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Coffee & Drinks tips

37 free skill tips with unique step photos — plus long-form guides with FAQ and trusted sources. Every tip links to a full photographed course.

Coffee & Drinks tips

☕ Coffee & Drinks · Step 4/4

Swirl the server

Swirl the server — step 4 of 4 in Pour-Over Coffee. Swirl, share, taste. If it's tea-like and sour, finer next time. If it's heavy and bitter, coarser.

From course: Pour-Over Coffee

☕ Coffee & Drinks · Step 1/4

30 g, sea-salt size

30 g, sea-salt size — step 1 of 4 in French Press That Isn't Gritty. Weigh 30 g. Grind coarse — distinct particles, not dust. If you only have a blade grinder, pulse and shake; accept some grit or buy a $30…

From course: French Press That Isn't Gritty

☕ Coffee & Drinks · Step 2/4

60 g to bloom 30 seconds, then to 500 g

60 g to bloom 30 seconds, then to 500 g — step 2 of 4 in French Press That Isn't Gritty. Coffee in. Start timer. Pour 60 g, stir so there are no dry pockets. At 0:30, fill to 500 g.

From course: French Press That Isn't Gritty

☕ Coffee & Drinks · Step 3/4

At 4:00 stir the crust, skim if you want, plunge 15–20 seconds

At 4:00 stir the crust, skim if you want, plunge 15–20 seconds — step 3 of 4 in French Press That Isn't Gritty. A spoon through the crust. Optional: skim foam and floaters. Plunge straight down slowly.

From course: French Press That Isn't Gritty

☕ Coffee & Drinks · Step 4/4

Into a mug or pitcher now

Into a mug or pitcher now — step 4 of 4 in French Press That Isn't Gritty. Leave the last swallow of sludge in the press. Drink. If it's bitter and thick, coarser tomorrow. If it's thin and sour, finer or longer.

From course: French Press That Isn't Gritty

☕ Coffee & Drinks · Step 1/4

30 g cocoa, 40 g sugar, 80 g water, pinch salt

30 g cocoa, 40 g sugar, 80 g water, pinch salt — step 1 of 4 in Mocha at Home. Whisk in a saucepan over medium until it barely simmers and looks glossy, 2–3 minutes. Cool. Fridge a week in a jar.

From course: Mocha at Home

☕ Coffee & Drinks · Step 2/4

36 g espresso or a short moka into the cup

36 g espresso or a short moka into the cup — step 2 of 4 in Mocha at Home. Pull a double as in the espresso course, or fill a 3-cup moka and use ~60 ml. Don't use a huge mug of drip — the chocolate will vanish.

From course: Mocha at Home

☕ Coffee & Drinks · Step 3/4

150–180 ml to 55–65°C, glossy if you can steam

150–180 ml to 55–65°C, glossy if you can steam — step 3 of 4 in Mocha at Home. Steam as in the latte course, or heat milk in a pan until steaming, whisk hard for a little foam. Pour into the chocolate-coffee. Taste.

From course: Mocha at Home

☕ Coffee & Drinks · Step 4/4

Syrup, milk, ice, espresso, stir

Syrup, milk, ice, espresso, stir — step 4 of 4 in Mocha at Home. 20 g syrup, 120 ml cold milk, ice, then the shot. Stir. If the espresso sits on ice 10 minutes first, it tastes dull.

From course: Mocha at Home

☕ Coffee & Drinks · Step 1/4

200 g coffee + 1 litre water

200 g coffee + 1 litre water — step 1 of 4 in Cold Brew You Can Batch. Grind coarse. Combine in a jar, stir so there are no dry pockets. Lid on. Fridge 12–18 hours.

From course: Cold Brew You Can Batch

☕ Coffee & Drinks · Step 2/4

Mesh then paper

Mesh then paper — step 2 of 4 in Cold Brew You Can Batch. Pour through a mesh into a bowl. Then through a paper filter if you want it cleaner. Don't squeeze the grounds like a tea bag — that's mud.

From course: Cold Brew You Can Batch

☕ Coffee & Drinks · Step 3/4

Start 1:1 with water or milk

Start 1:1 with water or milk — step 3 of 4 in Cold Brew You Can Batch. Half concentrate, half cold water. Taste. Add ice. Stronger? Less water. This is not espresso — don't expect crema.

From course: Cold Brew You Can Batch

☕ Coffee & Drinks · Step 4/4

Fridge, seven days

Fridge, seven days — step 4 of 4 in Cold Brew You Can Batch. Sealed bottle, date on tape. If it smells sour-wrong or looks fizzy, dump it.

From course: Cold Brew You Can Batch