Brew Guides | Boyer's Coffee
Store Locator Contact Info | 303.289.3345 | info@boyerscoffee.com |

Looking to become a brewing master? We have amassed the best tips and tricks from our master roasters for the most popular coffee brewing methods. For best results use a kitchen scale and kettle with temperature settings or a thermometer.

Pour Over
Use 20g of coffee (medium grind) per 340g of water

  • Place pour over on cup, and place both on your scale. Zero out the scale
  • Place 20g of coffee into the filter, in the pour over, still on the scale. Zero out scale.
  • Pour 200 degree (F) water gently and directly to the middle of the pour over.
  • Use just enough to saturate the grinds.
  • Your bloom will peak in 15-20 seconds. Continue to pour into the center, keeping the pour over half full.
  • You target weight is 340g. Use the last 30g of water to pour over the grinds on the rim of the coffee bed
  • This process should take aprx. 3 minutes
  • Stir/ swirl, enjoy

French Press
Use 14g (aprx. 2 tbsp) of coffee (coarse grind) per 8 oz of water

  • Bring filtered water to a boil
  • Make sure plunger has been removed from the beaker
  • Place coffee in the bottom of the beaker, using the ratios above
  • Slowly pour 200 degree (F) water over the grounds until the beaker is 1/4 full. Stir.
  • Add remaining water and place the lid (with plunger) onto the beaker
  • Let stand for 4 min. 
  • Press the filter down, pour, sip, enjoy

Chemex Coffee Maker
Use 42g of coffee (coarse grind) per 680g of water

  • Place filter into chemex, with the tri-fold facing the spout. Wet the filter with hot water.
  • Add 42g of coffee to filter. Place Chemex and coffee on the scale to zero out.
  • Soak the grinds using about 84g water at aprx. 200 degrees (F)
  • As your bloom peaks (15 - 20 seconds), resume a gentle, centered pour, keeping the filter half full
  • Your target weight is 680g
  • Use the last 30g of water to pour over the grinds on the rim of the coffee bed
  • This process should take aprx. 4 minutes
  • Stir/ swirl, enjoy

Espresso Machine
For a single shot use 7 - 10g of coffee (fine grind) per 1 oz of water

  • Remove portafilter from machine and run water through group head
  • Add 7-10g of coffee to portafilter
  • Ensure coffee is evenly distributed and tamp with aprx. 30 lbs of pressure
  • Place portafilter back into the espresso machine and start pulling the shot
  • It will take aprx. 18-22 seconds to pull the full shot. Your shot is now complete.
  • Enjoy as is .. or serve as a milk based drink, such as a latte

Drip Coffee Maker

Use 2 tbsp of coffee (medium grind) per 8 oz of water

  • Place filter in machine
  • Add coffee to filter, using the ratios above
  • Pour water into the appropriate reservoir location (in the back)
  • Hit the BREW button
  • Patiently await a hot cup of deliciousness
  • Enjoy
Back to Top