Recipe

60 g coffee · 960 g water

Ratio

1:16

Grind

Medium

Timing

Full machine cycle

1. Fit the correct filter. Rinse paper if your brewer permits it, and discard the rinse water.
2. Add 60 g coffee and 960 g water. Start the cycle and let it finish before serving.
3. Swirl the carafe gently to mix the brew.

For a smaller batch, divide your water weight by 16 to find the coffee dose. Stay within your machine’s minimum and maximum batch sizes. Clean and descale as its maker recommends.

Recipe reference: Kaleidoscope home-brewing guide.

Recipe

22 g coffee · 350 g water

Ratio

About 1:15.9

Grind

Medium

Timing

30–45 sec bloom

1. Rinse your paper filter and preheat the brewer. Discard the rinse water, then add your grounds.
2. Use water around 195–205°F (91–96°C). Start with 50 g water and let the coffee bloom for 30–45 seconds.
3. Pour slowly and evenly until you have added 350 g water in total, including the bloom. Let it drain.

If it runs through much too fast, try slightly finer coffee. If it stalls, try coarser. Cone shape and filter thickness affect timing; use your brewer’s own guide for details.

Recipe reference: Kaleidoscope home-brewing guide.

Recipe

30 g coffee · 480 g water

Ratio

1:16

Grind

Coarse

Timing

About 4 min steep

1. Add the coffee to a clean press. Pour in 480 g water at about 195–205°F (91–96°C).
2. Make sure all the grounds are wet and steep for about four minutes.
3. Press slowly. Pour into your cups or a separate vessel rather than leaving the drink on the grounds.

Press gently, never force it. A little sediment is normal with a metal filter; pouring slowly helps leave more behind.

Recipe reference: Kaleidoscope home-brewing guide.

Recipe

17 g coffee · 220 g water

Ratio

About 1:12.9

Grind

Fine, like table salt

Timing

About 2 min brewing

1. Fit a paper filter in the cap, attach it securely, and place the brewer upright on a sturdy mug. Rinse and discard the rinse water.
2. Add 17 g coffee. Start a timer and pour 220 g water, around 205°F (96°C), in about 10 seconds. Stir gently.
3. Carefully insert the plunger to make a seal. At 1:15, remove it, stir briefly, replace and press gently. Stop at the hiss.

This is Stumptown’s upright recipe, not the cooler AeroPress signature recipe. Keep those recipes separate. Never force the plunger or use an unstable mug; follow your model’s capacity and safety instructions.

Recipe reference: Stumptown AeroPress recipe; AeroPress manufacturer instructions.

Recipe

20 g dry coffee · 30 g espresso

Ratio

1:1.5, coffee to beverage

Grind

Fine; dial in to your machine

Timing

Taste and record shot time

1. Use 20 g only if your basket is designed for it. Warm the machine as instructed and start with a clean basket.
2. Weigh the grounds, distribute evenly and tamp level. Put your cup on a scale and brew to 30 g of espresso.
3. Stir, taste and record dose, yield, time and grind setting. Adjust one variable, then taste again.

In our café we hold the 30 g yield steady and may vary the dose during calibration. At home, fixed dose and yield with small grind adjustments is another clear workflow. Do not combine both experiments at once. A fast, sharp shot may need finer coffee; a stalled shot may need coarser coffee after checking preparation and basket fill.

Recipe reference: Kaleidoscope café espresso approach.

Recipe

175 g coffee · about 710 g water

Ratio

About 1:4.1, before dilution

Grind

Coarse

Timing

20–24 hr refrigerated

1. For an OXO Compact brewer, add 175 g coffee and fit the rainmaker. Add 24 US fl oz water, approximately 710 g, evenly. Wet any dry spots and close the lid.
2. Brew in the refrigerator for 20–24 hours. Drain through the brewer’s filter into a clean carafe.
3. Dilute to taste: start with 1 part concentrate and 2–3 parts water or milk by volume. For example, 60 mL concentrate plus 120–180 mL water.

This is concentrate, not ready-to-drink coffee. OXO specifies up to 14 days refrigerated in its covered carafe; that is maker-specific guidance, not a shelf-life guarantee for every homemade setup. Use clean equipment, keep the plain concentrate refrigerated and add milk when serving. Follow your own brewer’s capacity and storage instructions.

Recipe reference: OXO Compact cold-brew instructions.

Recipe

Fill to your model’s safe levels

Ratio

Model-specific; do not force a ratio

Grind

Ground for moka

Timing

About 3–6 min, model-dependent

1. Fill the base with water just below the safety valve. Never cover the valve. Fill the funnel loosely with moka-ground coffee; do not tamp.
2. Assemble securely. Heat on low to medium; keep any gas flame beneath the base, away from the handle.
3. Remove from heat as brewing finishes. Do not let the pot boil dry. Allow it to cool completely before opening or cleaning.

Unlike pour-over, a moka pot is sized around its basket and boiler. For a repeatable record, weigh the correct water fill and loose coffee dose once. Divide water grams by coffee grams to calculate your pot’s input ratio. Never overfill or tamp to hit a target. Follow your model’s manual.

Recipe reference: Bialetti Moka Express instructions.

Recipe

14 g coffee · about 118 g water

Ratio

About 1:8.4

Grind

Fine, like sand

Timing

About 5 min

1. Place a suitably sized phin on a heat-safe cup. Add 14 g coffee, level it and place the gravity press on top.
2. Use water at 195–200°F (91–93°C). Add about 30 g and bloom for 45 seconds.
3. Add the rest of the water, for about 118 g in total, without exceeding the filter’s capacity. Let it drip through.

This follows Nguyen’s 14 g coffee / 4 US fl oz water example, converted to approximate water weight. The first drip should appear before two minutes and the last around five; adjust grind on the next brew. Enjoy black or add milk or sweetened condensed milk to taste.

Recipe reference: Nguyen Coffee Supply phin guide.

Recipe

20 g coffee · 100 g water

Ratio

1:5, before milk

Grind

Medium-fine to fine

Timing

15–20 min

1. Assemble your steel filter according to its instructions. Add 20 g coffee to the upper chamber and level gently without compressing.
2. Pour 100 g water, just off the boil, slowly over the coffee. Fit the lid and let it drip into the lower chamber for about 15–20 minutes.
3. Mix the decoction with hot milk to taste. Begin with 1 part decoction to 2–3 parts milk by volume.

For example, try 30 mL decoction with 60–90 mL milk. The 1:5 brewing ratio describes coffee and water going into the filter, not the finished drink. This is a starting recipe adapted from Tiny Tiger, not a tested recipe for every Kaleidoscope coffee.

Recipe reference: Tiny Tiger South Indian filter guide.