Everything begins and ends with coffee.

Pour-over coffee being brewed in a V60

Unlock the secrets to perfect brew

Baseline recipes to enjoy FOCCO at its best. Start here, adjust grind first, then ratio or time.

3 golden rules

  • Grind first

    Before changing time or ratio, dial your grind. Finer = more extraction; coarser = less.

  • Keep it simple

    Fresh coffee, filtered water, stable recipe. Small tweaks beat big changes.

  • Taste & adjust

    Sip warm, then as it cools. Note sweetness and clarity; adjust next cup.

Global quick refs

• Ratios (coffee : water)
– Espresso: 1:1.8–2.2 (start 1:2 → 18 g in, 36 g out)
– V60/Kalita: 1:15–1:17
– AeroPress: 1:14–1:17 (or brew strong, then bypass)
– French Press: 1:12–1:15
– Moka: basket level (espresso-leaning strength)

• Grind guide
Coarse → Press · Medium-coarse → Clever/Batch · Medium → V60/Kalita ·
Medium-fine → Aero/Moka · Fine → Espresso
Rule of thumb: change grind first; then ratio; temperature last.

• Water
Clean, filtered water; moderate hardness. Heavy kettle scale = too hard → use a filter.

• Rest & storage
Filter: best 3–7 days after roast. Espresso: 7–14 days.
Keep sealed, cool, dark. For long gaps, freeze small airtight portions (brew from frozen; don’t fridge).

Methods (quick starts)

  • Hand preparing an espresso coffee with dark wood handle

    Espresso

    A short, intense cup.

    Start with 18 g in, 36 g out — 26–30 seconds of clarity.

  • pour over coffee at its finest

    V60

    Clean and bright.

    15 g coffee to 250 g water — ready in around 3 minutes.

  • Person pouring coffee into an Aeropress on a table outdoors.

    AeroPress

    Versatile and quick.

    18 g with 200ml water at 92 °C — smooth cup in 3 minute.

  • Silver Moka pot with black handle on a wooden surface with coffee beans and a wooden grinder in the background.

    Moka Pot

    Stovetop strength.

    Brew until the stream turns blond — then cool to keep it sweet.

  • Person pouring coffee from a French press into a white cup on a wooden table.

    French Press

    Rich and familiar.

    18 g to 300 g water — steep for 4 minutes, then press gently.

1 5

Extended recipes

Espresso

• Dose: 18 g coffee → 36 g espresso (1:2 ratio).
• Time: 26–30 seconds.
• Temperature: 92–94 °C (lower for darker roasts, higher for lighter).
• Prep: even distribution (WDT), level tamp, optional 2–6 s pre-infusion.

Troubleshooting:
– Sour/weak → finer grind / longer time / hotter water
– Bitter/flat → coarser grind / shorter time / cooler water

V60

• Ratio: 15 g coffee → 250 g water (≈1:16).
• Bloom: 2–3× coffee weight, 30–45 seconds.
• Total brew time: V60 ≈ 2:30–3:15 · Kalita ≈ 2:45–3:30.
• Technique: pour in stages, keep the bed flat, finish with a small centre pour.

Adjust grind:
– Slow drawdown → coarser
– Fast drawdown → finer

AeroPress

Clean cup (inverted, bypass):
• 18 g coffee, medium-fine
• 120 g water @ 92 °C
• 1:00 steep → press 20 s into +100 g hot water

Fast recipe:
• 18 g coffee, medium
• 200 g water @ 85–87 °C
• Stir 5×, cap, flip, press 30–45 s

French Press

• 18 g coffee → 300 g water
• 4:00 steep → stir & skim crust
• Wait +1:00 → slow press

Tips:
– Leave the last 10% in the pot to avoid sludge.
– For a cleaner cup, use a slightly coarser grind.

Moka Pot

• Fill basket level (don’t tamp).
• Add hot water just below the valve.
• Brew on medium heat.
• Stop early when flow turns blond/gurgly.
• Cool the base under tap water to halt extraction.

Adjust:
– Light roasts → slightly finer grind + hot pre-heated water
– Dark roasts → slightly coarser grind