Coffee: 16g (Medium-Fine) Water: 266g (96°C) Ratio: 1:16.6

Brew Steps

Prep: Rinse the filter with hot water to preheat the Hario V60. Add 16g of coffee and level the bed.

The Bloom (0:00): Pour 40–50g of water. Gently swirl to ensure all grounds are saturated. Second Pour (0:45): Pour steadily in circular motions until you reach 160g.

Final Pour (1:30): Add the remaining water until the scale reads 266g. Give a final gentle swirl to settle the grounds into a flat bed. Drain: The water should finish draining by 2:45 – 3:00 minutes.

Pro Tip: If the coffee tastes sour or watery, try a slightly finer grind. If it’s bitter or the flow stalls, go coarser.

Coffee: 20g (Medium-Coarse) Water: 333g (96°C) Ratio: 1:16.6 Total Time: 2:15 – 2:30 min

Brew Steps

Prep: Rinse paper filter with hot water to preheat. Add coffee. Ensure the switch is UP (valve closed).

The Bloom (0:00): Pour 60g of water. Gently stir or swirl to ensure all grounds are fully saturated. The Main Pour (0:45): Flip the switch DOWN (valve open). Pour the remaining 273g in steady, circular motions to keep the coffee bed level.

Drain: The water should finish draining by 2:30.

Pro Tip: If the coffee tastes sour or watery, try a slightly finer grind. If it’s bitter or the flow stalls, go coarser.

Coffee: 27g (Coarse, like Kosher salt) Water: 450g (96°C) Ratio: 1:16.6 Target Time: 4:00 – 4:30 min

Brew Steps

Prep: Place the Chemex filter with the 3-layer side facing the spout. Rinse with hot water to remove paper taste and preheat the glass. Discard the rinse water.

The Bloom (0:00): Add 27g of coffee. Pour 60g of water to saturate the grounds. Gently swirl the Chemex to ensure no dry spots. Wait 45 seconds.

Second Pour (0:45): Pour steadily in spirals up to 250g. Aim to finish this pour by 1:30.

Final Pour (1:45): Pour the remaining water until the scale reads 450g. Maintain a gentle, consistent stream.

Drain: The coffee should finish dripping through by 4:30. Remove the filter and swirl the Chemex to aerate.

Pro Tip: If the brew is taking longer than 5 minutes and tastes bitter, your grind is likely too fine. The thick paper creates more resistance than a V60, so don't be afraid to go quite coarse.

Coffee: 82.5g (Coarse / Setting 8-10 on Fellow Ode Gen 2) Water: 1500mL (96°C) Ratio: 1:18.2 Basket: Large Batch (Flat-bottom)

Brew Steps

Prep: Insert a large batch paper filter into the flat-bottom basket. Rinse with hot water to seal it and preheat the carafe. Add Coffee: Dose 82.5g of coarsely ground coffee. Shake the basket gently to ensure a perfectly level bed—this is critical for large batches to avoid channeling.

Select Profile:
1. Navigate to "Batch Brew" on the Aiden menu.

2. Set the volume to 1.5L (9 cups).

3. Ensure the temperature is set to 96°C.

Brew: Place the thermal carafe in position and press the center button.

Finish: The Aiden will pulse the water in larger volumes than a single cup to maintain thermal mass. Total brew time will be approximately 6:00 – 7:00 minutes.

Batch Brewing Tips

Agitation: Unlike the smaller V60 or Switch recipes, avoid stirring a batch this size; let the Aiden’s showerhead handle the distribution to prevent the filter from clogging.

The "Basket Check": After the brew, the coffee bed should be flat. If it's "high and dry" on the sides, try a slightly coarser grind to allow better water flow.

Coffee: 75g (Medium-Coarse, like sea salt) Water: 1250mL (1.25L) Ratio: 1:16.6 Total Time: 4:00 – 6:00 min

Brew Steps

Prep: Place a paper filter in the basket. Rinse with hot water to remove any papery taste and preheat the carafe. Discard the rinse water. Add Coffee: Add 75g of freshly ground coffee to the basket. Shake gently to create a level surface. Water: Fill the reservoir with 1250mL of filtered water.

The Bloom (Optional): If your machine has a "manual" mode or a drip-stop, close the valve and start the brew. Let about 150mL of water hit the grounds, stir gently, and wait 45 seconds before opening the valve to finish.

Brew: If using standard settings, simply hit the Start button. Ensure the carafe is properly seated to activate the drip-stop.

Finish: Once the basket has finished draining, remove it immediately to prevent bitter drips from entering the carafe. Swirl the carafe to mix the brew before serving.

Troubleshooting

Too Weak? Try a slightly finer grind or increase the coffee to 80g for a 1:15 ratio.
Too Bitter? Coarsen your grind. Large batches generate a lot of heat, which can over-extract if the water sits in the basket too long.

If you don't need a full carafe, use this Half-Batch Guide to maintain the same quality:

Coffee: 37.5g Water: 625mL Time: 3:30 – 4:30 min Setting: If your brewer (like a Moccamaster KBG Select) has a flow-control switch, toggle it to the half-pot setting to ensure proper contact time.

Coffee: 18.6g Yield: 52g Time: 18–22 Seconds Temp: 93.5°C / 200°F

Dialing In:
Too Sour? (Time < 18s) → Grind Finer.
Too Bitter? (Time > 22s) → Grind Coarser.

Perfect: Syrupy body with bright fruit notes and a cocoa finish.