EspressoCups
Brewing Methods
Master the art of coffee brewing with our step-by-step guides and more!
Pour Over
Perfect for fermented coffees and refreshing iced brews.
3-4 minutes
Medium
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1
Prepare equipment.
Rinse the filter, brew 18 g of medium-ground coffee at 89–90 °C directly over 150–160 g of ice for a crisp, refreshing cup.
2
First pour
Pour 40g of water in circular motion. Let coffee bloom for 30-40 seconds.
3
Second pour.
Pour 40g more ( 80g water ) and let it draw for 40 seconds ( 1:20 time interval )
4
Third pour.
Pour 40g more water ( 120g water ) and let it draw for 35-40 seconds
5
Fourth pour.
Pour 40g more water ( 160-170g water ) and let it draw for 2:00 minutes
Espresso
Intense, concentrated shot with rich crema
25-30 seconds
Advanced
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1
Grind and dose
Grind 18g of coffee beans to fine consistency. Dose into portafilter.
2
Distribute and tamp
Distribute grounds evenly. Tamp goo pressure for level puck.
3
Lock and brew
Lock portafilter into group head. Start extraction immediately.
4
Extract
Extract for 25-30 seconds to yield 36-40g. Watch for honey-like flow.
5
Serve immediately
Serve in preheated cup. Enjoy the crema and complex flavors.