Section · brew methods
Coffee brew methods
Step-by-step guides to the home brewing methods covered in the lab, from paper-filter drippers to immersion, pressure and stovetop brewers. Each guide gives its recipe by weight and lists the sources behind its numbers.
TechniquePour-over: bloom, pulses, drippersV60 vs. Kalita Wave vs. Chemex vs. Melitta-style, compared in one table.GuideHario V60 recipe guideSizes 01/02/03, Hario’s one-pour and staged recipes, two versions of the 4:6 method side by side, pour-rate cues and troubleshooting.GuideKalita Wave guide155 vs 185 sizes and filters, four roaster recipes side by side, flat-bed brewing steps, the UC Davis flat-vs-cone study and troubleshooting.GuideChemex recipe + historyMaker, roaster and SCA recipes compared, grams for 3- to 10-cup brewers, filter folding, and the 1941 patent to MoMA.GuideDrip coffee makers + SCA certificationWhat SCA Standard 310-2021 tests (90–96 °C, 1.15–1.55% strength, even extraction, holding), the SCA list as read, settings and troubleshooting.GuideFrench press guide30 g per 500 ml, coarse grind, a 4-minute steep, a slow plunge — and what studies say about cafestol.GuideCold brew guide1:5 concentrate vs 1:10 ready-to-drink, 8–24 h steeps, and what food-safety research says about storage.GuideAeroPress recipesThe official method and World AeroPress Championship winning recipes in a table.GuideMoka pot guideHow the stovetop pot works at 1–2 bar, and how to avoid a bitter finish.GuideTurkish coffeeExtra-fine grind, cezve and slow heating to a foam, ratios and heating steps from six sources side by side (weighed recipes 1:7.5–1:10), caffeine per small cup, and the 2013 UNESCO listing.GuideSiphon (vacuum) coffeeHow vapor pressure lifts the water and a vacuum pulls the coffee down, a 10-step method, four published recipes side by side (about 1:12–1:17), filters, safety, troubleshooting and a history from 1827.