Brewing the Perfect Cup: Your Comprehensive Guide
French Press
1. Ratio: We recommend using a ratio of 75g of coffee per litre of water.
2. Weigh: Weigh out as much coffee as you need for the size of your brew.
3. Grind: Grind the coffee on a coarse setting (similar to demerara sugar).
4. Water: For best results, use filtered water with a low mineral content.
5. Setup: Place the french press on some weighing scales and tare to zero.
6. Boil/Wait: Boil the water, wait 20–30 seconds, then pour onto the coffee.
7. Steep/Stir: Let the coffee steep for 4 minutes, then use a spoon to stir the crust of coffee grounds that sits on top.
8. Plunger: Insert the plunger and press down gently. If you have time, wait a few minutes to pour your coffee.
Filter (V60 Pour Over)
1. Ratio: We recommend using a ratio of 60g of coffee per litre of water.
2. Grind: Grind the coffee on a medium setting (similar to granulated sugar), appropriate for the size of your brew.
3. Weigh: Weigh out as much coffee as you need for the size of your brew.
4. Rinse/Preheat: Boil the water, then pour some through the filter to rinse and preheat the vessel. Discard the rinse water, then add coffee.
5. Setup: Place the V60 and cup on weighing scales and tare to zero. Add the correct amount of water.
6. Saturation (Bloom): Pour just enough water onto the coffee to get it all wet, gently stir, and wait 30 seconds.
7. Pouring: Pour slowly, trying not to let water get between the filter paper and wall of your V60. Once all water is added, the liquid gives a quick stir.
Stovetop (Moka Pot)
1. Water: First, boil some water in a kettle.
2. Grind: Grind the coffee on a medium setting (similar to granulated sugar).
3. Fill Chamber: Pour the water into the lower part of the stovetop, fill up to the pressure valve and no higher.
4. Fill Basket: Fill your coffee basket with coffee and then level off the grounds. Do not press or pack the coffee down too much (a light press is perfect).
5. Assembly: Carefully drop the coffee basket into the lower part, screw the top part tightly. Hold the base with something to protect your hand from the heat.
6. Heat: Put the pot on the stove onto a medium-high heat.
7. Serve: The brew should take about 1 minute. Wait a few minutes to allow the coffee to appear, turn off the heat, and wait until the coffee stops bubbling from the spout
Espresso
1. Portafilter: Remove your portafilter, place it on a scale, and tare the weight.
2. Purge: Purge your grouphead thoroughly with hot water.
3. Dose/Grind: For a double shot, grind between 17–21g of coffee into your basket. Adjust the grind setting as required.
4. Distribute: Distribute the coffee by drawing a finger across it in a series of alternating swipes.
5. Tamp: Position your tamper level on top of the grounds. Apply pressure downwards to seat the coffee evenly. Give the tamper a gentle spin to smooth the grounds.
6. Insert & Start: Position the portafilter in the grouphead and start your shot. We recommend pulling it into a pre-heated cup.
7. Extraction: The shot should start with a slow drip. Stop the shot as it starts 'blonding,' or turning yellow.
8. Target Yield: Aim to yield double the weight of liquid espresso to ground coffee (a 1:2 ratio). An extraction time of between 20–35 seconds is perfect.
AeroPress
1. Ratio: We recommend using a ratio of 70g of coffee per litre of water.
2. Weigh: Weigh out as much coffee as you need for the size of your brew.
3. Grind: Grind the coffee on a medium setting (similar to granulated sugar).
4. Pre-wet: Pour some boiled water through the filter to rinse and preheat the vessel. Discard the rinse water, then add coffee to the AeroPress.
5. Setup/Dose: Place the AeroPress on some weighing scales and tare to zero.
6. Saturation (Bloom): Pour just enough water onto the coffee to get it all wet, gently stir, and then wait 30 seconds.
7. Steep: Add the rest of the water and insert the plunger. Let the coffee steep for 1 and a half minutes.
8. Plunge: Remove the plunger, give it another stir, replace the plunger, and press down gently for 30 seconds.