Each brewing method is a different path to the perfect cup. Choose your method and unlock the science behind extraction.
Using high pressure to force hot water through finely ground coffee. Perfect for espresso, Moka pots, and Italian coffee makers.
Optimal Temperature
90-96°C
Pressure Range
8-9 Bar
Brew Time
25-30 seconds
Letting gravity pull water through coffee grounds. The foundation of pour-over methods like V60 and Chemex.
Optimal Temperature
92-98°C
Flow Rate
2-4 minutes
Grind Size
Medium-Fine
Full contact between coffee grounds and hot water. Ideal for French press, cold brew, and Aeropress methods.
Optimal Temperature
85-95°C
Steep Time
4-8 minutes
Grind Size
Coarse
Combining multiple techniques for unique results. Experiment with hybrid approaches to discover your perfect brew.
Flexibility
Variable
Difficulty
Advanced
Best For
Experimentation
Water dissolves soluble compounds from coffee grounds. The extraction percentage determines flavor profile and strength.
Target 18-22% extraction for balanced coffee. Below 18% tastes sour, above 22% tastes bitter and astringent.
Grind size, water temperature, contact time, and ratio all affect extraction. Master each variable for perfect results.
TEMPERATURE
80-85°C
Weak & Under-extracted
Too cold for efficient extraction. Results in sour, thin coffee with minimal flavor.
TEMPERATURE
90-96°C
Optimal for Espresso
Perfect for high-pressure extraction. Delivers balanced, full-bodied espresso shots.
TEMPERATURE
92-98°C
Best for Pour-over
Ideal for gravity-based methods. Extracts complex flavors while maintaining clarity.
TEMPERATURE
100°C
Hot & Over-extracted
Too aggressive. Extracts bitter compounds, resulting in harsh, unpleasant coffee.
Extra Coarse
Large particles for extended steeping and full immersion
French Press, Cold Brew
Coarse
Medium particles for controlled gravity extraction
Chemex, AeroPress
Medium
Balanced particles for standard brewing methods
Drip Coffee, Pour-over
Fine
Small particles for high surface area and pressure extraction
Espresso, Turkish Coffee
Extra Fine
Powdery consistency for maximum extraction and strength
Turkish Coffee, Moka Pot
The longer water stays in contact with grounds, the more extraction occurs. Each method has an optimal range.
Accurate timing is critical for consistent results. Even 5-second variations can significantly impact extraction.
Sour & Weak
CAUSE
Short contact time, coarse grind, low temp
SOLUTION
Increase brew time, fine grind, raise temperature
Balanced & Complex
CAUSE
18-22% extraction rate achieved
SOLUTION
Maintain current parameters for consistency
Bitter & Harsh
CAUSE
Long contact time, fine grind, high temp
SOLUTION
Reduce brew time, coarsen grind, lower temperature
| Brewing Method | Ratio | Coffee Amount | Water Amount | Notes |
|---|---|---|---|---|
| Espresso | 1:2 | 18g | 36g | Double shot standard |
| Pour-over | 1:16 | 25g | 400g | Most popular ratio |
| French Press | 1:15 | 30g | 450g | Full immersion |
| AeroPress | 1:15-17 | 15g | 225g | Variable intensity |
| Cold Brew | 1:4-5 | 50g | 200g | Concentrated form |
CAUSE
Water finds low-resistance path through grounds
SOLUTION
Distribute grounds evenly, tamp with consistent pressure, use quality equipment
CAUSE
Variables not controlled properly between brews
SOLUTION
Use scales, timers, thermometers. Log every variable for tracking.
CAUSE
Over-tamping or too-fine grind
SOLUTION
Reduce tamping pressure, coarsen grind, ensure proper water temperature
CAUSE
Under-extraction due to short contact time
SOLUTION
Increase brew time, fine grind slightly, verify water temperature