How to Brew the Perfect Cup of Coffee in 2025

The Right Grind for the Right Method

Brewing great coffee is not about trends or gadgets. It is about precision, care, and knowing how grind size affects flavour. This guide walks you through four essential brew methods and shows you how to get the best from each. Whether you enjoy a bold French press or a bright Chemex, this is how to make coffee that tastes exceptional.

Coarse Grind: French Press Method

You will need:

  • Coarsely ground coffee
  • Boiled water, cooled to 93°C
  • French press

Steps:

  1. Use 28 grams of coffee for every 450 millilitres of water — about a cup of coffee.
  2. Pour the hot water over the coffee in the French press.
  3. Stir gently to saturate all the grounds.
  4. Place the lid on and steep for four minutes.
  5. Press the plunger down slowly and serve.

Result: A full-bodied cup with rich aroma and natural oils.

Medium-Coarse Grind: Chemex Pour Over

You will need:

  • Medium-coarse ground beans
  • Chemex coffee maker
  • Chemex paper filter
  • Water at 93°C

Steps:

  1. Use 28 grams of coffee for every 475 millilitres of water.
  2. Insert the filter and rinse it with hot water to remove paper taste.
  3. Add the coffee. Pour a small amount of water to bloom the grounds for thirty seconds.
  4. Slowly pour the remaining water in a spiral motion.
  5. Let the coffee drain fully, then remove the filter and serve.

Result: A clean and balanced cup with bright flavours.

Medium Grind: Drip Coffee Maker or V60

You will need:

  • Medium ground coffee
  • V60 or standard drip machine
  • Coffee filter
  • Water between 90 and 96°C

Steps:

  1. Use one to two tablespoons of coffee per 177 millilitres of water.
  2. Place the filter in the brewer and add the coffee.
  3. Pour the water into the reservoir.
  4. Start the brew and wait for completion.
  5. Serve immediately.

Result: A smooth, consistent brew with mellow flavour.

Fine Grind: Espresso

You will need:

  • Finely ground coffee
  • Espresso machine
  • Portafilter
  • Water between 88 and 93°C

Steps:

  1. Use 18 to 20 grams of coffee for a double shot.
  2. Distribute the coffee evenly in the portafilter and tamp firmly.
  3. Lock the portafilter into place and start the shot.
  4. Brew for 25 to 30 seconds.
  5. Serve in a pre-warmed demitasse cup.

Result: A bold, concentrated shot with deep flavour and crema.

Why Grind Size Matters

Grind size controls how quickly water extracts flavour from the coffee. When the grind does not match the method, the result is under-extracted or over-extracted coffee. This creates weak, sour, or bitter brews.

  • Coarse grind allows longer steeping and stronger body.
  • Medium-coarse grind gives clarity and even flow.
  • Medium grind works best in drip methods with steady saturation.
  • Fine grind builds pressure for rich espresso and crema.

How to Improve Your Crema

Crema is the golden layer that sits on top of a well-pulled espresso shot. To achieve it:

  • Use fresh beans and grind them just before brewing.
  • Tamp with even, firm pressure.
  • Maintain proper water temperature and brew time.
  • Keep your machine clean.
  • Use a machine with consistent pressure.

Every detail matters. Grind size, water temperature, timing, and technique all shape the flavour in your cup. Learn the method. Use quality beans. Brew with care. This is how to enjoy coffee as it was meant to be.

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