Coffee growing in warm morning light.
Medium
Brew guide · Medium

Stillwell

Recipes dialed to this exact coffee. Pick your method — everything's set to your bean's roast.

A pour-over cone and kettle on a wooden counter.

Pour-over

Pre-ground: Drip
Coffee
22 g
Ratio
1:16
Water
200°F / 93°C
Time
~2:45
Bloom
35 s

Grinding your own? Medium-fine — like fine table salt

How to brew it

  1. weigh. Measure your coffee.
  2. heat. Heat your water to temperature.
  3. add. Add the grounds to the filter and shake level. A flat, even bed
  4. bloom. Pour just enough water to wet all the grounds; wait 30–45 seconds. The grounds puff and bubble
  5. pour. Pour the rest slowly, in steady circles, keeping the water level up.
  6. wait. Let it finish dripping.
  7. serve. Enjoy. Clean and sweet, no harshness

Dial it in

Weak or sour
Pre-ground: Pour slower so it drips longer, and use water just off the boilGrinding your own: Grind a touch finer
Too bitter or harsh
Pre-ground: Pour a little faster; let just-boiled water rest a few secondsGrinding your own: Grind a touch coarser
Thin or watery
Pre-ground: Slow the pour and keep the bed wetter longerGrinding your own: Grind slightly finer
A drip coffee maker on a warm kitchen counter.

Drip machine

Pre-ground: Drip
Coffee
22 g / mug
Ratio
1:16
Water
machine
Time
4–6 min

Grinding your own? Medium — like table salt

How to brew it

  1. weigh. Measure your coffee for the batch size (see the table).
  2. add. Add the grounds to the filter basket; level them flat. An even bed
  3. pour. Fill the reservoir with fresh, cold water to your batch line.
  4. wait. Start the machine and let it run its full cycle. The carafe stops dripping
  5. serve. Pour and enjoy. Rich brown, not pale or watery

Making more (or less): Drip machines measure in ~5 oz “cups,” not mugs — below 3 cups, brew pour-over or AeroPress instead. 3 cups (15 oz): 28 g · 4 cups (20 oz): 37 g · 6 cups (30 oz): 56 g · 8 cups (40 oz): 75 g · 10 cups (50 oz): 94 g · 12 cups (60 oz): 112 g. Roughly +9–10 g per added cup.

Dial it in

Weak or sour
Pre-ground: Brew a fuller pot and use the “bold/strong” setting if you have one; make sure it’s fully heatedGrinding your own: Grind a touch finer
Bitter
Pre-ground: Use a little less coffee and skip the bold setting; descale if the machine’s oldGrinding your own: Grind a touch coarser
Flat or lifeless
Pre-ground: Let the machine fully heat before it brews, and use a fresh bagGrinding your own: Grind a touch finer
An AeroPress on a kitchen counter beside a mug.

AeroPress

Pre-ground: Drip
Coffee
15 g
Ratio
1:15 (230 g)
Water
200°F / 93°C
Time
1:15 steep

Grinding your own? Medium-fine

How to brew it

  1. weigh. Measure your coffee.
  2. add. Add the grounds to the chamber.
  3. heat. Heat your water.
  4. pour. Pour water over the grounds to the top; stir once.
  5. wait. Steep for the time below.
  6. press. Press down slowly and steadily until you hear a hiss. Steady, gentle pressure
  7. dilute. Top with hot water to fill your cup (about 4–6 oz). Adjust until it tastes right
  8. serve. Enjoy.

Making more (or less): A small, concentrated cup — pour into your mug and top with hot water until it tastes right (Americano-style).

Dial it in

Weak or sour
Pre-ground: Steep a little longer, use hotter water, and stir before pressing; dilute lessGrinding your own: Grind a touch finer
Too strong or intense
Pre-ground: Add more hot water when you dilute
Bitter
Pre-ground: Shorten the steep and press gentlyGrinding your own: Grind a touch coarser
A French press on a kitchen counter, coffee steeping.

French press

Pre-ground: Coarse
Coffee
23 g / mug
Ratio
1:15
Water
200°F / 93°C
Time
4:00 steep

Grinding your own? Coarse — like breadcrumbs

How to brew it

  1. weigh. Measure your coffee for your press size (see the table).
  2. add. Add the grounds to the empty press.
  3. heat. Heat your water.
  4. pour. Pour all the water in; give it a gentle stir. All grounds wetted
  5. wait. Put the lid on (don’t press yet) and steep.
  6. press. Press the plunger down slowly and evenly. Slow and smooth
  7. serve. Pour right away so it doesn’t keep brewing. Full-bodied, not muddy

Making more (or less): Scales at about 1:15. An 8-cup (34 oz) press full ≈ 60 g grounds; per mug (~12 oz) ≈ 23 g.

Dial it in

Weak or sour
Pre-ground: Steep 60–90 seconds longer and use water just off the boilGrinding your own: Grind slightly finer
Bitter or muddy
Pre-ground: Pour it off the grounds the moment you pressGrinding your own: Grind coarser
Gritty in the cup
Pre-ground: Press more slowly and let the grounds settleGrinding your own: Grind coarser
A Final Press brewer on a kitchen counter.

Final Press

Pre-ground: Coarse
Coffee
basket full
Ratio
~1:15
Water
200°F
Time
3:00 steep

Grinding your own? Medium-coarse

How to brew it

  1. weigh. Fill the basket with grounds (it holds a fixed amount).
  2. add. Seat the basket in your cup.
  3. heat. Heat your water.
  4. pour. Pour hot water into your cup over the basket.
  5. wait. Steep in the cup for the time below.
  6. press. Slowly press/lift to filter, then remove the basket.
  7. serve. Enjoy. Clean, immersion-style

Making more (or less): The basket holds a set amount, so cup size and steep time are your levers. Best in a standard 8–12 oz cup.

Dial it in

Weak or thin
Pre-ground: Steep longer, or use a smaller cupGrinding your own: Grind finer
Bitter
Pre-ground: Shorten the steepGrinding your own: Grind coarser
Gritty
Pre-ground: Press slowly and let it settleGrinding your own: Grind coarser
A siphon coffee brewer on a kitchen counter.

Siphon

Pre-ground: Drip
Coffee
22 g
Ratio
1:16
Water
full boil
Time
1:30

Grinding your own? Medium

How to brew it

  1. heat. Fill the bottom bulb with water and bring to a boil so it rises to the top.
  2. weigh. Measure your coffee.
  3. add. Add the grounds to the top chamber once the water has risen.
  4. stir. Stir gently to wet all the grounds. No dry clumps
  5. wait. Brew for the time below, then remove from heat.
  6. serve. As it cools, the coffee draws back down — then serve. Bright and crystal-clear

Dial it in

Weak or sour
Pre-ground: Give it a little longer over the heat before drawing it downGrinding your own: Grind finer
Bitter
Pre-ground: Pull it off the heat sooner and shorten the brewGrinding your own: Grind coarser
Cloudy
Pre-ground: Stir gently, not vigorously
A jar of cold brew steeping on a kitchen counter.

Cold brew

Pre-ground: Coarse
Coffee
Concentrate
Ratio
1:8
Water
Room temp
Time
15 h

Grinding your own? Extra-coarse — like raw sugar

How to brew it

  1. weigh. Measure your coffee (see the table).
  2. add. Add the grounds to your jar or brewer.
  3. pour. Pour in room-temperature water; stir so all grounds are wet.
  4. wait. Cover and steep on the counter or in the fridge, 12–18 hours.
  5. press. Strain out the grounds (filter, press, or brewer basket).
  6. dilute. This is a concentrate — dilute about 1:1 with water or milk over ice. Adjust to taste
  7. serve. Serve over ice. Smooth and sweet, low bitterness

Making more (or less): Made as a concentrate — dilute roughly 1:1 with water or milk over ice, then adjust. Keeps up to two weeks. About 57 g per 16 oz jar of water; scale straight up.

Dial it in

Weak or thin
Pre-ground: Steep longer next time (up to 18 hours) and dilute lessGrinding your own: Grind coarser (never finer — fine over-extracts cold)
Too strong
Pre-ground: Add more water or milk when you serve
Bitter or harsh
Pre-ground: Shorten the steep next timeGrinding your own: Grind coarser
An espresso machine with a portafilter on a warm counter.

Espresso

Pre-ground: Fine
Coffee
18 g in → 36 g out
Ratio
1:2
Water
200°F / 93°C
Time
27 s

Grinding your own? Fine — like powdered sugar, slightly gritty

How to brew it

  1. weigh. Weigh your dose into the portafilter.
  2. add. Distribute the grounds level, then tamp firm and flat. Level, no gaps
  3. heat. Lock in and start your shot with the machine at temperature.
  4. wait. Pull until you reach the target yield below. Honey-like flow, ~25–30 s
  5. serve. Enjoy as-is, or top with hot water for an Americano. Rich crema on top

Dial it in

Sour or thin, runs fast
Pre-ground: Tamp firmer and fill the basket — with pre-ground you can’t grind finer, so dose and tamp are your leversGrinding your own: Grind finer
Bitter, runs slow
Pre-ground: Use a slightly lighter dose and ease the tampGrinding your own: Grind coarser
No crema
Pre-ground: Use a fresh bag, or raise the dose to fill the basketGrinding your own: Grind finer
A moka pot on a stovetop in warm morning light.

Moka pot

Pre-ground: Fine
Coffee
basket, level
Water
to valve
Time
~4:30

Grinding your own? Fine-medium — finer than drip, not espresso-fine

How to brew it

  1. heat. Fill the base with hot water up to the valve.
  2. weigh. Fill the funnel basket level with grounds — don’t tamp. Level, loose
  3. add. Seat the basket and screw the top on.
  4. wait. Set on medium heat; brew until it gurgles and the top fills. Gurgle = done
  5. serve. Take it off the heat right away; a quick cool base stops bitterness. Rich, not scorched

Making more (or less): Every size works the same way — fill the basket level, no tamping. What a level basket holds, by pot size: 1-cup: 7 g · 2-cup: 11 g · 3-cup: 15 g · 4-cup: 19 g · 6-cup: 24 g · 9-cup: 38 g · 12-cup: 53 g. Water to the valve in every size.

Dial it in

Weak or metallic
Pre-ground: Start with hot water in the base and fill the basket level and fullGrinding your own: Grind a touch finer
Bitter or burnt
Pre-ground: Lower the heat and pull it off as it starts to gurgleGrinding your own: Grind a touch coarser
Sputters violently
Pre-ground: Heat’s too high — lower it
A Bellman stovetop espresso maker on a warm counter.

Bellman

Pre-ground: Fine
Coffee
16–18 g
Ratio
1:2
Water
to fill
Time
~25–30 s pull

Grinding your own? Fine — espresso-fine

How to brew it

  1. weigh. Weigh your dose into the portafilter.
  2. add. Distribute level and tamp firm.
  3. heat. Bring the Bellman up to pressure on the stove (watch the gauge).
  4. wait. Open the valve and pull the shot to your target yield. Steady flow
  5. serve. Enjoy, or steam milk with the same device. Crema on top

Dial it in

Sour or fast
Pre-ground: Tamp firmer, keep the dose full, reach full pressure before opening the valveGrinding your own: Grind finer
Bitter or slow
Pre-ground: Ease the pressure and pull a touch fasterGrinding your own: Grind coarser
Weak pressure
Pre-ground: Reach full pressure before opening the valve; preheat well
A Flair lever espresso press on a wooden counter.

Flair

Pre-ground: Fine
Coffee
18 g in → 36 g out
Ratio
1:2
Water
~200°F
Time
~30 s pull

Grinding your own? Fine — espresso-fine

How to brew it

  1. heat. Preheat the brew head and cylinder with hot water.
  2. weigh. Weigh your dose into the basket.
  3. add. Distribute level and tamp firm.
  4. pour. Add hot water to the cylinder and seat the plunger.
  5. press. Pull the lever slowly and steadily to build pressure. Smooth, honey-like flow
  6. serve. Enjoy your shot. Rich crema

Dial it in

Sour or fast
Pre-ground: Preheat well, tamp firm, full doseGrinding your own: Grind finer
Bitter or stalls
Pre-ground: Ease the pressure and pull a touch fasterGrinding your own: Grind a touch coarser
Thin
Pre-ground: Preheat well and use a full doseGrinding your own: Grind finer
A portable electric espresso maker on a kitchen counter.

Outin

Pre-ground: Fine
Coffee
~12 g
Ratio
~1:2
Water
hot
Time
pump

Grinding your own? Fine — espresso-fine

How to brew it

  1. weigh. Fill the basket with your dose.
  2. add. Distribute level and tamp.
  3. heat. Add hot water to the reservoir.
  4. wait. Run the pump and let it pull the shot.
  5. serve. Enjoy, or top with hot water. Crema on top

Dial it in

Sour or fast
Pre-ground: Hot water, a full dose, and a firm tampGrinding your own: Grind finer
Bitter or slow
Pre-ground: Ease off; let very-hot water cool a momentGrinding your own: Grind a touch coarser
Weak
Pre-ground: Hot water and a full doseGrinding your own: Grind finer
A Vietnamese phin filter resting on a glass.

Vietnamese phin

Pre-ground: Drip
Coffee
~16 g
Ratio
~1:7 (strong)
Water
200°F
Time
4–5 min drip
Bloom
30 s

Grinding your own? Medium-coarse

How to brew it

  1. weigh. Measure your coffee (about 2 tbsp).
  2. add. Add the grounds to the phin and set the press-plate on top.
  3. heat. Heat your water.
  4. bloom. Pour a splash to wet the grounds; wait 30 seconds. Grounds swell
  5. pour. Fill the phin the rest of the way and cap it.
  6. wait. Let it drip slowly into your cup, 4–5 minutes. Slow, steady drip
  7. serve. Enjoy black, or over sweetened condensed milk and ice. Bold and syrupy

Dial it in

Drips too fast / weak
Pre-ground: Press the plate down more firmly and use hotter waterGrinding your own: Grind finer
Bitter
Pre-ground: Loosen the plate a little and use slightly cooler waterGrinding your own: Grind coarser
Barely drips
Pre-ground: Loosen the press-plateGrinding your own: Grind coarser
A stovetop percolator on a warm kitchen counter.

Percolator

Pre-ground: Coarse
Coffee
1 tbsp / cup
Ratio
~1:16
Water
to cup line
Time
7–10 min

Grinding your own? Coarse

How to brew it

  1. weigh. Measure about 1 tbsp of coffee per cup (see note).
  2. add. Add the grounds to the percolator basket.
  3. pour. Fill the base with cold water to your cup line.
  4. wait. Percolate 7–10 minutes; pull it once it’s perking steadily. Don’t over-perk
  5. serve. Serve. Bold and full, not scorched

Making more (or less): About 1 tbsp (5–6 g) coarse grounds per 6 oz cup; an 8-cup pot ≈ ½ cup grounds.

Dial it in

Weak
Pre-ground: Perk slightly longer, or use a bit more coffeeGrinding your own: Grind slightly finer
Bitter or over-extracted
Pre-ground: Perk for less time — pull it as soon as it’s doneGrinding your own: Grind coarser
Harsh
Pre-ground: Don’t let it perk past 10 minutesGrinding your own: Grind coarser
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