There are many variables that affect every brew of coffee. The main five we focus on are: grind (coarse vs. fine), water temperature, brew time, dose, and agitation. It is best to adjust only one variable at a time when brewing just like any recipe or science experiment!
First and foremost, if possible, grind your coffee and brew immediately after grinding. Every brew method requires a specific grind. A basic guide to follow:
Finer Grind = More Extraction
Coarser Grind = Less Extraction
Each of our recipes will highlight an ideal grind, but feel free to experiment with this, as everyone's preference is different.
Water is most soluble at boiling. For this reason, we suggest brewing coffee between 198 and 204 degrees f.
This is how long the coffee is in contact with water. We break this up into a pre-infusion/bloom-time and the brew time, explained more in our brew guides.
The easiest way to adjust your brew to your personal preference is by altering your water to coffee ratio. If you find yourself with a sour cup of coffee, you're likely under-dosing your coffee. If you find yourself with a bitter cup of coffee, you're likely over-dosing your coffee. We begin with a ratio of:
15g of water to 1g of coffee
This is a great starting point, but as we mentioned, go by your own taste & preference.
Also known as turbulence, this is the act of moving your coffee grounds during the brewing process. This could be anything from stirring your coffee while it is brewing to pouring your water in a circular motion. We will walk you through this in each guide, but we do try to minimize this, as it can be tough to maintain the desired level of consistency.