# FAQ — Manual Brew Methods

**What's the actual difference between a V60 and Chemex?**
The V60's spiral ridges and steep cone angle create faster flow and more turbulence, giving you lighter body and brighter extraction in 2–3 minutes. The Chemex's thicker filters and wider body slow everything down—you're looking at 4–5 minutes and a cleaner, more tea-like cup. Pick V60 for clarity and speed; Chemex when you want to slow down and showcase delicate notes.

**Do I really need a gooseneck kettle for pour-overs?**
Honestly? A regular kettle works, but a gooseneck gives you precise flow control and prevents over-pouring, which matters when you're dialing in technique. If you're just starting out, don't stress buying one—a standard kettle teaches you discipline. Once you're comfortable with ratios and timing, upgrading to a gooseneck makes your brews more consistent.

**What water temperature should I use for manual brewing?**
Aim for 195–205°F (90–96°C) for most coffees. Lighter roasts benefit from the higher end to fully extract brightness; darker roasts work well at 200°F or slightly lower to avoid over-extraction and harshness. Let boiling water cool for about 30 seconds off heat, or use a thermometer if your kettle doesn't have one.

**Why does my AeroPress coffee taste bitter?**
That's usually over-extraction from too-long contact time or water that's too hot. With an AeroPress, aim for 195–200°F water and keep brew time under 2 minutes total. Also check your grind—it should be finer than pour-over but not espresso-fine. If you're stirring during the brew, you're also increasing extraction, so dial back your time when you do that.

**What coffee-to-water ratio should I use?**
Start with 1:16 (for example, 20g coffee to 320g water) as a baseline—it works across V60, Chemex, and AeroPress. From there, adjust to taste: go lighter (1:17 or 1:18) if it tastes thin or sour, or stronger (1:15) if it tastes thin. Write down what you're using so you can repeat winners.

**French press or pour-over—which should I buy first?**
Pour-over is forgiving and teaches you technique faster since you're controlling variables in real time. French press is more hands-off and forgiving with timing, but you need good discipline around grind size and water temperature or you'll get sediment and bitterness. If you want to learn, start with V60; if you want an easy morning routine, French press wins.

**How fine should my grind be for each method?**
V60 and Chemex want medium grind (similar to drip coffee). AeroPress can handle fine to medium depending on brew time—shorter dwell times = finer grind. French press needs coarse grind to avoid sediment in your cup. If you're getting muddy or over-extracted coffee, your grind is likely too fine; if it tastes weak or sour, go finer.

**Do I need to bloom my coffee before brewing?**
Yes—30 seconds with a small amount of water (roughly twice your coffee weight) helps release CO2 and improves even extraction. It matters more with fresher coffee and lighter roasts, which have more trapped gas. With pour-overs and AeroPress it's standard practice. French press? It's less critical, but still worth doing.

**What's the best way to clean a gooseneck kettle?**
Fill with a 1:1 mix of white vinegar and water, heat to a boil, let it sit for 15 minutes, then scrub the interior spout with a thin brush. Rinse thoroughly multiple times to remove vinegar smell. If you have mineral buildup, repeat the process. Do this every month or two depending on your water hardness.

**Can I use pre-ground coffee for manual brewing?**
You can, but you're starting with disadvantages—pre-ground loses aromatic oils quickly and oxidizes faster. It also removes your control over grind size, which directly affects taste. If budget is tight, buy whole bean and grind it at home with even a basic blade grinder; you'll taste the difference immediately.