BASICS
BREW RATIOS
| Espresso | 1 : 2 | 18g in → 36g out |
| Pour-over | 1 : 15–17 | 15g coffee → 225–255g water |
| AeroPress | 1 : 12–15 | 15g coffee → 180–225g water |
| French Press | 1 : 15 | 30g coffee → 450g water |
WATER TEMPERATURE
| Light roast | 96–100 °C | 205 °F — needs more heat to extract |
| Medium roast | 93–96 °C | 200–205 °F |
| Dark roast | 88–93 °C | 190–200 °F — already developed |
ESPRESSO TARGETS
| Dose | 17–19 g | VST 18g basket |
| Yield | 34–38 g | 1 : 2 ratio |
| Time | 25–32 s | first drip at ~7–10s |
| Pressure | 9 bar | |
| Temperature | 93–94 °C |
POUR-OVER TECHNIQUE
| Bloom | 2× coffee weight | 30s — degasses CO₂ |
| Total time | 3:00–4:00 min | |
| Pour style | Slow, circular | maintain even saturation |
| Grind size | Medium-fine | finer = slower draw, fuller body |
DIALING IN
| Sour / fast | Grind finer | under-extracted |
| Bitter / slow | Grind coarser | over-extracted |
| Weak / watery | Increase dose or decrease yield | |
| Too intense | Decrease dose or increase yield |