Free · Print it, stick it by the kettleThe brew chart
Every recipe on one page. Weigh your coffee and water, set the grind, and follow the timings. Adjust from there: grind finer if it tastes sour, coarser if it tastes bitter.
Pour-over
- Ratio
- 15 g : 250 g
- Water
- 94 °C
- Grind
- Medium-fine
- 0:00 Pour 45 g of water to bloom, then swirl.
- 0:30 Pour slowly in circles up to 150 g.
- 1:15 Keep pouring up to 250 g.
- 1:50 Let it drain. Give the dripper a gentle swirl.
- 3:00 Done. Pour and taste.
French press
- Ratio
- 30 g : 500 g
- Water
- 95 °C
- Grind
- Coarse
- 0:00 Pour all 500 g of water over the grounds.
- 0:30 Stir gently three times.
- 4:00 Break the crust and skim off the foam.
- 4:30 Press slowly and pour it all out right away.
Espresso
- Dose
- 18 g in
- Yield
- 36 g out
- Water
- 93 °C
- 0:00 Start the shot.
- 0:07 First drops should appear around 6–8 s.
- 0:28 Stop at about 36 g. Aim for 25–32 s.
- 0:32 Taste it. Sour means grind finer, bitter means coarser.
Drip machine
- Ratio
- 60 g per litre
- Grind
- Medium
- Time
- 4–6 min
- 0:00 Rinse the paper filter with hot water.
- 0:15 Add the coffee and start the brewer.
- 5:00 Brewing usually finishes around now.
- 5:30 Stir the carafe before you pour.
Moka pot
- Basket
- Level, no tamp
- Water
- Hot, below valve
- Grind
- Fine-medium
- 0:00 Fill the base with hot water just under the valve.
- 0:30 Add coffee, level it and screw the pot together.
- 1:00 Set on medium-low heat with the lid open.
- 3:00 When it sputters and turns pale, take it off the heat.
- 3:10 Run the base under cold water to stop the brew.
How much coffee?
At 1:16, a good everyday ratio. Use 1:15 for a stronger cup, 1:17 for a lighter one.
| Cups (250 ml) | Water | Coffee |
|---|
| 1 | 250 g | 16 g |
| 2 | 500 g | 31 g |
| 4 | 1000 g | 63 g |
| 6 | 1500 g | 94 g |
Coffee Across Countries · coffeeacrosscountries.com/brew-chart/
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