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HomeBrew Guides

Brew guides

Simple recipes for pour-over, phin and Chemex at home.

Espresso pouring from the portafilter
Pour-over on a scale

Pour-over

A clean, bright cup that shows off light roasts.

Coffee
20 g
Water
320 g
Grind
Medium-fine
Water temp
96°C / 205°F
Time
3:00
  1. 0:00Rinse the filter with hot water and pour that water away.
  2. 0:00Add the coffee and pour 50 g of water to wet it all.
  3. 0:45Pour slowly in circles up to 200 g.
  4. 1:30Pour to 320 g and give the dripper a gentle swirl.
  5. 3:00Done. Let it cool for a minute: the flavor opens up.
Vietnamese iced coffee with condensed milk

Phin

Strong, slow Vietnamese coffee, made for condensed milk and ice.

Coffee
20 g
Water
90 g
Grind
Medium-coarse
Water temp
Just off the boil
Time
4–5 min
  1. 0:00Put two tablespoons of condensed milk in the glass.
  2. 0:00Add the coffee, press the screen lightly and pour 20 g of water.
  3. 0:30Fill the phin to the top and put the lid on.
  4. 4:30When the drip stops, stir and pour over ice.
Coffee dripping into a glass carafe

Chemex

More coffee for sharing, smooth and very clear.

Coffee
40 g
Water
640 g
Grind
Medium-coarse
Water temp
96°C / 205°F
Time
4:30
  1. 0:00Rinse the thick filter, then pour the water away.
  2. 0:00Pour 80 g to let the coffee bloom.
  3. 0:45Pour in slow circles up to 400 g.
  4. 2:00Top up to 640 g.
  5. 4:30Lift the filter and swirl before serving.