Brewing Guide

Pour Over (V-60/Origami)

Principle: Drip/Percolation
Roast: Light to Medium
Grind size: Medium, Medium-coarse
Ratio: 1:15
Water temperature: 88ºC to 92ºC
Brew time: 2:30 min to 3 min

  • Place a filter paper and rinse with hot water over the cup.
  • Discard the water and place it over the server.
  • Add grounded coffee (15gm) into it.
  • Pour 30 ml of water, allow the bubbles to come i.e, blooming for 30 seconds.
  • Make it in two pours (195 ml), where add 100 ml of water in a circular motion and leave it for 30 seconds and then add remaining 95 ml of water.
  • Let it drip down and serve into cups.

French Press

Principle: Infusion/Immersion
Roast: Medium to Dark
Grind size: Coarse
Ratio: 1:16
Water temperature: 90ºC to 93ºC
Brew time: 4:00 min

  • Rinse the equipment with hot water and discard the water.
  • Add 20 gm grounded coffee into it and pour 40 ml hot water for blooming.
  • Allow the bubble to come, leave it for 30 seconds.
  • Add remaining water (280 ml) into it and close the lid.
  • After 4 min. plunge it.
  • Serve into cups immediately to avoid over extraction.

Aero Press

Principle: Pressure
Roast: Medium
Grind size: Medium, Medium-Coarse
Ratio: 1:13
Water temperature: 87ºC to 92ºC
Brew time: 1:30 min to 2:00 min

  • Rinse the equipment with hot water and discard the water.
  • Add 15 gm of grounded coffee into it.
  • Add hot water (30 ml) for blooming i.e, allow the bubbles to come for 30 seconds.
  • Stir it for 5 times and add remaining water (165 ml) and give a stir again.
  • Vacuum seal it and gradually start pressing till you get hissing sound.
  • Serve it into the cups.

Moka Pot

Principle: Pressure
Roast: Medium to Dark
Grind size: Fine
Ratio: 1:8-1:10
Water temperature: 87ºC to 90ºC
Brew time: 2:00 min

  • Add warm water into the lower chamber of moka pot (2 cup) (approx. 120-140 ml).
  • Take finely grounded coffee into the basket (approx. 16-17 gm).
  • Screw up the upper chamber and lower chamber tightly and heat it from the bottom.
  • After 2 mins. decoction gets collected in the upper chamber.
  • Serve it immediately.

Grind size:

Extra fine
Fine Medium Medium to Coarse Coarse
Turkish Espresso
Moka pot
Filter coffee,
Pour over
Pour over, Aero
French press,
Cold brew


Pressure: Espresso, Moka pot, Aero Press
Infusion/Immersion: French Press, Clever dripper
Percolation/Drip: V-60, Chemex, Filter coffee, Cold brew