee bed and filter into a large cup.

Pour-Over - Manual gravity brewing where hot water is slowly poured over coffee to highlight clarity, aroma, and origin character.

Chemex - Paper-filtered pour-over using a thick bonded filter that produces an exceptionally clean, light-bodied cup.

Espresso - Pressure brewing where hot water is forced through finely ground coffee to create a concentrated, rich shot with crema.

French Press - Full-immersion brewing where coffee steeps in hot water before being pressed through a metal filter for a bold, full-bodied cup.

AeroPress - Hybrid immersion brewing with gentle manual pressure that produces smooth, clean coffee with flexible strength and low bitterness. It uses immersion first, then gentle pressure through a micro filter.

Cold Brew - Long cold-water immersion extraction that produces very smooth, low-acidity coffee served chilled or over ice.

Moka Pot - Stovetop pressure brewing where steam forces water through coffee to make a strong, espresso-style brew.

Siphon (Vacum Pot) - Vacuum-driven immersion brewing using vapor pressure and gravity to create an exceptionally clean and aromatic cup.

Turkish Coffee - Ultra-fine coffee simmered directly in water and served unfiltered for an intense, thick, traditional brew.

Percolator - Cycling brew where boiling water repeatedly passes through coffee grounds, producing a strong, robust cup.

Flash Brew \ Japanease Iced - Hot pour-over brewed directly over ice to rapidly chill the coffee while preserving aroma and brightness.

Kalita Wave - Flat-bottom pour-over brewer designed for even extraction and consistent, balanced flavor.

Clever Drip - Hybrid immersion-to-percolation brewer that steeps coffee before releasing it through a paper filter for clarity and sweetness.

Vietnamese Phin - Slow metal drip brewer that produces a concentrated cup, traditionally served with condensed milk.

Nitro Cold Brew - Cold brew infused with nitrogen gas to create a creamy, cascading texture and smooth mouthfeel.

Gold Cup

The Gold Cup concept was developed through research led by the Specialty Coffee Association (and its predecessor organizations) starting in the mid-20th century.

As specialty coffee evolved, roasters and researchers noticed a problem:

People were brewing wildly different coffees…
but describing them using the same words.

One person’s “strong” was another person’s “bitter.”
One brewer’s “weak” was another’s “sour.”

To solve this, coffee professionals began studying how strength and extraction affect flavor perception, using controlled brewing experiments and taste panels.

The result was the Gold Cup Standard  not a recipe, but a scientific framework to describe when coffee tastes balanced to most people.

The Gold Cup Zone (The Sweet Spot)

This is the overlapping center where:

  • Strength feels right
  • Extraction is balanced

Coffee here tastes:

  • Sweet
  • Clean
  • Complete
  • Balanced

That overlap is what people mean when they say:

“This coffee hits the Gold Cup.”

Why the Gold Cup Chart Matters for Home Brewers

You don’t need to measure charts or numbers to use the Gold Cup idea.

The chart teaches one key lesson:

Most coffee problems are caused by extraction, not the coffee itself.

If coffee tastes bad:

  • Don’t immediately change beans
  • Don’t randomly change ratios

Instead:

  • Adjust grind size
  • Adjust brew time or flow

That’s how you move your brew back toward the Gold Cup zone. Gold cup is more a guideline, not gospel, so use it when starting out to help dial in your taste pallet.