Brewing is science and craft. It’s an act that through repetition becomes an integral part of the morning coffee ritual. Below are our current best practices for some of our favorite brew methods.
To brew coffee well, it advised to weigh your ingredients. Investing in a good gram scale will allow you to brew better coffee. For volume based brewing, here is a starting point: 1 part Coffee to 7 parts Water @ 200°F for 4 minutes Unfortunately, the density of coffee and water are not constant for all roasts and temperatures, so your results will vary.
For percolation brewed (drip, pour-over, etc.) coffee we suggest a ratio of 60g/Kg of coffee to brewing water. For immersion brews (French press, etc), we recommend a ratio of 68g/Kg of coffee to brewing water. Grind size is a key variable. 800um is a great size to start with (about 7 sheets of copy paper thick). Grind finer for more sweetness and coarser for more clarity.