Article: Coffee Brewing Guide
Coffee Brewing Guide
Drip Coffee Maker:
How It Works: Ground coffee is placed in a filter, and hot water is dripped over the grounds, passing through and collecting in a carafe
Results: Balanced and mild flavor, suitable for large batches.
Drip Coffee (Automatic Coffee Maker)
Coffee-to- Water Ratio: 1:15 to 1:18 (1 part coffee to 15-18 parts water)
For example, for 30 ounces (887 ml) of water, you would use approximately 1.67 to 2 ounces (47-57 grams) of coffee.
French Press:
How It Works: Coarsely ground coffee is steeped in hot water, and a metal or mesh plunger is used to separate the grounds from the liquid.
Result: Full-bodied and robust coffee with a rich mouth feel.
French Press:
Coffee-to-Water Ratio: 1:14 to 1:18 (1 gram of coffee to 15-17 grams of water)
Coffee Grind: Coarse (resembling breadcrumbs)
Water Temperature: 200 degrees F (93 C)
Brew Time: 4 minutes or longer
Pour-Over (e.g., Hario V60)
Coffee-to-Water Ratio: 1:14 to 1:18
For example, for 12 ounces (355 ml) of water, you would use approximately 0.7 to 0.8 ounces (20-23 grams) of coffee.
Coffee-to-Water Ratio: 1:15 (1 gram of coffee to 15 grams of water)
Coffee Grind: Medium-fine (resembling table salt)
Water Temperature: 200 degrees F (93 C)
Brew Time: 2.5 to 3 minutes
Aeropress:
How It Works: Ground coffee and hot water are mixed in a chamber and then forced through a filter by a plunger.
Result: Versatile and adaptable, it can produce a range of flavors from express-like shots to milder, drip-like coffee.
Coffee-to-Water Ratio: 1:15 to 1:17 (1 gram of coffee to 15-17 grams of water)
Coffee Grind: Medium-fine (resembling table salt)
Water Temperature: 200 degrees F (93 C)
Brew Time: 1 to 2 minutes
Cold Brew:
How It Works: Coarsely ground coffee is steeped in cold water for an extended period (usually 12-24 hours) and then filtered.
Result: Smooth and low-acid coffee, often served over ice.
Instructions:
Combine Coffee and Water: In a large jar or container, combine the coarsely ground coffee and cold or room temperature water. Use the coffee to water ratio that suits your taste ( 1 cup of coffee grounds to 4 cups of water). Stir to ensure the coffee grounds are fully saturated.
Steep: Cocer the jar or container with a lid and let the coffee steep at room temperature for at least 12 hours, but up to 24 hours for a stronger concentrate. The longer steeping time extracts more flavor.
Strain: After steeping, strain the cold brew concentrate to remove the coffee grounds. You can use a coffee filter, fine- mesh sieve, or a dedicated cold brew coffee maker. Allow the liquid to drain fully to avoid sediment.
Dilute and Serve: A common dilution ratio is 1 part cold brew concentrate to 1 part water or milk.
Add Flavorings: Optional to taste.
Serve Over Ice.
Enjoy.
Espresso Machine:
How It Works: Hot pressurized water is forced through finely ground coffee, extracting the flavors and aromas quickly.
Result: concentrated, bold, and often creamy coffee, the base for many other coffee drinks like lattes and cappuccinos.
Example Recipe: 18 grams in (dose), 36 grams out (yield), pulled at 25 seconds (time)
1:2 Ratio (Normale):
In a 1:2 ratio, the weight of the coffee grounds (dose) is twice that of the liquid espresso (yield) For example, if you use 18 grams of coffee grounds, the yield should be around 36 grams of liquid espresso.
A 1:2 ratio is a common starting point for espresso recipes and often results in a well-balanced shot.
This ratio works really well for medium or medium dark roast coffees.