Great coffee at home comes down to four things: fresh beans, the right grind, the right ratio of coffee to water, and water at the right temperature. These guides give you a reliable starting point for each brewer. Adjust from there to taste.
Pour-over (V60 or Kalita)
15 g coffee to 250 g water at 94°C, ground medium-fine, like table salt. Bloom with 40 g of water for 40 seconds, then pour slowly in circles to reach 250 g by 1:45. Total brew time 2:45 to 3:15.
Plunger (French press)
30 g coffee to 500 g water just off the boil, ground coarse like raw sugar. Stir, steep for four minutes, break the crust, skim the foam, then press gently and pour straight away.
AeroPress
15 g coffee, ground medium, to 220 g water at 85°C. Inverted method: steep for 90 seconds, stir, flip and press for 30 seconds. Dilute with hot water if you prefer a longer cup.
Espresso at home
Start with 18 g in, 36 g out, in 27 to 32 seconds. If it runs fast and tastes sour, grind finer. If it runs slow and tastes bitter, grind coarser. Change one thing at a time.