Brew Guides
Step-by-step interactive brewing guides with real-time timers. Choose your method and brew with confidence.
A perfect espresso is one of the most rewarding things to make. Follow this guide step by step — with timers and tips — to pull a shot that rivals your favourite café.
8 steps · Follow along in real time
Everything You Need to Brew Better Coffee
Whether you're pulling your first espresso shot, trying to nail a clean V60 pour over, or perfecting your French press routine, ShoBrew's interactive brew guides walk you through every step with precision timers and exact parameters.
Good coffee starts with the right ratio, the right grind, and the right water temperature. Our guides are built on the SCA (Specialty Coffee Association) standards and tested brewing techniques used by world-class baristas.
Espresso
Espresso is brewed by forcing hot water at 9 bar of pressure through finely-ground coffee. The ideal parameters are 18–20g of coffee, a 1:2 ratio (so 36–40g yield), water at 90–94°C, and an extraction time of 25–30 seconds. Grind adjustment is the key variable — if your shot runs too fast, grind finer; too slow, grind coarser.
Pour Over
Pour over coffee (V60, Chemex, Kalita Wave) produces a clean, bright, and delicate cup by letting gravity pull water through a paper filter. Use 20g of coffee to 300g of water (1:15 ratio), water at 92–96°C, and target a total brew time of 3–4 minutes. Always bloom your grounds with 40–60g of water for 30 seconds first to degas.
French Press
French press (plunger pot) produces a rich, full-bodied, textured cup. Use a coarse grind to avoid over-extraction and sediment in the cup. 30g of coffee to 500g of water (1:16.7 ratio), water just off the boil at 94–96°C, and a 4-minute steep time. Press slowly and pour immediately.