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Brew Guides

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Ufo Drip Bags

UFO Drip Bag Video

Don't have a scale?

1. Tear open the top and place the drip bag over your mug.

2. Bloom
Pour 50 ml of boiled water over the coffee.
Let it sit for 30 seconds to wake up the aromas.

3. Slowly pour another 175 ml of water in steady circles.

4. Total brew time 2-2,5 minutes.

5. Enjoy

Just make sure the coffee grounds are wet on the first pour. 30 seconds later pour until 2:00 minutes has elapsed. Enjoy

Measure 225ml of water, boil it, pour and make sure the coffee grounds are wet on the first pour. 30 seconds later pour remaining water. Enjoy

Espresso Being Brewed
Pouring Coffee Water
Espresso

Dose:

  • 18 g (58 mm basket) or 16–18 g (54 mm)

Grind:

  • Fine. Adjust:

    • Fast shot → finer

    • Slow shot → coarser

Temp:

  • 90°C - 95°C 

Pressure:

  • 9 bar

Ratio & Time:

  • 1:2 ratio → Example: 18 g in → 36 g out

  • 25–35 sec total shot time

Steps:

  1. Dose coffee.

  2. Break clumps + level grounds.

  3. Tamp evenly.

  4. Pull shot to target weight.

  5. Adjust grind if flavor or time is off.

Fixes:

  • Sour → finer grind

  • Bitter → coarser grind

Pour Over

V60

15g coffee → 250g water
Grind: medium–fine

Water temperature 88°C-95°C  
Time: ~2:30

  1. Bloom 30g for 30 sec

  2. After 30 secs pour to 150g (slow circles)

  3. After 1 minute final pour to 250g

  4. Let drain, swirl, serve

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Kalita Wave 

18g coffee → 300g water
Grind: medium-fine

Water temperature 88°C-95°C  
Time: ~2:00

  1. Bloom 50g for 30 sec

  2. Pour to 300g (pulse or continuous)

  3. Flat bed finish

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French Press

Moccamaster

30g coffee → 500g water
Grind: coarse
Time: 4 minutes

  1. Add coffee + water.

  2. Stir lightly to break crust.

  3. Steep 4:00.

  4. Skim foam, press slowly.

  5. Serve immediately.

60g coffee → 1 L water
Grind: medium (filter)
Ratio: 1:16–17
Time: 5–6 minutes

  1. Use fresh filter + rinse.

  2. Add coffee, level the bed.

  3. Let the bloom happen naturally.

  4. When brewing finishes, swirl the carafe.

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