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  1. First, grind very fine coffee. (8-10 grams for an espresso single, 16-20 grams for a double espresso)
  2. Pour the coffee into the portafilter and pound it gently.
  3. Rince brew with hot water, then replace the flasks with coffee.
  4. Press coffee for 25 to 30 seconds yielding 25-35 ml

Tips

When the machine pours the coffee too slowly, try a heavier grind.

When the machine pours the coffee to quickly, try a finer grind.

You can also check the various forces of coffee portafilters.

  1. Weigh out 6 grams of coffee for 100 ml of water.
  2. Fine grind the coffee (0.3 to 0.5 MM)
  3. Pour warm water into bottom of moka
  4. Pour the coffee into the funnel with strainer
  5. Tightening the lid, place the moka onto the burner
  6. After boiling the coffee, pour into mug.

Tips

Do not allow the coffee to burn or the moka to overflow.

  1. Insert filter into the bottom of Aeropress. Pour hot water to neutralize smell of paper. Pour out water.
  2. Pour 15 grams of coffee into grinder, and perform a fine grind. (0.3 to 0.5 MM)
  3. Pour coffee into Aeropress
  4. Cover coffee with 198˚- 203˚F water. Wait 30 seconds.
  5. Fully pour water. Wait one minute.
  6. Install filter. Rotate Aeropress and attitudes in cup.
  7. Slowly squeeze coffee from Aeropress.

Tips

Proposed proportions of coffee and water temperature are only a model. Do not be afraid to experiment. You may find more viable parameters for your own brews.

  1. Weigh out 6 grams of coffee for 100 ML of water.
  2. Grind the coffee to average thickness (0.7 to 0.8 MM)
  3. Place a cup or glass beneath the drip
  4. Place a filter into the drip. Pour hot water to get rid of the smell of paper.
  5. Pour out water from the cup or glass. Pour coffee into filter.
  6. Cover coffee with 198˚- 203˚F water, Wait 30 seconds while fresh coffee fizzes.
  7. Brewing should not exceed 3 minutes.

Tips

Drips have thinner filters than Chemex.

Coffee has a fuller body.

  1. Weigh out 6 grams of coffee for 100 ML of water.
  2. Grind the coffee to average thickness (0.7 to 0.9 MM)
  3. Place a filter into the Chemex. Pour hot water to get rid of the smell of paper.
  4. Pour out water.
  5. Pour ground coffee into filter. Pour 198˚- 203˚F water. Wait 30 seconds.
  6. Gradually pour water to expectation. Brewing process should not exceed 4 minutes.

Tips

Chemex is part of a permanent exhibition.

Museum of Modern Art in New York

  1. Weigh out 6 grams of coffee for 100 ML of water.
  2. Grind the coffee to a heavy thickness (1.2 to 1.5 MM)
  3. Pour coffee into French Press.
  4. Pour water until it is level with the coffee. Wait 30 seconds for the coffee to bloom.
  5. Pour appropriate amount of water and brew 4 minutes.

Tips

Brew must be below 5 minutes to avoid excessive bitterness.