Coffee Brewing!!!

With our experience with coffee, one thing that we are very certain about is that you can’t bind coffee processes by set recipes or rules whether it is coffee growing, processing, roasting or brewing. There can be guide lines, but certainly no fix rules or recipes. So? Explore and your coffee would surprise you in a very pleasant way.

There are certain aspects that are common to each type of brew method and these fundamentals play a big role in the quality of cup.

  • Coffee
    • Should be of top quality, roasted to perfection
    • Stored in an air tight container
    • Ground just before brewing
  • Water
    • Most important ingredient as most of the brewed coffee is water and water with right mineral composition would help in better extraction and taste.
    • If your tap water is not hard and is drinkable, that’s best for coffee as it contains natural minerals. Otherwise you may use bottled mineral water, RO water is not recommended because most RO systems remove necessary minerals from the water.
  • Grinding
    • Most important aspect of coffee brewing is grinding
    • Freshly ground coffee using a burr type of grinder always makes a better cup of joe.
    • Adjust the grind to get your preferred extraction, if it’s too strong or bitter then grind coarser, if too watery and weak then grind finer.
  • Temperature
    • Just don’t bother much about it, simply boil and pour over/ into your coffee. Yes, you read it right, pour boiling water into your coffee (please don’t put coffee into the boiling water)
    • By the time boiling water gets out of the vessel, travels through air and hits coffee ground, it’s no more boiling water. In any case coffee has been roasted at 200° C so this water can’t burn the coffee any further, but of course if you boil coffee in water or put coffee in boiling water, it certainly would get bitter and over extracted. This practice will also get you a more consistent brew and a better extraction.


You have already picked your coffee, decided upon the water quality and temperature. Factors with which you can play now to get that perfect brew are:

  • Ratio of coffee and water
  • Grind size
  • Time

You got to eliminate these variables and find a constant value for your preferred taste with each brew method.

Ratio: We recommend the golden ratio of 1:16 (Coffee to water) you can always experiment and find your perfect ratio.

Time and grind size: Once you have finalized the brew ratio, it is time and grind size that you can play with. However one must know that in most brew methods grind level dictates the time of brew (provided that other parameters such as pressure, pouring technique etc., are constant). We would provide you with a broad spectrum of ideal time for each brew method thereafter adjust the grind and get right extraction for you.

Percolation/ Drip Methods

It is one of the most efficient methods and provides best extraction because there is constant flow of water a controlled steady rate, which ensures that is never too saturated and facilitates a better extraction with minimum retention in coffee grounds (as it happens in immersion methods). With right technique we can always get better and consistent results with this method. Here heat and gravity assist your brewing.
Note: Here we are not considering any drip method that takes more than 4-5 minutes to drip.

Ratio: 1:16
Total brew time: 2:30 to 4 min


  • When using paper filter, always soak it with hot water.
  • Pour 50g of water and let the coffee bloom for 30s, stir during this time to ensure no air remains trapped
  • Pouring technique
    • Pour remaining water steadily in circular motion; avoid a very high pour as it may cause channeling/ funneling.
    • Don’t pour too slow, your water is getting colder with every second delay and gain by this heat would be better than the time advantage of pouring slow. Try and finish your entire pour in 1 – 1:10 min, now any adjustment for brew time shall be done by adjusting the grind; courser to decrease and finer to increase the brew time.
    • Don’t be afraid to pour little water on edge of the coffee, we don’t want any coffee which is not submerged and remains floating high & dry stuck with paper.
    • Once you finish the pour give the coffee an anti-clockwise spin using stirrer; lift the dripper to about an inch high and let it free fall on the container, this tapping would help you get a uniform coffee bed.
    • Once brewing is finished, you should be left behind with a flat bed of coffee in your brewed coffee and there should be minimum coffee sticking on the wall; generally only fines would be left sticking on the wall. If you are left with a funnel sort of coffee bed, your coffee is too dark roasted or you need to work o your pouring technique.
  • Decant in your cups, share with your best friend and enjoy!!!

Immersion Method

In these brewing methods your coffee remains submerged in water and after requisite brew time you somehow strain the brew. Brewing happens due to heat and time. Can be done without any special equipment; grind some coffee, pour water and let it steep.

This method has few disadvantages over pour over as you need more time, some amount of brew is left behind absorbed in coffee grounds and you may get more grit in your coffee.

However if you can wait longer for a cupping bowl kind of extraction, let the grit sediment and don’t mind a slightly cooler coffee to enjoy more flavours you certainly going to enjoy this method.

This method is most hassle free, just pour water in your coffee, set a timer and read your book; we regularly enjoy great French presses steeped for 7 – 10 minutes.

Recommended ratio: 1:16

Grind Level: It is so often suggested to grind very coarse, we recommend that you grind finer (not too fine), this would facilitate a better brewing in slightly lesser time. Grind to a level that can be easily strained by the strainer you use, fines would go through at every level of grind but don’t worry these sediment easily and also add on to that nice body you love!


  • Take freshly roasted coffee and grind it for immersion brew.
  • Pour enough water to soak the coffee (2.5 times the weight of coffee is sufficient) and start the timer and stir the coffee to drive out any air packets.
  • Once timer reaches 30 sec mark, pour remaining water, give a single stir and cover the container with a lid (a cylindrical tumbler shaped narrow container/ cup/ mug/ glass is better)
  • At 4 -5 min mark scoop out the coffee which is floating on top with the help of a spoon and cover the container again (you can use a tea-cosy if you fear your coffee may get too cold, though it’s always good not to have coffee piping hot and enjoy all the flavours in a cup)
  • Anywhere between six and ten minute, slowly strain the brew leaving sediments behind. Pour and enjoy your coffee!
  • You can always use a spoon and taste coffee at different time intervals to find your perfect brew time.
  • Experiment Explore & Enjoy…