How to make good coffee at home.
Eleven methods, each with ratio, grind, temperature, time and step-by-step instructions. The calculator scales the recipe to the amount you want.
Methods
- 01Pour-over (V60)
The V60 is the cleanest way to taste a coffee: light body, clear sweetness and nothing gritty in the cup.
- 02Paper filter (Melitta)
Brazil's everyday coffee. With specialty coffee and the right ratio it turns out sweet and full-bodied, no sugar needed.
- 03Cloth filter
Cloth lets more oils through than paper, so the cup is fuller and rounder. The secret is keeping the cloth clean.
- 04French press
Full immersion: the coffee sits in all the water for four minutes. The result is a full body and lots of sweetness for very little effort.
- 05Moka pot
The moka pot makes a concentrated, intense coffee between espresso and filter. Pre-heated water and medium heat keep it from tasting burnt.
- 06Espresso
A balanced espresso runs at 1:2: 18 g of coffee becomes 36 g of drink in 25 to 30 seconds.
- 07AeroPress
Quick, portable and hard to get wrong: the AeroPress combines immersion and pressure for a clean, sweet cup in two minutes.
- 08Chemex
The Chemex's thick filter holds back almost all the oil, so the cup is clean and bright, ideal for two or three people.
- 09Cold brew
Brewed cold, coffee turns smooth, sweet and very low in acidity. Make a concentrate and dilute it when you serve.
- 10Iced pour-over (Japanese method)
Brew hot coffee straight onto ice: it chills instantly and keeps its aroma without going watery.
- 11Drip coffee maker
A drip machine makes good coffee once the ratio is right and the jug doesn't sit on the hot plate for long.
How much coffee for how much water.
Pick the method and the amount. We do the maths, with the grind, temperature and time.
- Ratio
- 1:16
- Grind
- Medium-fine
- Temperature
- 92–94 °C
- Time
- 2:30 to 3:00
Ratio, grind and time for every method.
| Method | Ratio | Grind | Temperature | Time |
|---|---|---|---|---|
| Pour-over (V60) | 1:16 | Medium-fine | 92–94 °C | 2:30 to 3:00 |
| Paper filter (Melitta) | 1:15 | Medium | 92–96 °C | 3 to 4 minutes |
| Cloth filter | 1:15 | Medium | 90–94 °C | 3 to 4 minutes |
| French press | 1:15 | Coarse | 93–96 °C | 4 minutes |
| Moka pot | 1:10 | Medium-fine | Pre-heated water, medium heat | 4 to 5 minutes |
| Espresso | 1:2 | Fine | 92–94 °C | 25 to 30 seconds |
| AeroPress | 1:15 | Medium-fine | 85–92 °C | 2 minutes |
| Chemex | 1:16 | Medium-coarse | 93–95 °C | 4:00 to 4:30 |
| Cold brew | 1:8 | Coarse | Cold water, fridge | 12 to 18 hours |
| Iced pour-over (Japanese method) | 1:15 | Medium-fine | 93 °C over ice | 2:30 to 3:00 |
| Drip coffee maker | 1:17 | Medium | Set by the machine | 5 to 6 minutes |