Coffee Recipes

Rules of Thumb

Base Ratio is 16 g water to 1 g water
Chemex - 15.6:1
Aeropress - 13:1
V60 - 17:1

Baratza Settings

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 - 16 Chemex - 20
Work Chemex - 24 French Press - 24 to 26

Recipes for Japanese Iced Coffee

Recipes for Kone

Recipes for Chemex

Recipes for AeroPress

Recipes for V60

Recipes for Mugen

Recipes for Switch

Recipes for Suiren

Recipes for Pegasus

Random Coffee Notes

Beans are 28% by weight water soluble.

Sour, Light, Weak = too coarse Bitter, Harsh, = too fine

Water Chemistry

This is a fun rabbit hole - check out:

• https://www.baristahustle.com/diy-water-recipes-the-world-in-two-bottles/
• https://tools.specialtybrewlabs.com/
• https://awasteof.coffee/how-to/mixing-water/

My personal lazy go to is 1/2 Zero Water/Distilled and 1/2 Brita filtered Calgary water to land at a soft water without much work. In my experience, the Brita filtration helps with scale build up in my kettle even if it doesn’t meaningfully affect the coffee extraction.

Oversimplified Version

• Magnesium (Mg) helps with getting the bright, fruity, and floral notes Too much = too acidic
• Calcium (Ca) adds body. Too much = muddy
• Alkalinity (anything carbonate) = buffer. Neutralizes acid