Brewio Tools

Brew Timer

Pick a method and follow it stage by stage. Same timings and technique notes as the Brewio app — no install, no signup, nothing to dismiss.

V60 Pour Over

6 steps · 1:15 · Medium-Fine

0:00 Step timer
Step 1 of 6

Rinse & preheat

Rinse the filter with hot water, then discard the water.

    Every method, step by step

    The full sequence for all 12 methods, with the timing for each stage. These are the same recipes the app runs.

    V60 Pour Over

    1:15 · Medium-Fine · 2m 45s timed
    1. Rinse & preheat Rinse the filter with hot water, then discard the water.
    2. Add coffee Add your ground coffee and create a small well in the centre.
    3. Bloom pour 45s Pour twice the coffee weight in water (e.g. 36 g water for 18 g coffee). Wait for the bloom.
    4. First pour 30s Pour in a slow spiral to 60% of your total water weight.
    5. Second pour 30s Continue pouring in a spiral to reach full water weight.
    6. Drawdown 1m Let all the water draw through the filter. Total brew time ~3 min.

    AeroPress

    1:14 · Medium-Fine · 1m 30s timed
    1. Preheat & rinse Rinse the filter and preheat the chamber with hot water.
    2. Add coffee Add ground coffee to the chamber (inverted or standard position).
    3. First pour Pour water up to level 2 on the chamber.
    4. Stir & steep 1m Stir gently for 10 seconds, then steep.
    5. Flip & press 30s Flip onto your cup and press slowly and steadily.
    6. Dilute if needed Add hot water to taste if you prefer a longer drink.

    French Press

    1:14 · Coarse · 4m timed
    1. Preheat Preheat the French press with hot water, then discard.
    2. Add coffee Add coarsely ground coffee to the press.
    3. Pour & stir Pour all hot water over the grounds and stir gently.
    4. Place lid Place the lid on top with the plunger pulled up. Do not press yet.
    5. Steep 4m Let steep for 4 minutes.
    6. Press & pour Press the plunger down slowly and pour immediately.

    Chemex

    1:16 · Medium-Coarse · 3m 45s timed
    1. Rinse filter Fold and rinse the Chemex filter with hot water, then discard.
    2. Add coffee Add ground coffee and give the Chemex a gentle shake to level.
    3. Bloom pour 45s Pour twice the coffee weight in water and wait for the bloom.
    4. First pour 45s Pour in a slow spiral to 50% of total water weight.
    5. Second pour 45s Continue pouring to 75% of total water weight.
    6. Final pour 1m 30s Pour remaining water. Total drawdown ~4–5 min.

    Moka Pot

    1:10 · Fine · 4m timed
    1. Fill boiler Fill the bottom chamber with hot water up to the safety valve.
    2. Add coffee Fill the basket with finely ground coffee. Level without tamping.
    3. Assemble Screw the top and bottom chambers together firmly.
    4. Heat on stove 4m Place on medium-low heat. Keep the lid open to watch the flow.
    5. Remove from heat When coffee turns blonde/sputters, remove from heat immediately.
    6. Serve Stir in the pot to mix layers, then pour and enjoy.

    Espresso

    1:2 · Extra Fine · 28s timed
    1. Warm up machine Turn on the machine and let it reach temperature. Run a blank shot through the group head to stabilise.
    2. Purge group head Flush the group head briefly with water to clear old grounds and stabilise brew temperature.
    3. Dose & distribute Dose your ground coffee into the portafilter (e.g. 18 g for a double). Distribute evenly — tap, shake, or use a WDT tool.
    4. Tamp Tamp with ~15 kg of pressure. Keep the puck level and flat — no angled edges.
    5. Lock & pull Lock the portafilter into the group head and start the shot immediately.
    6. Extract 28s Watch the flow: it should start as a slow drip, then a thin steady stream. Aim for 25–30 seconds.
    7. Assess the shot Check colour and flow. If sour/fast → grind finer. If bitter/slow → grind coarser.
    8. Serve Serve immediately. Stir gently to mix crema. Espresso waits for no one.

    Cold Brew

    1:8 · Coarse
    1. Grind coarsely Grind coffee very coarse — like raw sugar or breadcrumbs.
    2. Combine Add coffee to a jar or pitcher. Pour room-temperature or cold water over the grounds.
    3. Stir gently Stir to make sure all grounds are saturated. No dry clumps.
    4. Cover & steep Cover and place in the fridge. Steep for 12–24 hours.
    5. Filter Strain through a fine mesh sieve or paper filter. Discard grounds.
    6. Serve Dilute concentrate with water or milk to taste. Serve over ice.

    Drip Machine

    1:16 · Medium · 5m timed
    1. Add water & filter Fill the reservoir with fresh, cold water. Place a paper or reusable filter in the basket.
    2. Add coffee Add medium-ground coffee — about 60 g per litre of water (roughly 1 g per 16 ml).
    3. Start & brew 5m Close the basket and press start. Wait for the full brew cycle — don't pull the carafe early.
    4. Remove grounds Remove the filter and grounds promptly once brewing is done to avoid bitterness.
    5. Serve Pour and enjoy. If using a thermal carafe, coffee stays good for about an hour.

    Freddo Espresso

    1:2 · Extra Fine · 1m 20s timed
    1. Pull espresso Pull a double shot of espresso (18 g in, ~36 g out).
    2. Cool briefly 30s Let the espresso rest for 30 seconds — don't pour it hot over ice.
    3. Add sugar (optional) Stir sugar into the warm espresso now — it dissolves much better than in cold.
    4. Chill the shaker 30s Fill a cocktail shaker with 5–6 ice cubes. Let it pre-chill for 30 seconds.
    5. Pour over ice Pour the cooled espresso into the shaker over the ice.
    6. Shake vigorously 20s Seal and shake hard for 20 seconds until frothy and well chilled.
    7. Strain & serve Strain into a cold glass with fresh ice. Top with cold milk for a freddo cappuccino.

    Kalita Wave

    1:16 · Medium-Fine · 3m timed
    1. Rinse & preheat Place the filter in the Kalita Wave and rinse with hot water. Discard.
    2. Add coffee Add your ground coffee and give a gentle shake to level the bed.
    3. Bloom pour 45s Pour twice the coffee weight in water. Wait for the bloom to degas.
    4. First pour 30s Pour in concentric circles to 60% of total water weight.
    5. Second pour 30s Pour to full water weight. Keep the water level steady.
    6. Drawdown 1m 15s Let it drain completely. Total brew time ~3:00–3:30.

    Siphon

    1:15 · Medium-Fine · 3m 30s timed
    1. Prepare filter If using a cloth filter, soak it in hot water for a few minutes first. Metal filters can be used dry.
    2. Add water Fill the bottom chamber with hot water (pre-boiled speeds things up). Place on the heat source.
    3. Attach top chamber Insert the filter in the top globe, pull the chain taut, and attach it to the bottom. Ensure a tight seal.
    4. Water rises 1m 30s As water heats, it rises into the top chamber. Wait until nearly all water has risen — a small amount stays below.
    5. Add coffee Add medium-ground coffee to the top chamber. Stir gently to submerge all grounds. Start your timer.
    6. Brew 1m 15s Maintain a gentle boil for 60–90 seconds. Adjust heat to keep temperature steady — don't let it rage.
    7. Remove heat 45s Remove the heat source. A vacuum pulls the brewed coffee back down through the filter into the bottom chamber.
    8. Serve Detach the top globe carefully (it's hot). Serve directly from the bottom chamber.

    Ibrik / Cezve

    1:10 · Extra Fine · 3m timed
    1. Add water Add cold water to the cezve/ibrik — one demitasse cup per serving.
    2. Add coffee & sugar Add extra-fine ground coffee (and sugar if desired). Stir to combine. Do not stir again after this.
    3. Heat slowly 1m 30s Place on low heat. Let it warm slowly — patience is key.
    4. Watch for foam 1m As it heats, a dark foam will form on top. Do not let it boil.
    5. Rise & remove When the foam rises to the rim, remove from heat immediately.
    6. Serve 30s Pour slowly into demitasse cups, distributing the foam evenly. Let grounds settle before drinking.

    The theory behind it