Coffee Brewing Guidelines
REUSABLE K-CUPS
| Roast Level | Grind | Brew Setting | Notes |
|---|---|---|---|
| Medium-Light | Medium-fine | Strong / High Temp | Use 2 Tbsp (10–12g). May taste under-extracted; pre-wet grounds if possible. Expect brighter, lighter flavor. |
| Medium | Medium | Regular / Strong | Use 2 Tbsp (10g). Good balance of body and flavor. Shake cup before inserting for even extraction. |
| Medium-Dark | Medium-coarse | Regular / Lower Temp | Use slightly less (9–10g). Shorter contact time benefits darker roasts. Expect bold, low-acid cup. |
ESPRESSO
| Roast Level | Dose | Temp | Brew Time | Notes |
|---|---|---|---|---|
| Medium-Light | 18–20g | 200–203°F | 28–32 sec | Use longer pre-infusion; higher pressure helps with solubility. Bright acidity expected. |
| Medium | 18g | 197–201°F | 25–30 sec | Balanced shot. Brings out body & sweetness. |
| Medium-Dark | 17–18g | 194–198°F | 23–28 sec | Shorter shot to avoid bitterness. More crema, heavier body. |
AEROPRESS (Inverted method recommended)
| Roast Level | Grind | Temp | Brew Time | Notes |
|---|---|---|---|---|
| Medium-Light | Medium-fine | 194–201°F | 2:00–2:30 mins | Stir well, long steep. Brings out brightness. |
| Medium | Medium | 185–194°F | 1:30–2:00 mins | Balanced extraction. Sweet and round flavor. |
| Medium-Dark | Medium-coarse | 176–185°F | 1:00–1:30 mins | Short steep, light stir. Avoids over-extraction. |
POUR-OVER (Hario V60 or Chemex-style)
| Roast Level | Grind | Temp | Brew Time | Notes |
|---|---|---|---|---|
| Medium-Light | Medium-fine | 197–204°F | 2:45–3:30 mins | Bloom longer (30–45s), slow pour. Accentuates clarity. |
| Medium | Medium | 194–201°F | 2:30–3:00 mins | Sweetness and balance. Even flow pour. |
| Medium-Dark | Medium-coarse | 190–197°F | 2:15–2:45 mins | Short bloom (15–25s), quicker pour to reduce bitterness. |
DRIP BREW (Auto Brewer)
| Roast Level | Grind | Temp | Ratio | Notes |
|---|---|---|---|---|
| Medium-Light | Medium | 199–204°F | 1:16 | Use gold filter if possible to retain oils. Crisp flavor. |
| Medium | Medium | 194–201°F | 1:15–1:16 | Versatile; produces a rounded cup. |
| Medium-Dark | Medium-coarse | 190–197°F | 1:15 | Highlight chocolate/nutty tones. Watch for over-extraction. |
FRENCH PRESS
| Roast Level | Grind | Temp | Brew Time | Notes |
|---|---|---|---|---|
| Medium-Light | Medium-coarse | 199–203°F | 4:00–4:30 mins | Stir once at bloom. Bright, tea-like cup. |
| Medium | Coarse | 194–201°F | 4:00 mins | Clean and full-bodied. Skim oils for clarity. |
| Medium-Dark | Coarse | 190–197°F | 3:30–4:00 mins | Smooth and rich. Avoid steeping too long to reduce bitterness. |
COLD BREW
| Roast Level | Grind | Brew Time | Ratio | Notes |
|---|---|---|---|---|
| Medium-Light | Coarse | 14–18 hrs (cold) | 1:8 concentrate | Crisp, floral, and tea-like. Use filtered water. |
| Medium | Coarse | 12–16 hrs (cold) | 1:8 concentrate | Balanced and refreshing. Great for dilution. |
| Medium-Dark | Coarse | 10–14 hrs (cold) | 1:8 concentrate | Rich, chocolatey. Shorter brew reduces bitterness. |