BrewGuide Support

BrewGuide includes optimized recipes for Hario V60, Kalita Wave, Chemex, Origami, Fellow Stagg and Melitta drippers, plus support for custom drippers.

Yes, all features, including video guides and your saved profiles, work completely without an internet connection.

You need a dripper (like a V60 or Kalita Wave), paper filters, a gooseneck kettle (recommended for control), a scale and a grinder. BrewGuide handles the timer for you.

Light roasts brew best at higher temperatures (93-99°C / 200-210°F) because they need more heat to extract fully. Dark roasts prefer cooler water (85-90°C / 185-195°F) to avoid bitterness. When in doubt, aim for around 90-93°C.

Blooming is the initial pour where you wet the grounds with a small amount of water and let them rest for 30-60 seconds. Freshly roasted beans release carbon dioxide that blocks even extraction. Blooming lets that gas escape first, so the main pour saturates the grounds evenly and produces a more balanced cup.

Grind size controls how fast water flows through the coffee bed. Finer grounds slow the flow and increase extraction; coarser grounds let water pass through faster. If your coffee is bitter, grind coarser. If it tastes sour or thin, grind finer.

Bitterness usually means over-extraction. The most common causes are grinding too fine, water that is too hot or a brew time that ran too long. Try grinding coarser first, then lower the water temperature if bitterness persists. For dark roasts, aim for 85-90°C rather than a full boil.

Sourness points to under-extraction: the water moved through the grounds too quickly. Grind finer to slow the flow, use slightly hotter water and make sure the bloom fully wets all the grounds before you start the main pour.

A slow drawdown usually means the grind is too fine or your grinder is producing a lot of fine dust that clogs the filter. Grind coarser and pour more gently. If the problem continues, sifting your grounds before brewing or upgrading to a burr grinder will make a significant difference.

Yes. Running hot water through the filter before adding coffee removes the papery taste that would otherwise end up in your cup and it preheats the dripper so the brew temperature stays stable. Always discard the rinse water before adding your grounds.

The V60 has a single large hole and a conical shape, which drains fast and rewards precise pouring technique. The Kalita Wave has a flat bottom with three small holes that slow the drawdown and forgive minor pouring inconsistencies, making it friendlier for beginners. V60 tends to produce a brighter, more complex cup; Kalita Wave produces a smoother, fuller-bodied result.