All 21 Coffee Brewing Recipes

V60 Pour Over

The conical paper-filter pour-over that defined modern third-wave coffee. Best for clean, bright, well-defined cups.

Grind Medium-Fine Water 92–96°C

James Hoffmann V60

by James Hoffmann

Coffee15 g

Water250 g

1. BloomPour 30g water, swirl gently.
   45s
2. First PourPour to 150g (60%), slow circles.
   30s
3. Second PourPour to 250g (100%), center pour.
   30s
4. Final SwirlGentle swirl and drawdown.
   1:00

Tetsu Kasuya 4:6

by Tetsu Kasuya

Coffee20 g

Water300 g

1. 1st PourPour 60g for sweetness.
   45s
2. 2nd PourPour to 120g for acidity.
   45s
3. 3rd PourPour to 180g for strength.
   45s
4. 4th PourPour to 240g.
   45s
5. 5th PourFinal pour to 300g.
   45s

Quick V60

Daily Brew

Coffee15 g

Water250 g

1. BloomPour 45g, wait 45s.
   45s
2. Main PourSteady pour to 250g.
   1:30

AeroPress

A pressurized immersion brewer. Forgiving, fast, and almost indestructible.

Grind Medium-Fine Water 85–92°C

Hoffmann AeroPress

by James Hoffmann

Coffee11 g

Water200 g

1. Add WaterAdd 200g water to 11g coffee.
   10s
2. WaitLet it steep for 2 minutes.
   2:00
3. SwirlGentle swirl to settle grounds.
   10s
4. WaitWait 30 seconds.
   30s
5. PressPress gently all the way.
   30s

Inverted Classic

Classic Method

Coffee15 g

Water200 g

1. InvertSet up AeroPress in inverted position.
   10s
2. Add WaterAdd 200g water and stir.
   20s
3. SteepWait 1 minute, attach cap.
   1:00
4. Flip & PressFlip onto mug and press.
   30s

World Champion

by Wendelien van Bunschoten

Coffee30 g

Water100 g

1. BloomAdd 100g water, stir 20 times.
   1:00
2. PressPress at 1:00 for 20s.
   20s
3. DiluteTop up with 100g water.
   10s

Chemex

Hourglass-shaped pour-over with heavy filters for the cleanest, most tea-like cup.

Grind Medium-Coarse Water 92–96°C

Classic Chemex

by George Howell

Coffee30 g

Water500 g

1. BloomPour 60g water, swirl.
   45s
2. First PourPour to 300g, gentle circles.
   1:00
3. Second PourFinal pour to 500g.
   1:00

Quick Chemex

Daily Method

Coffee20 g

Water300 g

1. BloomPour 40g water.
   45s
2. Main PourSteady pour to 300g.
   2:00

Iced Japanese

Iced Method

Coffee30 g

Water250 g

1. IceAdd 250g ice to Chemex.
   10s
2. BloomPour 60g water over grounds.
   45s
3. PourSlowly pour remaining 190g water.
   2:00

French Press

Full-immersion brewing through a metal mesh. Rich, heavy, and bold.

Grind Coarse Water 93–96°C

Traditional French Press

Classic 4-minute method

Coffee30 g

Water500 g

1. Add WaterPour 500g water, stir once.
   15s
2. SteepWait 4 minutes.
   4:00
3. PlungeSlow, steady plunge.
   30s

Hoffmann French Press

by James Hoffmann

Coffee30 g

Water500 g

1. Add WaterPour 500g water.
   15s
2. WaitWait 4 minutes.
   4:00
3. Stir & ScoopStir crust, scoop foam.
   1:00
4. WaitWait 5-8 minutes to settle.
   5:00

Concentrated French Press

Strong Brew

Coffee40 g

Water400 g

1. Add WaterPour 400g water.
   15s
2. SteepWait 4 minutes.
   4:00
3. PlungePress and serve with milk.
   30s

Kalita Wave

Flat-bottom dripper with a wavy filter. Forgiving and consistent.

Grind Medium Water 92–95°C

Standard Kalita

Balanced Extraction

Coffee20 g

Water300 g

1. BloomPour 40g water.
   45s
2. Pulse 1Pour to 125g.
   30s
3. Pulse 2Pour to 210g.
   30s
4. Pulse 3Final pour to 300g.
   30s

Quick Kalita

Fast Brew

Coffee15 g

Water250 g

1. BloomPour 30g water.
   45s
2. Main PourSteady pour to 250g.
   1:30

Bold Kalita

Intense & Structured

Coffee25 g

Water300 g

1. BloomPour 50g water.
   45s
2. Slow PoursGentle pulses up to 300g.
   2:00

Clever Dripper

Hybrid immersion and pour-over. Hard to over-extract, hard to mess up.

Grind Medium Water 92–96°C

Standard Clever

Immersion Method

Coffee20 g

Water300 g

1. Water FirstPour 300g water first.
   20s
2. Add CoffeeAdd coffee and stir gently.
   20s
3. SteepWait 2 minutes.
   2:00
4. DrawdownPlace on mug to drain.
   1:00

Long Steep Clever

Maximum Sweetness

Coffee20 g

Water300 g

1. Coffee FirstAdd 20g coffee.
   10s
2. Add WaterPour 300g water.
   20s
3. SteepWait 4 minutes.
   4:00
4. DrawdownDrain completely.
   1:00

Quick Clever

Fast & Simple

Coffee15 g

Water250 g

1. Pour WaterAdd 250g water.
   10s
2. SteepWait 1 minute.
   1:00
3. DrawdownDrain and serve.
   45s

Espresso

Pressurized extraction at 9 bar. Intense, concentrated, and rich.

Grind Extra Fine Pressure 9 bar

Standard Double

The 1:2 Ratio

Coffee18 g

Yield36 g

1. Pre-infusionLow pressure contact.
   5s
2. ExtractionFull pressure extraction.
   25s

Ristretto

Short & Intense

Coffee18 g

Yield27 g

1. ExtractionAim for 1:1.5 ratio.
   20s

Lungo

Long & Articulate

Coffee18 g

Yield54 g

1. ExtractionAim for 1:3 ratio.
   35s