Practical methods and the why behind them—extraction variables, temperature, water, beans, pouring technique, and troubleshooting.
Transform a V60, Chemex, or Kalita into a cold‑coffee maker with three no‑gear methods - iced pour-over, flash brew, and an 8‑hour cold brew. Follow clear ratios and timing to dial in flavor and pick the approach that fits your schedule.
Match dripper geometry, water chemistry, and pour flow to bean origin to achieve clear, repeatable flavors without pricey gear. Get hardness and temperature targets, a 5-minute weekday routine, and fast adjustments for African, Latin American, and Asian coffees.
Dial in pour-over flavor by matching water temperature to roast level and stabilizing heat throughout the brew using low-cost methods. Coordinate temperature with flow rate and water hardness to achieve consistent, balanced extraction.
Build a repeatable pour-over routine by measuring water chemistry, stabilizing flow, and matching grind to your dripper - using the gear you already have. Get practical targets (about 90 ppm water and steady ~4 g/sec flow) and a simple logging method for consistent, cafe-clear cups on weekday mornings.
Unlock consistent, cleaner-tasting pour-overs by testing and adjusting tap water hardness and TDS, then pairing small changes in flow, temperature, and grind. Follow a five-minute, low-cost protocol to fix bitterness or sourness without chasing new gear.
