Coffee brew methods and tea steeping chart
Every brewing method has its own grind, ratio and time. Use these as starting points, then adjust to taste: grind finer or use less water for stronger coffee, coarser or more water for lighter.
Coffee
| Method | Grind | Ratio (coffee:water) | Time | Good to know |
|---|---|---|---|---|
| Drip machine | Medium | 1:16 | 4 to 6 min | Easy for several cups. Use a thermal carafe instead of the hot plate. |
| Pour-over | Medium-fine | 1:16 | 3 to 4 min | Clean, bright cup. Pour slowly; grind finer if it runs too fast. |
| French press | Coarse | 1:15 | 4 min steep | Full-bodied and forgiving. Pour off right after pressing. |
| AeroPress | Fine to medium | 1:12 to 1:16 | 1 to 2 min | Quick, small and easy to clean. Good for travel. |
| Moka pot | Fine | Fill the basket, level | Until it gurgles | Strong, espresso-like. Use low to medium heat and take it off when it sputters. |
| Espresso machine | Fine | About 1:2 | 25 to 30 sec | Needs a good grinder and practice. Base for lattes and cappuccinos. |
| Cold brew | Coarse | 1:8 concentrate | 12 to 24 hours, fridge | Smooth and low in bitterness. Dilute to taste. |
Ratios are by weight. Brew hot coffee with water around 195 to 205°F, just off the boil. We don't recommend brands or machines.
Tea
- Black200 to 212°F3 to 5 min
Near boiling. Longer for milk tea.
- Oolong185 to 205°F3 to 5 min
Often good for several steeps.
- Green160 to 180°F1 to 3 min
Too hot or too long turns it bitter.
- White160 to 185°F2 to 5 min
Delicate; taste as you go.
- Herbal212°F5 to 7 min
Boiling water; can steep longer without bitterness.
No thermometer? Boiling water cools to around 180°F after a few minutes off the heat. Steeping times are starting points; follow the tea's own instructions if it has them.
See what you'd save with the home vs. cafe calculator, or read grind fresh, grind right and brew better tea.