How to Brew
the End of Times.

Rinse the filter. Pour hot water through your paper filter and dump it. This removes the paper taste and warms your brewer.

Add coffee. Weigh 22g of beans, grind, and put in the filter. Give it a gentle shake to level the bed.

Bloom. Pour 50g of water in a spiral, starting at the center. Wait 30 seconds. The coffee will puff up and release CO₂. This is the part everyone skips and it matters.

First pour. Slowly pour to 200g total, spiraling out from the center. Don't dump — pour in a steady stream over about 30 seconds.

Final pour. Pour the remaining 150g, again slowly. You should reach 350g total around the 2:30 mark.

Drawdown. Let it finish dripping. Total time should be 3:30–4:00. If it's faster, grind finer. If it's slower, grind coarser.

Preheat the press. Fill with hot water, swirl, dump it out. A cold press kills your brew temperature.

Add coffee. 30g of coarse-ground beans into the empty preheated press.

Pour all the water at once. All 450g, right in. Make sure all grounds are saturated. Start your timer.

Wait, then stir. At the 1:00 mark, gently break the crust with a spoon. Skim off any large foam if you want — optional.

Settle. Let it sit until 4:00. The grounds will sink on their own.

Press slowly. Push the plunger down evenly and slowly — about 20 seconds. Pour immediately into your cup; leaving brewed coffee on the grounds makes it bitter.

Dial in the grind first. Espresso is the most grind-sensitive method. Aim for a 25–30 second pull. Faster = grind finer. Slower = grind coarser.

Dose 18g. Into your portafilter basket. Weigh it — eyeballing won't cut it here.

Distribute and tamp. Level the grounds with a tap or distribution tool, then tamp firmly and evenly. Crooked tamp = uneven extraction = sour shot.

Lock and pull. Lock the portafilter in and start the shot immediately — sitting in a hot group head burns the grounds.

Stop at 36g out. Weigh the cup as it pulls if you can. The shot should look like dark honey pouring, then fade to blonde at the end.

Moka pot variation: Fill the bottom chamber with hot water to the valve, grounds in the basket level (don't tamp), screw on the top, medium-low heat. Pull off the heat the moment you hear it sputter.

Clean your machine first. Seriously. Most drip coffee tastes bad because the machine hasn't been descaled in a year. Run a vinegar cycle every couple months.

Use filtered water. Tap water minerals build up scale and taste in the cup. Both are bad.

Weigh your coffee. For a standard 12-cup pot (~1.7L of water), use 100g of coffee. Round numbers: 10 cups → 85g, 8 cups → 70g, 6 cups → 50g.

Grind fresh, medium. If you must use pre-ground, drink it within a week of opening.

Brew, then transfer. Pour the finished pot into a thermal carafe or your cup. Leaving it on the hot plate cooks the coffee and turns it bitter within 20 minutes.

If it tastes weak, use more coffee. Not more water, not a longer brew. The ratio is the lever. Don't go below 60g per liter.