(xbloom-style brewers with grinder, temperature, and pour control)
A coffee recipe is a way of controlling how fast, how evenly, and at what temperature water extracts flavor compounds from ground coffee. All recipes are trade-offs between:
- Strength (how concentrated the cup is)
- Extraction (how much flavor is removed from the grounds)
- Evenness (whether all grounds are extracted similarly)
- Flavor emphasis (acidity, sweetness, bitterness, body, clarity)
This guide explains each “lever,” recommended ranges, how it affects flavor, and how to troubleshoot when things go wrong.
What it controls: How strong or dilute the final cup feels.
| Ratio | Typical Use | Flavor Effect |
|---|---|---|
| 1:14 – 1:15 | Heavy / rich styles | Thick body, intense, lower perceived acidity |
| 1:16 – 1:17 | Balanced / sweet | Most common “all-purpose” range |
| 1:18 – 1:19 | Light / clarity-focused | Brighter, more transparent, tea-like |
| 1:20+ | Very light | Can taste thin unless extraction is high |
Key idea: Changing ratio does not change extraction directly — it changes concentration. If you move toward higher ratios (more water), you often need finer grind, hotter water, or more contact time to avoid thin or sour cups.
What it controls: How quickly coffee extracts and how evenly it extracts.
Numbers vary by grinder reminder: use relative ranges, not absolute values.
| Grind Size | Description | Typical Flavor |
|---|---|---|
| Coarse (French-press coarse salt) | Fast flow, low resistance | Bright, clear, but can be sour |
| Medium-coarse (kosher salt) | Common pourover range | Balanced, clean |
| Medium (table salt) | Slower flow | Sweeter, fuller |
| Medium-fine (fine sand) | High extraction | Sweet but risk of bitterness |
| Fine | Usually too fine for pourover | Dry, bitter, astringent |
Rules of thumb
- Too coarse → sour, thin, hollow
- Too fine → bitter, drying, harsh
- Sour and bitter together usually means uneven extraction (fines + channeling)
RPM note (for integrated grinders):
- Higher RPM often creates more fines → higher bitterness risk.
- Lower RPM can produce cleaner cups but may require a finer grind.
What it controls: Which compounds dissolve and how fast.
| Temperature | Classification | Flavor Effect |
|---|---|---|
| 160–175°F (71–80°C) | Cool | Gentle extraction, preserves acidity |
| 180–190°F (82–88°C) | Warm | Balanced, slower extraction |
| 195–205°F (90–96°C) | Hot | Sweetness, body, full extraction |
| 205°F+ | Very hot | Can push bitterness, especially late |
Important timing concept
- Cool early pours → restrained start, less harshness
- Hot early pours → better wetting, higher extraction
- Hot late pours → extract bitter/dry tail compounds
- Cool late pours → cleaner finish
Light roasts typically prefer hotter overall. Dark roasts often benefit from cooler starts or finishes.
What it controls: Brew time, temperature stability, and bed behavior.
| Style | Typical Use | Flavor Effect |
|---|---|---|
| 1–2 pours | Sweet, full cups | More immersion-like, heavier |
| 3–4 pours | Clarity & control | Cleaner, brighter |
| Many pours | High control | Risk of dryness if overdone |
Pauses
-
Short pauses (0–15s)
- Hotter slurry, more sweetness/body
-
Medium pauses (20–30s)
- Balanced, common default
-
Long pauses (35s+)
- Clarity and brightness, risk of underextraction
Key idea: More pours + long pauses = clarity, but also cooling. Fewer pours + short pauses = sweetness and body.
What it controls: Turbulence and extraction speed.
| Flow Rate | Effect |
|---|---|
| Slow | Gentle, even, longer contact |
| Medium | Balanced extraction |
| Fast | More agitation, higher risk of channeling |
Too fast can cause uneven extraction. Too slow can overextract fines and cause dryness.
| Pattern | Use Case |
|---|---|
| Spiral | Even wetting, avoids center channel |
| Circular | Stable slurry height, gentle |
| Center-heavy | Faster extraction, risk of channeling |
| Wall-heavy | Risk of bypassing coffee |
Consistency matters more than pattern choice.
What it controls: Extraction speed and fines movement.
| Timing | Effect |
|---|---|
| Early (bloom) | Improves wetting and evenness |
| Mid-brew | Raises extraction |
| Late | High risk of bitterness & dryness |
Rule: 👉 If a cup is dry or astringent, remove late agitation first.
Cause: Underextraction Fix:
- Grind finer
- Increase temperature
- Shorten pauses
- Add early (not late) agitation
Cause: Overextraction or fines overextraction Fix:
- Grind coarser
- Reduce late agitation
- Lower final pour temperature
- Fewer pours
Cause: Uneven extraction / channeling Fix:
- Reduce agitation
- Slightly coarser grind + hotter water
- Slower flow, more even pour pattern
Cause: Low extraction or water chemistry Fix:
- Increase temperature
- Grind finer
- Reduce long pauses
- Check water quality
Goal: Preserve acidity, increase sweetness without bitterness.
- Coffee: 16 g
- Ratio: 1:18 (288 ml)
- Grind: Medium-fine
- RPM: Lower if possible
- Flow: Medium
Pours
- Bloom – 15% @ 200°F, spiral, gentle agitation Ensures full wetting of dense light roast
- Main pour – 55% @ 200°F, spiral, no agitation
- Final pour – 30% @ 195°F, circular, no agitation
Why this works
- Hot bloom for extraction
- Fewer pours to maintain heat
- Cooler finish avoids bitter tail
- No late agitation = clean finish
Goal: Reduce harshness, keep body.
- Coffee: 16 g
- Ratio: 1:16.5 (~265 ml)
- Grind: Medium-coarse
- RPM: Moderate
- Flow: Medium-slow
Pours
- Bloom – 15% @ 175°F, spiral, light agitation
- Main pour – 85% @ 185–190°F, steady spiral
Why this works
- Lower temperatures prevent bitter compounds
- Fewer pours reduce overextraction
- Slightly stronger ratio boosts sweetness/body
- Grind + temperature = how much extraction is possible
- Pours + pauses + agitation = how evenly and which flavors extract
- Ratio = how strong it tastes