What is the Extraction Compass?

The Extraction Compass is a free interactive tool that helps you diagnose and fix coffee problems. Click where your coffee lands on the grid (sour/bitter on one axis, strong/weak on the other) and get specific advice on which variables to adjust: grind size, dose, yield, temperature, or extraction time.

What is the WCR Coffee Flavor Wheel?

Our interactive flavor wheel is based on the World Coffee Research (WCR) Sensory Lexicon 2.0. Click on any flavor (fruity, floral, nutty, etc.) to see which coffee origins, processing methods, and varieties produce that taste. It helps you find beans that match your flavor preferences.

What pourover recipes are included?

We include famous recipes from James Hoffmann (single-pour V60), Scott Rao (the Rao spin), Tetsu Kasuya (4:6 method, World Brewers Cup winner), and Lance Hedrick. Each recipe comes with a built-in brew timer that guides you through every step.

Why does my espresso taste sour?

Sour espresso means under-extraction: not enough flavor compounds were extracted. Use the Extraction Compass to get specific advice. Generally: grind finer, increase temperature, or pull a longer shot. Light roasts need 2-3 weeks rest and higher temperatures (94-96°C).

Why does my espresso taste bitter?

Bitter espresso means over-extraction: too many harsh compounds were extracted. Use the Extraction Compass. Generally: grind coarser, lower temperature, or pull a shorter shot. Also check if your machine needs cleaning or if your beans are stale (over 6 weeks).

What is the difference between washed and natural coffee?

Washed (wet) processing removes the fruit before drying, creating clean, bright, transparent flavors that highlight terroir. Natural (dry) processing dries the whole cherry, creating fruity, sweet, full-bodied flavors that can be wine-like or 'funky'. Our Processing Guide explains 20+ methods including honey, anaerobic, and carbonic maceration.

What is Gesha coffee and why is it expensive?

Gesha (or Geisha) is a coffee variety from Ethiopia's Gesha village, made famous by Panama's Hacienda La Esmeralda in 2004. It produces jasmine, bergamot, and peach notes unlike any other coffee. It's expensive because trees yield little fruit and demand is extremely high. Our Variety Database covers 60+ varieties from Gesha to SL-28.

What is the ideal espresso ratio?

Standard espresso is 1:2 (18g in, 36g out) in 25-30 seconds. But this varies: light roasts often need 1:2.5-3, dark roasts may be better at 1:1.5-2. Our Ratio Calculator lets you lock your preferred ratio and adjust dose/yield automatically.

What is the 4:6 coffee brewing method?

The 4:6 method was created by Tetsu Kasuya, 2016 World Brewers Cup champion. You pour in 5 equal parts: the first 40% controls sweetness (more in pour 1) or acidity (more in pour 2). The remaining 60% controls strength. It's highly adjustable and works with any dripper. Try it with our built-in brew timer.

How long should I rest coffee after roasting?

Light roasts need 2-4 weeks rest for CO2 to degas and flavors to develop. Medium roasts: 1-2 weeks. Dark roasts: 4-9 days. Our Roast Level Guide includes recommended rest times for each roast level. Coffee older than 6 weeks starts losing aromatics.

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Pour Over & Filter Coffee Tools

Master filter coffee with our Extraction Compass, brew recipes from world champions, and ratio calculator.

Featured Recipes

James Hoffmann V60: 15g coffee, 250g water at 95-100°C. Bloom 45s, single long pour, swirl to level.
Tetsu Kasuya 4:6 Method: 20g coffee, 300g water. 5 pours — first 40% controls sweetness/acidity, last 60% controls strength.
Scott Rao Technique: Even extraction through consistent pouring and the signature Rao spin.

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