AeroPress
Components
Grounds: 15g medium-fine
Water: 250g @ 195-205°F
Minerals: 110–125ppm TDS with magnesium, potassium, calcium, and sodium
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For AeroPress (standard), use 15–16 g medium-fine coffee with ~230 g water at 200°F. Rinse the paper filter, assemble on your mug, add the grounds, then start with a 50 g bloom and stir 10 s. At 0:20 fill to 230 g, cap, and at 1:20 press gently for 20–30 s. Drink as is or top with hot water for an Americano. If the cup is sharp/thin, grind finer or let it steep longer; if heavy/bitter, go coarser or press sooner.
Goldchild House Filter Specs
(applies to all pour-overs)
For all Goldchild pour-overs, use 15 g coffee to 250 g water. Brew at 195–205°F—hotter for denser washed coffees, cooler for delicate naturals—using 110–125 ppm TDS water balanced with magnesium, potassium, calcium, and sodium. Pour 50 g to bloom, then two pulses of 100 g each; keep the bed wet during both pulses. Grind a bit coarser for a quicker drawdown and aim to finish in 2:15–3:00.
- Dose: 15 g coffee
- Water total: 250 g
- Temp: 195–205°F (use hotter for denser/washed; cooler for delicate/naturals)
- Water recipe: 110–125 ppm TDS with magnesium, potassium, calcium, and sodium
- Pours: 50 g bloom → 100 g → 100 g
- Grind: on the coarser side for quicker drawdown
- Rule: don’t let the bed dry during the last two pulses
- Target time: ~2:15–3:00
Water Tip
(for all brewers)
If you don’t have a mineral recipe, start with a good bottled or filtered water around 100-130 ppm. Small changes in water often fix more than big changes in grind.