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Most Chinese teas start at 10–60 seconds, then you add time each round until the cup tastes full and clean.

Most drip coffee pots finish in 4–6 minutes; aim for a steady drip, then stop once the flow turns thin and pale.

Brew one Lipton tea bag for 3–4 minutes in hot water for a clean, balanced cup; pull it at 2 minutes for mild, or go to 5 for a stronger

Brew gunpowder green tea for 2–3 minutes at 175°F (80°C), then taste and extend in 30-second steps until it hits your sweet spot.

For most beans, drink coffee 1–3 days after roasting, then finish it within 2 weeks for the freshest taste.

Foam milk for a latte for about 20–30 seconds, aiming for glossy microfoam with a small rise and no big bubbles.

Most moka pots take 4–8 minutes on low heat; pull it off when the stream turns pale and the pot starts to sputter.

Coffee cherries reach harvest ripeness months after flowering, then you pick in repeating rounds until the block is cleared of ripe fruit.

Most tea infusions in spirits taste best after 15–180 minutes, with lighter teas on the short end and black tea on the long end.

Steep a green tea bag 1–3 minutes in 160–180°F water, then lift it out once the tea turns pale gold.