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 our favorite brew methods.

To brew coffee well, it is 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 4-6 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 five minutes of brew time. For immersion brews (French press, etc), we recommend a ratio of  68g/Kg of coffee to brewing water for at least five minutes of brew time. Grind size is a key variable. 800um is a great size to start with (about 7 sheets of copy paper thick), image on back of bag is to scale. Grind finer for more sweetness and coarser for more clarity.

For espresso, we suggest the following as a starting point as your grinder, baskets, machine, and water all have varying impacts on the extraction of the coffee:

Black Mountain: 20g in, 40g out, 30sec
Light Roasts: 16g in, 48g out, 30sec

We recommend the following parameters for Fetco style programmable brewers, and generally, a similar brew cycle with adjusted weights for all filter brewed coffee.

120g Coffee (measure it!)
200F Water (measure it!)
2000ml brew volume (measure it!(by weight))
15% prewet volume
1:00 prewet delay
3:30 brew time
1:00 drip delay

Water, being 98.6% of your brew, and 100% of the solvent, matters. We can recommend Gerber Pure, which will assure you are brewing with precisely formulated water that brews coffee well. It’s not the best brewing water, but it is good enough and very consistent.