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Brewing Methods
- SCA STANDARD PRACTICES -

Pour Over

brewing with a
two-cup pour over

French Press

brewing with a
three-cup french press

Coffee: 22 grams set at medium-fine grind

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Water: 400 grams or milliliters at 200°F / 93.5°C for brewing

Additional water at 200°F / 93.5°C for preheating

 

Filters: #2 size

 

Decanter
 

Gram scale (1 gram = 1 milliliter)
 

Brewing time: Between 2:30 and 3 minutes

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  1. Begin with clean equipment.

  2. Place filter in pour-over brew basket and set on top of decanter. Preheat by pouring hot water through. Discard this water.

  3. Place the brew basket with filter on a cup, and put everything on the scale. Add the coffee to the filter and then tare the scale.

  4. Start the timer and pour 50 grams of water over the coffee. Make sure to saturate all the grounds thoroughly.

  5. Allow to bloom for 30 seconds.

  6. Continue to slowly pour the remaining 350 grams of hot water over the coffee for the next 2:30 to 3 minutes, keeping the brew basket halfway filled with water during the brew process.

  7. When all the water has been poured over the grounds and the filter has begun to drip very slowly, remove and discard the filter.

  8. Enjoy!

Coffee: 36 grams set at medium-coarse grind

 

660 grams or milliliters at 200 °F / 93.5 °C for brewing

 

Additional water at 200 °F / 93.5 °C for preheating

 

Something to stir with

 

Gram scale (1 gram = 1 milliliter)

 

Brewing time: 4 minutes

  1. Begin with clean equipment.

  2. Preheat your French press with hot water. Discard this water.

  3. Add coffee to the pot. Set it in top of the scale and tare the scale.

  4. Start the timer and begin pouring 540 grams of hot water into the pot. Saturate the coffee completely.

  5. Without pressing down on the plunger, place the lid on the pot.

  6. After 2 minutes, remove the lid and gently stir the coffee to further saturate all grounds. Pour the remaining 120 grams of hot water into the pot.

  7. Using two spoons, skim the oils and remaining floating grounds off the top of the brew. This will produce a cleaner cup & will stop the coffee from extracting. Without pressing down on the plunger, replace the lid.

  8. At 4 minutes, slowly press down on the plunger until it is at the bottom of the pot.

  9. Decant and enjoy!

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DRIP COFFEE

brewing with a
drip coffee maker

ESPRESSO

brewing with an
espresso maker

SCA Standard Recipe for Drip Coffee Maker:

  • Coffee-to-Water Ratio: The SCA recommends a 1:18 ratio for drip coffee makers, just like pour-over, but there's a slight adjustment in method due to the nature of the automatic brewing process.

    For example, if you're brewing a standard 12-cup drip coffee maker:

    • Coffee: 60 grams (about 12 tablespoons)

    • Water: 1,000 ml (1 liter)

Steps:

  1. Prepare the Coffee Maker:

    • Use a clean paper filter (or reusable filter, if preferred).

    • Add water to the reservoir, making sure it’s filtered (for the best taste) and heated to 195-205°F (90–96°C). Automatic drip machines usually do this for you.

  2. Measure Coffee:

    • For a 12-cup drip coffee maker, add 60 grams (about 12 tablespoons) of coffee to the filter. You can adjust based on your strength preference, but 1:18 ratio is the standard.

  3. Start Brewing:

    • Turn the machine on and let it brew. The water will flow through the grounds, extracting flavors, and drip into the pot.

  4. Serve:

    • Once brewing is finished, pour the coffee into your mug. You can adjust strength with future brews by tweaking the amount of coffee or water.

Quick Adjustments:

  • For a Stronger Brew: Increase the coffee ratio to 1:16 (about 15 tablespoons for 1 liter of water).

  • For a Weaker Brew: Decrease the coffee ratio to 1:20 (about 10 tablespoons for 1 liter of water).

  1. Preheat the Espresso Machine:

    • Turn on the espresso machine and let it heat for about 10-15 minutes. Ensure the portafilter is also heated by running a shot of hot water through it.

  2. Grind the Coffee:

    • Use a fine grind (similar to powdered sugar). The grind size is crucial for espresso. If it’s too coarse, the water will flow through too quickly, resulting in weak espresso; if it’s too fine, the water may not flow through at all, resulting in over-extraction.

    • For a single shot of espresso, you'll need about 9 grams of ground coffee. For a double shot, you'll need about 18 grams.

  3. Tamp the Grounds:

    • Place the portafilter on the scale, add the ground coffee, and then use a tamper to press the coffee grounds evenly and firmly. The goal is to create a smooth, level surface for even extraction.

  4. Brew the Espresso:

    • Lock the portafilter into the espresso machine and start the shot. A typical single shot should take around 25–30 seconds to brew.

    • The shot should be 1 ounce (30 ml) for a single, or 2 ounces (60 ml) for a double shot.

    • The espresso should have a rich crema (the golden, foamy layer on top).

  5. Serve:

    • Serve immediately in a small espresso cup. You can drink it straight or use it as the base for drinks like lattes or cappuccinos.

AEROPRESS

brewing with an
Aeropress

Ingredients:

  • Coffee: Freshly ground coffee (medium-fine grind)

  • Water: Filtered water, ideally at 175–185°F (80–85°C)

Equipment:

  • Aeropress

  • Aeropress filter

  • Stirrer or spoon

  • Scale (optional, but helps with accuracy)

  • Coffee grinder

Two Popular Brewing Methods:

Inverted Method (Recommended for Full Flavor)

  1. Setup: Place the Aeropress on the counter with the plunger at the bottom (upside down). Add a filter to the cap and rinse it with hot water to remove paper taste.

  2. Grind and Add Coffee:

    • Use about 14-18 grams of coffee (about 1-2 tablespoons depending on desired strength).

    • The grind size should be medium-fine (similar to table salt).

  3. Add Water:

    • Pour in 200 ml of water (just off the boil, around 175–185°F). Stir the coffee for about 10 seconds to ensure all the grounds are saturated.

  4. Brew Time:

    • Let the coffee steep for 30 seconds to 1 minute.

  5. Press:

    • After steeping, carefully attach the filter cap and flip the Aeropress onto your mug.

    • Press down firmly and slowly for about 20-30 seconds. You should feel significant resistance, but don't force it.

  6. Serve:

    • Remove the Aeropress and enjoy your strong, rich coffee! You can adjust strength by tweaking the coffee-to-water ratio or steeping time.

Standard Method (More Balanced Cup)

  1. Setup: Place the Aeropress on a stable mug or container. Insert the filter and rinse with hot water.

  2. Grind and Add Coffee:

    • Add 14-16 grams of ground coffee (1-2 tablespoons). Use a medium grind (coarse sand).

  3. Add Water:

    • Pour 200 ml of water (around 175–185°F).

  4. Brew Time:

    • Stir for about 10 seconds, then let it steep for 30 seconds to 1 minute.

  5. Press:

    • Attach the filter cap, flip it over onto your mug, and press down slowly for 20-30 seconds.

  6. Serve:

    • Enjoy your brewed coffee! The result is typically cleaner and more balanced than the inverted method.

Layered Rock Pattern

GRIND OPTIONS EXPLAINED

The Ultimate Grind Size & Brew Method Guide

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Choosing the right grind size is the secret to great coffee. Each brewing method works best with a specific grind because of how water moves through the grounds. Here’s a clean breakdown:

Extra Coarse Grind

(like peppercorns)
Best for: Cold Brew, Cowboy Coffee

  • Why: Cold water steeps for 12–24 hours, so large chunks prevent over-extraction.

  • Taste: Smooth, mellow, low acidity.

Coarse Grind

(like sea salt)
Best for: French Press, Percolator

  • Why: Grounds steep in water for several minutes; larger pieces keep the brew balanced.

  • Taste: Heavy body, bold flavor, minimal bitterness.

Medium-Coarse Grind

(like rough sand)
Best for: Chemex, Clever Dripper

  • Why: Slower filters need a bit more resistance, but not too much.

  • Taste: Clean cup, bright notes, subtle sweetness.

Medium Grind

(like regular sand)
Best for: Drip Coffee Makers, Siphon Brewers

  • Why: Water drips steadily through a paper filter; medium grind keeps flow just right.

  • Taste: Balanced, classic, easy-drinking.

Medium-Fine Grind

(finer than sand, but not powdery)
Best for: Pour-Over (Hario V60, Kalita Wave, AeroPress with short steep)

  • Why: Faster brew methods need finer grounds for proper extraction.

  • Taste: Bright, complex, nuanced flavors.

Fine Grind

(like table salt or flour)
Best for: Espresso, Moka Pot, AeroPress with long steep

  • Why: Espresso machines use high pressure, so fine grounds create resistance.

  • Taste: Strong, concentrated, rich crema.

Extra Fine Grind

(like powdered sugar)
Best for: Turkish Coffee

  • Why: Coffee is boiled directly in water; ultra-fine powder dissolves into the brew.

  • Taste: Intense, thick, full-bodied.

Rule of thumb: The faster the brew method, the finer the grind. The slower the brew, the coarser the grind.

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