Brewing Methods

To use a moka pot: fill the bottom chamber with cold water to just below the safety valve, add medium-fine ground coffee to the filter basket (level, not packed), screw on the top chamber, and heat over low-medium heat until coffee flows into the top. Remove from heat when the flow turns to a gurgling sputter. It sounds simple — and it is — but a few details make the difference between rich, smooth stovetop coffee and bitter, harsh brew. Here’s the full guide. ...

The standard pour over coffee ratio is 1:15 to 1:17 — 1 gram of coffee for every 15–17 grams of water. For a 12 oz (340 ml) cup, that’s roughly 20–23 grams of coffee. Adjust toward 1:15 for a stronger cup, toward 1:17 for a lighter one. Different pour over methods have their own ideal ratios based on how they extract. Here’s the complete reference guide. Quick Reference Table: Ratios by Brew Method Method Ratio (coffee:water) For 300 ml water For 500 ml water Drip / auto-drip 1:15–1:17 18–20 g 29–33 g Pour over (general) 1:15–1:17 18–20 g 29–33 g Hario V60 1:15–1:16 19–20 g 31–33 g Chemex 1:15–1:17 18–20 g 29–33 g Kalita Wave 1:15–1:16 19–20 g 31–33 g AeroPress (standard) 1:12–1:16 19–25 g 31–42 g AeroPress (concentrate) 1:6–1:8 38–50 g 63–83 g French press 1:15–1:17 18–20 g 29–33 g Cold brew (regular) 1:8 38 g 63 g Drip Coffee Ratio Standard drip coffee ratio: 1:15 to 1:17 ...

Turkish coffee is very finely ground coffee brewed unfiltered in a small pot called a cezve (or ibrik), simmered slowly until it foams. It’s served in a small cup, grounds and all — you wait for the grounds to settle, then drink. No filter, no machine, no electricity required. It’s one of the oldest coffee brewing methods in the world and one of the most distinctively flavored. If you’ve never had it, expect: intensely concentrated, slightly thick, rich with a foamy top — and a layer of grounds at the bottom of your cup. ...