Brew
Brew coffee
Eight methods with a live timer: grams for your number of cups and strength, steps to the second, and a vessel on screen that fills in time with the brew. The screen stays on; no connection needed.
Phin
The Vietnamese drip filter: strong coffee in 5 minutes, with condensed milk or over ice.
BrewV60 dripper
Pour-over: a clean, bright cup in 3 minutes that shows the character of the beans.
BrewFrench press
Full-bodied coffee: pour, wait 4 minutes, lower the plunger.
BrewAeroPress
A plastic syringe for coffee: 2 minutes, a clean cup, and it comes along on trips.
BrewMoka pot
A moka pot on the stove: steam pushes water through the coffee, and the brew comes out strong and thick.
BrewCezve
The finest-ground coffee in cold water over low heat — with foam.
BrewEspresso
9 bar of pressure, 25–30 seconds, 18 g of coffee — 36 g in the cup.
BrewCold brew
A 12–18 hour cold steep: a smooth, sweet concentrate for ice.
BrewVietnamese coffee drinks
With condensed milk and ice, with egg cream, with salted cream, with coconut — six recipes built on the phin.
Four things that matter more than the brewer
The most expensive brewing method won’t rescue coffee ground yesterday.
Grind right before brewing
Ground coffee loses its aroma fast. A burr grinder gives an even grind, and that matters more than the brewer.
Scales
A measuring spoon weighs differently depending on grind and roast. With scales the recipe repeats.
Water
Coffee in the cup is almost all water. Use filtered water with no smell of chlorine; distilled water gives a flat taste.
One change at a time
Don’t like the taste? Change one thing: the grind, the dose or the time. That way you see what worked.
Taste compass
Mark what the taste is like, and the compass suggests what to change next time.
Keep it this way
- Write the recipe down: beans, grind, grams, time
- Change one thing at a time to see what works
Baristas know this map: sour and salty point to under-extraction, bitter and astringent to over-extraction, watery and heavy to the ratio. Dark roasts and robusta are bitter by nature — that is not a recipe mistake.