How We Test

Our goal is simple: make your next cup better in your kitchen, not just in our lab. We test drippers, filters, kettles, and workflows against the three variables that shape home results—water, grind, and flow—so our picks are matched to your reality, not ideal conditions.

Test pillars: water, grind, flow

Water: Every product is tested on soft (~40 ppm as CaCO₃), medium (~100–120 ppm), and hard (~180–220+ ppm) tap profiles. We measure hardness/alkalinity and track scaling and flavor shifts. We include realistic tweaks: simple remineralization packets, filtered tap, and descale cadence.
Grind: Each recipe is validated on two grinder tiers: entry‑level consumer burrs and prosumer flats/conicals. We log dial numbers, expected drawdowns, and fines behavior to ensure your current grinder can succeed.
Flow: We map dripper geometry, filter thickness, and bed depth to flow rates. Workflows are split into “weekday” (under 7 minutes, minimal equipment) and “ritual” (precision pours, longer bloom/control).

Lab setup and controls

Environment: Stable room temp, pre‑heated gear, and timed pours with weighed inputs/outputs.
Recipes: Standardized dose ranges (12–22 g), brew ratios, and target drawdown windows per dripper class.
Measurements: Scale and timer, temperature probes, refractometer readings for TDS/extraction yield when applicable, and blind sensory panels with calibrated descriptors.

Sensory evaluation

We run side‑by‑side triangulations across water profiles and grinders. Tasters score clarity, sweetness, balance, mouthfeel, and aftertaste, then reconcile notes against measured extraction and drawdown behavior. Outliers trigger repeat trials.

Durability and maintenance

We simulate months of use with repeated cycles, hard‑water stress, and accelerated descaling. We note staining, odor retention, gasket fatigue, and any performance drift. For kettles we log heat‑up time, temperature overshoot, and spout control over time.

Filters and sustainability

We compare filter fit, seam behavior, bleed‑through, and paper taste. We test rinse volumes to minimize waste without compromising flavor and document compostability guidance where applicable.

Portability and travel

We brew with unknown municipal water, bottled waters, and simple mineral kits to validate “office/travel” recipes. We prioritize setups that tolerate variable water without collapsing flavor.

Scoring and recommendations

Use‑case fit: performance by water profile and grinder tier.
Workflow: weekday friction vs ritual control.
Taste: clarity/sweetness/balance weighted by category.
Ownership: cleaning, descaling, parts, and longevity.

Top picks must perform across at least two water profiles and one entry‑level grinder scenario, or they don’t make our “Best For Most” list. We mark “Profile‑Specific” picks when they shine with certain water or grinders.

Updates and reproducibility

We re‑test after firmware/production changes, new filter batches, or meaningful competitor releases. All major pages include test dates, gear versions, and water profiles. If you want to replicate our results, we publish the exact variables and any deviations.

Limitations

Taste is personal and beans vary. Our framework narrows the target and shows how to adjust—if your cup tastes X, change Y—so you can land consistently sweet, balanced brews at home.