The question I get asked most is for tips on brewing coffee. That can be a tough question to answer. Everyone has different tastes and different equipment. The coffee to water ratio is different for people who like their coffee very strong vs someone who likes theirs more mild. Then you get into brewing methods and equipment. In order of popularity, people I talk to brew with:

  1. Automatic drip brewer
  2. French Press/Aeropress
  3. Pour over
  4. Espresso

Everyone has their own preferences in their brewing process (and their own ritual) but the basics of brewing are all essentially the same. Start with these as good set of basic guidelines to get your coffee mojo on:

  • Use fresh roasted coffee
  • Use a scale to weigh the proper amount.
    • A good starting point is 2 tablespoons or 10.77 grams or .38oz of fresh ground coffee to 6-8oz or 170-226 grams of water. Adjust the ratio to suit your taste.
    • I like my coffee very rich and strong flavored. My preferred method is a manual pour over and I use 30 grams (1.05oz) of coffee to 350 grams (12.35oz) of water.
    • For espresso a good starting point is 9 grams of coffee for a single shot and 18 grams for a double.
  • Grind right before brewing. Burr grinders produce a much more even grind than blade grinders, and will result in a more consistent extraction.
  • Use the right grind. A general guide
    • Coarse for French Press.
    • Medium for drip.
    • Medium to fine for Aeropress.
    • Very fine for espresso
  • Use good quality water
  • The ideal water temperature is 195-205. The problem with a lot of automatic drip machines is that they don’t maintain the proper heat during the entire brewing process.
  • Pre-rinse your paper filter with hot water
  • Don’t let it sit on heat for very long! Brewed coffee loses it freshness relatively quickly. Think of coffee you have had a diner where its been sitting on warmer for who knows how long. You get that burnt and bitter taste.

Check out for more specifics on grinding and different brewing methods.