From Bean to Cup at Home: A Simple Brew Guide for Every Method
Whether you've just bought your first bag of specialty coffee or you've been brewing for years and want to sharpen your technique, this guide covers everything you need. We'll walk you through four of the most popular home brew methods — espresso, pour over, French press, and AeroPress — with specific ratios, temperatures, and timing for each one.
If you're not sure where to start, our Black Bear blend performs brilliantly across every method listed here. All our coffee is roasted fresh to order, so what arrives through your door is as good as it gets.
The four big brew methods at a glance
| Method | Grind Size | Ratio | Brew Time | Skill Level |
|---|---|---|---|---|
| Espresso | Extra fine | 1:2 (18g in / 36g out) | 25–30 seconds | Intermediate–Advanced |
| Pour Over / V60 | Medium-fine | 1:15–17 (15g to 250ml) | 3–4 minutes | Beginner–Intermediate |
| French Press | Coarse | 1:15–17 (30g to 500ml) | 4 minutes | Beginner |
| AeroPress | Medium to medium-fine | 1:12–15 (15g to 200ml) | 1.5–2.5 minutes | Beginner–Intermediate |
When you order from us you can select your grind at checkout. Explore our brewing equipment if you're looking to upgrade your setup.
Espresso step by step
What you need: An espresso machine, a burr grinder set to extra fine, a kitchen scale, and a tamper.
The recipe: 18g of ground coffee in, targeting 36g of liquid espresso out, in 25–30 seconds.
- Warm your machine. Run a blank shot through the portafilter — allow at least 15–20 minutes warm-up time.
- Grind fresh. Grind 18g into the portafilter basket. Tap gently and level the surface.
- Tamp evenly. Press straight down with around 15–20kg of pressure — keep it level to avoid channelling.
- Lock in and start. Place a scale and cup under the portafilter, tare to zero, start the timer when you engage the pump.
- Extract. Stop the pump at 36g. Ideal extraction: 25–30 seconds total.
- Taste and adjust. Sour or sharp? Grind finer. Bitter or harsh? Grind coarser.
Pour over / V60 step by step
The recipe: 15g of medium-fine ground coffee to 250ml of water at 92–94°C. Total brew time: 3–4 minutes.
- Rinse the filter. Pour hot water through, discard. Removes papery taste and preheats your vessel.
- Add coffee. Add 15g, level gently, place on the scale and tare to zero.
- The bloom pour. Start your timer. Pour 30–40ml in slow circles, saturating all the grounds. Wait 30–45 seconds as CO₂ releases.
- Continue in stages. Pour in two or three further stages in concentric circles, reaching 250ml total by around 2:30.
- Wait for drawdown. Rest drains through in another 30–60 seconds. Total time: 3–4 minutes.
French press step by step
The recipe: 30g of coarsely ground coffee to 500ml of water at 93–95°C. Steep time: 4 minutes.
- Preheat the press. Pour a small amount of hot water in, swirl, discard.
- Add coffee and water. Add 30g of grounds. Pour 500ml at 93–95°C and stir gently.
- Lid on, plunger up. Rest the lid on top — don't plunge yet. Set a timer for 4 minutes.
- Plunge slowly. Press with steady, even pressure. Moderate resistance is right.
- Pour immediately. Don't leave brewed coffee in the press — it will turn bitter.
AeroPress step by step
The recipe: 15g of medium to medium-fine ground coffee to 200ml of water at 88–90°C. Brew time: 1.5–2.5 minutes.
- Rinse the filter. Attach to the AeroPress, rinse with hot water, set over your mug.
- Add 15g of coffee.
- Add water and stir. Pour 200ml at 88–90°C. Stir gently for 10 seconds.
- Steep 60–90 seconds.
- Press slowly. Over 20–30 seconds. Stop at the first hiss.
- Dilute to taste. Add 50–100ml of hot water for a longer cup.
A grind size cheat sheet
| Grind | Texture | Used for |
|---|---|---|
| Extra fine | Powdery, like icing sugar | Turkish coffee |
| Fine | Like table salt | Espresso, stovetop / Moka pot |
| Medium-fine | Like fine beach sand | Pour over, V60, Chemex, AeroPress (shorter) |
| Medium | Like coarse sand | Drip coffee, AeroPress (longer) |
| Coarse | Like rough sea salt | French press, cold brew concentrate |
Common mistakes that ruin coffee at home
- Water too hot. Target 90–96°C — a minute off the boil from a standard kettle.
- Stale coffee. Whole bean coffee stays at its best for 2–4 weeks after roasting. A subscription keeps a steady supply of fresh coffee arriving before your current bag runs out.
- Wrong grind for your method. Use the cheat sheet above and adjust incrementally.
- Rushing the bloom or steep. Use a timer — it makes a real difference.
- Dirty equipment. Rinse after every brew, deep clean weekly.
- Eyeballing your dose. A basic kitchen scale transforms consistency overnight.
Frequently asked questions
What is the easiest brew method for beginners?
French press — simple steep-and-plunge, no special equipment, very forgiving. Black Bear works brilliantly in a French press and is our recommendation for a first bag.
What grind size should I use for a French press?
Coarse — the consistency of rough sea salt. Bitter or gritty? Too fine. Weak or sour? Grind slightly finer or extend the steep time.
What temperature should water be for brewing coffee?
90–96°C for most methods. No temperature-control kettle? Boil and wait 60–90 seconds before pouring.
How much coffee should I use per cup?
Start with a 1:15 ratio by weight — 1g of coffee per 15ml of water. For a 250ml cup, use 15–17g. For espresso, 18g in targeting 36g out.
Why does my espresso taste bitter?
Usually over-extraction — grind too fine, shot running over 32 seconds, or a tilted tamp causing channelling. Try coarsening your grind by one notch first.
Can I use the same coffee for different brew methods?
Yes. Black Bear works well across espresso, French press, and pour over. Just adjust your grind to match each method. Order whole bean if you want full flexibility at home.
Ready to brew? Start with Black Bear. For ongoing freshness explore our coffee subscriptions. For help setting up your routine from scratch visit our home coffee guide.
Frequently Asked Questions
What is the easiest brew method for beginners?
French press is the most beginner-friendly method — it uses a simple steep-and-plunge technique with no special equipment and is very forgiving. Pour over is a close second and produces more clarity in the cup.
What grind size should I use for a French press?
Use a coarse grind — the consistency of rough sea salt. If the coffee tastes bitter or gritty, the grind is too fine. If it tastes weak or sour, grind slightly finer or extend the steep time.
What temperature should water be for brewing coffee?
The ideal range for most methods is 90–96°C. For pour over and AeroPress, aim for 92–94°C. For French press, 93–95°C. If you don't have a temperature-control kettle, boil and wait 60–90 seconds before pouring.
How much coffee should I use per cup?
Start with a 1:15 ratio by weight — 1g of coffee per 15ml of water. For a 250ml cup, use 15–17g. For espresso, use a 1:2 ratio (18g in, targeting 36g of liquid out). Use a kitchen scale for accuracy.
Why does my espresso taste bitter?
Bitterness usually means over-extraction. Most common causes: grind too fine, shot running over 32 seconds, water too hot, or a tilted tamp causing channelling. Try coarsening your grind by one notch first.
Can I use the same coffee for different brew methods?
Yes. A medium-dark blend like Black Bear from The Coffee Factory works well across espresso, French press, and pour over. The key is adjusting your grind size to match each method. Ordering whole bean and grinding at home gives you full flexibility.