Complete brewing parameters for your method.
Each brewing method extracts coffee differently. Pour-over (V60, Chemex) produces a clean, bright cup by filtering through paper — medium-fine grind, 2.5-3.5 minutes. French press uses immersion brewing with a metal mesh — coarse grind prevents sludge, steep exactly 4 minutes. Espresso forces hot water through finely-ground coffee at 9 bars of pressure in 25-30 seconds, producing a concentrated 30mL shot. AeroPress is versatile: pressure + immersion, works with various grinds and temperatures. Cold brew steeps coarse grounds in cold water 12-24 hours for a smooth, low-acid concentrate. Moka pot creates strong stovetop coffee (not true espresso) using steam pressure. The three variables you control: dose (grams), grind size, and time. Water quality matters too — use filtered water with 150 ppm TDS.