Place filter in V60 and rinse thoroughly with hot water. This removes paper taste and preheats your brewer.

Add your ground coffee and give it a gentle shake to level the bed. Create a small well in the center.

Pour 40-50g of water in a spiral motion to saturate all grounds. Let it bloom and release CO2.

Pour in slow, steady spirals from center outward, then back in. Aim for 60% of total water.

Continue with gentle pulses, maintaining water level. Keep the flow steady and controlled.

Let all water drain through. A gentle swirl can help even extraction. Target total time of 3:00-3:30.

Insert plunger about 1cm into chamber, flip upside down. This prevents premature dripping.

Add 15-18g of coffee (adjust to taste). Use a funnel to avoid mess.

Pour 200-220g of water, ensuring all grounds are saturated. Give it a quick stir.

Let the coffee steep. Shorter for more acidity, longer for more body.

Rinse paper filter in cap with hot water. Lock onto chamber.

Carefully flip onto mug, press slowly and steadily for 30 seconds. Stop when you hear the hiss.

Fill French Press with hot water to preheat, then discard.

Add your coarsely ground coffee to the empty, preheated press.

Pour all your water in one go, ensuring all grounds are saturated.

At 4:00, use a spoon to break the crust and skim off foam and floating grounds.

Wait another 5-8 minutes. Yes, really. The grounds sink and clarify.

Press the plunger just below the surface - don't press to the bottom. Pour gently.

Weigh 18g of coffee into your portafilter. Consistency is key.

Level the grounds using WDT tool or gentle tapping. Even distribution prevents channeling.

Apply firm, level pressure. About 15kg of force. The goal is a flat, even puck.

Lock portafilter in, start timer immediately with extraction. Watch the flow.

First drops should appear at 6-8 seconds. Flow should be slow and even.

Stop at 36g output (2x dose). Should take 25-35 seconds. Taste and adjust.

Fold filter into cone (3 layers against spout). Rinse thoroughly to remove paper taste.

Add grounds, shake gently to level. Coarser than V60 due to slower drainage.

Saturate grounds with 80-100g water. Let bloom for 45 seconds.

Pour in slow spirals, keeping water level consistent. Maintain steady rhythm.

Add remaining water in 100g increments, letting level drop between pours.

Let fully drain. Give a gentle swirl if drawdown stalls. Target 4-5 minutes total.

Boil water separately. Using hot water prevents the pot overheating the grounds.

Fill base with hot water to just below the safety valve. Use a towel to hold - it's hot!

Fill basket loosely with ground coffee, level off. Never tamp - you'll create too much pressure.

Use a towel to screw on top tightly. The base is hot!

Place on medium-low heat with lid open. Watch for coffee to emerge.

When coffee starts sputtering, remove from heat. Run base under cold water to stop extraction.