Brew · The slow bar
No machine?
No problem.
Every brewer is the same three dials: how fine, how much, how long. Pick one and brew along with the timer.
01 · Grind size
Finer means slower.
Particles drawn to scale. Short contact needs fine grounds; long steeps need coarse ones.
Micron ranges are starting points from grinder charts (Honest Coffee Guide, The Coffee Locator). Every grinder labels them differently: taste and brew time are the real test.
02 · Methods
Pick a brewer.
03 · Water
Coffee is 98% water.
A good starting ratio for filter coffee. The SCA “golden cup” is about 55 g per litre.
Just off the boil. Hotter for light roasts, a little cooler for dark.
Dissolved coffee in a good filter cup. Espresso is around 8–12%.
After roasting, beans are at their best. Let them rest a few days first.