Not always, but it helps a lot! A scale ensures you get the right coffee-to-water ratio every time. If you don’t have one, you can still start with tablespoons and cups as a guide.

It depends on the method:

• Fine for espresso
• Medium-fine for pour over (like V60)
• Medium-coarse for drip machines
• Coarse for French press and cold brew

Hot, but not boiling. Around 92–96°C (or just off the boil) is perfect to extract flavors without burning the coffee.

Freshly roasted beans are best. Coffee tastes most flavorful within 2–6 weeks of roasting, as long as it’s stored in a sealed bag away from light, heat, and moisture.