01 · Basics
A good beginning.
Three things that help you understand your recipe and adjust it deliberately.
Coffee Brothers Coffee Academy
Good coffee
never happens by chance.
Find your recipe. Understand the steps. Turn “quite okay” into a cup you look forward to.
16 guides · From technique to cup
How do you make your coffee?
Choose your brewer or occasion. Recipe, pictures and steps belong together.
Find your equipment or narrow down the methods
V60 pour-over
Paper filter, scales, steady pouring. You control every movement.
- Coffee
- 15 g
- Water
- 250 g
French Press
Steep together, press gently and pour straight away.
- Coffee
- 30 g
- Water
- 450 g
Classic AeroPress
Brew upright, steep briefly and press slowly.
- Coffee
- 15 g
- Brewing water
- 200 g
Portafilter espresso
Dose, drink yield and time for a repeatable shot.
- Dose
- 18 g, if the basket fits
- In your cup
- approx. 36 g to start
Moka pot
Strong coffee from the hob. No tamping, moderate heat.
- Water
- to below the valve
- Coffee
- Fill the funnel loosely
Cold Brew
Start with cold water, steep in the fridge and filter carefully.
- Coffee
- 55 g
- Water
- Approx. 700 ml
Chemex
Fit the paper correctly. Pour evenly. Share the jug.
- Coffee
- 30 g
- Water
- 500 g
Filter machine
Weigh coffee and water. The machine takes care of the rest.
- Coffee
- 55 g
- Water
- 1000 g
Bean-to-cup machine
Adjust strength, quantity and grind individually to your taste.
- Start
- a black drink
- Strength
- medium setting
Hot brew over ice
Brewed hot, cooled straight away. The ice is part of the recipe.
- Coffee
- 20 g
- Hot water
- 200 g
Siphon
Steep above, flow back through the filter. A distinctive setup.
- Coffee
- 24 g
- Water
- 360 g
Karlsbad coffee pot
Brew through a porcelain sieve. Without paper, with coarse grounds.
- First trial
- 30 g coffee / 500 g water
- Filter
- fixed porcelain filter
Immersion Dripper
Steep with the valve closed first, then open the flow.
- Coffee
- 15 g
- Water
- 250 g
Coffee on the go
A small kit you know. Test it at home, enjoy it on the road.
- Important
- safe drinking water
- Setup
- stable surface
One small cup
Calculate a small portion and adjust the process to suit.
- Pour-over start
- 15 g / 250 g
- Smaller calculation
- 9 g / 150 g
Coffee for guests
Plan cup size, equipment limits and batches. Serve with ease.
- Planning
- Cup size first
- Guidance
- 55 g coffee / 1 l water
No matching guide found. Try another term or .
Knowledge you can taste in the cup
Where would you like to start?
02 · Fine-tuning
Get more from the shot.
Already made your espresso? Take a closer look: from basket to flavour.
Brew Studio: try each movement
Understand each move
Your Brew Studio.
Play each movement separately. Quantities and instructions stay visible; you set the pace.
V60You start
Rinse water
One total. Three pours.
Bloom water counts towards the total. These figures show one possible division.
- Bloom45 g
- First pour105 g
- Second pour100 g
- Before this pour
- 0 g
- Add now
- +45 g
- Target on the scale
- 45 g
Condensed illustration · 7 s per step, not actual brewing time
Step 1 / 6
Rinse the filter, discard the water.
Insert the paper, rinse it with hot water and discard the rinse water. Place the filter and jug on the scales.
Watch for
The rinse water does not belong in the finished coffee.
- Coffee
- 15 g
- Total brew water
- 250 g
- Temperature
- 92–94 °C
- Bloom wait
- 30–45 s
Hit 36 g. Start the virtual shot and stop it at your target.
Explore quantities, grind size & strength
Hands-on coffee knowledge
Give it a turn.
See the difference.
Four interactive infographics. Change one thing and discover what it does.
01 / Make quantities visible
Schematic illustration · the calculation is exact
Coffee + water
Your quantity.
Your ratio.
Filter coffee calculates water going in. Espresso usually calculates drink coming out. Change the method and see what the number means.
Pour in brewing water
The quantity in the cup is smaller: coffee and filter retain water. Your equipment’s capacity limits the portion.
Understand brew ratios ↗02 / The small adjustment
Medium
Schematic particles · not a grinder scale
Explore grind size
Small pieces.
Big difference.
Finer grounds offer more accessible surface area. They also change the resistance to water in the coffee bed.
Medium: your pour-over starting point.
Start with a medium grind. Compare a small change at the next brew, keeping coffee and water quantities the same.
These are broad guides. Bean, dose, filter and grinder all contribute. Fine is not automatically better; a number cannot be transferred between grinders.
Understand grind more precisely ↗03 / The pour in cross-section
Rinse water
Schematic · not a simulation of brewing time
Explore pour-over step by step
One pour.
Four steps.
Tap through the process. The display distinguishes newly added water from the total quantity on the scales.
Rinse the filter. Discard the rinse water.
Insert the paper, rinse it with hot water and discard the rinse water. Place the filter and jug on the scales.
Rinsing water does not count towards the recipe.
04 / Strength is not extraction
3 gdissolved solids stay the same
Worked example · not a measurement of your coffee
A moment of discovery in the cup
More water.
Less intense.
Our example starts with 200 g of finished coffee and a calculated 3 g of dissolved substances. The grounds have already been removed.
Total beverage
Concentration
Diluted. Not extracted again.
The same 3 g are spread through more drink. No further substances are dissolved from coffee because no grounds remain.
This lets you check whether intensity is your main concern. The calculation does not predict which cup you will prefer.
Distinguishing strength and extraction ↗Does your cup taste different from expected?
Not tasting right?
Let’s find out
why.
Choose a problem. Change one thing. Taste again.
For reference & further learning
What would you like to know?
Choose a topic, search for a term or view short introductions.
Topics at a glance
Grind setting
A small turn changes contact area and water flow. The number on your grinder applies only to your appliance.
Read ↗Brew ratio
A ratio makes recipes scalable. What matters is whether the calculation uses water going in or beverage coming out.
Read ↗Extraction
Water dissolves components from the grounds. The amount and evenness of extraction explain more than brewing time alone.
Read ↗Water for coffee
Water affects flavour and equipment. Hardness, alkalinity and suitability for the machine are separate questions.
Read ↗Temperature & flavour
Brewing temperature and drinking temperature are two different things. Both affect what you perceive.
Read ↗Blooming
Gas escapes from coffee when it is first wetted. An evenly wet bed matters more than bubble size.
Read ↗Freshness & degassing
Coffee continues changing after roasting. Consider roast date, packaging and flavour together.
Read ↗Storing beans
Dry, tightly sealed and away from heat: a simple routine protects your beans day to day.
Read ↗Acidity & bitterness
Acidity and bitterness are tastes; dryness is a mouthfeel. A precise description makes troubleshooting easier.
Read ↗Describing aromas
Start with fruity, nutty or roasty, then get more specific: describe aroma, intensity and mouthfeel in your own words.
Read ↗Strength & extraction
Strength means concentration; extraction means dissolving material from the grounds. A small dilution comparison helps separate the two questions.
Read ↗Comparing recipes
One specific question, two cups, one changed variable: find out which version you prefer to drink.
Read ↗Adjusting your espresso grinder
Keep dose and drink yield fixed. A small grind adjustment then shows you what it actually does.
Read ↗Dose & yield
Dose is dry coffee in the basket; drink weight is the weighed espresso in the cup. Together they define your brew ratio.
Read ↗Preparing the puck
A level, evenly distributed coffee bed gives the water better conditions. Extra tools are optional.
Read ↗Recognising channeling
Uneven flow can make an espresso taste both sharp and harsh. Check preparation before the next major grind adjustment.
Read ↗Tamping
You do not have to win a strength contest. The aim is a level, compacted coffee bed.
Read ↗Checking sour espresso
Before grinding finer, establish what bothers you and how your extraction actually runs.
Read ↗Checking bitter espresso
Bitterness can come from roasting, concentration, residue or brewing. A single explanation is rarely enough.
Read ↗Checking thin espresso
Is intensity, aroma or mouthfeel missing? Separate these impressions, then check drink weight, flow and bean style.
Read ↗Understanding crema
Crema is part of espresso. Learn what it reveals about the cup and why flavour has the final say.
Read ↗Recording your espresso recipe
Dose, beverage weight, time and flavour: a few notes help you return to a good setting.
Read ↗Texturing milk
Cold milk, controlled air and a steady whirlpool: the foundations of fine foam for creamy milk drinks.
Read ↗Steaming plant-based drinks
Plant drinks foam differently depending on their formulation. A small comparison helps you find the right texture.
Read ↗Learning latte art
From the first white spot to a heart: milk texture, pouring height and a steady finishing stroke make the difference.
Read ↗Cappuccino & Flat White
More coffee flavour or more foam? Understand cappuccino and flat white and order to suit your taste.
Read ↗Iced Latte
A double espresso, cold milk and plenty of ice: keep your iced latte balanced as the ice melts.
Read ↗Affogato
Vanilla ice cream meets fresh espresso. A good affogato depends on balance and serving it at just the right moment.
Read ↗Espresso Tonic
Coffee, tonic and ice make a bittersweet, sparkling drink. Build it carefully to keep the foam inside the glass.
Read ↗Decaffeinated drinks
Espresso, a milk drink or over ice: decaf offers plenty of possibilities. Adjust the recipe for the beans you use.
Read ↗Coffee plant & species
A coffee bean is a seed. Species, variety and origin help you make sense of the information on the bag.
Read ↗Harvesting & sorting
Selecting ripe fruit, sorting lots and drying carefully: quality develops through several stages of work.
Read ↗Processing & flavour
Washed, natural and honey describe how coffee fruit is processed. They explain one influence on flavour.
Read ↗Roast development
Roasting is a process of heat and change over time. Colour alone gives an incomplete picture of the result.
Read ↗Region & flavour
A country of origin is no guarantee of flavour. More detailed information and a thoughtful comparison help you find what you enjoy.
Read ↗From cultivation to storage
Growing, processing, transport and storage are connected. Learn to read origin information across the supply chain.
Read ↗Decaffeination
Caffeine is usually removed from green beans. Learn about the processes and how to interpret claims about them.
Read ↗Single Origin & Blend
One origin or a blend: the terms describe how a coffee is composed, while your taste guides the choice.
Read ↗Choosing a grinder
Espresso or filter, a small serving or a crowd: these needs determine which grinder suits your routine.
Read ↗Espresso machine or bean-to-cup machine
How much do you want to adjust yourself, and how much should the machine handle? Compare preparation, space and maintenance.
Read ↗Scales & kettle
Measured quantities and a controlled stream of water make recipes repeatable. Choose tools that fit the job.
Read ↗Compare filter materials
Paper, metal and cloth affect flow, mouthfeel and maintenance. Compare them using beans you know.
Read ↗Caring for your grinder
Old grounds and coffee oils need regular removal. Your grinder’s manual explains which parts to clean and how.
Read ↗Cleaning the portafilter
The basket, group head and steam wand each need suitable care. A clear routine keeps residues and cleaning products out of the cup.
Read ↗Descaling
Before descaling, check the model, manual and water hardness. Then follow the correct dosage and complete every rinse.
Read ↗Which accessories help?
Which task should an accessory improve? That question helps you choose useful tools and keep your work surface clear.
Read ↗Trade & transparency
Who receives which price, and who performs which role? Specific details make trading claims understandable.
Read ↗Reading certification labels
Organic, Fairtrade and Rainforest Alliance focus on different things. Check what each label actually covers.
Read ↗Climate & coffee cultivation
A changing climate creates new challenges for coffee farming. Plant selection, farm management and economic options belong together.
Read ↗Packaging & waste
Use reusable cups, understand packaging and waste less coffee: small routines help reduce waste.
Read ↗Caffeine & sleep
Caffeine’s effects depend on dose, timing and individual sensitivity. Research provides context; a diary helps you observe your routine.
Read ↗Coffee & health
What do safety assessments and studies tell us about coffee? A clear look without health promises.
Read ↗Discovering flavour in the café
Fruity, less bitter, creamy or black: simple descriptions help you find an order that suits you.
Read ↗Coffee & cake
Taste each on its own, then together: find out whether a coffee and cake complement each other for you.
Read ↗Improving a recipe
A clear observation and a measured recipe make advice specific. Here is how to prepare a useful comparison.
Read ↗Your café coffee glossary
Doppio, microfoam, processing and yield: key terms for the menu, bag and recipe explained clearly.
Read ↗Pour-over & V60
15 grams of coffee, 250 grams of water: a simple recipe for your first V-60 brew.
Read ↗French Press
Coffee and water steep together. Then separate the grounds with the filter — slowly and without forcing it.
Read ↗Chemex
The Chemex combines a brewer and serving pot. Suitable paper, unobstructed airflow and gentle pouring are key.
Read ↗AeroPress
Place it upright on a stable cup, let the coffee steep and press gently: this gets you started without risky flipping manoeuvres.
Read ↗Filter machine
A filter machine takes care of pouring. Dose, grind size, water and care remain your most important decisions.
Read ↗Portafilter espresso
Weigh the coffee and drink, keep preparation consistent and decide by taste. The clock helps; it does not judge.
Read ↗Moka pot
A moka pot needs the right fill level, suitable grounds and controlled heat. Tamping has no place here.
Read ↗Bean-to-cup machine
Coffee dose, drink yield and grind size do different jobs. Here is how to adjust them in a sensible order.
Read ↗Cold Brew
Combine coffee with cold water and steep it in the refrigerator: a manageable start with clean equipment.
Read ↗Hot brew over ice
Part of the recipe water sits as ice in the jug. The hot coffee cools directly onto it.
Read ↗Siphon
A pressure difference moves water through two glass chambers in a siphon brewer. Plan assembly, steeping time and safe drawdown.
Read ↗Karlsbad coffee pot
The porcelain method works without paper. Coarse grounds, clean filter openings and gentle pouring are key.
Read ↗Immersion Dripper
A valve combines the calm of a steeping method with the clarity of a paper filter.
Read ↗Coffee on the go
Choose the method based on water, space and cleaning — rather than how many devices fit in your rucksack.
Read ↗Brew one cup
Halving the quantity also changes the coffee bed. Find a recipe for exactly one cup.
Read ↗Coffee for guests
Calculate actual portions, brew suitable batches and keep the process simple.
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Your recipe.
Spot on.
Calculate the amount of water, explore your taste or save articles for later.
Open tools ↓Everything in your Coffee AcademyCalculator, timer & flavour guide
01 / Your brew calculator
How much water?
For filter coffee: the ratio describes grams of coffee to grams of brewing water. A good starting point is 1:16.
Brewing water
For espresso, the drink in the cup is what counts instead. Find out more in the espresso guide.
02 / Your brewing timer
Take your time.
But measure it.
Watch how your brewing time changes. Taste decides; time helps with comparisons.
The timer runs in your browser. Keep an eye on hot water and your preparation.
03 / Understanding flavour
What bothers you
about your cup?
Choose the flavour. We will suggest a first attempt — not a rigid rule.
Your tongue is the most important tool.
Note your recipe and change only one thing at first. That way, you understand what actually helped.
04 / Your learning moment
What would you change?
Your personal reading list
For your next break.
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