Espresso

Step by step guide

Equipment Needed

  • Espresso machine
  • Grinder
  • Scale
  • Tamper
  • Fresh coffee beans

Recipe

  • Coffee Dose: 19 g (adjust to your basket)
  • Water Output / Brew Ratio: 1:2 → e.g 38 g liquid espresso
  • Water Temperature: 93 °C
  • Brew Time: 24–26 seconds

Step-by-Step Instructions

  1. Grind: Fine, consistent grind for espresso.
  2. Prepare Portafilter: Dose 19 g coffee, distribute evenly, tamp firmly.
  3. Start Extraction: Lock portafilter in machine, start shot.
  4. Monitor: Stop extraction at 38 g output (1:2 ratio). Target 24–26 seconds.

Tips / Troubleshooting

  • Shot too fast (<24 s): Grind finer.
  • Shot too slow (>26 s): Grind coarser.
  • Crema thin or uneven: Your beans might be stale if the bag has been open too long.

• Adjust ratio for strength: 

1:1.5 → stronger, more acidity

1:2.5 → softer with more nuance

Filter Pour Over

Step by step guide

Equipment Needed

  • Pour-over dripper (e.g. **Hario V60 style cone or similar)
  • Paper filter
  • Grinder
  • Scale + timer
  • Gooseneck kettle
  • Fresh coffee beans

Recipe

  • Coffee Dose: 15 g
  • Water: 250 ml total
  • Brew Ratio: 1 : 16.5
  • Water Temperature: 93 °C
  • Total Brew Time: 1:50–2:20

Step-by-Step Instructions

  1. Grind
    Medium grind (like coarse sugar).
  2. Prep Filter & Dripper
    Rinse paper filter with room temperature water. Discard rinse water. Add coffee and slightly tap to level the coffee bed.
  3. Bloom
    Pour 50 ml water. Wait 30 s.
  4. Main Pour
    At 00:30 slowly pour to 150 ml total with circular motion.
  5. Final Pour
    At 01:00 pour to 250 ml. Let it draw down naturally.
  6. Serve
    Swirl server lightly before pouring.

Tips / Troubleshooting

  • Brew too fast (<1:50): Instead of Bloom + 2 Pours use the same amount of water but do Bloom + 3 Pours. e.g 50-100-180-250.
  • Brew too slow (>2:20): Instead of Bloom + 2 Pours use the same amount of water but do Bloom + 1 Pour. e.g 50-250
  • Bitter / heavy: Lower temperature or grind slightly coarser.
  • Sour / thin: Grind finer or change ratio to 1:15.
  • Flat flavor: Your beans might be stale if the bag has been open too long.

Aeropress

Step by step guide

Equipment Needed

  • Aeropress + Aeropress filter cap
  • Paper filter (round Aeropress style)
  • Grinder
  • Scale + timer
  • Gooseneck kettle or standard kettle
  • Fresh coffee beans
  • Stirrer / paddle

Recipe

  • Coffee Dose: 16 g coffee
  • Water: 230 g (ml)
  • Grind Size: Medium / filter grind
  • Water Temperature: 93 °C
  • Total Brew Time: ~1 min 30 s–1 min 50 s

Step by Step Instructions

1. Weigh & Grind

16g coffee, medium/filter grind.

2. Prep Filter

Put a paper filter in the Aeropress cap.

Rinse with hot water.

3. Set Up

Place Aeropress (standard orientation) on your cup or server.

Add coffee; tare scale.

4. Add Water

Pour 230g water over grounds, ensuring even mix.

5. Create Vacuum

Insert plunger and pull up slightly to stop dripping.

6. Stir & Wait

At 1 minute, remove plunger and stir 3 times front-to-back.

7. Press

Re-insert plunger at 1:10.

Remove scale and press slowly, finishing around 1:30.

8. Serve

Let coffee cool ~1 minute, swirl, and enjoy.

Tips / Troubleshooting

  • Too fast / weak: Try slightly finer grind.
  • Too slow / over‑extracted: Try slightly coarser grind or a shorter total brew time.
  • Flat / dull: Beans may be stale or extraction uneven—check freshness and agitation.

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