Bert’s Coffee Brew Guide

Ratios that slap, temps that sing, and grinds that groove. Hot, iced & cold brew—dialed for daily bliss.

Use this as your baseline for Coo Coo’s Coffee beans. Tweak to taste—Bert loves a good riff.

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Bert: A trusty starting point is a 1:15–1:17 coffee-to-water ratio by weight. That’s ~16–18 g coffee per 8 oz (240 ml) cup. Water temp: 195–205°F (90–96°C).

Quick Calculator

Use 24 g coffee to 360 ml water (12 oz). Grind: medium • Ratio ~1:15
1 Tbsp ground ≈ 5–7 g. A “coffee scoop” ≈ 10 g. When in doubt, weigh it out. ☕️

Hot Brew Basics

Drip / Auto Brewer

  • Ratio: 1:16 (standard)
  • Temp: 195–205°F
  • Grind: medium
  • Bloom 30–45 sec if possible

Pour-Over (V60/Kalita)

  • Ratio: 1:15
  • Temp: 200°F
  • Grind: medium-fine
  • Total time: 2:30–3:30

Chemex

  • Ratio: 1:16–17
  • Temp: 200°F
  • Grind: medium-coarse
  • Thicker filter = slower drawdown

French Press

  • Ratio: 1:15
  • Temp: 200°F
  • Grind: coarse
  • 4 min steep, stir & plunge

AeroPress (classic)

  • Ratio: ~1:14
  • Temp: 185–195°F
  • Grind: medium-fine
  • 1:30–2:00 total; press 20–30 sec

Espresso (FYI)

  • Ratio: 1:2 (e.g., 18 g in → 36 g out)
  • Time: ~25–32 sec
  • Grind: fine; adjust to hit time/yield

Iced & Cold Brew

Japanese Iced Pour-Over (Quick)

  1. Use hot-brew ratio (e.g., 1:15) but make half your water ice in the server.
  2. Bloom 30–45 sec, then pour in pulses to finish over the ice.
  3. Swirl to chill. Bright & aromatic in minutes.

Cold Brew (Ultra Smooth)

  1. Ready-to-drink: 1:10 (coffee:water), 12–18 hr in fridge.
  2. Concentrate: 1:5, 12–18 hr; dilute 1:1 (or to taste).
  3. Grind coarse; strain well; keep chilled 5–7 days.

Tip: a pinch of salt softens bitterness without tasting salty.

Dial-In Troubleshooting

Too Bitter

  • Grind coarser
  • Lower temp to 195–200°F
  • Shorten brew time slightly

Too Sour / Thin

  • Grind finer
  • Raise temp to 200–205°F
  • Extend contact time a touch

Water matters: Filtered water (or a simple mineral recipe) dramatically improves sweetness and clarity. Aim for water near neutral with moderate hardness.

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