Pro Tips for the Perfect Hand Brew
Elevate your pour-over game with our baristas’ go-to hacks—small adjustments that make a big difference in flavor, balance, and consistency.
Grind Size is Everything
Match grind to your brewer: fine for AeroPress, medium-fine for V60, medium for Chemex, and coarse for cold brew. Grind right before brewing to lock in aroma and freshness.
Nail the Coffee-to-Water Ratio
Start with the golden ratio: 1:16 (1g coffee : 16g water). Adjust for taste—go 1:15 for a bolder cup, 1:17 for a lighter, more delicate brew. Use a scale for precision (no guesswork!).
Control the Water Temperature
Ideal temp: 90°C – 96°C (194°F – 205°F). For light roasts (floral/fruity), use 90°C–92°C to avoid over-extraction and bitterness. For dark roasts (chocolate/nutty), use 94°C–96°C to unlock deep, rich flavors.
The Bloom Step
Pour a small amount of hot water (just enough to cover the grounds) and wait 30 seconds. This releases CO2 from the beans, ensuring even extraction and a more flavorful cup—never skip the bloom!
Slow & Steady Pouring
Pour in a slow, circular motion (avoid splashing) to keep the grounds evenly saturated. For V60, pour in 2-3 stages; for Chemex, a continuous slow pour works best. Take your time—patience = perfect brew.
Pre-Wet the Filter
Rinse the paper filter with hot water before adding grounds. This removes paper dust (which causes bitterness) and preheats the brewer—keeping the water temp consistent for the entire brew.
