BREWING GUIDE.

Want to brew damn good coffee? Given the right methods, guidance and practice - you can too.

Keep in mind these are examples only - no two taste buds or preparation will be the same. It may be a case of trial and error to find the perfect taste to suit your palate. Happy Brewing.

AEROPRESS.

Convenient, versatile & easy to use. Your go-to brewing device for on the road.

  • • Fresh Beans.

    • Fresh Filted Water.

    • AeroPress.

    • AeroPress Filter.

    • Gooseneck Kettle.

    • Coffee Grinder.

  • • Grind Fine-Medium.

    • Coffee 15-18g.

    • Water 250-300 ml.

    • Brew Time 3 mins.

  • • Rinse the paper filter. This will ensure no papery taste resides in the brew, and it will also heat the brewer.

    • Place the filter in the filter cap, and attach it to the brew chamber. Position on top of a sturdy mug.

    • Weigh the coffee. Adjust your grinder to grind the coffee similar to the above reference.

    • Use the funnel to put the coffee in the brew chamber. The funnel helps keep the coffee from spilling or sticking to the inside walls of the brewer.

    • Start your timer and pour 35 ml of water into the brew chamber. Immediately stir with the included paddle to ensure the water saturates the grounds.

    • After about a minute, add 215 ml of water for a total of 250 ml. Immediately stir back and forth for 10 seconds just vigorously enough to not overflow the brew chamber.

    • Place the plunger into the brew chamber about ⅛”–¼” deep. This is only to keep the brew from dripping out of the filter cap.

    • Allow the coffee to brew for 2–4 minutes more. A shorter brew time will produce a brighter cup. A longer brew time will produce a sweeter cup.

    • Gently but firmly and slowly, push the plunger down until it is completely pressed against the coffee grounds. This should take at least 30 seconds. If you can see brewed coffee coming out of the sides of the filter cap, you are pushing too hard.

    Note: brews only one cup at a time.

French Press | Brewing Guide

FRENCH PRESS.

No filter needed here guys - The most polarising brewing method around.

  • • Fresh Beans.

    • French Press.

    • Coffee Grinder.

    • Fresh Filtered Water.

    • A Kettle.

  • • Grind Medium.

    • Coffee 18g.

    • Water 240-300 ml.

    • Brew Time 10 mins.

  • • Boil about 240 ml more water than you need for brewing. You will use this for brewing as well as preheating your French press.

    • Once the kettle boils, preheat the French press by pouring about 240 ml of water into it. Once the French press is warm, pour that same water into your mugs to preheat them.

    • Weigh the coffee. Adjust your grinder to grind the coffee similar to the above reference.

    • Place the French press on the scale and tare it to zero. Add the ground coffee to the French press. Tare to zero again.

    • Set the timer for 4–6 minutes. A shorter brew time will produce a brighter cup. A longer brew time will produce a sweeter cup.

    • Start the timer as you begin to pour the freshly boiled hot water. Completely saturate the grounds as you pour.

    • The coffee grounds will float on top of the water and form a crust. Let this sit for 1 minute. This essential step allows the coffee to degas, enabling the water to yield the full potential of the coffee. This is called the bloom.

    • After 1 minute, break the crust with a spoon in a downward motion. Begin regularly stirring the coffee every 10–30 seconds to keep the coffee from settling at the bottom of the French press. This will ensure a full and even extraction.

    • Stop stirring 1 minute before the timer is up to finally let the grounds settle at the bottom. This will help keep some sediment out of your cup.

    • Place the plunger on the French press and press it down slowly to ½” above the layer of coffee grounds at the bottom.

    • Pour out the water preheating the mugs, and serve the coffee.

    Note: It’s all about timing.

Pour Over (V60) | Brewing Guide

POUR OVER (V60).

A precise and increasingly popular way to brew. Perfect for those who like to control the taste, texture, temperature and strength of the brew.

  • • Fresh Beans.

    • Fresh Filtered Water.

    • V6 Pour Over.

    • Filter.

    • Gooseneck Kettle.

    • Coffee Grinder.

  • • Grind Medium.

    • Coffee 17g.

    • Water 250-300 ml.

    • Brew Time 2:30-3 min.

  • • Fill your kettle and set to boil.

    • Take a filter, open it up, set in the V60 Pour Over. Rinse thoroughly with hot water then discard water. This will ensure no papery taste resides in the brew, and will also heat the brewer.

    • Weigh the coffee. Adjust your grinder to grind the coffee similar to the above reference.

    • Place the brewer on the scale and tare to zero.

    • Once the kettle boils, grind your coffee and add it to the brewing device. Tare the brewer with coffee to zero.

    • Start your timer and pour three times as much water as coffee over the grounds. The goal is even saturation, so pour slowly in a clockwise pattern. This essential step allows the coffee to de-gas, enabling the water to yield the full potential of the coffee. This is called the bloom.

    • After about a minute, add water in stages (100–250 ml at a time) until you reach the desired final brew weight. Pour the water slowly (8-10 ml/s) in a spiral pattern that goes from the center out to the perimeter and back to the center again. Do not pour directly onto the paper filter above the coffee.

    • Once the liquid disappears from above the grounds the brew is finished.

    Note: Meticulously minded? You'll love this method.

Stovetop | Brewing Guide

STOVETOP (Moka Pot).

Producing an intensely-flavoured brew with exceptional body and richness reminiscent of espresso.

  • • Fresh Beans.

    • Fresh Filted Water.

    • Kettle or Water Boiler.

    • Moka Pot.

    • Coffee Grinder.

  • • Grind Medium - Fine.

    • Coffee 17g.

    • Water 180 ml. per 1 cup.

    • Brew Time 2.5-3 min.

  • • Fill the bottom chamber to just below the safety valve level. Use the best-filtered room temperature water you can get. The old idea about filling with hot water makes a negligible difference if you get everything else right.

    • Fill the basket with coffee grounds. Fill it generously to the top, tap on the funnel base a few times to settle the coffee grounds, pat and level them off with dry fingers, then drop the basket into the chamber. Carefully wipe off the rim and edges to remove any loose grounds that may break the seal. There is no tamping involved.

    • Screw the top onto the water chamber, keeping it level. The best practice is to do it with the bottom section held securely on the countertop. Screw it on securely, compressing the gasket, but not enough to be hard to remove.

    • Place the pot on the stove with the flame set to low to prevent excess heat from flowing up the sides of the device. Keep the lid flipped open and, if the situation allows, listen for the sounds of pressure building. You may hear a slight shift in pressure as the water leaves the puck and starts to surge up the fountain.

    • After a few minutes, watch the fountain’s outlets for signs the coffee is brewing. It should flow smoothly and slowly.

    • Once a pool about half a centimeter deep has collected, remove the pot from the heat and place it on the heat-resistant surface to finish the brewing process. Don’t just turn off the stove, as this doesn’t drop the heat fast enough. Timing is critical to avoid spluttering.

    • It will extract by itself as the steam pressure releases, ending with a short blonding flow and dissipating bubbles. A film of crema should cover the top and, if timed perfectly, there won’t be any gurgling, which is a sign it was extracting too hot.

    • Pour out the delicious coffee, pouring gently and using the geometry of the handle as Moka pots are notorious for spilling if poured too quickly. No residual water should come out of the fountain.

    Note: Lower the heat if it starts spitting when brewing.