Having the best beans and the right grinder is not enough: to extract all the flavors from your coffee, you need to master the brewing parameters. Brew time, water temperature, and dosage change radically from one method to another.
Find your equipment below and follow the guide to make your perfect cup every time.
1. French Press
- Grind size: Coarse – similar to rock salt.
- Dosage: 60g coffee per liter of water (approx. 7.5g per 125ml cup).
- Temperature: 92°C to 94°C (wait 1 minute after boiling).
Preparation steps:
- Place the ground coffee at the bottom of the preheated coffee maker.
- Pour all the hot water in circular motions.
- Stir gently with a spoon to saturate all the coffee.
- Place the lid (without pressing) and let it steep for 4 minutes.
- Press slowly and evenly, then serve immediately to stop the infusion.
2. Electric or Manual Filter Coffee Maker (V60 / Chemex)
- Grind size: Medium – similar to beach sand.
- Dosage: 60g coffee per liter of water (approx. 15g for a large 250ml cup).
- Temperature: 90°C to 93°C.
Preparation steps:
- Rinse your paper filter with hot water to remove the cardboard taste, then discard the water.
- Add the coffee to the center of the filter and shake to level it.
- Pre-infusion: Pour twice the weight of the coffee in water (e.g., 30g water for 15g coffee) and wait 30 seconds. The coffee will bubble and release its gases.
- Pour the rest of the water continuously or in 2-3 circular motions, without touching the paper.
- Total extraction should last between 2 minutes 30 and 3 minutes 30.
3. Manual Espresso Machine
- Grind: Fine – similar to fine table salt.
- Dosing: 9g for a single espresso, 18g for a double (in a double shot basket).
- Temperature: 90°C to 95°C (automatically managed by the machine).
Preparation steps:
- Carefully wipe the inside of your portafilter to ensure it is perfectly dry.
- Distribute the ground coffee evenly in the basket.
- Tamping: Press the coffee firmly and evenly with your tamper. The pressure must be straight to avoid channeling.
- Attach the portafilter and start extraction immediately.
- Your espresso should flow for 25 to 30 seconds to yield approximately double the initial coffee weight in the cup (e.g., 18g of grounds = 36g of liquid espresso).
4. Italian Coffee Maker (Moka Pot)
- Grind: Medium-Fine – slightly coarser than for espresso, similar to fine sugar.
- Dosing: Fill the metal funnel without tamping.
Preparation steps:
- Fill the bottom chamber with already hot water (up to the safety valve level). This prevents burning the coffee while the machine heats up on the stovetop.
- Insert the funnel, add the coffee, level the surface with your finger, and screw the two parts together tightly.
- Place the coffee maker on medium heat, with the lid open.
- As soon as the coffee starts to flow continuously and smoothly, reduce the heat.
- When the coffee starts to gurgle and sputter (light foam phase), close the lid, immediately remove the coffee maker from the heat and run the base under cold water to stop the extraction.
In summary: The Moka golden rule
If your coffee is too bitter or too strong, your grind was probably too fine or the brewing time too long. If it's acidic, bland, or watery, your grind was too coarse or the extraction too fast!
