Coffee roast, grind & brew guide
Roast levels, 1Zpresso K-Ultra grind settings for every roast, and step-by-step recipes for six brew methods.
Roast levels
Lighter roast: hotter water, finer grind. Darker roast: cooler water, coarser grind.
| Roast | Looks | Tastes | Best for | Water temp | Grind vs medium |
|---|---|---|---|---|---|
| Light | Light brown, dry | Bright, fruity, floral | V60, AeroPress, cold brew | 93–98 °C | 3–5 clicks finer |
| Medium | Mid brown, dry | Caramel, nutty, balanced | All methods | 90–94 °C | Medium column in the grind chart |
| Dark | Near-black, oily | Bold, smoky, bitter-sweet | French press, moka, espresso, milk drinks | 85–90 °C | 3–5 clicks coarser |
Brew beans 5–30 days after the roast date. Grind just before brewing.
1Zpresso K-Ultra grind chart
Most methods fall within one dial turn (0–100 clicks).
Reading the dial: Rotation.Number.Click. 10 clicks per number, 100 per turn. Example: 0.8.1 = number 8 + 1 click = 81 clicks. Fewer clicks = finer.
Find zero: with the grinder empty, turn finer until the burrs touch. That is 0.0.0.
| Method | Light roast | Medium roast | Dark roast | Range | Target brew time |
|---|---|---|---|---|---|
| Turkish | 0.1.5 (15) | 0.2.0 (20) | 0.2.5 (25) | 10–25 clicks | Heat until foaming, ~3 min |
| Espresso | 0.3.0 (30) | 0.3.3 (33) | 0.4.0 (40) | 26–56 clicks | 25–30 s shot |
| Moka pot | 0.6.6 (66) | 0.6.9 (69) | 0.7.2 (72) | 63–75 clicks | ~4–5 min on stove |
| AeroPress | 0.6.8 (68) | 0.7.1 (71) | 0.7.4 (74) | 56–78 clicks | 2 min total |
| V60 / pour-over | 0.7.8 (78) | 0.8.1 (81) | 0.8.4 (84) | 68–88 clicks | 2:30–3:30 |
| Chemex | 0.9.1 (91) | 0.9.7 (97) | 1.0.0 (100) | 84–100 clicks | 3:30–4:30 |
| French press | 0.9.5 (95) | 1.0.0 (100) | 1.0.0 (100) | 95–110 clicks | 4 min steep |
| Cold brew | 1.0.0 (100) | 1.1.0 (110) | 1.2.0 (120) | 100–130 clicks | 12–18 hr steep |
Starting points only; adjust 2–3 clicks at a time. Turkish, cold brew and French press above 100 clicks are estimates; the rest are from the Coffee Master K-Ultra guide.
Brew recipes
Makes 1–2 cups; scale coffee and water together to keep the ratio. For grind size, use the chart above.
| Method | Coffee | Water | Ratio | Water temp | Time |
|---|---|---|---|---|---|
| French press | 30 g | 500 ml | 1:16 | 93 °C | 9 min (4 steep + 5 settle) |
| V60 | 15 g | 250 ml | 1:16.7 | 93–96 °C | 2:30–3:30 |
| AeroPress | 15 g | 220 ml | 1:15 | 85–92 °C | 2:00 |
| Cold brew | 100 g | 1 L | 1:10 concentrate | Cold or room temp | 12–18 hr |
| Moka pot | 15–18 g (level basket) | Up to safety valve | ~1:7 | Just-boiled | 4–5 min |
| Espresso | 18 g | 36 g in cup | 1:2 | 90–94 °C | 25–30 s |
V60
- Rinse the paper filter with hot water; discard.
- Add 15 g coffee and level it. Place on a scale, tare, start a timer.
- 0:00 — pour to 45 g (3× coffee weight). Swirl gently to wet all grounds.
- 0:40 — pour slowly in circles to 150 g total.
- 1:15 — pour to 250 g total. Swirl once to level the bed.
- Dripping should finish by 2:30–3:30.
French press
- Preheat the press with hot water; discard.
- Add 30 g coffee. Place on a scale, tare, start a timer.
- 0:00 — pour 500 g water at 93 °C.
- 4:00 — stir the top crust; skim off the foam.
- 9:00 — press the plunger just to the surface; pour slowly.
AeroPress (inverted)
- Put a rinsed paper filter in the cap. Stand the AeroPress upside-down on its plunger.
- Add 15 g coffee. Place on a scale, tare, start a timer.
- 0:00 — pour 220 g water at 85–92 °C. Stir 10 s; screw on the cap.
- 1:30 — flip onto your mug. Press gently for ~30 s; stop at the hiss.
- Stronger cup: 18 g coffee, 200 g water.
Cold brew
- Add 100 g coffee to a jar (medium or dark roast works best).
- Start — pour 1 L cold filtered water; stir until all grounds are wet.
- Cover. Steep 12–18 hr (fridge: smoother; room temp: faster).
- Finish — strain through a French press or paper filter.
- Serve — dilute 1:1 with water or milk, over ice. Keeps 2 weeks refrigerated.
Moka pot
- Fill the base with just-boiled water up to the safety valve.
- Fill the basket level with coffee; don't tamp. Screw on the top (use a towel; it's hot).
- Heat — medium-low, lid open. Coffee starts flowing in ~2–3 min.
- Pale and sputtering — remove from heat; cool the base under cold water.
Espresso
- Dose 18 g into the portafilter; level and tamp.
- Place the cup on a scale and tare. Start the shot and timer together.
- 25–30 s — stop at 36 g in the cup.
- Under 20 s: grind finer. Over 35 s: grind coarser.
Troubleshooting
Sour: grind finer. Bitter: grind coarser. Change one thing at a time, 2–3 clicks per brew.
| Symptom | Cause | Fix |
|---|---|---|
| Sour, thin, watery | Under-extracted | 3 clicks finer, hotter water, or longer brew |
| Bitter, harsh, ashy | Over-extracted | 3 clicks coarser, cooler water, or shorter brew |
| Pour-over drains too fast | Grind too coarse or too little coffee | Grind finer; check dose |
| Pour-over takes over 4 min | Grind too fine | Grind coarser |
| Muddy French press | Too many fine particles | Settle longer; press only to the surface |
| Moka sputters or tastes burnt | Grind too fine or heat too high | Coarser grind, lower heat, start with hot water |
| Flat, dull taste | Stale beans | Use beans within a month of roasting |
Grinder care: brush the burrs dry weekly if you grind daily. No water on the burrs; no oil on the dial.
Sources: Coffee Master K-Ultra grind settings, 1Zpresso K-Ultra user manual. Using a different grinder? Convert these settings.