Brew Guides

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

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.

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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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.