☕ How to Brew Specialty Coffee

1. General Golden Rules

• Coffee-to-water ratio: 1:15 to 1:17 (e.g., 15–17 g water per 1 g coffee).

• Grind size: Depends on the method (coarser for French press, finer for espresso).

• Water temperature: ~92–96°C (just off the boil).

• Freshness: Use freshly roasted beans, ground just before brewing.

• Consistency: Always measure coffee and water with a scale.

2. Main Brewing Methods & Tools

🔹 Pour-Over (V60, Kalita, Chemex)

• Tools: V60 dripper (or Chemex), paper filter, gooseneck kettle, scale, timer, grinder.

  1. Grind coffee medium-fine (like sea salt).

  2. Place filter, rinse it with hot water.

  3. Add coffee (e.g., 15 g for 250 ml water).

  4. Start with a “bloom”: pour ~50 g water, let sit 30–45 sec.

  5. Slowly pour the rest of the water in circular motion.

  6. Total brew time: ~2.5–3.5 min.

     Steps:

      

• Result: Clean, bright, complex cup.

🔹 French Press

• Tools: French Press, grinder, scale, kettle.

• 1. Grind coffee coarse.

  2. Add 30 g coffee to 500 ml water.

  3. Pour hot water, stir gently, cover.

  4. Wait 4 minutes.

  5. Press plunger slowly and serve.

     Steps:

      

• Result: Heavy body, rich flavor, some oils and fine particles.

🔹 AeroPress

• Tools: AeroPress, filter, scale, grinder, kettle.

• Steps:

  1. Grind coffee medium-fine.

  2. Add 15–18 g coffee, place filter, rinse.

  3. Pour ~220 g hot water, stir.

  4. Steep 1–2 minutes.

  5. Press slowly.

• Result: Clean, strong, versatile (you can make it espresso-like or filter-style).

🔹 Espresso Machine

• Tools: Espresso machine, burr grinder, tamper, scale.

  1. Grind coffee fine (like table salt).

  2. Dose: ~18 g for double shot.

  3. Distribute evenly and tamp firmly.

  4. Brew: ~25–30 sec for ~36 g espresso yield.

     Steps:

      

• Result: Intense, concentrated, with crema.

🔹 Cold Brew

• Tools: Cold brew maker (or jar + filter).

  1. Grind coffee coarse.

  2. Ratio: 1:8 (e.g., 100 g coffee to 800 ml water).

  3. Steep 12–16 hours in fridge.

  4. Filter and serve over ice.

     Steps:

      

• Result: Smooth, sweet, low acidity, refreshing.

3. Extra Tools That Help

• Burr grinder: For consistent grind size.

• Gooseneck kettle: For controlled pouring.

• Scale + timer: For accuracy and repeatability.

• TDS/ refractometer (advanced): To measure extraction yield.

✅ Summary:

• Specialty coffee = good beans + right ratio + precise tools.

• Choose a method based on your preference:

  • Pour-over → clean and bright.

  • French press → bold and heavy.

  • AeroPress → versatile and fast.

  • Espresso → concentrated and intense.

  • Cold brew → smooth and refreshing.