There is one number worth memorising: 60 g of coffee per litre of water. Everything else on this page is an adjustment to it.
| Method | Ratio | Grind | Water | Time |
|---|---|---|---|---|
| Filter (cone) | 1:16 | Table salt | 94 °C | 2:30–3:00 |
| Espresso | 1:2 | Powdered sugar | 93 °C | 25–30 s |
| French press | 1:15 | Coarse sea salt | 96 °C | 4:00 |
| Cold brew | 1:8 | Coarser still | Cold | 16 h |
Change one variable at a time and write down what you did. The notebook is the actual technique.
15 g of coffee, 250 g of water, one cone. About three minutes from grinder to cup.
Rinse the paper
Hot water through the filter and out of the carafe. It warms the cone and washes the paper taste away.
Bloom
Pour 50 g, wait forty-five seconds. The grounds swell and release carbon dioxide that would otherwise push water away.
Two pours
Add the remaining 200 g in two even additions, keeping the bed level rather than digging into it.
Taste and adjust
Ran fast and thin? Grind finer. Slow and bitter? Grind coarser. One change at a time.
