Our Favorite Ways to Brew Coffee at Home
There is no single right way to brew coffee. At home, we’ve found that the method we choose often depends on the time of day, how much time we have, and simply what we feel like drinking.
Over time, Kristal and I have settled into a few recipes that we keep coming back to. They’re simple, repeatable, and a good starting point for anyone experimenting with different brewing methods.
Hario Switch, Her Favorite
Kristal prefers filtered coffee, and the Hario Switch has become her favorite way to brew it. It combines immersion brewing with the clarity of a filtered cup and is very easy to reproduce.
Our recipe
- 18 g coffee
- 220 ml water
- Medium grind
- 2-minute immersion
With the valve closed, add the coffee and water and let everything steep for 2 minutes. Then open the valve and allow the coffee to drain completely.
The result is a clean, balanced cup with plenty of sweetness and clarity.
Espresso, My Daily Choice
I usually gravitate toward espresso. My starting recipe is simple:
Our recipe
- 18 g coffee
- 54 g espresso
- 1:3 ratio
- Fine grind
I use the ratio as a starting point rather than a strict rule. Different coffees may need small adjustments to grind size, extraction time, or final yield.
For me, this is the best way to experience a coffee when I want something concentrated, expressive, and full of character.
Moka Pot + V60 (Our Sunday Method)
Sunday coffee is a little different.
I like brewing with a Moka Pot, but after brewing, I pass the finished coffee through a rinsed V60 paper filter.
It adds an extra step, but that’s part of the point.
The Moka Pot produces a concentrated and aromatic coffee, while the paper filter removes some of the sediment and oils. The result is a cleaner cup while preserving much of the character and aroma that I enjoy from the Moka Pot.
It isn’t necessarily the traditional way to use either brewer, but it has become one of my favorite Sunday preparations.
Chemex , For the Afternoon
Some afternoons we want to share a larger, lighter cup, and that’s when the Chemex comes out.
We normally start with a 1:15 coffee-to-water ratio.
- 20 g coffee → 300 ml water
- 30 g coffee → 450 ml water
- 40 g coffee → 600 ml water
We use a medium to medium-coarse grind and adjust from there depending on the coffee.
The Chemex is particularly enjoyable when we want a very clean cup that we can drink slowly and share.
French Press when We Want Something Fuller
Our recipe
- 30 g coffee
- 500 ml water
- Coarse grind
- 9 minutes total
We add the water and let the coffee steep undisturbed for 4 minutes.
After those first four minutes, we gently stir the coffee, place the lid on top, and let it rest for another 5 minutes.
Only after that second resting period do we slowly lower the plunger.
This longer preparation produces the fuller body we expect from a French Press while giving the coffee enough time to settle before serving.
Use These Recipes as a Starting Point
These aren’t meant to be absolute rules.
Coffee changes depending on the bean, roast, grinder, water, temperature, and personal preference. Ratios give you a reference; taste tells you where to go next.
If your coffee tastes too sour or thin, try grinding slightly finer. If it tastes overly bitter, dry, or harsh, try going a little coarser.
These are simply the recipes that have become part of our routine at home: Hario Switch for her. Espresso for me. Moka Pot on Sundays. Chemex in the afternoon. French Press when we want something fuller.
Start here, make small adjustments, and find the recipe that becomes yours.
Jose, Redfield Coffee Roaster