A notebook kept while learning to brew filter coffee at home. One method per entry, with the ratio that worked and the ones that didn’t.
I started writing these down because I kept forgetting what I’d changed between a good cup and a bad one. There is no shop here and nothing to sign up for — it is just the log, in the order it happened. If you brew at home too, the ratios entry is the one I’d read first.
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The single-pour V60, and why I stopped fussing
For a year I did five careful pours. Then I tried pouring once and walking away, and the cup was no worse. Here is the ratio and the grind that made that true.
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The ratios I keep coming back to
1:15 for anything I don’t know, 1:16.6 once I trust the roast. Why I measure by weight and not by scoops, with the three numbers I actually write on the bag.
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An AeroPress recipe for a rushed morning
Ninety seconds, coarse grind, no stirring beyond the first wet. It is not the best cup I can make, but it is the one I make most often, so it earns its page.
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The grind is most of it
The single change that fixed more bad cups than any other was adjusting the grind one notch at a time and tasting between. What sour means, what bitter means, and which way to turn the dial.
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Water is the ingredient you forget
Same beans, two different taps, two different cups. A short note on hardness, why I stopped using the softened kitchen tap, and the cheap thing that helped.