Brewing guide
How to brew coffee at home
How much coffee to use per cup with each method, and how many cups a bag makes.
Coffee per cup and yield
| Method | Coffee per cup | Grind | 320 g bag | Regio Blend 454 g |
|---|---|---|---|---|
| Drip coffee makeramericano style | 8 g1½ tbsp per cup | Medium | 40 | 57 |
| Drip coffee makerstronger | 13.2 g2 tbsp per cup | Medium | 24 | 34 |
| Pour-over (V60, Chemex) | 15 g2½ tbsp per cup | Medium-fine | 21 | 30 |
| French press | 16 g2½ tbsp per cup | Coarse | 20 | 28 |
| Moka pot | 15 g2½ tbsp per 3-cup pot | Fine | 21 | — |
| Espresso machine | 18 g3 tbsp per double shot | Very fine | 17 | — |
240 ml cups. A level tablespoon of ground coffee weighs about 6 g. Regio Blend comes ground: for a moka pot or espresso, choose a whole-bean coffee and grind it fine.
Drip coffee maker
- Add the filter and 1½ tablespoons of coffee (8 g) per 240 ml cup for an americano-style cup, or 2 tablespoons (13 g) for a stronger one.
- Fill the tank with cold water, one cup per measure of coffee.
- Turn it on and serve as soon as it finishes: coffee left on the hot plate loses flavor.
Pour-over (V60, Chemex)
- Heat water to 92–96 °C: boiled and rested about 30 seconds.
- Rinse the paper filter with hot water and discard it.
- Use 15 g of medium-fine coffee per 240 ml of water.
- Pour a little water to wet the coffee and wait 30 seconds.
- Pour the rest in slow circles. It should finish dripping in 2½ to 3½ minutes.
French press
- Use 16 g of coarse coffee (2½ tablespoons) per 240 ml of water.
- Add water at 92–96 °C, stir and cover without pressing the plunger.
- Wait 4 minutes, press slowly and serve it all: coffee left in the press turns bitter.
Moka pot
- Fill the base with water up to the valve.
- Fill the basket with fine coffee, about 15 g for a 3-cup pot, level and without tamping.
- Put it on medium heat. When it starts to gurgle, take it off the heat and serve.
Espresso machine
- Use 18 g of very fine coffee for a double shot.
- Aim for 36 to 40 g of drink in 25 to 30 seconds.
- If it runs fast and sour, grind finer; if it runs slow and bitter, grind coarser.