Brewing Recommendations
Select the roast level of your coffee to see the recommended starting points for key variables. This section provides a visual and textual guide to help you dial in your brew based on the type of coffee you're using.
Based on principles from Lance Hendrick's guide to dialing in.
Stick to one recipe to truly understand how changing a single variable affects your brew.
Avoid overcomplication. Make small, deliberate changes instead of overhauling your recipe.
Pay attention to the bloom, drawdown, and final taste to inform your next adjustment.
Select the roast level of your coffee to see the recommended starting points for key variables. This section provides a visual and textual guide to help you dial in your brew based on the type of coffee you're using.
Recipe: The overall process. A simple two-pour (bloom, then main pour) is a great, consistent starting point.
Ratio: The weight of coffee vs. water. A common start is 1:16.6 (15g coffee to 250g water), but this can be tightened (e.g., 1:15) for more developed roasts.
Grind Size: Start consistent and only change if needed. Too coarse can taste hollow/under-extracted; too fine can taste bitter/over-extracted.
Bloom: The initial pour to wet the grounds (typically 2-3x the coffee weight). It allows CO2 to escape. Fresher coffee needs a longer bloom.
Agitation: Stirring or swirling the coffee slurry, or the turbulence from the kettle. More agitation increases extraction.
Roast Date: Fresher beans are gassier and may need a longer bloom. Older beans might extract more easily and require lower temperatures.
Bean Density/Variety: Denser, harder beans (often light roasts) are less soluble and may need higher temperatures and more agitation.
Grinder Quality: A grinder producing many fine particles can lead to clogging and bitterness. If so, consider grinding coarser or using less agitation.
Filters: Some paper filters handle fines better and are less prone to stalling (e.g., Cafec, tabless Hario).