There is no single correct way to brew coffee.

There are methods we return to — not because they are the end goal, but because they reveal something we value in the cup.

Clarity. Texture. Structure. Intensity.

These are the tools we enjoy.

They are starting points, not rules.

Brewing coffee has its science but, just as anything we love and get good at...it's also an art. 

 

Pour Over

 

(V60 & Etkin 2-Cup)

For mornings when you want the coffee to unfold slowly — and completely.

We return to the Hario V60 and the Etkin 2-Cup Brewer because they reveal structure and separation without exaggeration.

We brew at 1:16 with a 25g dose.

The larger dose improves thermal stability and creates a more complete mid-palate while preserving clarity.

 

What We’re Seeking

Clarity with weight

Sweetness that anchors acidity

A defined center to the cup

A finish that evolves as it cools

 

Our Baseline

Dose: 25g

Water: 400g

Ratio: 1:16

Temperature: 94–96°C (201–205°F)

Grind: Medium-fine

Target Brew Time: 2:30–3:30

 

Method

1. Rinse filter thoroughly. (although this has recently become controversial, we still like to rinse the potential paper flavor out.)

2. Add coffee and level the bed.

3. Bloom with 60–70g water. Allow 30–45 seconds.

4. Continue pouring in steady, controlled circles to 400g total.

5. Allow the brew to draw down naturally. Avoid unnecessary agitation.

We prefer consistent pours rather than heavy swirling. Even saturation produces cleaner extraction.

On the V60, expect lift and definition.

On the Etkin, expect slightly more roundness and integrated sweetness.

 

 

Reading the Drawdown

 

At 1:16 and 25g, time becomes diagnostic, not a goal.

Under 2:30

Likely too coarse

Risk of hollow or sharp acidity

Beyond 3:30

Likely too fine

Risk of dryness or muted finish

But time is secondary to taste.

If the cup is balanced, structured, and sweet then the numbers served their purpose.

 

Espresso

 

For days that call for intensity.

Espresso is fast...but it is not careless.

It demands focus. You are compressing extraction into seconds. Small changes matter. That precision is part of the ritual.

 

What We’re Seeking

Density

Structured sweetness

Controlled bitterness

A finish that evolves as it cools

 

Our Baseline

Dose: 18–20g

Yield: 36–44g out

Ratio: ~1:2

Time: 25–35 seconds

Temperature: 93–95°C

 

Approach

 

Grind fine enough to create resistance.

Distribute the grounds evenly so they have the best chance for extraction.

Aim for even flow from the start.

Stop the shot when sweetness begins to fade.

We are not chasing exaggerated crema or maximum extraction.

We are looking for balance under pressure.

Espresso is a small cup you search through, not rush through.

 

Modern Extraction Principles

 

Across methods, a few principles guide us.

Not trends. Not hacks. Principles.

 

1. Even Extraction Over Agitation

 

Water should contact all grounds consistently.

Avoid:

Channeling

Uneven beds

Aggressive swirling

 

Control produces clarity.

 

2. Grind Size: Extraction Is a Spectrum

 

Grind size is not about rules.

It’s about how much of the coffee you choose to access.

Grinding coarser:

Promotes faster flow

Reduces the risk of astringency

Often produces a lighter, more transparent cup

 

Grinding finer:

Increases surface area

Raises extraction potential

Builds sweetness and structure (when controlled)

We tend to start slightly finer than most expect.

Not to chase strength, but to access sweetness.

Then we adjust outward.

If the cup feels tight, drying, or harsh, we move coarser.

If it feels thin or hollow, we move finer.

The goal is not maximum extraction.

The goal is expressive balance.

 

3. Temperature Is a Tool

 

Higher temperature:

Increases extraction

Lifts sweetness

Can emphasize bitterness

 

Lower temperature:

Softens acidity

Reduces intensity

May flatten structure

Adjust with purpose, not guesswork.

 

4. Taste Is the Only Authority

 

Recipes are scaffolding.

The final decision is made in the cup.

If it tastes hollow then change it.

If it tastes harsh then change it.

If it tastes alive then repeat it.

 

Not the End

 

These are methods we enjoy.

There are others:

Immersion

Pressure profiling

Hybrid brewers

Experimental techniques

 

But the goal is not technique.

The goal is presence.

Prepare it well.

Give it time.