V60 Pour-Over Method
Ratio & Setup
Use 20g coffee to 300g water. Grind size should be medium-fine, similar to granulated sugar. Water temperature between 90-94°C.
Bloom Phase
Pour 40g of water in a circular motion, ensuring all grounds are saturated. Allow 45 seconds for degassing and initial extraction.
Main Pour
Pour remaining water in concentric circles, maintaining steady flow. Complete pour by 1:30, total brew time should reach 3:00 minutes.
AeroPress Technique
Standard Method
Use 17g coffee to 200g water. Medium-fine grind. Inverted method: place plunger at position 4, add coffee, then water. Steep for 1:00, stir gently, flip and press for 30 seconds.
Upright Method
Place filter in cap, wet filter paper. Add coffee, pour water, stir for 10 seconds. Insert plunger and press steadily over 30 seconds. Total time: 1:30.
Chemex Brewing
Classic Ratio
Use 30g coffee to 480g water. Coarse grind, similar to sea salt. Water temperature 92-96°C. Thicker filter paper requires coarser grind and longer extraction time.
Pouring Pattern
Bloom with 60g water for 45 seconds. Pour in stages: center, spiral outward, maintaining water level. Complete by 3:30, finish extraction by 4:30.
Brewing Variables
Grind Size Impact
Finer grinds increase extraction but risk over-extraction. Coarser grinds reduce extraction time. Adjust based on coffee origin and desired strength.
Water Temperature
Higher temperatures extract more compounds quickly. Lower temperatures create smoother, less acidic cups. Most methods work best between 90-95°C.
Pour Speed
Faster pours increase agitation and extraction. Slower pours allow more control. Consistent pour speed helps achieve reproducible results.