Bert's Coffee Brew Guide
Ratios that slap. Temps that sing. Grinds that groove — and a calculator to do the math for you.
Bert's starting point: A 1:15–1:17 coffee-to-water ratio by weight. That's roughly 16–18 g of coffee per 8 oz (240 ml) cup. Water temp in the sweet spot: 195–205°F (90–96°C). Start there, then slide the grind and ratio until your taste buds are happy.
Bert's Brew Calculator
Choose your ratio, tell the calculator what you know — water or coffee — and it does the maths. Works for any mug, carafe, or pour-over setup.
Numbers are approximate — adjust grind and time to taste.
Bert's dial-in tip: If the result tastes a little flat or bitter, it's nearly always grind size or ratio — not the coffee itself. Change one variable, brew again, and taste before changing anything else.
Hot Brew Basics
Use these as guardrails, not commandments. If a cup tastes good to you, you're doing it right — full stop.
Drip / Auto
- Ratio1 : 16 (standard)
- Temp195–205°F (90–96°C)
- GrindMedium
- NoteBloom 30–45 sec if your machine allows
Pour-Over (V60 / Kalita)
- Ratio1 : 15
- Temp200°F (93°C)
- GrindMedium-fine
- Time2:30–3:30 total
Chemex
- Ratio1 : 16–17
- Temp200°F (93°C)
- GrindMedium-coarse
- NoteThicker filter = slower drawdown, plan for it
French Press
- Ratio1 : 15
- Temp200°F (93°C)
- GrindCoarse
- Time4 min steep, stir then plunge
AeroPress
- Ratio~1 : 14
- Temp185–195°F (85–90°C)
- GrindMedium-fine
- Time1:30–2:00 total; press 20–30 sec
Moka Pot
- Ratio1 : 7–10 (espresso-style)
- TempPre-boil water before filling
- GrindMedium-fine (not espresso-fine)
- NoteRemove from heat when gurgling starts
Espresso heads: Espresso is its own world — ratio is 1:2 (e.g., 18 g in → 36 g out), shot time 25–32 sec, fine grind adjusted to hit that window. Every other variable in the guide above doesn't apply to espresso.
Iced Coffee & Cold Brew Methods
Bert: Hot coffee is "right now" comfort. Iced and cold brew are "future you is gonna need this" moves. Brew ahead, chill it down, and thank yourself later when it's 90 degrees and you've already got a pitcher in the fridge.
Japanese Iced Pour-Over
- MethodBrew hot, directly over ice
- Ratio1:15 — half water as ice in server
- ResultBright, aromatic, ready in minutes
Bloom 30–45 sec, then pour in pulses finishing over the ice. Swirl the server to help it chill fast. This is the fastest path to a great iced coffee.
Cold Brew (Ultra Smooth)
- RTD1 : 10 — 12–18 hr in fridge
- Conc.1 : 5 — 12–18 hr; dilute 1:1
- GrindCoarse — strain well
- KeepRefrigerated, drink within 5–7 days
Salt trick: A tiny pinch of salt in the finished cold brew softens bitterness without tasting salty. Tiny pinch, big glow-up.
Something Taste Off? Fix It Here.
Change one thing at a time and taste again after each adjustment. That's the entire secret to dialling in coffee — patience, not gear.
Too Bitter
Over-extraction — the water pulled too much from the grounds.
- Grind coarser — this is the first move
- Lower water temp to 195–200°F
- Shorten brew time slightly
- Check your water — hard or chlorinated water amplifies bitterness
Too Sour / Thin
Under-extraction — the water didn't pull enough sweetness out.
- Grind finer — first move here too
- Raise water temp to 200–205°F
- Extend contact time slightly
- Make sure your bloom was long enough (30–45 sec)
Too Weak
Not enough coffee, or it's not extracting properly.
- Increase coffee dose before touching anything else
- Move ratio from 1:17 down to 1:15
- Check grind isn't too coarse for your method
Tastes Flat / Stale
Usually a freshness or water problem, not a technique problem.
- Always use fresh cold water — never re-boil
- Check roast date — peak flavour is 7–21 days off roast
- Store beans in an airtight container, away from light
- If using pre-ground — grind fresh if you can
Water matters more than most people think: Filtered water near neutral pH and moderate hardness dramatically improves sweetness and clarity. Future you will swear you bought better beans — but it was the water all along.