Grind Size

Medium‑fine — similar to table salt.

Coffee‑to‑Water Ratio

1:15 (20g coffee → 300g water)

Water Temperature

195–205°F

Total Brew Time

2:45–3:15

Step‑by‑Step

1. Heat water and rinse your filter to remove paper taste.

2. Add ground coffee to the dripper and level it out.

3. Bloom: Pour 2–3x the weight of coffee (40–60g water). Let sit for 30–45 seconds.

4. Begin slow, circular pours, keeping the water level steady.

5. Finish pouring by 2:00–2:15.

6. Let the water drain fully and enjoy a bright, clean cup.

Pro Tip

If the brew tastes sour, grind finer. If it tastes bitter, grind coarser.

Grind Size

Medium — like beach sand.

Coffee‑to‑Water Ratio

1:16 (e.g., 30g coffee → 480g water)

Water Temperature

Your machine handles this automatically.

Step‑by‑Step

1. Use a fresh paper filter for the cleanest flavor.

2. Add medium‑ground coffee to the basket.

3. Fill the reservoir with filtered water.

4. Start the brew cycle and let it run uninterrupted.

5. Swirl the pot gently before serving to mix the extraction.

Pro Tip

If your machine has a “bold” or “slow brew” setting, use it for deeper flavor.

Grind Size

Coarse — like sea salt.

Coffee‑to‑Water Ratio

1:15 (30g coffee → 450g water)

Water Temperature

200°F

Total Brew Time

4 minutes

Step‑by‑Step

1. Add coarse‑ground coffee to the press.

2. Pour hot water to fully saturate the grounds.

3. Stir gently to break the crust.

4. Place the lid on top (don’t press yet).

5. After 4 minutes, slowly press the plunger down.

6. Serve immediately to avoid over‑extraction.

Pro Tip

For an even cleaner cup, pour the brewed coffee through a paper filter after pressing

Grind Size

Fine — similar to powdered sugar.

Standard Espresso Ratio

1:2 (18g in → 36g out)

Shot Time

27–32 seconds

Step‑by‑Step

1. Grind fresh coffee and dose into the portafilter.

2. Distribute and tamp firmly with even pressure.

3. Lock in the portafilter and start the shot.

4. Aim for a smooth, steady flow resembling warm honey.

5. Stop the shot when you reach your target yield.

6. Taste and adjust grind as needed.

Dial‑In Tips

• Sour or sharp: Grind finer.

• Bitter or hollow: Grind coarser.

• Fast shot: Finer grind or firmer tamp.

• Slow shot: Coarser grind.

Pro Tip

Let your machine warm up for at least 10–15 minutes for consistent temperature and pressure.