Expanded Coffee Brew Guide

Whether you are a novice coffee drinker or have been making and drinking coffee for years and need a refresher, here's a quick brew guide to ensure you brew your best cup yet!

Pour Over Method

Origin: The pour-over technique originated in Japan and was widely popularized by the Hario V60. Its roots trace back to early 1900s German-style cone brewers.

Profile: Clean, bright, aromatic; highlights subtle tasting notes.

Recipe:
- 22g medium-fine coffee
- 350g water at 200°F

Instructions:

1. Rinse filter.
2. Bloom with 40g water.
3. Pour slowly to 350g.
4. Brew 2:45–3:15 minutes.

French Press

Origin: Invented in France (1850s) and optimized in Italy (1929). A classic immersion method.

Profile: Full-bodied, rich, bold flavor.

Recipe:
- 30g coarse coffee
- 450g water at 205°F

Instructions:

1. Add coffee.
2. Add all water & stir.
3. Steep 4 minutes.
4. Press & serve.

Cold Brew

Origin: Originates from 1600s Kyoto-style slow-drip brewers in Japan. Modern immersion cold brew became popular in the US in the 2000s.

Profile: Smooth, sweet, low-acid; excellent over ice.

Recipe:
- 1 cup coarse coffee
- 4 cups cold water

Instructions:

1. Combine and stir.
2. Steep 12–18 hours.
3. Strain twice.
4. Serve diluted 1:1

Espresso

Origin: Created in Italy (1884), refined into modern espresso in 1901 by Luigi Bezzera.

Profile: Intense, concentrated, crema-topped.

Recipe:
- 18g fine-ground coffee
- Yield: ~36g espresso

Instructions:

1. Tamp evenly.
2. Brew 25–30 seconds.
3. Adjust grind as needed.

Comparison of Brew Types

Pour Over: Clean and bright; best for showcasing single-origin nuance.

French Press: Heavy body; ideal for dark blends and earthy flavors.

Cold Brew: Smooth & sweet; great for flavored coffees.

Espresso: Strong & concentrated; base for milk drinks.