Home · How to brew coffee
Coffee guideHow to make the perfect coffee.
Ratio, water, grind and time for each method, from everyday pour-over to espresso.
A guide to Ateliê da Lee, an emporium that began as Ateliê do Queijo in 2009, in Suzano (SP), created by Eliana Oliveira, known as Lee, an entrepreneur since 1999.
Updated October 17, 2026
For a delicious pour-over coffee, use about 10 g of coffee (1 heaping tablespoon) for every 150 ml of water, water between 90 °C and 96 °C (just before boiling) and a medium grind. Wet the grounds first, wait 30 seconds and pour the rest of the water slowly, in circles. Total time: 3 to 4 minutes.
The four golden rules
- Ratio: between 1:15 and 1:17 (1 g of coffee to 15–17 ml of water). The SCA reference is 55 g per liter.
- Water: filtered and hot, from 90 °C to 96 °C (194–205 °F). Boiling water scorches the coffee and makes it bitter.
- Grind: suited to the brewing method. Too fine makes it bitter; too coarse, watery and sour.
- Freshness: whole-bean coffee ground just before brewing and consumed within 30 days of opening.
Brewing chart by method
| Method | Grind | Ratio | Time |
|---|---|---|---|
| Pour-over (paper or cloth filter) | Medium | 10 g for 150 ml | 3 to 4 min |
| V60 / Melitta | Medium-fine | 15 g for 250 ml | 2 min 30 s to 3 min |
| French press | Thick | 30 g for 500 ml | 4 min |
| Moka pot (Italian stovetop coffee maker) | Fine | Full basket, without tamping | Until it starts to bubble |
| Espresso | Fine | 18 g of ground coffee for about 36 g in the cup | 25 a 30 s |
| Cold brew | Thick | 100 g for 1 liter (cold water) | 12 to 18 hours in the fridge |
| Drip (sachet) | Comes pre-ground | 1 sachet for 150 to 180 ml | 2 to 3 min |
Step-by-step perfect pour-over coffee
- Heat the water until almost boiling (small bubbles at the bottom) and turn off the heat.
- Rinse the paper filter with hot water and discard that water.
- Add the grounds and pour in a little water, just enough to wet them (the pre-infusion). Wait 30 seconds.
- Pour the rest slowly, in circles, from the center outward, without pouring water on the paper.
- Serve right away. Coffee in a thermos loses its aroma within a few hours.
Roast and flavor
| Roast | Flavor | Best for |
|---|---|---|
| Light | Brighter acidity with floral and fruity notes | Filter methods (V60, Chemex) |
| Medium | Balance between sweetness, acidity and body | Everyday pour-over, French press, coffee maker |
| Medium-dark and dark | More body and bitterness, with chocolate and cocoa notes | Espresso, moka pot, café com leite |
At Café da Lee, Clássico (medium roast) is made for everyday pour-over, Moka (medium-dark) for espresso and café com leite, and Origem for filter methods.
Mistakes that ruin coffee
- Boiling the grounds together with the water.
- Reusing the grounds.
- Storing coffee in the fridge (it absorbs moisture and odors).
- Leaving the bag open: use an opaque, tightly sealed container.
- Oversweetening a specialty coffee before tasting it black.
Café da Lee: the standard we follow.
- 100% Arabica, from selected beans.
- Specialty coffee scoring 84+ points on the Specialty Coffee Association (SCA) scale.
- Grown in the south of Minas Gerais, in the Montanhas Cafeeiras (Coffee Mountains) region of Juruaia, with identified producer and harvest.
- Small-batch roasting, with the roast date on the package.
- Three lines: Clássico (balanced and sweet), Moka (body and intensity) and Origem (single origin, floral and honey).
Continue exploring the world of coffee.
Frequently asked questions
What is the coffee-to-water ratio?
Between 1:15 and 1:17: about 10 g of coffee (1 heaping tablespoon) for every 150 ml of water. The SCA reference is 55 g of coffee per liter.
What water temperature should I use to make coffee?
Between 90 °C and 96 °C (194–205 °F), just before boiling. Boiling water makes coffee bitter.
What grind should I use for each method?
Fine for espresso and moka, medium-fine for V60, medium for drip and coarse for French press and cold brew.
How do I make pour-over coffee that isn't bitter?
Use water just below boiling, the right ratio and a medium grind, and don't let the coffee sit too long in the filter.
How do I make cold brew?
Mix 100 g of coarsely ground coffee with 1 liter of cold water and leave in the fridge for 12 to 18 hours. Then strain.
Your next stop in Juruaia.
Ateliê da LeeRua Vereador Alberto Mario Segreti, 97
Bairro Mirante · Juruaia, MG · CEP 37805-000
Phone and WhatsApp: (11) 99992-4741. Email: atendimento@ateliedalee.com.br. Directions, today's hours and reviews on our Google profile.