The Legendary Brewing Guide
Coffee Brewing Guide: Ratios, Grind Sizes & Brew Methods
Brew better coffee without bitterness. This is your pre-flight checklist for dialing in grind size, water temperature, brew ratio, and method. Built by a veteran owned coffee company in Rockwall, Texas.
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The SCA Golden Ratio: Where Every Great Cup Starts
The Specialty Coffee Association (SCA) golden ratio is the foundation of every brewing method on this page. This coffee-to-water ratio is the single most important variable in brewing. Get it right and 80 percent of your brewing problems disappear. Get it wrong and even the best 85+ SCA specialty grade beans taste flat.
1 part coffee to 18 parts water. Adjust to your taste: 1:14 for a stronger brew, 1:21 for milder. Most brewing methods on this page work best around 1:16.
Grind Size: The Other Half Of The Equation
Just as adjusting the throttle on an aircraft is critical, finding the right grind size for each brewing method is what reveals the flavor profile. Coarser grinds let water flow freely for a lighter body. Finer grinds slow extraction for a more intense flavor.
Grind size reference: extra fine to coarse, matched to brewing method.
Grinder Quality Hierarchy
- Blade grinders: Inconsistent particle size. Avoid.
- Conical burr grinders: Consistent, affordable. Baratza Encore is the entry-level standard.
- Flat burr grinders: Maximum precision. The choice for serious specialty coffee drinkers.
A burr grinder is the single best upgrade for any home brewer.
Brewing Methods At A Glance: Quick Reference Table
Use this table to find your brewing method, ratio, and grind size at a glance. Detailed brew guides for each method follow below, with the most common methods first.
| Method | Grind Size | Ratio | Style |
|---|---|---|---|
| Auto-Drip | Medium | 1:16 | Smooth, balanced |
| French Press | Coarse | 1:16 | Bold, full-bodied |
| Pour-Over | Medium-Fine | 1:16 | Clean, vibrant, nuanced |
| AeroPress | Fine to Medium | 1:16 | Full-bodied, versatile |
| Cold Brew | Coarse | 1:16 (1:10 concentrate) | Smooth, low acidity |
| Chemex | Medium | 1:16 | Clean, crisp, refined |
| Espresso | Fine | 1:2 to 1:3 | Intense, concentrated |
| Percolator | Coarse | 1:16 | Strong, classic |
| Turkish | Extra Fine | 1:10 | Bold, traditional |
| American Press | Medium-Coarse | 1:16 | Clean, smooth |
The Big 7: Most Common Coffee Brewing Methods
These are the brewing methods most home coffee drinkers reach for daily. Master these seven and you can brew almost anything in any kitchen.
1. Auto-Drip: The Reliable Workhorse
The most common brewing method in the United States. Like a dependable co-pilot, auto-drip delivers a smooth, balanced cup with a consistent flavor profile every morning.
(granulated sugar)
Real-World Example
A standard pot of coffee is 40oz of water. Use 70 to 75 grams of ground coffee, which is about 4 somewhat-level scoops with a coffee scoop. Not heaping. Level.
2. French Press: Bold And Full-Bodied
A bold and robust brew. French Press delivers a full-bodied cup with rich aromas. The classic immersion method that packs a punch like the roar of a vintage aircraft. Use a 4-minute steep and a slow, steady plunge.
(coarse sea salt)
Coarse grind, sea-salt texture. Critical for French Press.
3. Pour-Over: Precision And Finesse
The precision and finesse of a skilled aviator. Pour-over brewing brings out the subtle nuances of single origin coffee with clean, vibrant clarity. Every detail matters: bloom, pour speed, water temperature.
(table salt)
LACC Recommended Pour-Over Method
Use 20 grams of coffee to 300 grams of water with the Tetsu Kasuya 4:6 method or the "Ultimate V60 Technique" by James Hoffman. Both produce a near-perfect cup with a little practice.
Medium-fine grind, table-salt texture. For V60, Chemex, AeroPress.
Browse the full Pour-Over Sets & Accessories collection for Hario, Kalita, and the precision gear LACC uses every morning.
4. AeroPress: The Maverick Of Coffee Experimentation
Ready to experiment? The AeroPress is the most versatile brewer in the lineup. Adjust grind sizes, water temperature, and steep time for everything from espresso-style shots to full mugs. Portable, fast, and forgiving.
(table salt)
5. Cold Brew: Smooth, Cool, Low Acidity
The refreshing coolness of cold brew. Smooth, low-acidity, and a summer staple. Steeps for 12 to 24 hours in cold water. Browse our Cold Brew gear and beans collection if you want the LACC setup.
(coarse sea salt)
60g / 1000g
100g / 1000g
Concentrate vs. Ready-To-Drink
The 1:10 concentrate ratio packs a serious caffeine punch and dilutes with water, milk, or ice. Some recipes push further to 1:4 or 1:2, but at that point you are wasting beans because the coffee cannot extract any further. We prefer ready-to-drink ratios that respect your money and your beans.
6. Chemex: Artistry Meets Science
The elegance of Chemex brewing. The hourglass shape and thick filters deliver a clean, crisp cup that reads almost as bright and tea-like compared to French Press. Slow, controlled extraction.
(sea salt)
Medium grind for Chemex, slightly coarser than V60.
7. Espresso: The Heart Of Coffee Boldness
Brewed under high pressure, espresso delivers a shot of rich, intense coffee. The foundation for lattes, cappuccinos, americanos, and every other espresso-based drink. Mastering espresso is where the craft begins.
(fine sugar)
Espresso is both art and science. Pressure, temperature, and timing all play crucial roles in the perfect shot. Start with these ratios and adjust based on your taste and your machine.
Specialty Methods: Niche Brewing Techniques
These three methods are less common in everyday brewing but offer unique character worth knowing. Percolator for nostalgia, Turkish for tradition, American Press for sleek precision.
8. Percolator: The Classic Strong Brew
A nostalgic brewing method that delivers a cup as robust as a roaring engine. The flavors that fueled the pioneers of aviation. Heritage gear that still earns its place on the stovetop.
9. Turkish Style: A Time-Honored Tradition
The rich tradition of Turkish coffee. A bold, unfiltered cup that carries you to the bustling coffee houses of ancient Constantinople. Brewed in a cezve over low heat, served grounds and all.
(powdered sugar)
10. American Press (Siphon / Vacuum): Sleek Precision
As sleek as a fighter jet. The siphon vacuum method creates a clean, smooth cup that highlights the subtle flavor notes of a specialty grade single origin. More theatrical than practical, but rewarding to master.
(coarse sand)
Pre-Flight Checklist: Run This Before Every Brew
Before you take that first sip, run through this pre-flight checklist. The same way a pilot checks every system before takeoff, every great brew starts with these steps.
- Double-check your grind size to match your brewing method
- Measure your coffee and water ratios precisely, by weight not volume
- Clean your brewing equipment thoroughly to avoid stale residue
- Boil fresh water and let it cool to around 200°F (93°C) for optimal extraction
- Use freshly roasted, freshly ground specialty grade coffee
- Pre-warm your mug or carafe so heat does not drop on the pour
Serving With Flair
Just like a well-executed aerial display, presentation matters. Serve your coffee in aviation-themed mugs, garnish with a sprinkle of cocoa or cinnamon, or add latte art reminiscent of propellers or clouds. Browse our Drinkware & Mugs collection for the full setup.
Coffee Brewing FAQ
What is the best coffee-to-water ratio?
The SCA golden ratio is 1:18 (one part coffee to 18 parts water), but most home brewers prefer 1:16 for a slightly stronger cup. Use 1:14 for a bold brew, 1:21 for a milder cup. For espresso, the ratio drops to 1:2 or 1:3. For Turkish coffee, 1:10.
What grind size should I use for French Press?
Use a coarse grind that resembles coarse sea salt. The French Press uses a metal mesh filter, so finer grinds will pass through and create sediment in your cup. Coarse grind, 4-minute steep, slow plunge.
What grind size should I use for pour-over?
Medium-fine, similar to table salt. The Tetsu Kasuya 4:6 method uses 20 grams of coffee to 300 grams of water at this grind size. James Hoffman's "Ultimate V60 Technique" works well in the same range.
What is the ideal water temperature for brewing coffee?
Around 200°F (93°C). Boil fresh water and let it cool for about 30 seconds before pouring. Water that is too hot scorches the beans and creates bitter notes. Water that is too cool under-extracts and creates a sour, weak cup.
Do I need a burr grinder for specialty coffee?
For consistent results, yes. Blade grinders create uneven particle sizes that cause both over-extraction (bitter) and under-extraction (sour) in the same brew. Start with at least a Baratza Encore conical burr grinder. Flat burr grinders offer even more precision for serious specialty coffee drinkers.
What is the difference between cold brew and cold brew concentrate?
Regular cold brew uses a 1:16 ratio (60g coffee per 1000g water) and is ready to drink. Concentrate uses a 1:10 ratio (100g per 1000g) and is meant to be diluted with water, milk, or ice. Going stronger than 1:10 wastes beans because the coffee will not extract any further.
Why does my coffee taste bitter?
Bitter coffee usually means over-extraction. Try a coarser grind, a shorter brew time, or cooler water (drop to 195°F). Bitterness can also come from stale or burnt beans, which is why we air-roast our coffee weekly on a Loring S35 Kestrel and ship close to roast date. Stale or drum-roasted coffee picks up bitter notes that air-roasting eliminates.
Want To Go Deeper? Read The Briefing.
Brewing technique is half the equation. The other half is knowing what is actually in your bag, and what the coffee industry is not telling you. The Briefing is our declassified series exposing the marketing myths around organic, non-GMO, mold-in-coffee panic, fair trade, dark roast caffeine claims, and the SCA grading scale most roasters quietly hide.
Now Brew With The Right Beans. And Know What's In Them.
The best brewing technique in the world cannot save commodity grade coffee. Start with the top 1 percent of single origin, air-roasted, 85+ SCA scored specialty coffee from Rockwall, Texas. Then read The Briefing to learn exactly what most coffee companies are not telling you.
Never Bitter. Always Better. Be Relentless. Become Legendary.