How to brew pour-over coffee
Clean, bright and sweet. A cone, a paper filter and three minutes of slow pouring.
Equipment: Cone dripper, filter, kettle, scale
Read the guideNo. 01 · Brew guides
Brew guides
Better coffee at home, one brewer at a time.
No. 02 · Full guides
Full guides
How to brew French press coffee
The most forgiving brewer there is. Full body, no sludge, four minutes.
Equipment: French press, kettle, scale, spoon
Read the guide
No. 03 · Quick recipes
Quick recipes for every other brewer
Espresso
Short, intense and syrupy. Needs a grinder you trust or beans we grind fine.
- Coffee
- 18 g
- Water
- 36 g out
- Temp
- 93 °C
- Time
- 25–30 s
- Grind
- Fine, like powdered sugar
Shop coffee for EspressoHow to brew it
Dose 18 g into the basket, level and tamp. Aim for 36 g of espresso in 25–30 seconds. Too fast and sour: grind finer. Too slow and bitter: grind coarser.
Moka pot
Stovetop strength. Start with hot water so the coffee doesn't stew.
- Coffee
- 16 g
- Water
- 160 ml hot water
- Temp
- Just off the boil
- Time
- 4–5 min
- Grind
- Fine-medium, like fine sand
Shop coffee for Moka potHow to brew it
Fill the base with hot water to just below the valve. Fill the basket level without pressing. Brew on medium-low heat with the lid open, and take it off the heat as soon as it starts to sputter.
AeroPress
Quick, clean and travel-proof. Steep, stir, press.
- Coffee
- 15 g
- Water
- 230 ml
- Temp
- 88–90 °C
- Time
- 2:00
- Grind
- Medium-fine, like table salt
Shop coffee for AeroPressHow to brew it
Add coffee and 230 ml water, stir 3 times, cap and steep until 1:30. Press slowly for 30 seconds. Top up with hot water if you like it longer.
South Indian filter
A slow-drip decoction for milky, sweet filter coffee.
- Coffee
- 20 g
- Water
- 110 ml
- Temp
- 95 °C
- Time
- 15–20 min drip
- Grind
- Fine-medium, like fine sand
Shop coffee for South Indian filterHow to brew it
Add coffee to the upper chamber, set the press disc on top, and pour in water just off the boil. Close and leave it to drip. Mix 1 part decoction with 2–3 parts hot milk and sugar to taste.
Cold brew
Steep overnight in the fridge. Smooth, low in acid, keeps for a week.
- Coffee
- 100 g
- Water
- 1 litre cold water
- Temp
- Fridge
- Time
- 16–18 h
- Grind
- Extra coarse, like cracked peppercorns
Shop coffee for Cold brewHow to brew it
Stir coffee into cold water in a jar, cover and refrigerate 16–18 hours. Strain through a paper filter. Dilute 1:1 with water or milk over ice.
No. 04 · Grind chart
Which grind for which brewer
Finer grinds brew faster, coarser grinds brew slower. Match the grind to how long the water and coffee spend together.
not sure? pick your brewer. we grind to match.
| Brewer | Grind | Feels like | Brew time |
|---|---|---|---|
| Espresso | Fine | Powdered sugar | 25–30 seconds |
| Moka pot | Fine-medium | Fine sand | 4–5 minutes |
| South Indian filter | Fine-medium | Fine sand | 15–20 minutes (drip) |
| AeroPress | Medium-fine | Table salt | 2 minutes |
| Pour-over | Medium-fine | Table salt | 2:30–3:00 |
| French press | Coarse | Sea salt | 4 minutes |
| Cold brew | Extra coarse | Cracked peppercorns | 16–18 hours |
| Whole bean | Not ground | Whole beans | Grind just before brewing |
No. 05 · Basics
Three habits that matter most
Weigh it: 1 to 16.
Use about 1 g of coffee for every 16 g of water. A kitchen scale beats any scoop, because a scoop of light roast weighs more than a scoop of dark.
Hot, but off the boil.
Aim for 90–96 °C. If you don't have a thermometer, boil the kettle and wait 30 seconds. Darker roasts like the lower end, lighter roasts the higher end.
Fresh, then rested.
Coffee needs a few days after roasting to settle, then it's at its best for about a month. Keep the bag sealed, away from light and heat, and out of the fridge.