Brew Calculator
Each of our three recipes is written for a single brew. Pick a method, say how much water you plan to brew with, and the calculator resizes the coffee and the bloom to suit, while the ratio, grind and timing stay as the recipe sets them.
Work out your brew
18 g of coffee for 240 ml of water.
Your recipe
- Coffee
- 18 g (0.6 oz)
- Water
- 240 ml (8.1 fl oz)
- Bloom pour
- 50 ml (1.7 fl oz)
- Grind
- Coarse
- Water temperature
- Just short of boiling, about 96 °C (205 °F)
- Coffee to water
- About 1:13
- Brew time
- About 5 minutes
Steps
The bloom is a first, small pour that wets the grounds and lets them swell before the rest of the water goes in.
- Add 18 g of coarse grounds to the empty press.
- Wet them with 50 ml of hot water and give the bloom 30 seconds.
- Stir, then fill with the other 190 ml.
- After 4 minutes, push the plunger down gently and serve.
The three base recipes
Every amount the calculator gives is scaled in direct proportion from these figures, one brew per method.
| Method | Grind | Coffee | Water | Bloom | Ratio | Time |
|---|---|---|---|---|---|---|
| French press | Coarse | 18 g | 240 ml | 50 ml | About 1:13 | About 5 minutes |
| Pour-over (Chemex or V60) | Medium | 32 g | 400 ml | 64 ml | 1:12.5 | About 4 to 5 minutes |
| AeroPress | Medium | 22 g | 220 ml | 100 ml | 1:10 | 2 minutes, then about 30 seconds of pressing |
For all three methods, bring the water to just short of boiling, about 96 °C (205 °F).
The calculator rounds coffee to the half gram and water to the milliliter, or to a tenth of an ounce.
Learn the methods
Our brewing guide explains what each method does to the cup and which Kukuwu coffee suits it. For the finer points of a pour-over, from how the grounds swell to the pace of each pour, read pour-over technique.