Understanding what happens inside the filter.
Coffee extraction happens in three distinct phases: first come the acids and fats, followed by the sugars and sweetness, and finally the plant fibers and bitter compounds. The goal is to stop brewing before too many bitter notes dissolve.
Water temperature is the fuel for chemical reactions. Too hot, and you scorch the grounds. Too cool, and you'll fail to dissolve the complex sugars, resulting in a sour, thin cup.
TDS measures the strength of your brew. Ideally, manual brews aim for 1.15% to 1.35% TDS. Extraction yield (what we pulled out of the bean) should sit between 18-22%.
Uneven grinds lead to uneven extraction. Fine dust over-extracts (bitter), while large boulders under-extract (sour). A high-quality burr grinder is essential for a clean profile.
For most drip methods, we recommend starting with 60g of coffee per 1 liter of water (1:16.6). From there, adjust based on your personal taste preference.
Adjust your ratio in Methods →