No fluff. The methods, the ratios, the gear. That’s it.
This isn’t complicated. Here’s what works: a V60, a gooseneck, a scale. You control the pour. You get a clean cup with origin character that a machine can’t replicate. Peru is built for this — clean and expressive so the filter doesn’t strip what makes it worth drinking.
Printable cheat sheet with ratios, temps, and grind sizes for every method. One page. Keep it on the counter.
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15g coffee : 240g water (1:16)
or 2 tbsp / 1 cup water
90–96°C / 195–205°F
2:30–3:30 min
Medium-fine, like table salt. Finer than drip, coarser than espresso. Pinch it: it should hold shape briefly then fall apart.
Boiling (100°C) scorches delicate compounds in lighter roasts. 90–96°C extracts clean without bitterness. No thermometer? Bring to boil, sit off heat 30 seconds.
Rinse the filter with hot water. Dump it.
Removes paper taste and preheats the dripper. Essential step.
Add 15g coffee, level the bed.
Even saturation starts with a level surface.
Bloom: pour 45g water in a slow spiral from center out.
Fresh coffee off-gasses CO₂. The bloom lets it escape — trapped gas causes uneven extraction.
Main pour: add remaining water in 2–3 slow pours, spiraling center to edge.
Slow, steady pours extend contact time. Spiral pushes grounds outward evenly.
All water should have dripped through by 3:30.
Faster than 2:30? Grind finer. Slower than 3:30? Grind coarser. That’s your dial-in.
| Problem | Likely Cause | Fix |
|---|---|---|
| Too slow | Grind too fine | Go coarser |
| Too fast | Grind too coarse | Go finer |
| Sour / under-extracted | Water too cool or grind too coarse | Increase water temp; grind finer |
| Bitter / harsh | Water too hot or grind too fine | Lower water temp; grind coarser |
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