Pour Over Coffee: Bloom, Staged Pours, 1:16
Pour over brews one cup at a time by hand. Start from a 1:16 ratio and adjust to taste.
Methods
Drip Coffee: Batch Brewing with a Machine
Drip Coffee 2026-10-04
Batch brewing with a drip machine and a 1:15–1:18 starting point.
French Press: Immersion and a 4-Minute Steep
French Press 2026-10-06
Immersion brewing: 4-minute steep, press slowly, 1:12–1:15.
AeroPress: Pressure Extraction in About a Minute
AeroPress 2026-10-08
Pressure extraction gives a clean cup and is easy to repeat.
Cold Brew: Cold Water, Long Steep, Low Acidity
Cold Brew 2026-10-10
Cold brew is dilute and uses a lot of water; commonly 1:6–1:10 for a concentrate.
Moka Pot: Stovetop Steam Pressure
Moka Pot 2026-10-12
Stovetop steam pressure, close to espresso; watch the heat.
Siphon: Vacuum Brewing, Bright and Clean
Siphon 2026-10-14
Vacuum brewing is theatrical and clean; timing matters.
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