The Signature Brew Guide

Your Complete Coffee Brewing Companion
Master the Art of Coffee at Home

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Table of Contents

• Page 2 – Introduction & Coffee Basics

• Page 3 – Equipment Essentials

• Page 4 – Pour Over Method

• Page 5 – French Press Method

• Page 6 – Espresso Method

• Page 7 – Cold Brew Method

• Page 8 – Traditional Drip Method

• Page 9 – AeroPress Method

• Page 10 – Japanese Siphon Method

• Page 11 – Troubleshooting Guide

• Page 12 – Coffee Storage & Selection Tips

 

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Introduction & Coffee Basics

Welcome to your journey toward brewing exceptional coffee at home. This guide contains everything you need to master seven different brewing methods, each offering unique flavors and experiences.

The Foundation of Great Coffee

Great coffee starts with four essential elements:

• Quality Beans – Use freshly roasted beans, ideally roasted within 2–4 weeks of brewing.

• Proper Grind – Match your grind size to your brewing method. Grind fresh just before brewing.

• Clean Water – Use filtered water; if your tap water doesn’t taste good plain, it won’t make good coffee.

• Correct Ratios – Follow the measurements here, then adjust to your taste.

 

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Understanding Coffee Measurements

• 2 tablespoons ≈ 10–12g coffee

• 1 tablespoon ≈ 5–6g coffee

• 6 oz water ≈ 180g or ¾ cup

• 8 oz water ≈ 240g or 1 cup

 

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Water Temperature Guide

Most brewing methods work best with water between 195–205°F. If you don’t have a thermometer:

1. Bring water to a full boil

2. Let it sit for 30–45 seconds

3. Pour and brew

 

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Equipment Essentials

Must-Have Tools

• Coffee Grinder (burr grinder preferred)

• Kitchen Scale

• Timer

• Gooseneck Kettle (especially for pour over)

Nice-to-Have Additions

• Thermometer

• Quality Filters

• Always clean equipment after each use

 

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Pour Over Method

Clean, Bright, and Flavorful

Equipment Needed: V60, Chemex, or similar; paper filters; gooseneck kettle; timer
Ratio: 2 tbsp coffee per 6 oz water
Grind Size: Medium-fine, like table salt

Steps:

1. Heat water to 200°F

2. Rinse filter and preheat dripper

3. Add coffee and create a small well in the center

4. Bloom: pour ~2x coffee weight in water, wait 30s

5. Pour in slow circles, keep water level consistent (4–6 min total brew)

6. Serve immediately

Pro Tips:

• Pour in stages: bloom, then 3–4 pours

• Too slow? Grind coarser

• Too fast? Grind finer

 

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French Press Method

Rich, Full-Bodied, and Forgiving

Equipment Needed: French press, timer, coarse grinder
Ratio: 1 tbsp coffee per 4 oz water
Grind Size: Coarse, like breadcrumbs

Steps:

1. Heat water to 195–200°F

2. Add coffee to press

3. Pour half water, stir gently

4. Add rest of water, place lid (don’t press yet)

5. Steep 4 min

6. Press slowly and serve immediately

Pro Tips:

• Break crust after 4 min, wait 1 more min, then press

• Never leave coffee sitting in the press

 

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Espresso Method

Intense, Rich, and Complex

Equipment Needed: Espresso machine, burr grinder, tamper, scale
Ratio: 18–20g finely ground coffee → yields 2 oz in 25–30s
Grind Size: Very fine, like powdered sugar

Steps:

1. Grind fresh

2. Dose 18–20g into portafilter

3. Level grounds evenly

4. Tamp firmly (~30 lbs pressure)

5. Lock and extract (25–30s)

6. Serve immediately

Troubleshooting:

• Too fast → Grind finer

• Too slow → Grind coarser

• Bitter → Reduce dose or grind coarser

• Sour → Increase dose or grind finer

 

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Cold Brew Method

Smooth, Mellow, and Less Acidic

Equipment Needed: Jar or container, mesh strainer, filters
Ratio: 1 cup coarse coffee to 4 cups cold water
Grind Size: Very coarse

Steps:

1. Combine coffee + water in jar

2. Stir to saturate grounds

3. Steep 12–24 hrs (room temp or fridge)

4. Strain, then filter

5. Store concentrate (keeps 2 weeks refrigerated)

6. Dilute 1:1 with water, milk, or ice to serve

Serving Suggestions:

• Iced Coffee: 1 part concentrate + 1 part water

• Coffee Milk: 1 part concentrate + 1 part milk

 

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Traditional Drip Method

Convenient, Consistent, and Clean

Equipment Needed: Automatic coffee maker, paper filters, filtered water
Ratio: 2 tbsp coffee per 6 oz water
Grind Size: Medium, like coarse sand

Steps:

1. Use filtered water

2. Place fresh filter

3. Add measured coffee

4. Fill reservoir

5. Brew and serve immediately

Tips:

• Don’t let coffee sit on hot plate >30 min

• Stronger → More coffee, not longer brew

• Weaker → Less coffee, same water amount

 

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AeroPress Method

Smooth, Clean, and Versatile

Equipment Needed: AeroPress, filters, stirrer, timer
Ratio: 2.5 tbsp coffee per 8 oz water (~17g per 270g water)
Grind Size: Medium-fine

Steps (Inverted Method):

1. Heat water to 175–185°F

2. Flip AeroPress upside down

3. Add coffee

4. Add water to #4 mark, stir 10s

5. Steep 1–2 min

6. Rinse filter, screw on cap

7. Flip onto mug

8. Press slowly (20–30s)

 

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Japanese Siphon Method

Theatrical, Precise, and Exceptional

Equipment Needed: Siphon pot, cloth/metal filter, burner, paddle
Ratio: 3 tbsp coffee per 10 oz water (~25g per 375g water)
Grind Size: Medium, slightly finer than drip

Steps:

1. Fill bottom chamber with water, heat

2. Grind coffee while heating

3. Insert upper chamber

4. As water rises, add coffee and stir

5. Brew 2–3 min with gentle stirring

6. Remove heat and watch coffee draw down

7. Serve immediately

 

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Troubleshooting Guide

Coffee Too Strong:

• Use less coffee or coarser grind

• Lower water temperature

• Shorter brew time

Coffee Too Weak:

• Use more coffee or finer grind

• Increase brew time

Inconsistent Results:

• Measure precisely

• Use timer

• Keep grind size consistent

 

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Coffee Storage & Selection Tips

Buying Coffee:

• Look for roast date (within 2–4 weeks)

• Buy whole beans, grind fresh

• Choose origin + roast level to match your taste

Storage:

• Airtight container

• Cool, dark place

• Avoid freezer

Grinding:

• Grind just before brewing

• Match grind to brew method

• Clean grinder regularly

 

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Final Notes:
Coffee is both an art and a science. Use these techniques as a starting point, experiment, and enjoy the process. The best cup is the one you love most.