Ratio, temperature, timing, flow. These 4 things control your cup.
The simplest lever to control flavor strength.
1:16 is the golden standard
1 gram coffee to 16 grams water
Want stronger? Try 1:14 or 1:15
Want weaker? Try 1:18 or 1:20
Use a scale. Eyeballing ratios = inconsistent results every time.
← Back to topThis single variable changes everything. Too hot = bitter. Too cold = sour.
195–205°F
Light roasts: 200–205°F | Dark roasts: 195–200°F
Use a thermometer or gooseneck kettle with temperature display. Worth the small investment.
← Back to topHow long the water touches the coffee grounds.
Total brew time: 2:30–4:00 minutes
Steep: 4:00 minutes exactly. Then press.
Too fast? Under-extraction = sour. Use finer grind or slower pour.
Too slow? Over-extraction = bitter. Use coarser grind or faster pour.
← Back to topHow fast water moves through the grounds. Directly controls extraction.
Water rushes through = less extraction = under-extracted cup (sour)
Water lingers = more extraction = over-extracted cup (bitter)
You control this by:
Troubleshooting: