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Brew & Pair Guides

Straightforward recipes and pairing ideas that make good beans shine — without fuss.

Slow pour over a cone dripper
Espresso shot with thick crema
Scale showing a brew ratio readout

Ratios & grind cues

Start here. Then adjust by taste and water.

1:16 — filter baseline
  • Too sour? Grind finer or increase ratio (e.g., 1:15).
  • Too bitter? Grind coarser or lower ratio (e.g., 1:17–18).
  • Water matters. Aim for 75–150 ppm for clarity.

Methods index

Quick-start recipes with target ratios and timing.

  1. V60

    Use a paper filter. Start at 1:16. Bloom 30–45 s with 2× coffee weight, finish around 2:30–3:00. Aim for a flat bed.

    Tune ratio
    Cone dripper with a blooming bed

  2. Espresso

    Dial around 1:2 in 25–30 s. Adjust grind for flow, use 5–14 day rested beans for consistency.

    Tune ratio
    Bottomless portafilter pulling a syrupy shot

Pairing playbook

Simple matches that amplify what’s already in the cup.

  • Dark chocolate (70%): boosts cocoa and body in medium roasts.
  • Orange zest: adds lift to chocolate-forward shots.
  • Salted almond biscotti: rounds bitterness, adds crunch.

Milk drinks map

From macchiato to mocha — general milk/coffee ratios and feel.

  • Milk sweeter at ~55–60 °C. Hotter mutes nuance.
  • Medium roasts are friendlier for latte art and texture.
  • Use fresh, cold milk; purge and wipe the wand immediately.

Troubleshooting

Shot tastes sour
  • Grind finer or extend contact time.
  • Raise brew temp slightly (if possible).
  • Try a slightly darker roast or longer rest.
Shot tastes bitter
  • Grind coarser or shorten yield/time.
  • Lower brew temp; avoid over-extraction tails.
  • Use fresher beans or reduce pre-infusion time.
Channeling or uneven flow
  • Improve distribution; level tamp gently.
  • Dry puck surface and clean basket rim.
  • Check for worn burrs or basket inconsistencies.

Grind size visualizer

Use texture cues, not numbers. Your grinder’s “10” ≠ mine.

  • Fine (espresso): flows in 25–30 s at ~1:2. If sour, a touch finer.
  • Medium (filter): target 2:30–3:00 on V60 at 1:16. Bitter? go coarser.
  • Coarse (immersion): 4–5 min steep; stir gently to avoid silt.
Fine Medium Coarse

Water builder mini

Target soft–medium (75–150 ppm). Calcium for body, magnesium for clarity.

  1. Start with low-TDS base (RO/distilled).
  2. Add concentrate drops for Ca/Mg balance.
  3. Stir well; let bubbles escape before brewing.
  • GH 40–80
  • KH 20–40
  • pH ~7

Iced methods

Three ways, three textures — pick by time and clarity.

Iced espresso over big cube

Iced espresso

Fast and punchy. Pull 1:2 over a large cube to keep dilution reasonable.

  • 1–2 min
  • bold

Japanese iced (pour-over)

Brew strong over ice (≈1:13). Bright, aromatic, very clean.

  • 3–4 min
  • bright
Pour-over dripping over ice
AeroPress inverted over a glass with ice

Aero over ice

Short, concentrated press directly onto cubes. Stir to snap-chill.

  • 2–3 min
  • juicy

Brew timers at a glance

Target windows — then adjust by grind, dose and water.

Pour-over in mid-bloom on a timer

V60 — baseline

2:30–3:00

1:16 • medium grind • flat bed finish

Espresso timer showing 00:27

Espresso — classic

25–30 s

1:2 • fine grind • steady stream

AeroPress countdown on a phone

AeroPress — short press

1:00–1:20

1:12–1:14 • medium-fine • quick stir

Quick recipes — flip for steps

V60 cone on a server

V60

1:16 • 2:45

V60 — steps

  1. Rinse filter, preheat.
  2. Bloom 30–45 s (2× dose).
  3. Two pours to target, gentle swirl.
Cappuccino with microfoam

Cappuccino

1:2 shot • 1:2 milk

Cappuccino — steps

  1. Pull 1:2 in ~28 s.
  2. Steam to 55–60 °C, fine foam.
  3. Pour central, then lift for dome.

Origin × Method cheatsheet

General tendencies — not rules. Taste wins.

Home brew lab

Lock variables; change one at a time to learn fast.

93 °C — neutral
  • Cooler water softens bitterness; may dull clarity.
  • Hotter water boosts extraction; watch for dryness.

Tools wall

Hardware that actually changes your cup.

Burr grinder on a bench

Consistent burrs

Even particles → cleaner flavor and fewer fines.

Gooseneck kettle pouring

Stable pour

Control flow and agitation to hit the same drawdown.

Scale with timer

Scale + timer

Repeatable ratios and time windows, every brew.

FAQ — quick fixes

My pour stalls

Coarser grind or lower pour height to reduce turbulence; check filter seams.

Crema is pale

Grind finer, increase dose, or rest beans longer (5–14 d from roast).

Paper taste

Rinse hotter and longer; consider thicker filters at higher temps.