The Ultimate Coffee Brewing Guide

Podium Coffee Club brings you the best beans, so let’s make sure you’re brewing them to perfection. Below, we break down the essentials for some of the most popular brewing methods: pour-over, AeroPress, moka pot, French press, and espresso. 

1. Pour-Over

Equipment Needed:

Pour-over device (e.g. Hario V60, Kalita Wave, Chemex, or similar), a gooseneck kettle, paper filters, scale, timer.

Grind Size:

Medium-fine for standard pour-over devices; medium-coarse for Chemex.

Instructions:

1. Heat water to 195-205°F.
2. Fold and place the filter in the pour-over device. Rinse with hot water to remove any paper taste and preheat the device.
3. Add coffee grounds to the filter (1:16 coffee-to-water ratio; e.g., 20g coffee for 320g water).
4. Bloom: Pour just enough water to saturate the grounds and wait 30-45 seconds.
5. Pour in slow, circular motions, keeping the water level consistent.
6. Total brew time should be 3-4 minutes.

2. AeroPress

Equipment Needed:

AeroPress, filters, stirrer, scale, timer.

Grind Size:

Fine (similar to table salt).

Instructions:

1. Heat water to 195-205°F.
2. Place a filter in the AeroPress cap and rinse with hot water.
3. Assemble the AeroPress and place it over your cup.
4. Add coffee (17g for 250g water).
5. Start the timer and pour hot water to the top line.
6. Stir for 10 seconds and let steep for 1 minute.
7. Attach the plunger and press gently for about 30 seconds.

3. Moka Pot

Equipment Needed:

Moka pot (stovetop espresso maker)

Grind Size:

Medium-fine (slightly finer than pour-over).

Instructions:

1. Fill the bottom chamber with water up to the valve.
2. Add coffee grounds to the filter basket, leveling without tamping.
3. Assemble the pot and place it on medium heat.
4. Remove from heat once you hear a hissing or gurgling sound (around 4-5 minutes).
5. Stir the brewed coffee and serve.

4. French Press

Equipment Needed:

French press, stirrer, scale, timer.

Grind Size:

Coarse (like sea salt).

Instructions:

1. Heat water to 195-205°F.
2. Add coffee (1:15 coffee-to-water ratio; e.g., 30g coffee for 450g water).
3. Start the timer and pour hot water over the grounds.
4. Stir gently to ensure all grounds are wet.
5. Place the lid on with the plunger pulled up, and let steep for 4 minutes.
6. Slowly press the plunger down.
7. Since coffee grounds remain immersed in your French press, pour immediately to avoid over-extraction. If you need to save some coffee, transfer to an insulated carafe. 

5. Espresso

Equipment Needed:

Espresso machine, tamper, scale

Grind Size:

Fine (similar to powdered sugar).

Instructions:

1. Preheat the machine, portafilter, and cup.
2. Add coffee grounds (18-20g for a double shot) to the portafilter and tamp evenly with firm pressure.
3. Insert the portafilter and start the shot.
4. Aim for a 25-30 second extraction time for 36-40g of espresso.

Grind Size Quick Reference:

• Pour-Over: Medium-fine (Chemex: Medium-coarse)
• AeroPress: Fine
• Moka Pot: Medium-fine
• French Press: Coarse
• Espresso: Fine

Also see our more detailed guide to coffee grind size here. 

Final Brewing Tips:

• Always use freshly ground coffee for the best flavor.
• Adjust grind size or brew time if the coffee tastes too bitter (over-extracted) or sour (under-extracted).
• Use filtered water for a cleaner taste.
• Keep your equipment clean to avoid off-flavors.