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V60 Pour Over
A clean and precise brewing method that brings out the unique character of specialty coffee. This recipe is designed for 15g of coffee and 225g of water, using a 1:15 coffee-to-water ratio.
What You’ll Need
15g coffee
225g water
Water temperature: 92–95°C
V60 dripper
V60 paper filter
Gooseneck kettle
Digital scale
Timer
Coffee grinder
Serving carafe or cup
Step 1 — Prepare the Filter
Place the V60 filter inside the dripper and thoroughly pre-wet the filter with hot water.
This removes any papery taste from the filter and also warms your brewer and carafe. Discard the pre-wetting water before brewing.
Step 2 — Add the Coffee
Grind 15g of coffee to a medium-fine consistency and place it into the filter.
Give the brewer a gentle shake to level the coffee bed.
Place the V60 and carafe on your scale. Tare the scale and have your timer ready.
Step 3 — The Bloom — 0:00–0:30
Start the timer and slowly pour 30g of water over the coffee, making sure all the grounds are evenly saturated.
Allow the coffee to bloom for 30 seconds.
What is blooming?
Blooming is the first small pour of water that allows trapped gases—mainly CO₂ released from freshly roasted coffee—to escape from the grounds. This helps the coffee bed become evenly saturated and prepares it for better extraction.
Step 4 — Second Pour
At 30 seconds, begin your second pour.
Slowly and steadily pour water until the scale reaches 150g total.
Remember, this 150g includes the initial 30g bloom.
Try to pour in a controlled circular motion, avoiding the very edges of the paper filter.
Step 5 — Final Pour
Continue pouring until the scale reaches 225g total.
Again, pour gently and steadily in a circular motion, keeping the coffee bed evenly saturated.
Step 6 — Drawdown
Allow all the water to pass through the coffee bed.
Your total brewing time—from the first pour until the final drawdown—should be approximately:
2:45–3:00 minutes
Once the coffee has finished dripping, remove the V60 and give the brewed coffee a gentle swirl before serving.
- Your Brewing Recipe
- Parameter Recipe
- Coffee 15g
- Water 225g
- Ratio 1:15
- Temperature 92–95°C
- Bloom 30g / 30 sec
- Second Pour 150g total
- Final Pour 225g total
- Total Brew Time 2:45–3:00 min
- Why 92–95°C?
For a medium-roasted coffee, water in the 92–95°C range generally provides a good balance between extracting sweetness, acidity and body without making the cup excessively bitter or harsh. You can fine-tune the temperature according to the coffee and your personal taste.
Brew. Taste. Adjust.
If the coffee tastes too sour or thin, try a slightly finer grind. If it tastes bitter, dry or overly harsh, try a slightly coarser grind.
french press
The Easiest Way to Start Your Coffee Journey
The French Press is one of the simplest ways to brew great coffee. Coffee grounds are steeped directly in hot water, allowing the water to extract the coffee’s flavor, aroma and natural oils. A metal mesh filter then separates the grounds, giving you a rich, full-bodied cup.
No complicated pouring technique—just coffee, water, time and patience.
What You Need
Coffee: 20g
Water: 300g
Ratio: 1:15
Water Temperature: 92–95°C
Grind: Medium-Coarse
Brew Time: 4 minutes
You’ll also need a French Press, scale, timer and kettle.
The Method
1. Preheat
Rinse the French Press with hot water and discard it.
2. Add Coffee
Add 20g of medium-coarse ground coffee to the French Press.
3. Add Water
Start your timer and slowly pour 300g of water at 92–95°C, making sure all the coffee grounds are saturated.
Give it a gentle stir.
4. Steep
Place the lid on with the plunger resting just above the coffee. Let it steep for 4 minutes.
5. Press
After 4 minutes, gently press the plunger all the way down. Press slowly and don’t force it.
6. Pour & Enjoy
Pour the coffee immediately into your cup. Avoid leaving it in the French Press, as it can continue extracting and become bitter.
Start Your Coffee Journey
French Press is a great starting point because it lets you experience the character of different coffees without complicated equipment or techniques.
Once you’re comfortable with the basic recipe, try different coffees, grind sizes and brew times—and discover what you enjoy most.
Start simple. Brew. Taste. Explore.
moka pot
talian Stovetop Coffee
The Moka Pot is a classic Italian brewing method that makes a rich, concentrated and aromatic coffee. As water in the lower chamber heats up, pressure builds and pushes the water through the coffee grounds into the upper chamber.
Invented in 1933 by Italian engineer Alfonso Bialetti, the Moka Pot became a staple in Italian homes and remains one of the most popular ways to brew coffee without an espresso machine.
What You Need
3-Cup Moka Pot
Coffee: 15–18g
Water: 150g
Ratio: Approximately 1:8–1:10
Grind: Medium-fine
Heat: Medium-low
Scale It for Any Moka Pot
Moka Pot Coffee Water
1 Cup 5–6g 50g
3 Cup 15–18g 150g
6 Cup 30–36g 300g
9 Cup 45–54g 450g
Simply maintain the same ratio when scaling up.
The Method
1. Add Water
Fill the bottom chamber with 150g hot water, stopping just below the safety valve.
2. Add Coffee
Fill the basket with 15–18g medium-fine coffee. Level gently—do not tamp.
Assemble the Moka Pot securely.
3. Brew
Place it on medium-low heat with the lid open. As the water heats, pressure pushes it through the coffee into the upper chamber.
4. Watch the Flow
When the coffee starts flowing lighter and begins to sputter, remove it from the heat immediately.
5. Stir & Serve
Gently stir the coffee in the upper chamber to combine the extraction, then pour and enjoy.
Brew Better
Never tamp the coffee.
Use medium-low heat.
Don’t let the coffee aggressively sputter.
If it’s bitter, try a slightly coarser grind or lower heat.
If it’s weak, try a slightly finer grind.
Start with the ratio. Brew gently. Taste. Make it yours.
chemex
Clean, Elegant & Made to Share
The Chemex is a pour-over brewing method known for producing a clean, bright and delicate cup. It looks similar to a V60, but its thicker paper filter and larger brewing chamber create a different brewing experience.
Compared to the V60, the Chemex generally uses a slower flow rate and encourages more agitation during brewing, helping extract more from the coffee while the thick filter removes oils and fine particles. Its larger size also makes it ideal for brewing multiple cups at once—perfect for sharing.
What You Need
Coffee: 30g
Water: 450g
Ratio: 1:15
Water Temperature: 92–95°C
Grind: Medium-coarse
Brew Time: 4–5 minutes
You’ll also need a Chemex, Chemex paper filter, scale, timer and kettle.
The Method
1. Preheat & Rinse
Place the Chemex filter in the brewer with the thicker, three-layered side facing the pouring spout.
Rinse the filter thoroughly with hot water. This removes any paper taste and preheats the Chemex.
Discard the rinse water.
2. Add Coffee
Add 30g of medium-coarse ground coffee and gently shake the Chemex to create an even bed.
Place it on your scale and start your timer.
3. Bloom
Pour 60g of water evenly over the coffee.
Gently swirl the Chemex to ensure all the grounds are saturated.Let it bloom for 30–45 seconds.
4. First Pour
Slowly pour in circles up to 300g total water.
Keep the water level steady and avoid pouring directly onto the paper filter.
5. Final Pour
Continue pouring slowly until you reach 450g total water.
A controlled, circular pour creates agitation, helping the water interact evenly with the coffee grounds.
6. Drawdown
Allow all the water to pass through the coffee.
Your total brew time should be approximately 4–5 minutes.
Remove the filter, gently swirl the brewed coffee and serve.
Brew More, Share More
One of the biggest advantages of the Chemex is its capacity.
The same 1:15 ratio can easily be scaled:
30g coffee → 450g water
40g coffee → 600g water
50g coffee → 750g water
60g coffee → 900g water
The Chemex is therefore perfect when you’re brewing for yourself—or making coffee for everyone around the table.
Slow down. Pour with purpose. Brew something worth sharing.
