Brew like a pro, you got this!
Great coffee isn’t complicated. It’s about choosing the right beans, keeping them fresh, and brewing without overthinking it. Here’s everything you actually need to know.
5 useful tips
Buy it fresh from roasters! If not... look for clear origin, transparent sourcing, and a roast date you can actually see. Ideally, you want something roasted within 5–30 days.
Quick flavor guide:
Washed: clean and bright
Honey: sweet and balanced
Natural: fruity and bold
Pick whatever feels like “your” cup.
Fresher beans equal better coffee.
Keep them whole until you're ready to brew. Grinding early is like leaving the door open for all your aroma to escape.
Store in an airtight, opaque container, away from heat and sunlight.
Avoid the fridge. Trust us.
You don’t need a barista’s toolbox. Just a few things that truly shift your cup:
Burr grinder: the single biggest upgrade you can make
Kettle with temperature control: keeps your brews consistent
Scale: because “a little more” turns into “too much” fast
These aren’t strict recipes. Just simple guidance so your coffee comes out great every time.
Pour-over (V60, Kalita, etc.)
Clean, bright, expressive
Medium-fine grind, hot water around 94°C / 201°F, slow controlled pour
Total time: about 3 minutes
Moka Pot
Strong, full-bodied, classic
Medium-fine grind, hot water in the base, low heat, remove once it starts bubbling
Simple and reliable
French Press
Big body, rich texture
Coarse grind, hot water, wait 4 minutes, press gently
AeroPress
Fast, flexible, travel-friendly
Medium grind, water around 93°C / 200°F, quick stir, short extraction, press
Ready in about two minutes
Pour-over: clarity and detail
Moka pot: intensity
French press: depth and body
AeroPress: versatility