Fancy coffee equipment is not necessary to make an outstanding cup of coffee. What makes a good cup of coffee comes down to understanding the ratio of coffee to water, the use of filtered water, and care for your coffee equipment.

1. Pour approximately 400-600 g of cold water into the coffee maker reservoir.

2. Place a filter in the coffee maker basket, and rinse the filter with a splash of tap water (an unrinsed filter can give your coffee a papery taste)

3. Scoop the appropriate amount of finely ground coffee into the filter using a ratio of 12g coffee per 200g water.

4. Turn on the coffee maker and sit back and smell the coffee brew!

2 servings: 34 grams coffee/510 grams water
1 serving: 28 grams coffee/375 grams water

1. Grind the coffee to a texture that resembles sea salt.

2. Prepare your filter to insert into the top of the Chemex.

3. Fully cover the dry filter in warm water, letting the water drip down and warm the bottom portion of the Chemex. Discard this water through the pouring spout.

4. Pour your ground coffee into the filter and give it a small shake to level out the grounds, allowing for a more even brew. Set Chemex on scale and tare.

5. Starting in the center of the coffee grounds, slowly pour twice as much water as you have coffee. About 70 grams of water for 2 servings, 60 for 1 serving. From the center, work your way gently outward, and avoid making contact with the sides of the filter. At this point the coffee grounds will expand, or “bloom.” Allow it to do so for 45–55 seconds.

6. Continue to pour water in a circular pattern starting around the center going outwards and then back inwards while avoiding making contact with the filter and the very center of the coffee bed.

7. Repeat the same pour pattern as in Step 6, adding water in 200-gram
increments. Repeat once more, allowing the water to percolate through the grounds.

8. Allow the water to drip through the grounds entirely.

9. The total time should take between three and a half to four and a half minutes. If it took much shorter than this consider pouring the water more slowly,
if it was much longer consider a coarser grind or a slower pour.

1 serving
17 grams coffee
200g grams water

1. Grind between 15-18 grams of coffee to a texture slightly finer than sea salt while bringing 200g of water to a boil.

2. Insert a filter into the device's detachable cap. Use hot water to slightly wet the filter.

3. Assemble your AeroPress. Be sure the entire assembly is dry since any residual moisture can compromise the device’s seal.

4. Place it on a scale with the flared end upward and then check the weight.

5. Add ground coffee and place Aeropress on your coffee cup.

6. Add twice the weight of water than you have grounds of coffee (for example for 16 grams of coffee, add 32 grams of water). The water should be about 195 ℉. My go-to is 17 grams of coffee/30 grams of water (or right above the 4). Gives the cup a more syrupy body.

7. Make sure the coffee is saturated evenly by stirring.

8. Use the remainder of the hot water to fill the chamber. Place the plunger on top gently, without pushing down yet.

9. Set a timer for 3 minutes.

10. When the 3 minutes are over, remove the plunger and stir the coffee again. Replace it and begin applying pressure downward. If it seems too easy, the coffee
grind is likely too coarse; while on the other hand, if it’s very difficult, chances are the
grind is too fine. Your coffee is fully brewed once it begins to make a hissing sound.
This means there is no more water to push through the device.

11. After all the water has been pushed through you can remove the cap and clear
the filter and coffee grounds.

12. Enjoy your coffee!

1 serving
28 grams coffee
450 grams water

1. Grind: Medium (table salt)

2. Place filter in basket and wet it completely with warm water.

3. Start with a level bed of coffee in your brew basket. To obtain an even extraction, pour your hot water with a gooseneck kettle using circular motions that spiral out from the middle to the outside and back to the middle again. When the brewing is complete, you should see a level bed of coffee in your filter once all the water has drained.

4. Set timer

5. 0:00 Add 50g of water to allow freshly roasted coffee to degas and bloom.

6. 0:30 Slowly add 200g of water using circular motions.

7. 1:00 Add 100g of water again with circular motions.

8. 2:00 Add the remaining water and let it filter through the coffee with a complete brew time of around 3:30 to 4 minutes.

1 serving
28 grams coffee
450 grams water

1. Grind: Medium (table salt)

2. Place filter in basket and wet it completely with warm water.

3. Start with a level bed of coffee in your brew basket. To obtain an even extraction, pour your hot water with a gooseneck kettle using circular motions that spiral out from the middle to the outside and back to the middle again. When the brewing is complete, you should see a level bed of coffee in your filter once all the water has drained.

4. Set timer

5. 0:00 Add 50g of water to allow freshly roasted coffee to degas and bloom.

6. 0:30 Slowly add 200g of water using circular motions.

7. 1:00 Add 100g of water again with circular motions.

8. 2:00 Add the remaining water and let it filter through the coffee with a complete brew time of around 3:30 to 4 minutes.

1 serving
16 grams coffee
250 grams water

1. Boil water.

2. Place the filter paper in your Kalita wave and give it a quick rinse to heat your vessel and to get rid of any paper flavors that may be there.

3. Pour ground coffee into the filter and shake gently until the coffee bed is flat.

4. Place Kalita Wave and brewing vessel onto your scale and tare.

5. Start your timer, then slowly introduce 30g of water onto the coffee bed and ensure all coffee grounds are wet. Allow to bloom for 30 seconds.

6. Start the second pour of 120g of water within the next 30 seconds.

7. When the timer hits the 1 min 45-second mark, slowly pour the remaining 100g of water in.

8. Brewing should take around 2:30- 2:45.

9. Enjoy your coffee!