Brew Guides
Brew Methods
Cafetière Pour Over (Hario V60) AeroPress Stovetop Home EspressoEveryone has one in the back of their pantry. Loved for its simplicity and rich flavors.
A specialty coffee staple, favoured for its versatility and precision.
The ultimate no-fuss, go anywhere, do anything brew tool.
The closest you'll get to an at home espresso, without the equipment.
The classic. Whether you prefer a latte, flat white, or long black, it all starts here.
Brew Methods
Cafetière
Everyone has one in the back of their pantry. Loved for its simplicity and rich flavors.
Read more
Pour Over (Hario V60)
A specialty coffee staple, favoured for its versatility and precision.
Read more
AeroPress
The ultimate no-fuss, go anywhere, do anything brew tool.
Read more
Stovetop
The closest you'll get to an at home espresso, without the equipment.
Read more
Home Espresso
The classic. Whether you prefer a latte, flat white, or long black, it all starts here.
Read more
Cafetière
The Method
Whether you call it a plunger, french press or a cafetière, one thing's for sure: everyone has one in the back of their pantry. Loved for its simplicity and rich flavors, this method is perfect for beginners and connoisseurs alike.
For cafetière, a good starting point is 60g coffee per 1L water. For a brew for two, we're using the following parameters:
– 30g coarsely ground coffee
– 500g water (just off the boil)
– Brew time: 3–4 mins.
The Steps
STEP 1: Place the cafetière on your scales and make sure they are tared to zero.
STEP 2: Add your coffee and tare.
STEP 3: Add 60g of water and stir to make sure all of the coffee is saturated.
STEP 4: Start timer and leave coffee to bloom for 45s.
STEP 5: At 45s, top up with the rest of the water (500g) and leave to brew for a further 3 minutes.
STEP 6: Gently break the crust with the back of a spoon, then using the spoon, remove the foam left on the surface.
STEP 7: Gently press the plunger down, be mindful not to compress the coffee completely at the bottom of the carafe.
Decant immediately and pour a cup!
Pour Over (Hario V60)
The Method
A specialty coffee staple, this method is favoured for its versatility and precision. There are a number of different filter brewers, from Chemex to Kalita and beyond. For us, we prefer the Hario V60.
Everyone has their own recipe, but here's our tried and tested version.
– 15g medium-coarse ground
– 250g water (just off the boil)
– 3–4 mins
The Steps
STEP 1: Place a filter paper in your pour over, and set it on the server on your scales.
STEP 2: Rinse the paper thoroughly with hot water and discard. Tare your scales.
STEP 3: Add your coffee and tare.
STEP 4: Pour 30g of water over the coffee and agitate to ensure all coffee is saturated. Let it bloom for 30s.
STEP 5: Slowly add another 120g of water in a circular motion until the scales read 150g. Leave for 30s.
STEP 6: Add the final 100g of water until the scales read 250g and wait for the water to fully pass through the grounds.
Serve and enjoy!
AeroPress
The Method
The AeroPress has always been the quiet over-achiever in our opinion. This compact and versatile brewer is the ultimate no-fuss, go anywhere, do anything brew tool for coffee at home or on the go.
There's a few ways to brew an AeroPress, but we prefer the inverted method.
– 10g medium-coarse ground
– 160g water (just off the boil)
– 2–3 mins
The Steps
STEP 1: With your AeroPress inverted (it should read AeroPress top to bottom), set it on the scales and tare to zero.
STEP 2: Add your coffee and tare.
STEP 3: Doubling the coffee dose, add 20g of water and agitate to ensure all grounds are saturated. Let bloom for 30–45s.
STEP 4: Top up remaining water to 160g and leave to brew until you reach 2 minutes.
STEP 5: Add a paper filter to the cap and rinse. Place on top of the AeroPress and lock into place.
STEP 6: At 2 minutes, place your server on top of the cap, and carefully invert onto a flat surface.
STEP 7: Using moderate pressure, press down for 30s, stopping just above the grounds.
Serve and enjoy!
Stovetop
The Method
Whether you refer to it as a Moka pot, stovetop, or percolator, this simple and classic device has become an at home staple for a rich and concentrated brew.
Whilst not the true espresso experience, it's the closest you'll get to an at home espresso, without the equipment.
There are many sizes for a stovetop, but we find the following recipe to work well with a small stovetop. If you have a larger stovetop, scale the following recipe up.
– 17g medium-fine ground
– 170g water (just off the boil)
– 4–5 mins
The Steps
STEP 1: Fill the bottom chamber with hot water. This helps to regulate the brew time and get the most out of the coffee.
STEP 2: Add your coffee to the upper funnel without packing it in.
STEP 3: Screw the top chamber tightly to the bottom, and place on the stove on a high temperature with the lid open.
STEP 4: Once the coffee starts to flow through to the top chamber, reduce the heat to medium.
STEP 5: Once the top chamber is full of coffee, remove from the heat. It's now ready.
Serve and enjoy!
Home Espresso
The Method
Arguably the most popular brew method, espresso is a classic. Whether you prefer a latte, flat white, or long black, it all starts with a good espresso.
With so many variables going into an espresso, we highly recommend a good burr grinder with specific espresso settings for consistency.
– 18g fine ground
– 40g water
– 26–30s
The Steps
STEP 1: Grind 18g of coffee into your portafilter, distribute the coffee through the basket, and tamp with a moderate amount of evenly applied pressure.
STEP 2: Place the portafilter into the grouphead, being mindful not to knock the portafilter, as this can cause channeling/uneven extraction.
STEP 3: Place a cup under the portafilter, on top of scales, and tare to zero.
STEP 4: Press the brew button, and let run until scales are at 40g. This should take between 26 and 30 seconds.
TIPS:
– If the coffee is running too fast, fine the grind up
– If the coffee is running too slow, coarsen the grind up
– We recommend aging coffee for at least a week before brewing espresso
– Keep your beans airtight and out of direct sunlight
General Tips
– Always rinse your filter paper before brewing. This helps to remove parchment flavour from the brew.
– Always weigh your ground coffee as the grinder can retain some coffee. For example, 18.5g of whole bean can result in 18g of ground coffee.
– Always preheat your brewing device and server.
– Always used filtered tap water. If not available, bottled water will do. Unfiltered tap water can cause undesirable flavours in the coffee, based on water mineral content in different regions.
– Keep your coffee in an airtight, opaque container, in a cool place. Never in the fridge.
– Always use rested coffee. We recommend waiting between 7–10 days from roast date before brewing. This is to allow gasses to settle and give you a more nuanced flavour profile.
– Always use freshly ground coffee.
– The best temperature for brewing coffee is 93°–94°. This is generally water straight off the boil.
– Always bloom your coffee. See each recipe for specifics.