Supported Brew Methods Compared: Parameters, Grind Size, and Timing
By Samuel Coe, founder of Coe Code • Last Updated: March 2026
BrewLogica supports 10 distinct brew methods: espresso, V60 pour-over, Chemex, AeroPress, French press, Kalita Wave, cold brew, moka pot, siphon, and Clever Dripper. Each method has a different optimal grind size, brew ratio, water temperature, and extraction time. Espresso uses the finest grind (fine) and shortest time (25–35 seconds) at the highest pressure. Cold brew uses the coarsest grind and the longest steep (12–24 hours) at cold temperature. Pour-over methods (V60, Chemex, Kalita Wave) cluster around medium-fine grind, 90–96°C water, and 2:30–5:00 minute brew times. BrewLogica tracks all parameters for every brew and provides AI-powered suggestions based on your logged history. The data table below compares all 10 methods side by side.
Complete Brew Method Comparison
| Method | Grind Size | Ratio | Water Temp | Brew Time | Pressure | Body |
|---|---|---|---|---|---|---|
| Espresso | Fine | 1:2 – 1:2.5 | 90–96°C | 25–35 sec | 9 bar | Full, viscous |
| V60 | Medium-fine | 1:15 – 1:17 | 90–96°C | 2:30–3:30 min | Gravity | Light-medium |
| Chemex | Medium-coarse | 1:15 – 1:17 | 92–96°C | 4:00–5:00 min | Gravity | Light, clean |
| AeroPress | Medium-fine to fine | 1:6 – 1:16 | 80–96°C | 1:00–3:00 min | Manual press | Variable |
| French Press | Coarse | 1:15 – 1:17 | 92–96°C | 4:00 min | Plunger | Full, oily |
| Kalita Wave | Medium | 1:15 – 1:16 | 90–96°C | 2:30–3:30 min | Gravity | Medium |
| Cold Brew | Coarse | 1:8 – 1:10 | 4–18°C | 12–24 hours | Gravity / steeping | Full, smooth |
| Moka Pot | Fine-medium | Fixed by pot | Stovetop | 3:00–5:00 min | ~1.5 bar steam | Full, intense |
| Siphon | Medium | 1:14 – 1:16 | 90–96°C | 3:00–4:00 min | Vapor pressure | Light-medium, clean |
| Clever Dripper | Medium-coarse | 1:15 – 1:16 | 90–96°C | 3:30–4:00 min | Gravity (valve) | Medium, balanced |
All ratios are expressed as coffee:water by weight.
How Grind Size Affects Extraction
Grind size is the most direct variable controlling extraction speed. Finer grinds extract faster because they have more surface area. Coarser grinds extract slower. Matching grind size to brew method ensures water flows at the right rate for complete extraction without bitterness.
| Grind Size | Approximate Particle Size | Methods | Over-extraction Risk |
|---|---|---|---|
| Extra Fine | < 200 microns | Turkish coffee | Very High |
| Fine | 200–400 microns | Espresso, moka pot | High |
| Medium-Fine | 400–600 microns | V60, AeroPress | Medium |
| Medium | 600–800 microns | Kalita Wave, drip, siphon | Low |
| Medium-Coarse | 800–1000 microns | Chemex, Clever Dripper | Low |
| Coarse | > 1000 microns | French press, cold brew | Very Low |
Understanding Brew Ratios
Brew ratio is the weight of coffee divided by the weight of water (or output liquid for espresso). A 1:16 ratio means 1g of coffee per 16g of water. All ratios below use grams.
For espresso, ratio refers to dose:yield (coffee in to liquid out). A 1:2 espresso ratio with 18g dose produces 36g of espresso. For all other methods, ratio is coffee:total water.
Stronger (lower ratio)
1:12 to 1:14 — more coffee, less water. Use for espresso-style drinks, iced coffee (poured over ice), or if you prefer a bold, intense cup.
Standard (middle ratio)
1:15 to 1:16 — the sweet spot for most pour-over and immersion methods. Well-balanced extraction.
Lighter (higher ratio)
1:17 to 1:18 — more water, less coffee. Suits very light roasts or beans with delicate floral notes that benefit from lower extraction.
Concentrate (cold brew)
1:8 to 1:10 — cold brew concentrate. Dilute 1:1 with water or milk before serving to approximate a 1:16–1:20 final ratio.
One Bean, Every Method
Same bean behaves differently in different methods. BrewLogica tracks each brew independently but links them all back to the bean — so you see which method actually suits each coffee. Multiple open bags? Each tracks rest days and ratings on its own.
AI dial-in advice is per bean, per method. Ask via MCP: "Compare my V60 and espresso results for this Colombian — which method gave better ratings?"
Frequently Asked Questions
What is the best coffee-to-water ratio for espresso?
The standard espresso ratio is 1:2 (dose to yield by weight). A classic shot uses 18g of coffee to produce 36g of espresso in 25–35 seconds. Ristretto uses a 1:1.5 ratio, while a lungo extends to 1:3.
What grind size should I use for V60 pour-over?
V60 uses a medium-fine grind, finer than drip coffee but coarser than espresso. Target a brew time of 2:30 to 3:30 minutes with a 1:15 to 1:16 ratio. If the brew runs longer than 3:30, grind coarser. If it finishes before 2:30, grind finer.
How long does cold brew take to steep?
Cold brew steeps for 12 to 24 hours. Room temperature steeping takes 12–16 hours and produces a brighter result. Refrigerator steeping takes 18–24 hours and produces a smoother, less acidic concentrate. Use a coarse grind and a 1:8 to 1:10 ratio for concentrate.
What is the difference between a Chemex and a V60?
Both are pour-over methods, but the Chemex uses thicker paper filters that absorb more oils, producing a cleaner, brighter cup. The V60 uses thinner filters and produces more body. The Chemex requires a coarser grind and a longer total brew time (4–5 minutes vs. 2:30–3:30 for V60). The Chemex is better suited for larger batches.
Which brew method produces the least acidic coffee?
Cold brew produces the least acidic coffee because cold water extracts fewer acidic compounds than hot water. French press is the second lowest-acid method because the lack of a paper filter retains more oils that buffer acidity. AeroPress brewed at lower temperatures (80–85°C) also produces low-acid results.