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The Home Barista’s Brew Cheat Sheet
Print this. Tape it inside your cupboard. Every ratio, grind and temp you need to stop guessing and start brewing.
1 · Brew Ratios (coffee : water)
| Method | Ratio | What it gives you |
|---|---|---|
| Pour-over / drip | 1 : 15 | Clean, balanced, everyday cup |
| AeroPress | 1 : 14–16 | Flexible — go stronger for espresso-style |
| French press | 1 : 12 | Full body, heavier mouthfeel |
| Moka pot | 1 : 10 | Stovetop “almost espresso”, intense |
| Espresso | 1 : 2 | Into the cup — 18g in, ~36g out |
| Cold brew (concentrate) | 1 : 8 | Steep 12–16h, then dilute to taste |
Tip: weigh your coffee. “A scoop” lies. 1g per 15g water is the single biggest upgrade to home coffee.
2 · Grind Size
| Method | Grind |
|---|---|
| Espresso | Fine (like table salt) |
| Pour-over / AeroPress | Medium-fine |
| Moka pot | Medium |
| French press | Coarse (sea salt) |
| Cold brew | Extra coarse |
3 · Water Temperature
- 90–96°C (195–205°F) is the sweet spot for most brewing.
- Light roasts like it hotter (94–96°C) — they’re denser, extract slower.
- Dark roasts want it lower (88–90°C) — they extract fast and go bitter easy.
- No thermometer? Boil, then let it sit 30–60 seconds.
4 · Quick Fixes (when it tastes wrong)
Too bitter / harsh
You’re over-extracting. Coarsen the grind one notch, or drop the brew time.
You’re over-extracting. Coarsen the grind one notch, or drop the brew time.
Too sour / weak
You’re under-extracting. Grind finer, raise water temp, or brew longer.
You’re under-extracting. Grind finer, raise water temp, or brew longer.
Flat / boring
Beans are stale. Buy whole bean, small batches, grind right before brewing.
Beans are stale. Buy whole bean, small batches, grind right before brewing.
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