Brew Methods
Brew Methods
Seven methods. One card each. No filler.
Every method extracts differently. The gear, grind, time, and ratio are not suggestions — they're the baseline. Start here, then adjust to taste.
Drip
GearDrip machine or pour-over dripper + filter
GrindMedium
Temp195–205°F
Time4–6 minutes
Ratio1:15 to 1:17
MistakePre-ground coffee that's been sitting open for weeks
French Press
GearFrench press, kettle, timer
GrindCoarse
Temp200°F (30 seconds off boil)
Time4 minutes
Ratio1:12 to 1:15
MistakeLeaving it to steep after plunging — it keeps extracting and turns bitter fast
AeroPress
GearAeroPress, paper filter, kettle, timer
GrindMedium-fine
Temp175–205°F (forgiving — experiment)
Time1–2 minutes
Ratio1:10 to 1:16
MistakePressing too slow — over 30 seconds of pressing adds bitterness
Moka Pot
GearMoka pot, stove
GrindFine (but not espresso-fine)
TempStart with hot water already in the base — not cold
Time3–5 minutes
RatioFill basket level — roughly 1:7
MistakeCold water in the bottom chamber. It scorches the coffee before it brews.
Cold Brew
GearMason jar or pitcher, coarse strainer or filter
GrindExtra coarse
TempCold or room temp
Time12–24 hours in the fridge
Ratio1:4 (concentrate) or 1:8 (ready to drink)
MistakeBrewing less than 12 hours — you get bitter cold coffee, not cold brew
Espresso
GearEspresso machine, burr grinder, tamper
GrindVery fine
Temp195–205°F
Time25–30 seconds
Ratio1:2 (18g coffee → 36g shot)
MistakeUneven tamping — water finds the easiest path and the shot channels
Percolator
GearPercolator (stovetop or electric)
GrindMedium-coarse
TempKeep it below boiling — the machine cycles automatically
Time6–10 minutes
Ratio1:10 to 1:15
MistakeLetting it boil. You'll destroy it. Watch the perk cycle and pull it early.
Field Note
The percolator is underrated. It's the method that got a lot of people through a lot of early mornings in places where you didn't have options. If you know it, you'll always have coffee.