Brewing Guide
Brewing Guide
Brewing Guide
These are just guidelines, and you can adjust according to taste. Please ensure you follow manufacturer's instructions on equipment used.
Cafetière (French Press)
Brew ratio: 10g coffee (or approx 1 rounded dessert spoonful) per 200ml of water. Equipment: Cafetière, scales (optional), dessert spoon, beans/ground coffee, grinder (optional), freshly boiled water. Preheat your cafetière by pouring in some boiling water and giving it a stir. Discard the water, then add in your ground coffee. Pour some 'just off the boil' water over the coffee and wet all the grounds. Let it infuse for 4 minutes, with the plunger on, but not pressed down. Remove the plunger then stir. Replace the plunger, and carefully plunge.
V60, Chemex or Filter
Brew ratio: 10g coffee (approximately 1 rounded dessert spoonful) per 200ml of water. Equipment: V60, Chemex or filter dripper funnel, paper filter, scales (optional), dessert spoon, beans/ground coffee, grinder (optional), freshly boiled water. Fold your paper filter along the seam and into a cone. Put the cone in your V60, which should be sat neatly on top of cup or jug. Rinse the filter by pouring hot water through it and into the cup, then remove excess water. Put your coffee in the cone and ensure its evenly spread. Pour in 50ml of water, covering all the coffee, making it bloom. After 30 seconds pour in 100ml of water. Pour in slow circular motion, into the coffee itself. After 60 seconds, pour in 50ml more water. Now, let it drip until finished.
V60, Chemex or Filter
Brew ratio: 10g coffee (approximately 1 rounded dessert spoonful) per 200ml of water. Equipment: V60, Chemex or filter dripper funnel, paper filter, scales (optional), dessert spoon, beans/ground coffee, grinder (optional), freshly boiled water. Fold your paper filter along the seam and into a cone. Put the cone in your V60, which should be sat neatly on top of cup or jug. Rinse the filter by pouring hot water through it and into the cup, then remove excess water. Put your coffee in the cone and ensure it's evenly spread. Pour in 50ml of water, covering all the coffee, making it bloom. After 30 seconds pour in 100ml of water. Pour in slow circular motion, into the coffee itself. After 60 seconds, pour in 50ml more water. Now, let it drip until finished.
Aeropress
Brew ratio: 10g coffee (approximately 1 rounded dessert spoonful) per 200ml of water. Equipment: Aeropress, scales (optional), dessert spoon, beans/ground coffee, grinder (optional), freshly boiled water. Place filter paper in the Aeropress cap and secure it to the body. Place the body over your cup, with the cap down. Rinse with hot water. This will preheat the vessel and rinse the filter paper. Empty the water from your cup. Put your ground coffee in the Aeropress body. Pour in water, wetting the grounds. Stir it a couple of times. Insert the plunger. Once it’s in, pull it up slightly to create a vacuum . After 60 seconds of infusing, start the plunge. You might have to push a little. The extraction should take around 30 seconds.
Stovetop (Mokapot)
Brew ratio: 10g coffee (approximately 1 rounded dessert spoonful) per 200ml of water. Equipment: Stovetop, scales (optional), dessert spoon, beans/ground coffee, grinder (optional), freshly boiled water, oven gloves, or thick, or folded tea towels, electric or gas stove. Remove the top of the Moka Pot and basket. Fill the bottom with hot water, making sure the level stays below the safety valve. Put your ground coffee in the basket and level it out without patting it down. Place the basket back in the Moka pot, with the spout down. Screw the top onto the bottom. it will be hot. Then, put the pot over a low to medium heat. When the pot starts gurgling, coffee will be ready. Take it off the heat and serve.
Stovetop (Mokapot)
Brew ratio: 10g coffee (approximately 1 rounded dessert spoonful) per 200ml of water. Equipment: Stovetop, scales (optional), dessert spoon, beans/ground coffee, grinder (optional), freshly boiled water, oven gloves, or thick, or folded tea towels, electric or gas stove. Remove the top of the Moka Pot and basket. Fill the bottom with hot water, making sure the level stays below the safety valve. Put your ground coffee in the basket and level it out without patting it down. Place the basket back in the Moka pot, with the spout down. Screw the top onto the bottom. it will be hot. Then, put the pot over a low to medium heat. When the pot starts gurgling, coffee will be ready. Take it off the heat and serve.