1. Select brew type:
2. How many Servings?
Amount of Water needed:
Amount of Coffee needed:
How to brew:
Here's a little timer for your french press brew
TIME : 4:00
Want to brew the perfect cup of coffee? Moka pot, espresso, pour over, french press, cappuccino, latte, or macchiato, we’ve got you covered.
Just use the little app above to select your brewing method, select your required servings, and see the exact coffee to water ratio, , how the grind should be, and how long to brew it for. You can also use the timer below to help!
Remember to use freshly roasted beans and grind right before brewing.
Note: You can also bookmark this page for opening up every morning for your fix 🙂
An overview of coffee brewing methods
Coffee is such a universal and versatile drink that there are really plenty of ways to brew coffee, but a few elements will always remain the same.
You can consider these the laws of coffee brewing:
- Use freshly roasted beans. I can’t repeat this enough times. Once you’ve tasted coffee made from freshly roasted beans, you’ll never be able to drink pre-packaged supermarket coffee again.
- Grind freshly roasted beans just before brewing. Grinding just before brewing ensures that most of the flavors remain trapped in the coffee bean, only exposing them just before you brew. Once you grind coffee beans, they lose most of their flavor in a very short time. Use an automatic or manual burr grinder.
- Use the correct water temperature. If your water is too hot, you risk burning your coffee. If it’s too cold, you won’t get enough flavor extraction. You need to brew at the perfect temperature – which is around 90 degrees C.
1. Moka pot
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The moka pot is one of my favorite methods for brewing espresso while traveling. It’s also why moka pots are often known as camping coffee makers or stovetop espresso makers.
Also, compared to espresso machines, they’re really cheap. Pennies on the dollar, actually!
Moka pots and espresso machines are in the same family because they use pressure to brew coffee. In espresso machines, the pressure goes downwards from the top of the machine down through the grounds.
In a moka pot, the pressure goes upwards using steam.
However, the coffee is not quite the same as a shot of espresso. A moka pot is designed to brew a full cup of coffee, not just a single shot. But as far as taste goes, it’s quite intense and very close to an actual espresso.
Depending on the size of your moka pot, you can also brew multiple cups of coffee in a single go.
The bottom chamber holds water, the middle holds coffee grounds, and the top is where brewed coffee comes out.
It’s also a pretty quick method – within 5 minutes, you’ll have a good brew. Add a couple of minutes for grinding, and a couple of minutes for heating up water, or quicker if you use an electric kettle.
As you must have seen above, a moka pot requires a grind that’s kind of between an espresso grind(very fine) and a drip grind(medium). This is not an exact science so it’s best to try and find the right grind yourself by adjusting your grinder and seeing which grind tastes better.
Finally, the best thing about the moka pot is that there is nothing complicated about using it. You simply fill the bottom chamber with water, the middle chamber with water, place it on the stove and let it do its thing. There’s not much that can go wrong in terms of technique!
Plus it’s cheap so you can enjoy nice, strong coffee on a tight budget.
2. French press
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French press coffee is in many eyes the classic coffee. It’s been around for a long time and if you’ve come from a household of coffee drinkers chances are your parents have one and so do your grandparents.
Why are french presses so universally loved? Well, for starters, they’re cheap and they brew great coffee. They’re also really easy to use and clean.
French press is a medium-time-consuming brew method. Once you add hot water to coffee grounds, you need to let it steep for 4 minutes before plunging and pouring the coffee out.
You can try 5 or 6 minutes for a stronger brew but I personally prefer 4 minutes as the sweet spot.
It actually takes a little longer for the entire brew as you need to grind the coffee beans, heat up the water(remember the temperature!) and finally steep the coffee.
Super important is the grind size. Of all the hot water brews, french presses need the coarsest grinds. If your grind is too fine, it will pass through the filter and you’ll end up with a gritty, bitter coffee.
However, even if you get the grinds perfect, some will still find their way into your cup so you may find the last one or two sips to be a little gritty.
All things said, french press brews really unique and flavorful coffee that is almost universally enjoyed.
3. Pour over/drip
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Filter or drip coffee is a timeless brewing method. What’s more, there are plenty of fancy and functional dripping devices, most notably the Chemex and the Hario V60.
There’s also the standard electric percolator you’re used to seeing in offices and diners, and most homes, too.
Since there are so many different drippers I am not going to go into too much detail about the individual models. In case you’re looking for recommendations, you’ve already got them: the Chemex and Hario V60 are really unmatched in quality.
The concept of drip coffee is super simple: coffee grounds go into a filter, and you pour water over the grounds. Water will slowly drip through the coffee grounds, absorbing the flavors and aromas and you get a gently brewed, delicious cup of coffee.
One essential for drip brewing is a gooseneck kettle. The long, narrow spout gives you a huge degree of control over the pouring process which you won’t get from any other kind of kettle or jug.
The Hario and Chemex are rather large contraptions but there are also super-small collapsible cones that you can use for making drip coffee. This method is one of the best to use for camping or on the go, actually.
The only disadvantage here is that you need a paper filter to brew and that does generate a fair bit of waste over time. Paper is fully biodegradable, though, and you could even compost it if you wanted to.
If you’re really strict about waste generation, you could just dry the filter and use it again a few times without any issues, or pick up a reusable filter.
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The Aeropress(and the smaller Aeropress Go) is an amazing piece of coffee brewing ingenuity. Originally made by a frisbee designer, it actually brews some of the best coffee you can find. I am not joking!
The ingenuity is really in its simplicity. It’s just a plastic tube, with another plastic attachment with a rubber plunger on it. When you put the plunger into the rubber tube, it creates a vacuum and increases pressure, and brews an awesome pressurized coffee.
You can brew espresso-like coffee, or brew a shot and dilute it to make an americano. You can also add milk or frothed milk if you like.
The Aeropress is my go-to method for brewing coffee when traveling, as it’s so compact and does its job so well.
One disadvantage is that you have to use paper filters so there is some waste. If you’re really careful, you can reuse the paper filters by letting them dry out. One paper filter can last you 4-5 cycles, if not more.
Alternatively, you can also pick up a stainless steel filter, but that adds to the overall cost.
5. Cold brew
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Cold brew is the newest and greatest coffee brewing method. It’s been steadily gaining popularity over the past few years and for good reason: it’s just awesome!
It’s actual cold coffee, not those imitations of instant coffee stirred into milk or sugar and ice blended into coffee.
The coffee is actually brewed – but using cold water instead of hot water.
There are plenty of benefits: milder taste, longer caffeine hit, and huge refreshment factor to name a few.
To make cold brew, you need to use very coarse coffee grinds and steep them in cold water for a long time – usually 12 to 24 hours. Cold water moves much slower than hot water so you need to give it enough time to really extract all the flavors.
A mason jar does this job beautifully.
The long waiting period is totally worth it though. You get a really rich, smooth, and flavorful glass of coffee that you can either dilute(depending on the ratio you use) or just add a few ice cubes and a splash of milk to and drink up.
It’s actually the perfect caffeine hit for hot summer days.
Please note that the flavors are going to be very strong and intense – but far from bitter and acidic. If you think it’s too strong, just dilute it with some water, ice, or add a splash of milk.
The way milk slowly swirls into the coffee is also perfect for an Instagram pic!
Oh and if that was not enough, once you’ve brewed the coffee, it will stay drinkable for about 2 weeks, as long as you keep it sealed in an airtight jar or jug.
6. Turkish coffee
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Coffee is originally from the middle east, so it’s no surprise that Turkish Coffee is one of the original forms of coffee brewing. Making Turkish coffee is super old school – you just need a little pot, no fancy filters or anything else.
Just because it’s been around for a while does not mean it’s any less strong – it’s actually quite strong and the jolt of coffee and caffeine is quite awesome.
Making Turkish coffee is quite straightforward, though you’ll need to grind the coffee beans into an extremely fine powder and simmer the brew two to three times over the flame.
The resulting coffee is strong and frothy and if you’re into strong coffees, you’ll love it.
Turkish coffee is super quick to brew because there is a very small quantity of water. It’s strong, slightly powdery(since you don’t filter it) and best paired with Turkish delight or sweet dates.
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Espresso is like the aristocracy of coffee, and for good reason. It’s an intense, flavorful, and caffeinated shot of pure goodness. Espresso machines have also come a really long way!
The espresso machines of yesteryear were rather simple machines that pressurized water and forced it through a puck of compacted, fine coffee grounds.
Today’s machines are quite complicated. Some machines are simple like those of days past, but others have loads of bells and whistles like built in coffee grinders, milk frothers, dual brewers, and customizable screens.
Essentially, they’re all the same as far as brewing a shot of espresso is concerned. Though you can certainly expect more expensive machines to have more accurate temperature control and ease of use.
The beauty of the espresso machine landscape today is that you can get one for as expensive or as cheap as you want. Check out our espresso machine buying guide here for more information.
Espresso machines are actually quite quick. They can heat up water very fast and once the water is at the proper temperature it hardly takes 20-30 seconds to pull a single shot.
However, you can only pull a single or double shot in one go, after each extraction, you’ll need to change the coffee grounds to get a good second cup.
A little hack to brew espresso for two people at once(if your machine only has a single spout) is to brew a double shot and just divide the shot equally into two cups.
You need a very fine grind to brew good espresso. If you pinch it, it should form little clumps.
Espresso shots are quite versatile. Add hot water and it becomes an americano.
Add various amounts of frothed milk and you have a whole variety of frothy, milky beverages.
There’s a bit of skill involved as far as getting the grind correct, but if you have an automatic espresso machine, they’re about as plug and play as they come. For more control over your brew(if you’re feeling like a barista) you can opt for a manual or semi-automatic machine.
Oh, and espresso machines can be a pain to clean. You have to descale them every 3-6 months depending on how hard your water is, and you’ll also have to wipe down the surfaces every time you brew. I guess it’s a small inconvenience for great coffee.
8, 9, 10. Cappuccino, Macchiato, Latte
I’ve combined these three preparations into a single section because the brewing part is essentially the same.
You start with a single or double shot of espresso, and add steamed/foamed milk to the espresso in varying quantities.
A cappuccino is 1/3 espresso, 1/3 steamed milk, and 1/3 foamed milk.
A macchiato is an espresso shot with just a single dollop of foamed milk on top.
A latte is 1/6 espresso, 4/6 steamed milk, and 1/6 foamed milk.
The main difference between foamed and steamed milk is that steamed milk has fewer bubbles and is more “milky” and foamed milk has a lot more bubbles and tastes much “drier”.
These 10 methods are the most popular brewing methods – there are arguably a lot more but these are the most common and they also brew(in my humble opinion) the best kind of coffee.
Have fun using the calculator and timer for brewing your coffee!