I have to warn you none of the recipes listed below will fix low quality, poorly roasted or stale coffee. Fresh, quality coffee sourced from a reputable importer/roaster preferably in your local community will always be the first step in an amazing coffee experience for all involved. Always.
— Robin Myers (Trainer for Brioso Coffee)


The basics of home brewing

Adding any one of these steps to your coffee program will only enhance the experience and help you replicate your success.

If you can (...and you can. I believe in you) buy beans from a coffee roaster or importer. Not from the grocery store. Coffee is not shelf stable

Buy enough for the week

Buy a grinder and grind right before you brew

If you are brewing manually, use a timer

Use weight based measuring verses volumetric

Share you results with someone

Cup quality breakdown

  • 50% Quality of green coffee production, process, cultivar, storage
  • 25% Roasting of coffee the machine, roast profile, degree
  • 12.5% Water quality ion content, taste, odor
  • 12.5% Brewing extraction rate, time, temperature
Accessibility to and knowledge of preparing specialty coffees increase because consumers want more. Coffee has always been an experience to be shared. Engage, ask questions, try something new, share it with someone.
— Robin


Hario V60

  • brew ratio  1:15-1:16
  • grind medium (6-7 on Ek43)(20-22 on baratza)
  • water temperature - 203°F
  • bloom 20 seconds
  • extraction time 2:30

Important note about this brewer** The design of cone and filter set can make ridiculously awesome coffee with the right attention to detail. It is important to keep a close eye on the volume of the cone. The higher it is filled the faster water will flow through the filter. To ensure proper rate of extraction follow a few steps.

  1. Rinse the filter with hot water
  2. Dose ground coffee 
  3. Bloom pour hot water onto bed of grounds (amount of water should be double the dose weight of coffee) rest 20 secs
  4. Extract start/breakdown Pour using a restricted flow rate with quick circular movement to homogenize the color of crema. Pour in small bursts, keep cone halfway filled.
  5. Extraction finish  Once the crema is broken down to a strawberry blonde/white color or has dissipated completely, increase the rate of water flow, fill cone 3/4 full and discontinue heavy movement. Pour until total yield is achieved.


Important note about this brew method** Do yourself a favor and do not attempt to make espresso. Ever. It is incredibly frustrating, horribly expensive, painstakingly delicate, and impossibly unpredictable. It also, unfortunately, could be the single best experience relating to coffee you've ever had. My advice.... leave it to the professionals.

But if you really want to know, heres a good place to start. 

  • brew ratio  1:2-1:2.4
  • grind very fine
  • dynamic pressure 9 bars or 130 psi
  • water temperature - 202°F
  • pre-infusion 3-5 seconds
  • extraction time 25-40 seconds