Rules of Thumb
Base Ratio is 16 g water to 1 g water
Chemex - 15.6:1
Aeropress - 13:1
V60 - 17:1
The gotcha is that it’s tweakable for your taste and the coffee in question. You have to get good at identifying under (sour, weak, empty) and over (bitter, strong, empty) extraction. If done right, we’ll see sweetness, clarity (notes of the coffee are evident), acidity, finish
AeroPress - 12
V60 - 15
Kone - 18
Chemex - 20
Work Chemex - 24
Japanese Style Iced Coffee
Rule of Thumb
To accommodate the melting ice, use a hot water to coffee ratio:
Chemex (ice in Chemex) 12:1
Grind finer than you would normally for hot.
Eight Ounce Coffee
(Roughly 1/3rd ice, 2/3 ice on the 15:1)
235 grams ice
560 grams water
26g finer than paper filter
Pour 100g water to soak grinds
Allow to settle
300g more water
~2-3mL per second in centre
Pour 100mL to soak
Allow to settle
550 mL more water (~3 minutes to pour)
Let drip for 1 minute
Wet filter with warm water. Discard water
50g coffee paper filter
Wet grounds and let bloom. Once deflated, pour rest of water in circular pattern
650 grams water
Normal with filter in
22g coffee fine
Water up to the 2.
Wait 30. Stir back and forth with paddle 5 times.
Wait till 2:00 mark.
Screw on filter and press out. Stop when you hit air
13g coffee - slightly coarser
Stir 5 times clockwise, 5 times counter
Sit for 60 seconds
Screw on filter, remove air, flip and press out
Fill 50g, stir
Fill 100g (150 total)
Cap and press air out
Flip at 1:00
Press for 30 seconds
Fill mug with 100g
Jeremy Moore (US Champ 2014)
260g Water 202F
Pour water in circular motion over coffee - ~46 seconds
Let sit for 47 seconds
Plunge for 48 seconds
Lukas Zahradnik (World Champ 2015)
230g Water 73C (165F)
Bloom 15 seconds with 60g water
Turbulent wiggle for 15 seconds
Pour rest of water for 10 seconds
Stop Pressing just under the 1
1:30 total brew time
Nick Hatch (World 2nd 2015)
280g Water 85C (185F)
Add 50-60g Water
Stir 5 times
Let bloom for 25 seconds
Add rest of water in 20 seconds
1 minute plunge into cold cup
215g boiling water
Stir, 45 sec steep, stir, press for 10 sec.
220g water at 79C
Add 60g water. Let bloom for 30 seconds
Pour remaining to 220g.
Attach and press after 1:40.
14g coffee (fine)
190g water off the boil
Recommends pushing boiling water through filter first.
Wait 30 seconds off boil, add 95g of water. Zero scale.
Add coffee, one stir.
Add rest (95g) of water.
Wait 50 seconds.
Flip, and take 25 seconds to plunge. Stop at air sound.
11g coffee (grind fine - 12?)
200g water at boil
Place piston in to create vacuum
At 2:00, gentle swirl
At 2:30, press gently all the way
Sour - grind size too coarse
Bitter - grind size too fine
Love me some acid (Kata Muhel)
Double paper filter
20g coffee (medium)
230mL water @ 81C Soak coffee with 70 grams water Swirl for 15 seconds Fill remaining water At 1:00 mark, put cap on Invert at 1:20 Start plunge at 1:30 to be done around 1:45.
15 g coffee (slightly finer than table salt)
155g hot water (196F)
Bloom 35 seconds
Mike Devlin Recipe (Go to recipe)
29 g coffee (slightly finer than French press)
440 mL water (just off boil)
Infuse and let bloom 45 seconds.
Pour from centre out clockwise
414 mL water
Infuse. Let bloom 30-45 seconds
Pour in centre in small circles until full. (“Ride the bloom”)
Should have a uniform heavy layer of grounds coating filter when done.
Infused with 50g water and let bloom 30 seconds
Pour 100g in circles going from centre to outside and back. Wait until water is almost back to grounds.
Second pulse: Pour 100g in circles going from centre to outside and back. Wait until water is almost back to grounds.
Third pulse: Pour 100g in circles going from centre to outside and back. Using a spoon give the outside grounds a gentle stir
Add 60g water, swirl to mix
Wait 30 seconds
Add to 300g (60%) by 1:15
Cone should stay full
Pour the remaining gently
When done with weight, stir one way and then the other to get grounds off side
Allow to drain and then give the brewer one last swirl
The advantage is you can use immersion AND pour through as you want and has become my daily driver at home - especially using a mix of immersion and pour over / pulse
My Go To
This process mimics the 4:6 method by splitting the pours into roughly 4 “pulses”/stages.
30g coffee 450g water
Fill with 100g water and let bloom for 30 seconds. Fill to 150g water and let sit for an another 30 seconds. Open and let pour down. Close and add 100g more water (250g total) Open and let pour down. Close and add 100g more water (350g total) Open and let pour down. Close and add 100g more water (450g total) Open and let pour down.
50g water, bloom for 30 seconds
210g water (240 total)
Let immerse 2 min. Hit switch at 2:30 and drain
If you replace the cone with a V60 03 (bigger cone), you can do a larger amount.
Eight Ounce Coffee
60g water, let steep 1 minute
Close, 40g water (100g total), open
Close, 50g water (150g total), open
Close, 50g water (200g total), open
Close, 100g water (300g total), open
Total brew time is 4-5 minutes.
23g coffee (finer than normal)
375g total liquid - 125g of ice into your brewing vessel, 250g hot water
Alt for the cubes at home. 33g coffee 540g liquid = 180g ice, 360 hot water
Rinse filter + preheat switch over the sink.
Bloom with 45-50g water for 45 second. Switch up.
Add rest of liquid (~200 grams to reach total of 250 grams)
Stir / Rao swirl
Let sit till 3 minute mark. Drop switch
Swirl vessel after full drawn down.
Mix of Immersion and Pour Over
50 g water, bloom for 30 seconds
210g water (240 total)
Let brew for 90 seconds, hit switch
Pour slowly the next 260g as normal for a v60
Random Coffee Notes
Beans are 28% by weight water soluble.