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The method
Brew it at home
Suggested starting points. Adjust the grind first, and keep the ratio.
-
Espresso
- Ratio
- 1:2 — 18 g in, 36 g out
- Grind
- Fine
- Water
- 93 °C
- Time
- 25–30 s
If it runs fast and tastes thin, grind finer before you touch the dose.
-
Moka
- Ratio
- 1:10
- Grind
- Medium-fine
- Water
- Pre-boiled, off the heat
- Time
- Pull it at the first hiss
Fill the basket level and never tamp. Starting with hot water keeps the grounds from stewing.
-
Pour-over
- Ratio
- 1:16 — 20 g to 320 g
- Grind
- Medium
- Water
- 94 °C
- Time
- 2:45–3:15
Bloom with 60 g for 40 seconds, then pour in two even additions.