Filter coffee guide
A clear path to a better cup.
Match the grind to the brewer, keep the ratio steady, and use brew time plus taste to make the final adjustment.
Starter ratio
30 g coffee / 500 g water
Water
195–205°F / 91–96°C
Bloom
2× coffee weight · 30–45 sec
Water quality
Fresh, clean, not distilled
Choose your filter style
| Method | Grind | Ratio | Water | Cup style |
|---|---|---|---|---|
| Automatic drip | Medium | 1:16 | 195–205°F · 91–96°C | Balanced and convenient |
| V60 / cone | Medium-fine | 1:16–1:17 | 200–205°F · 93–96°C | Bright, clear, detailed |
| Flat-bottom | Medium | 1:16 | 195–205°F · 91–96°C | Even, sweet, forgiving |
| Chemex | Medium-coarse | 1:16 | 200–205°F · 93–96°C | Clean, light-bodied |
| Immersion / AeroPress | Medium-fine | 1:15–1:17 | 175–205°F · 80–96°C | Flexible, fuller-bodied |
Grind descriptions are relative: medium-fine resembles fine sand; medium resembles table salt; medium-coarse resembles coarse sand.
The repeatable pour-over
- 1. Rinse the paper and preheat the brewer.
- 2. Add 30 g coffee; tare the scale.
- 3. Bloom with 60 g water for 30–45 seconds.
- 4. Pour gently in stages to 500 g; keep the bed evenly wet.
- 5. Target roughly 3–4 minutes, then taste.
Fix the cup
Sour, weak, or fast: grind finer.
Bitter, dry, or slow: grind coarser.
Strong but balanced: add water or use less coffee.
Weak but balanced: use more coffee or less water.
Dark roast tastes harsh: try cooler water. Light roast tastes underdeveloped: try hotter water.
Perfect means repeatable—and delicious to you.
Weigh coffee and water, note grind and time, then adjust one variable. Temperature matters, but extraction and strength matter more than chasing one magic number.
Expert sources and notes
These are starting points. Bean, roast, grinder, water, and equipment change the result; taste the cup and adjust one variable at a time.