Brew Guides

Pour Over Cone (e.g. V60)

Ingredients:

  • Coffee: 15g
  • Water: 250ml at just off the boil.
  • Brew Time: 2:00–3:00 minutes

Steps:

  1. Place the filter in your dripper and rinse it with hot water. Discard the rinse water.
  2. Add 15g of medium ground coffee to the filter. Shake gently to level the grounds.
  3. Start your timer and bloom the coffee with 50ml of water, Let it sit for 30 seconds.
  4. Pour water in slow, steady spirals until you reach 250ml, avoiding dry pockets.
  5. Gentle swirl to let the ground sink to the bottom.
  6. Allow the water to fully drip through. Adjust grind size if the brew finishes too quickly or too slowly.

Pour Over Flat Bottom (e.g. Kalita Wave)

Ingredients:

  • Coffee: 15g
  • Water: 250ml at just off the boil.
  • Brew Time: 2:00–3:00 minutes

Steps:

  1. Place the filter in your dripper and rinse it with hot water. Discard the rinse water.
  2. Add 15g of medium ground coffee to the filter. Shake gently to level the grounds.
  3. Start your timer and bloom the coffee with 50ml of water, Let it sit for 30 seconds.
  4. Pour water in slow, steady spirals until you reach about 125ml, avoiding dry pockets.
  5. Gentle swirl to let the ground sink to the bottom.
  6. Pour water in slow spirals again to reach 250ml
  7. Swirl gently again
  8. Allow the water to fully drip through. Adjust grind size if the brew finishes too quickly or too slowly.

Cafetiere / French Press

Ingredients:

  • Coffee: 30g (for ~500ml)
  • Water: 500ml just off the boil.
  • Brew Time: 5:00 minutes

Steps:

  1. Add 30g of medium-coarse ground coffee to the Cafetiere.
  2. Pour 500ml of water over the grounds, ensuring all coffee is saturated. Stir gently to combine.
  3. Place the lid on with the plunger pulled up, and let the coffee steep for 5 minutes.
  4. Slowly press the plunger down evenly to just below the top of the water level. No need to plunge all the way to the bottom.

AeroPress

Ingredients:

  • Coffee: 12g (for ~200ml)
  • Water: 200ml just off the boil (Almost filling the chamber).
  • Brew Time: 2:00 minutes

Steps:

  1. Insert a filter into the AeroPress cap, no need to rinse it.
  2. Add 12g of medium ground coffee to the chamber.
  3. Pour 200ml of water over the coffee. Stir. And fit the plunger into the top of the brewer to create a vacuum so the coffee doesn’t flow out yet.
  4. Leave for 90 seconds.
  5. Gentle swirl to let the coffee sink to the bottom.
  6. Press plunger slowly over 20-30 seconds.

Espresso

Ingredients:

  • Coffee: 18g (for a double shot)
  • Water: ~36-40ml (brew ratio of 1:2)
  • Brew Time: 25–30 seconds

Steps:

  1. Grind 18g of coffee to a fine consistency. (This amount depends on your basket size, so adjust accordingly).
  2. Tamp the coffee evenly in the portafilter.
  3. Insert the portafilter into the machine and start the shot.
  4. Aim for 36-40ml of espresso within 25–30 seconds. Adjust grind size or dose if extraction is too fast/slow.

Tips: 

We tend to offer a light-medium roast, so boiling water will work best. If you find that the brews are too strong, letting the water cool slightly before using will yield slightly weaker brews.

All filter methods above will use a recipe of 60g of coffee per litre of water. If the results are too strong for you, maybe drop the ratio to 50 or 55g per litre.