Brew a clean, bright V60 pour-over in about three minutes: 15g coffee to 250g water, a 45-second bloom, then slow concentric pours. Aim to finish your draw-down by 2:45.

A French press makes rich, full-bodied coffee with almost no skill: 30g coarse coffee to 500g water, steep four minutes, break the crust, then plunge slowly. Decant fully so it never turns bitter.

The AeroPress makes a smooth, low-acidity cup in under two minutes: 15g coffee to 230g water at a gentle 85°C, a short bloom, a steep, then a slow press. Forgiving, travel-friendly, and hard to get wrong.

Cold brew is the laziest great coffee there is: 100g coarse coffee steeped in 1000g cold water for 16 hours, then strained. Low acidity, naturally sweet, and it keeps for a week. Dilute the concentrate to taste over ice.

Espresso is all about control: 18g in, 36g out in 25–30 seconds at 93°C and 9 bars. This guide walks the dial-in loop: distribute, tamp level, pull, then read the time and yield to adjust your grind.