{"id":737,"date":"2026-09-18T10:01:37","date_gmt":"2026-09-18T10:01:37","guid":{"rendered":"https:\/\/colorlibhub.com\/tyche-roastery\/brew-guides\/"},"modified":"2026-09-18T10:01:38","modified_gmt":"2026-09-18T10:01:38","slug":"brew-guides","status":"publish","type":"page","link":"https:\/\/colorlibhub.com\/tyche-roastery\/brew-guides\/","title":{"rendered":"Brew guides"},"content":{"rendered":"\n
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Brew guides<\/p>\n\n\n

How to brew what we roast<\/h1>\n\n\n

Coffee is a ratio, a grind and a time. Get those three right and the rest is preference.<\/p>\n\n<\/div>\n\n<\/section>\n\n\n\n

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\"Hot<\/figure>\n\n<\/section>\n\n\n\n
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Filter<\/p>\n\n\n

A pour-over, step by step<\/h2>\n\n<\/div>\n\n<\/div>\n\n\n\n
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01<\/p>\n\n\n

Weigh<\/h3>\n\n\n

Sixty grams of coffee to a litre of water. For one big cup: 18 g of coffee, 300 g of water.<\/p>\n\n<\/div>\n\n\n

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02<\/p>\n\n\n

Grind<\/h3>\n\n\n

Medium, like table salt. Grind it now, not this morning: coffee goes flat within the hour.<\/p>\n\n<\/div>\n\n\n

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03<\/p>\n\n\n

Bloom<\/h3>\n\n\n

Pour twice the coffee’s weight in water, wait forty seconds, and watch it swell.<\/p>\n\n<\/div>\n\n\n

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04<\/p>\n\n\n

Pour<\/h3>\n\n\n

Add the rest in two goes, keeping the bed level. The whole brew should take about three minutes.<\/p>\n\n<\/div>\n\n<\/div>\n\n<\/section>\n\n\n\n

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Cheat sheet<\/p>\n\n\n

Ratios for everything else<\/h2>\n\n<\/div>\n\n<\/div>\n\n\n\n
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Pour-over<\/p>\n\n<\/div>\n\n\n

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60 g per litre, medium grind, 3 minutes<\/p>\n\n<\/div>\n\n<\/div>\n\n\n

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Cafetiere<\/p>\n\n<\/div>\n\n\n

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60 g per litre, coarse grind, 4 minutes, then plunge<\/p>\n\n<\/div>\n\n<\/div>\n\n\n

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Espresso<\/p>\n\n<\/div>\n\n\n

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18 g in, 36 g out, 28 seconds, fine grind<\/p>\n\n<\/div>\n\n<\/div>\n\n\n

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Moka pot<\/p>\n\n<\/div>\n\n\n

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Fill the basket level, medium-fine, off the heat when it gurgles<\/p>\n\n<\/div>\n\n<\/div>\n\n\n

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Cold brew<\/p>\n\n<\/div>\n\n\n

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80 g per litre, coarse, 16 hours in the fridge<\/p>\n\n<\/div>\n\n<\/div>\n\n<\/div>\n\n<\/section>\n\n\n\n

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Still not right?<\/h2>\n\n\n

Bitter usually means too fine or too long. Sour usually means too coarse or too quick. Change one thing at a time.<\/p>\n\n\n

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Ask us<\/a><\/div>\n\n<\/div>\n\n<\/div>\n\n<\/section>\n","protected":false},"excerpt":{"rendered":"

Brew guides How to brew what we roast Coffee is a ratio, a grind and a time. Get those three right and the rest is preference. Filter A pour-over, step by step 01 Weigh Sixty grams of coffee to a litre of water. For one big cup: 18 g of coffee, 300 g of water. […]<\/p>\n","protected":false},"author":0,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"page-no-title","meta":{"footnotes":""},"class_list":["post-737","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/colorlibhub.com\/tyche-roastery\/wp-json\/wp\/v2\/pages\/737","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/colorlibhub.com\/tyche-roastery\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/colorlibhub.com\/tyche-roastery\/wp-json\/wp\/v2\/types\/page"}],"replies":[{"embeddable":true,"href":"https:\/\/colorlibhub.com\/tyche-roastery\/wp-json\/wp\/v2\/comments?post=737"}],"version-history":[{"count":1,"href":"https:\/\/colorlibhub.com\/tyche-roastery\/wp-json\/wp\/v2\/pages\/737\/revisions"}],"predecessor-version":[{"id":745,"href":"https:\/\/colorlibhub.com\/tyche-roastery\/wp-json\/wp\/v2\/pages\/737\/revisions\/745"}],"wp:attachment":[{"href":"https:\/\/colorlibhub.com\/tyche-roastery\/wp-json\/wp\/v2\/media?parent=737"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}