There's no single right way to brew coffee. There are three that work well for us, and we'll give you the exact ratio so you don't have to guess.
Roasted whole bean coffee — grind it right before you brew. It's the simplest difference you can make, and the biggest.
V60
For one cup: 15 g of coffee, 250 g of water at 95 °C (203 °F). Medium grind, a little finer than standard.
Pour 30 g of water for the bloom and wait 45 seconds. Keep pouring to 150 g by around 1:15, and to 250 g by around 1:45. Total time: about 3:30.
French press
For one cup: 15 g of coffee, 225 g of water between 92 and 96 °C (198–205 °F). Coarse grind — with a medium grind it turns bitter, no matter the ratio.
Four minutes exactly, no more, no less. Pour all the coffee out as soon as you press — leaving it in there keeps extracting and turns the cup bitter.
Espresso
If your machine has a double basket (the most common today): 18 g of coffee, 36 g of espresso in the cup, between 25 and 30 seconds.
If it tastes sour, lengthen the time a little before touching the grind. If it tastes bitter, shorten it.
Whichever one you use, it starts with the coffee. Ours grinds to order and ships with the roast date on the bag.
See the three coffees →