RasoKarsa Coffee logo
RasoKarsa Coffee AcademyTradition in Taste. Intelligence in Every Cup.
Module 09 of 20 · Intermediate

Manual Brewing: V60, Kalita, AeroPress & French Press

Compare percolation and immersion brewing and create controlled recipes for multiple manual methods.

40 minutesIntermediateBrewing Craft
Learning objectives

What you should be able to do

  • Differentiate percolation and immersion.
  • Write recipes using ratio, grind, temperature and time.
  • Control agitation and pour structure.
  • Diagnose common manual-brew defects.

Percolation vs immersion

Pour-over brewers pass fresh water through a coffee bed, while immersion brewers keep coffee and water together for a set time before separation. Hybrid methods combine elements of both. This changes how grind, agitation and timing affect extraction.

V60

The V60 can reward precise pouring and grind control. A practical recipe defines coffee mass, total water, temperature, bloom, number of pours, target total time and sensory target. Pour height and agitation should be deliberate rather than theatrical.

Kalita-style flat bed

Flat-bed geometry can support even extraction and a different flow profile from cone brewers. Keep bed preparation, filter rinse, pour pattern and kettle flow consistent before interpreting time changes.

AeroPress

AeroPress offers flexibility in immersion time, agitation, orientation, ratio and bypass. Because many variables can change, standardize the base method first and then experiment intentionally.

French Press

Coarser grinds are common, but the exact target depends on grinder and contact time. Control coffee-to-water ratio, water temperature, steep time, crust management and decanting. Leaving finished coffee on the grounds can continue extraction.

Troubleshooting

Fast drawdown can come from coarse grind, low dose or filter/brewer behavior; slow drawdown can come from fine particles, excessive agitation or grinder characteristics. Taste before diagnosing solely from time.

Practical exercise

Apply the lesson

Brew one coffee using a pour-over and an immersion method at the same nominal ratio. Compare clarity, body, acidity, sweetness and finish. Explain which difference likely comes from method and which may come from your execution.

Open Coffee Lab ↗
Knowledge check

Test your understanding

Pass at 70% or higher, then mark the module complete. You can retry as many times as needed.

1. French Press is primarily:Review the lesson before checking your answer. Explanation appears in the score feedback after submission.
2. Pour height and agitation should be:Review the lesson before checking your answer. Explanation appears in the score feedback after submission.
3. Drawdown time alone proves a brew is good.Review the lesson before checking your answer. Explanation appears in the score feedback after submission.
Module completion

Progress is stored locally in this browser. Completing a module does not issue a formal certification.