Our Brew Guides

The Espresso

A great tasting espresso takes time, practise, great coffee and proper utensils. It’s an art form.

 

WHAT YOU NEED.

  • Dose – 18–20g coffee
  • Grind – Fine. Consistency: powder
  • Espresso machine and portafilter
  • Tamp
  • Scales
  • Timer
  • Mug

 

STEP BY STEP GUIDE.

  1. Remove your portafilter.
  2. Empty the portafilter and clean with a dry towel.
  3. Weigh coffee out on a set of zeroed scales.
  4. Place coffee in the portafilter.
  5. Distribute and level  the grounds.
  6. Tamp the coffee being careful to keep it level.
  7. Clean the rim of the portafilter.
  8. Flush the group-head.
  9. Lock the portafilter into the machine and start the water flow.
  10. Select a warm cup.
  11. Keep an eye on the extraction time.
  12. Enjoy your espresso!

 

V60 Pour Over

V60 is the name for a single cup brewer designed by Hario – the 60 stands for the angle in degrees that forms the shape of the cone.

 

WHAT YOU NEED.

  • Dose – 15g coffee : 250ml water
  • Grind – Medium-fine. Consistency: caster sugar
  • Hario V60 Brewer
  • Hario V60 Filter papers
  • Hot water just off the boil (93–95ºC)
  • Scales
  • Timer
  • Mug

 

STEP BY STEP GUIDE.

  1. Rest your V60 on a cup or server and place filter paper into the brewer.
  2. Wash the filter paper with hot water whilst sat in the V60 to wash away potential papery taste and to warm up the brewer.
  3. Dispose of water from the brewer and place ground coffee into filter paper – give the V60 a shake to level out the grinds.
  4. Place your V60 on a set of zeroed scales.
  5. Set your timer and pour 30g of hot water over the coffee, in a circular motion, wetting all the grounds. Fresh coffee will start to bubble and release gases at this stage – ‘blooming’ the coffee.
  6. Stir the coffee.
  7. After 20 seconds, slowly pour the remaining 150g of water over the coffee, wetting all the coffee grounds.
  8. The coffee should finish brewing in around 2 minutes 30 seconds – if it takes less time, or much longer, you may need to adjust your grind size.

 

Chemex

An iconic piece of coffee brewing and a great way to make coffee for more than one cup. Different size Chemex brewers are available, but we really like the 6-cup.

 

WHAT YOU NEED.

  • Dose – 30g coffee : 500ml water
  • Grind – Medium. Consistency: between demerara sugar – rock salt
  • 6-cup Chemex and filter papers
  • Hot water just off the boil (92–96ºC)
  • Coffee paddle
  • Scales
  • Timer
  • Mug

 

STEP BY STEP GUIDE.

  1. Place filter paper into the neck of the Chemex with the three-point fold lined up with the spout.
  2. Wash the filter paper with hot water whilst in the neck of the Chemex to wash away potential papery taste and to warm up the brewer.
  3. Dispose of water from the brewer and place ground coffee into filter paper – give the Chemex a shake to level out the grinds.
  4. Place your Chemex on a set of zeroed scales.
  5. Set your timer and pour 60g of hot water over the coffee, in a circular motion, wetting all the grounds. Fresh coffee will start to bubble and release gases at this stage – ‘blooming’ the coffee.
  6. Stir the coffee.
  7. After 30 seconds or so, pour the remaining water over the coffee 150g at a time up to 500g total, wetting all the coffee grounds.
  8. The water should finish flowing through in around 4 minutes and will continue dripping for up to 1 minute. If it’s taking any less or any longer then you will need to adjust your grind size.

 

The Cafetière

An easy and reliable home brew method that produces a cup with a fuller mouth feel than a paper filtered brew.

 

WHAT YOU NEED.

  • Dose – 30g coffee : 500ml water
  • Grind – Medium. Consistency: between demerara sugar – rock salt
  • 6-cup Chemex and filter papers
  • Hot water just off the boil (92–96ºC)
  • Coffee paddle
  • Scales
  • Timer
  • Mug

 

STEP BY STEP GUIDE.

  1. Use hot water to warm up the pot of your French Press and warm up your mug/s.
  2. Discard the hot water and place ground coffee into the pot.
  3. Place your French press on a set of zeroed scales.
  4. Set your timer going and pour in all of the freshly boiled water, in a circular motion, wetting all the coffee grounds.
  5. Stir the coffee.
  6. Place the plunger loosely on the top of the pot and submerge the plunger slightly to wet all grounds, this helps to aid extraction and keep in the heat during the brew.
  7. After 4 minutes plunge slowly and serve.

 

The Aeropress

The Aeropress is a versatile little brewer; normal or inverted brewing, paper or metal filter, in the kitchen or on the side of a mountain - The possibilities really are endless with the Aeropress.

 

WHAT YOU NEED.

  • Dose – 15–16g coffee : 250ml water
  • Grind – Medium-fine. Consistency: caster sugar
  • AeroPress
  • AeroPress filters
  • Hot water just off the boil (92–96ºC)
  • Coffee paddle
  • Scales
  • Timer
  • Mug

 

STEP BY STEP GUIDE.

  1. Set up and invert Aeropress
  2. Rinse chamber with hot water and discard water
  3. Place filter paper in holder and rinse with hot water. This removes and taste or residue
  4. Add coffee to chamber
  5. If using a scales, place on scale and tare
  6. Add 30ml of water
  7. Stir with paddle and leave for 30 seconds
  8. Top up with a further 220ml of water and leave to brew for 90 seconds
  9. Put filter on top of Aeropress and twist to secure
  10. Place cup on top and invest Aeropress
  11. Carefully plunge for approx. 30 seconds until all liquid has dispensed
  12. Sip away!