Learn how to make pour over, French press, AeroPress and espresso with the right ratio, grind, temperature and time. A practical guide with step-by-step recipes for specialty coffee.
Good coffee starts with three settings: the coffee-to-water ratio, the grind and the temperature. A common ratio is 1:15 to 1:16 (for example, 20 g of coffee to 300 mL of water), a medium grind for pour over and water between 90 and 96 °C.
From there, each method has its rhythm: pour overs like V60 and Melitta need controlled pours; the French press is simple immersion; the AeroPress is versatile; and espresso needs a fine grind and pressure. Always adjust by taste: too bitter means a coarser grind or less time; too sour and watery means a finer grind or more coffee.
A good starting point is 1:15 to 1:16, that is 60 to 67 g of coffee per liter of water. Less water makes it fuller; more water makes it lighter. Adjust to taste.
Between 90 and 96 °C for most methods. Too hot brings out bitterness; too warm leaves the coffee watery and sour.
They help a lot with consistency: the scale nails the ratio and grinding fresh preserves aroma. But you can start with what you have and refine over time.