Brew lab
Recipes & timer
Hoffmann’s V60, Kasuya’s 4:6, inverted AeroPress, a proper French press, and a 1:2 espresso. One variable at a time.
- Method
- French Press
- Grind
- Medium — not the old 'coarse as sea salt'
- Dose / yield
- 30 g → 500 g
- Temp / ratio
- 96 °C · 1:16.7
4 minutes steep, stir and skim crust, wait 5 more minutes, plunge only to the surface. Fines settle; the cup is surprisingly clean.
0:00
/ 9:00
Now · 0:00 · 500 g
30 g coffee, 500 g water just off boil. Pour all at once.
Next 4:00 — Stir the crust. Skim foam and floating grounds with two spoons.
- 0:0030 g coffee, 500 g water just off boil. Pour all at once.
- 4:00Stir the crust. Skim foam and floating grounds with two spoons.
- 9:00Press the mesh only to the surface. Decant. Do not crush the bed.