V60 Pour-Over (Percolation)
Ratio: 1:15-1:17 | Grind: Medium-fine | Temp: 93-100°C | Time: 2:30-3:30
Best for: Light roast transparency, origin character
Tip: Bloom with 2× weight, aim for flat bed at finish
Brewing Methods
Every method controls three variables: contact time, water temperature, and turbulence
Chemex (Percolation)
Ratio: 1:15-1:17 | Grind: Medium | Temp: 93-96°C | Time: 3:30-4:30
Best for: Ultra-clean, bright, tea-like cups
Tip: Thick filter absorbs more oils — lighter body than V60
Espresso (Pressure (9 bar))
Ratio: 1:2 | Grind: Fine | Temp: 90-96°C | Time: 25-35 sec
Best for: Concentrated flavor, milk drinks, crema
Tip: WDT tool for distribution. Tiger stripes = ideal.
AeroPress (Immersion/Pressure)
Ratio: 1:12-1:16 | Grind: Medium-fine | Temp: 80-100°C | Time: 1:00-2:30
Best for: Travel, experimentation, competition
Tip: 2025 WAC Winner: Némo Pop (Australia)
French Press (Full Immersion)
Ratio: 1:15-1:17 | Grind: Coarse | Temp: 93-96°C | Time: 4:00
Best for: Rich, chocolatey, full-bodied cups
Tip: Hoffmann method: no stir, skim crust, wait 8+ min
Japanese Iced (Flash Brew)
Ratio: 1:15 (60/40) | Grind: Medium-fine | Temp: 96-100°C | Time: 2:30-3:00
Best for: Superior to cold brew for acidity preservation
Tip: 40% ice in server, brew hot with 60% water
Cold Brew (Immersion)
Ratio: 1:5-1:15 | Grind: Very coarse | Temp: Room/cold | Time: 12-24 hr
Best for: Smooth, low-acid cold coffee
Tip: Dilute 1:1 concentrate. Filter through paper for clarity.
Siphon (Vacuum)
Ratio: 1:15-1:17 | Grind: Medium | Temp: 92-96°C | Time: 1:00-1:30
Best for: Showpiece brewing, exceptionally clean cups
Tip: Vacuum pulls brewed coffee through filter
Grind Size Reference
| Method | Size | Setting | Description |
|---|---|---|---|
| Turkish | <200um | Finest | Powder-fine, like flour |
| Espresso | 200-400um | Fine | Like table salt |
| AeroPress | 400-600um | Medium-fine | Between salt and sand |
| V60 / Pour-over | 500-700um | Medium | Like sea salt |
| Kalita Wave | 600-800um | Medium | Like coarse sand |
| Chemex | 700-900um | Medium-coarse | Like kosher salt |
| French Press | 900-1,100um | Coarse | Like breadcrumbs |
| Cold Brew | 1,000-1,200um | Extra coarse | Like peppercorns |
Water Chemistry
Water is 98% of filter coffee. The wrong water makes world-class beans taste flat.
| Parameter | Ideal | SCA Range | Note |
|---|---|---|---|
| TDS | 75-150 ppm | 75-250 ppm | Below 50 = too soft. Above 250 = too hard. |
| GH (Hardness) | 50-175 ppm | 68 ppm target | Ca²⁺ + Mg²⁺ drive extraction |
| KH (Alkalinity) | 30-50 ppm | ~40 ppm target | Buffers acidity — low for light roast |
| GH:KH Ratio | 2:1 | — | The most important single metric |
| pH | 6.5-7.5 | 7.0 target | Neutral to slightly acidic |
| Chlorine | 0 ppm | 0 ppm | Carbon filter required |