1 · Brew Ratio Quick Chart
| Method | Coffee | Water | Time | Temp |
|---|
| Espresso | 18 g | 36 g out | 25–30 s | 92–96 °C |
| Americano | 1 shot (36 g) | +150–200 g | instant | 92–96 °C |
| Pour-over (V60) | 30 g | 500 g | 3:00–3:30 | 94–96 °C |
| French press | 55 g | 800 g | 4:00 steep | 93–95 °C |
| Cold brew | 100 g | 1000 g | 12–18 h | cold / room |
| AeroPress | 15 g | 220 g | 1:30 | 80–90 °C |
| Moka pot | 18 g | fills pot | 5–7 min | medium heat |
Golden rule: start from these ratios, then adjust to taste. A 1:15–1:17 coffee-to-water ratio works for most filter methods.
2 · Grind Size Guide
Espresso
- Fine — like powdered sugar
- Too coarse = sour, fast shots
Pour-over / Drip
- Medium-fine to medium
- Table salt texture
AeroPress
- Medium
- Forgiving — wide range OK
French press
- Coarse — sea salt
- Avoid fines (muddy cup)
Cold brew
- Extra coarse
- Almost crushed peppercorns
Moka pot
- Medium-fine
- Between espresso & filter
3 · Water Temperature
| Roast | Temp | Why |
|---|
| Light | 94–96 °C | Extracts delicate, bright notes |
| Medium | 92–94 °C | Balanced |
| Dark | 88–92 °C | Avoids burnt bitterness |
4 · Extraction Troubleshooting
Sour / sharp
- Under-extracted
- → grind finer, brew longer, hotter water
Bitter / harsh
- Over-extracted
- → grind coarser, shorten time, cooler water
Weak / watery
- Too little coffee
- → increase dose or grind finer
Hollow / bland
- Channeling
- → distribute grounds, level, even tamp
5 · 3-Step Quick Start (any method)
- Weigh & grind. Use the ratio chart; match grind to your method.
- Heat water to the right temperature; rinse paper filters to remove paper taste.
- Brew & taste. Time it, then adjust grind / ratio next cup using the fix chart.
6 · Care & Maintenance
- Daily: rinse grinder burrs area; wipe steam wand.
- Weekly: backflush espresso machine; wash French press / AeroPress.
- Monthly: descale machine with citric acid or descaler tablets.
- Store beans: airtight, cool, dark — never the freezer door.