Brewing Methods
- SCA STANDARD PRACTICES -
Pour Over
brewing with a two-cup pour over
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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Begin with clean equipment.
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Place filter in pour-over brew basket and set on top of decanter. Preheat by pouring hot water through. Discard this water.
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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.
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Start the timer and pour 50 grams of water over the coffee. Make sure to saturate all the grounds thoroughly.
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Allow to bloom for 30 seconds.
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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.
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When all the water has been poured over the grounds and the filter has begun to drip very slowly, remove and discard the filter.
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Enjoy!
French Press
brewing with a three-cup french press
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
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Begin with clean equipment.
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Preheat your French press with hot water. Discard this water.
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Add coffee to the pot. Set it in top of the scale and tare the scale.
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Start the timer and begin pouring 540 grams of hot water into the pot. Saturate the coffee completely.
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Without pressing down on the plunger, place the lid on the pot.
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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.
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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.
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At 4 minutes, slowly press down on the plunger until it is at the bottom of the pot.
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Decant and enjoy!
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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
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Why: Cold water steeps for 12–24 hours, so large chunks prevent over-extraction.
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Taste: Smooth, mellow, low acidity.
Coarse Grind
(like sea salt)
Best for: French Press, Percolator
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Why: Grounds steep in water for several minutes; larger pieces keep the brew balanced.
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Taste: Heavy body, bold flavor, minimal bitterness.
Medium-Coarse Grind
(like rough sand)
Best for: Chemex, Clever Dripper
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Why: Slower filters need a bit more resistance, but not too much.
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Taste: Clean cup, bright notes, subtle sweetness.
Medium Grind
(like regular sand)
Best for: Drip Coffee Makers, Siphon Brewers
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Why: Water drips steadily through a paper filter; medium grind keeps flow just right.
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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)
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Why: Faster brew methods need finer grounds for proper extraction.
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Taste: Bright, complex, nuanced flavors.
Fine Grind
(like table salt or flour)
Best for: Espresso, Moka Pot, AeroPress with long steep
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Why: Espresso machines use high pressure, so fine grounds create resistance.
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Taste: Strong, concentrated, rich crema.
Extra Fine Grind
(like powdered sugar)
Best for: Turkish Coffee
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Why: Coffee is boiled directly in water; ultra-fine powder dissolves into the brew.
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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.