Skip to main content
BrewMarkBREWMARK

Reference

Brew Guides

Exact ratios, temperatures and pour schedules for the methods worth knowing — and a converter that turns any grind size into the real setting on your grinder.

Recipes from the people who wrote them

Championship and reference methods, summarised in our own words with a link back to the original.

Pour OverIntermediate

James Hoffmann's Ultimate V60 Technique

A four-stage V60 built around a 60 g/L ratio, an aggressive swirl and a flat bed. The most widely copied pour-over method on the internet.

30g · 500g · 1:16.7 · James Hoffmann

Pour OverIntermediate

Tetsu Kasuya 4:6 Method

The 2016 World Brewers Cup winning method. Five equal-ish pours split 40/60, where the first 40% sets sweetness and acidity and the last 60% sets strength.

20g · 300g · 1:15 · Tetsu Kasuya

Pour OverBeginner

Scott Rao's V60 Method

A stirred, single-pour V60 that prioritises even extraction over pour theatrics. Bloom, stir, one continuous pour, stir again, flatten.

22g · 360g · 1:16.4 · Scott Rao

French PressBeginner

James Hoffmann's Ultimate French Press

A French press method that produces a startlingly clean cup by breaking the crust, skimming the fines, and never plunging through the bed.

30g · 500g · 1:16.7 · James Hoffmann

AeroPressBeginner

James Hoffmann's Ultimate AeroPress

A low-dose, high-ratio AeroPress brewed the standard way up. Two minutes still, a swirl, thirty seconds settling, then a slow press.

11g · 200g · 1:18.2 · James Hoffmann

Pour OverIntermediate

Onyx Coffee Lab Kalita Wave

A flat-bottom recipe from one of the most decorated roasters in the US. Long bloom, then continuous bursts to keep the bed level.

22g · 350g · 1:15.9 · Onyx Coffee Lab

ImmersionAdvanced

Lance Hedrick's Gongfu Hario Switch

A tea-inspired Switch method: three separate closed-valve immersions with fresh water each time, poured off the back of a spoon so the bed is never disturbed.

15g · 250g · 1:16.7 · Lance Hedrick

EspressoIntermediate

James Hoffmann's Ultimate Moka Pot

Pre-boiled water and very low heat, pulled off the stove the moment it sputters. The method that makes a moka pot taste sweet instead of scorched.

20g · 200g · 1:10 · James Hoffmann

Pour OverBeginner

The Classic Chemex Method

The standard specialty approach to a Chemex: a long bloom through that thick bonded filter, then two even pours for a clean, tea-like cup.

30g · 500g · 1:16.7

BrewMark originals

Written by us, for the bags and gear people actually have at home.

Every recipe says “medium-fine.” Your grinder says 14.

BrewMark’s grind converter translates any recipe’s grind size into the actual number or click count on 80+ grinder models.

Open the grind converter →

Or go straight to your grinder

Every brew method’s setting for one model, worked out from that grinder’s own dial.

All grinder charts →