Brew recipes
Structured, timed brew methods — dose, ratio, temperature, and pours you can follow along.
- AeroPressImmersion
AeroPress (standard, upright)
15 g · 1:15.3 · 90 °C · 2:30
Method by AeroPress standard technique
- ChemexFilter
Chemex (classic, 3 cups)
30 g · 1:16.7 · 94 °C · 4:30
Method by Common technique
- Clever DripperImmersion
Clever dripper
18 g · 1:16.7 · 93 °C · 3:00
Method by Common technique
- Cold brewImmersion
Cold brew (immersion, overnight)
60 g · 1:10 · 0 °C · 16:00:00
Method by Common technique
- EspressoEspresso
Espresso baseline (1:2)
18 g · 1:2 · 93 °C · 0:28
Method by Specialty-standard starting ratio
- Hario SwitchImmersion
Hario Switch simple immersion (one pour)
15 g · 1:16.7 · 93 °C · 3:30
Method by Community technique
- AeroPressImmersion
James Hoffmann AeroPress
11 g · 1:18.2 · 99 °C · 3:00
Method by James Hoffmann
- French pressImmersion
James Hoffmann French press
30 g · 1:16.7 · 95 °C · 9:00
Method by James Hoffmann
- V60Filter
James Hoffmann V60 (1 cup)
15 g · 1:16.7 · 95 °C · 3:30
Method by James Hoffmann
- Kalita WaveFilter
Kalita Wave 155
15 g · 1:16.7 · 93 °C · 3:30
Method by Common technique
- Moka potEspresso
Moka pot (stovetop)
18 g · 1:11.1 · 70 °C · 5:00
Method by Common technique (hot-water start per James Hoffmann)
- V60Filter
Standard V60 (2 cups)
22 g · 1:16.4 · 94 °C · 3:15
Method by Common technique
- V60Filter
Tetsu Kasuya 4:6 method (V60)
20 g · 1:15 · 92 °C · 3:30
Method by Tetsu Kasuya (2016 World Brewers Cup champion)
- Hario SwitchImmersion
Tetsu Kasuya Hario Switch (hybrid immersion)
20 g · 1:14 · 90 °C · 3:45
Method by Tetsu Kasuya
- EspressoEspresso
Turbo shot (fast, low-pressure espresso)
18 g · 1:3 · 92 °C · 0:15
Method by Popularized from Scott Rao / socratic coffee discussions of lever-profile shots