Brew Guide
Whether you are completely new to coffee or an expert in your morning brew, here is our guide on how to get the best from each grind.
First, the basics.
This is fresh, ground coffee; not instant. You will need a brewer that keeps the grounds out of your cup: a drip coffee maker, a pour-over cone, a French press, a Moka pot, or an espresso machine. Your coffee must go straight into the filter or basket, never straight into the mug.
The easiest start is a basic drip machine or a pour-over with a paper filter. Add the grounds to the filter, add water, and let it drip through.
(The one exception is Turkish or cowboy style, where the grounds are simmered right in the water, then left to settle at the bottom. You sip from the top and leave the sludge behind.)
Drip / Regular, our standard grind
A medium grind, about the texture of table salt. The everyday workhorse for drip machines, pour-over, Chemex, and Kalita.
The recipe: Aim for a 1:16 ratio, about 22g of coffee (2 to 3 tablespoons) to 350g (12 oz) of water. Heat water to 200°F, just off the boil.
Too strong? For a lighter brew, try a 1:18 ratio, about 20g of coffee (about 2 tablespoons) to 350g (12 oz) of water.
Pour a little water over the grounds and let them bloom for 30 seconds. They will puff up as fresh coffee releases its CO2. That rise means it is fresh. Then pour the rest slowly, in gentle circles. Total brew time is about 3 to 4 minutes.
Auto-drip machine? Even easier: add grounds and water at that ratio and press start. New to this? Two tablespoons of coffee per cup is a perfect starting point. Taste, then adjust.
Coarse, for slow steeping
A chunky grind, like coarse sea salt. Built for French press and cold brew, where the coffee sits in the water and takes its time. Forgiving and smooth, a great place for beginners to start.
French press: a 1:15 ratio, about 33g coffee to 500g water at 200°F. Pour, stir gently, put the lid on, and wait 4 minutes. Skim the crust off the top, then press the plunger down slowly. Pour it all out right away so it does not keep brewing and turn bitter.
Cold brew: a 1:8 ratio, about 100g coffee to 800g cold water. Stir, cover, and steep in the fridge 12 to 18 hours. Strain, then serve over ice and dilute to taste. Low-acid, naturally sweet, and it keeps for days.
Espresso, fine and fast
A fine, almost powdery grind for high-pressure brewing. For espresso machines and stovetop Moka pots.
Espresso machine: a 1:2 ratio, about 18g in the basket, 36g out in the cup, in 25 to 30 seconds. If your shot runs fast and tastes sour, grind finer. If it runs slow and tastes bitter, grind coarser. That is the whole game.
Moka pot (stovetop): fill the basket level and do not tamp it, add water to the base just below the valve, and set it on medium heat. Pull it off the moment it starts to gurgle. A rich, espresso-style cup for about $25 of gear.
Whole Bean
If you have a grinder, this is the top of the mountain. Coffee begins losing its aroma within minutes of grinding, so grinding right before you brew is the single biggest upgrade to your cup.
Match your grind to your brewer, then follow that method below.
Coarse for French press and cold brew
Medium for drip and pour-over
Fine for espresso
Nerd tip: a burr grinder (not a blade grinder) gives even grounds and a noticeably cleaner, sweeter cup.
Still unsure where to start? We recommend you start with the Drip / Regular grind.