Our Brew Guides

What you need:

• Cafetière
• Fresh Coffee
• Grinder (optional)
• Water
• Kettle
• Scales (optional)

Method:

1. Heat your water to 90 degrees or boil a kettle and leave it sit for 30 seconds
2. Pre heat your cafetiere and mug
3. Grind your coffee to a coarse grind
4. Weigh out your coffee and use 60 grams of coffee per litre of water as a starting reference. Alternatively 1 tbsp = approx 12 grams of ground coffee
5. Pour your water into the coffee
6. Stir for 10 seconds
7. Leave to brew for 4 minutes
8. Before plunging, use 2 spoons and remove the coffee crust from the top and discard
9. Plunge, pour and enjoy!

What you will need:

• Hario V60 brewer
• Hario V60 Filter
• Grinder
• Fresh Coffee
• Water
• Goose neck kettle
• Scales
• Timer

Method:

1. Place the filter into the v60
2. Preheat the carafe and filter with hot water
3. Weigh out your coffee. Start with a 1:15 ratio or for a one cup brewer 16 grams
4. Grind your coffee to a medium to coarse setting
5. Heat your water to around 90 degrees Celsius
6. Pour 30 grams of hot water over your coffee completely saturating the grounds and leave it bloom for 30 seconds
7. Pour another 220ml of water slowly over your grounds in a circular motion being careful not pour down the edges of the coffee.
8. You should aim for your coffee to finish brewing in 3 minutes

What you will need:

• Aeropress
• Filter
• Fresh Coffee
• Grinder
• Fresh Water
• Goose neck kettle
• carafe
• Stirrer
• Scales

Method:

1. A good starting point is a ratio of 1:15 . We like to use 16 grams of freshly ground coffee at a medium to fine setting. (adjust to taste)
2. Heat your kettle to 80-90 degrees Celsius.
3. Pour hot water on your filter and into your Aeropress and carafe to preheat and wet the filter.
4. (optional) Pour 40ml of water onto your coffee in your Aeropress and leave to bloom for 10-15 seconds.
5. Pour another 200ml of water over your coffee for 20 seconds.
6. Stir 3 times.
7. Plunge for 30 seconds.
8. Stop just before you reach the last bit of water.
9. Clean your Aeropress immediately as it is easier to clean at this point

What you will need:

• Moka Pot
• Fresh Coffee
• Grinder (Optional)
• Water
• Kettle
• Timer
• Scale (or Measuring spoon)
• Hob

Method:

1. Boil your water in a kettle.
2. Your coffee needs to be a medium grind setting. Grind your coffee fresh or open a fresh bag of ground coffee.
3. Weigh out 15-16 grams (3 level Tablespoons) of coffee and fill the filter basket, Do not put pressure on the coffee.
4. Add the Hot water to the bottom of the brewer until it reaches the line.
5. Insert the filter basket into the bottom and screw on the top. Be careful as the bottom will be hot.
6. Put your moka pot on the hob on a medium heat.
7. When your coffee begins the come out it will start as a dark brown colour, as soon as it starts to turn yellow remove from the heat and place the base in a basin of cold water to stop the extraction process. This will reduce the amount of bitterness in the cup.
8. Pour your coffee into a pre-heated cup.
9. You can enjoy in many ways including adding hot water or hot milk to create different beverages.

Method:

1. Clean & dry your portafilter to prepare for dosing your ground coffee.
2. Dose your coffee according to your recipe.
3. Distribute the coffee evenly in the filter basket.
4. Tamp the coffee down with Medium/firm pressure
5. Flush water through the group head to ensure a stable temperature and fresh water is used for every brew.
6. Gently insert the group handle & start brewing.
7. Time extraction in line with your recipe.From this you’ll be able to tell which way to adjust your grind setting to create your perfect espresso of your recipe that was given.

Remember;

A finer grind will slow your shot down and give you more extraction time, which means you’ll get more sweetness and increase the amount flavours unique to your coffees origin. However, be careful not to “over-extract” or you’ll have a bitter and dry tasting espresso.

A coarser grind will speed your shot up and give you less extraction time. If you’re over extracting and the espresso is tasting bitter, you need to extract less to bring your espresso shot back to the sweet spot.