Extraction Guide — How to Prepare Your Coffee

Rule number one: freshness

Specialty coffee is best within 2–3 weeks of roasting. Grind only the amount you need, just before brewing, and keep the bag sealed, away from light and heat. (No fridge.)

The 3 rules valid for all methods

1. Right grind for the method: finer for moka and Espresso, coarser for French press and cold brew.
2. Weighed dose: use a scale. A good starting point for filters is ~60 g of coffee per liter of water.
3. Water not boiling: 92–96 °C. After boiling, remove from heat and wait ~30 seconds.

Quick recipes, method by method

Moka

Medium-fine grind. Fill the boiler with already hot water up to the valve, fill the filter with coffee without pressing, low flame. Remove from heat as soon as the coffee starts to rise, before the gurgling.

Espresso

Fine grind. Start with ~18 g for a double, extraction in 25–30 seconds for ~36 g in the cup. If it flows too fast, grind finer; if too slow, grind coarser.

V60 / Filter

Ratio 1:16 (e.g. 15 g coffee : 250 g water), medium grind. Wet the filter, pre-infusion for 30 seconds, then pour in circles. Total time 2:30–3:00. Complete V60 guide →

French Press

Ratio 1:15, coarse grind. Pour water, stir, put the lid on, wait 4 minutes, then slowly press down the plunger. French Press guide →

Aeropress

The most versatile: classic or inverted method. Aeropress guide →

Chemex

Ratio 1:16, medium-coarse grind, for a clean and aromatic cup. Chemex guide →

Cold Brew

Ratio ~1:8, coarse grind, steep 12–18 hours in the fridge, then filter. Cold Brew guide →

Want to learn more?

Grind size is half the result: read how to choose a coffee grinder. And remember: every coffee is different — start with these recipes and adjust to your taste.