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Brew Timer

Step-by-step timers with pour schedules for every method.

Coffee

g

Water

220ml

Grind

Medium

Temp

85C (185F)

Ratio 1:14.7

00:00/ 02:00

Add Coffee

Add 15g coffee, level the bed

1

Add Coffee

00:00-00:10

Add 15g coffee, level the bed

2

Bloom50g

00:10-00:40

Pour 50g water, stir 3 times

3

Main Pour170g

00:40-01:00

Pour to 220g

4

Steep

01:00-01:30

Wait, do not stir

5

Press

01:30-02:00

Press down slowly and steadily

All Method Timers

AeroPress

15g / 220ml / 2:00

Auto Drip

30g / 500ml / 6:00

Chemex

25g / 450ml / 4:30

Clever Dripper

15g / 250ml / 4:00

Cold Brew

100g / 800ml / 1:00

Espresso

18g / 36ml / 0:30

French Press

30g / 500ml / 9:00

Kalita Wave

15g / 250ml / 3:30

Moka Pot

18g / Fill to valve / 5:00

Nel Drip

20g / 300ml / 4:00

Percolator

35g / 600ml / 8:00

Siphon

20g / 300ml / 5:00

Turkish Coffee

10g / 100ml / 4:00

V60 Pour Over

15g / 250ml / 3:30

Vietnamese Phin

15g / 175ml / 5:00

Why Timing Matters

Coffee extraction is a chemical process that happens over time. Water dissolves soluble compounds from the coffee grounds in a specific order: first acids, then sugars, then bitter compounds. The goal is to stop extraction at the point where the balance between these three groups tastes best.

For pour-over methods like the V60 and Chemex, the pour schedule is just as important as the total time. When you pour, how much you pour, and how long you wait between pours all affect how evenly the water extracts from the coffee bed. A consistent pour schedule produces a cleaner, more balanced cup.

Immersion methods like the French Press and AeroPress are more forgiving because all the water is in contact with all the coffee at once. But timing still matters. The Hoffmann French Press method, for example, uses an unusually long 9-minute steep to achieve a cleaner cup than the standard 4-minute recipe.

Frequently Asked Questions

Why is timing important in coffee brewing?
Timing controls extraction. Water dissolves flavor compounds from coffee at a predictable rate. Too long and you pull out bitter, astringent compounds. Too short and you get sour, underdeveloped flavors. Each brewing method has an optimal window where the balance of acids, sugars, and bitters tastes best. A timer helps you hit that window consistently.
Should I start the timer when I pour or when the water boils?
Start the timer when the water first contacts the coffee grounds. The boiling and heating stage is preparation. Extraction begins the moment hot water touches the coffee bed, and that is when timing matters.
What happens if I brew too long?
Over-extraction pulls out harsh, bitter compounds that dominate the cup. The coffee will taste astringent, dry, and unpleasantly bitter. This is especially noticeable with finer grinds where water extracts faster. If your coffee tastes bitter, try shortening your brew time or using a coarser grind.
What happens if I brew too short?
Under-extraction means the water did not dissolve enough of the good stuff. The result is sour, thin, and lacking sweetness. The coffee may also taste salty or have a sharp acidity. If this describes your cup, extend the brew time or grind finer.
Can I use the same timer for different coffee amounts?
The timings provided here are calibrated for the specific doses listed in each recipe. If you scale up or down significantly (for example, doubling the coffee for a French Press), you may need to adjust the total brew time. As a general rule, larger doses need slightly longer brew times, and smaller doses need shorter ones. The step ratios stay roughly the same.
Do I need a special timer for coffee?
Any timer works, but a method-specific timer like this one is more useful because it tells you what to do at each stage. Instead of just counting down, it guides you through bloom, pour, wait, and press steps at the right moments. This is especially helpful for pour-over methods where the pour schedule matters.