The brew bar.
How I make coffee at home.
V60 pour-over
The daily driver.
- Coffee
- 15g
- Water
- 250g
- Ratio
- 16.7
- Time
- 3:00
0:00250 g3:00 93–96 °C · grind medium-fine
Moka pot
- Coffee
- 18g
- Water
- 180g
- Ratio
- 10
- Time
- 4:30
no scale, just listen0:004:30 just off the boil · grind fine, but coarser than espresso
Fill the base with hot water up to the valve, level the basket without tamping, medium-low heat with the lid open.
Outin portable espresso
With the Basket Plus: a proper 17 g double.
- Coffee
- 17g
- Yield
- 34g
- Ratio
- 2
- Time
- 0:30
0:0034 g0:30 92–95 °C (hot water or self-heat) · grind fine (espresso), finer than the stock basket
Basket Plus, 17 g in, about 34 g out (1:2) in 25–30 s. Fill the tank to the max line with hot water, distribute and tamp firmly and level. Runs fast or sour: grind finer. Chokes or tastes bitter: grind coarser or drop to 16 g.
French press
- Coffee
- 30g
- Water
- 500g
- Ratio
- 16.7
- Time
- 9:00
0:00500 g9:00 just off the boil · grind medium-coarse