Brew Guides
Recipes, techniques, tips and tricks to help you brew better coffee at home. Different coffees, different methods, different approaches.
Aeropress
A simple brewer, a lot of possibilities. This recipe gives you a clean, balanced cup with plenty of sweetness — and it’s easy to repeat once you’ve got the timing down.
RECIPE
Equipment AeroPress, scale, timer, grinder, server
Coffee 18 g
Water 190 g purified water, 88–92°C
Brew time 2:00 min
METHOD
01 Place your AeroPress upside down and preheat it with hot water. Place the paper filter in the filter cap and rinse it thoroughly with hot water.
02 Grind your coffee slightly coarser than a standard filter setting.
03 Empty the AeroPress and add your ground coffee.
04 Tare your scale, start the timer and immediately pour the hot water over the coffee, up to 190 g.
05 At 1:00, give the coffee 10 gentle stirs.
06 Attach the filter cap securely. Carefully flip the AeroPress onto your server.
07 At 1:30, begin pressing slowly and steadily. Aim to finish the plunge at 2:00.
08 Remove the AeroPress, give your coffee a quick swirl and enjoy.
TIP: Coffee behaves differently depending on the roast, grinder and water. Use this recipe as a starting point — then adjust grind size to dial in the flavour you like.
V60 pour-over
A simple brewer that rewards a little precision. This recipe brings out clarity, sweetness and the delicate flavours that make filter coffee so interesting.
RECIPE
Equipment V60, paper filter, scale, timer, grinder, server
Coffee 15 g
Water 230 g purified water, 92–94°C
Brew time 2:30–3:00 min
METHOD
01 Place the paper filter in your V60 and rinse it thoroughly with hot water. Discard the rinse water and place the V60 on your server.
02 Grind your coffee to a medium-fine setting, slightly finer than a standard filter grind.
03 Add the ground coffee and gently shake the V60 to create an even bed.
04 Tare your scale, start the timer and pour 50 g of water evenly over the coffee. Make sure all the grounds are saturated.
05 At 0:45, slowly pour in circles up to 150 g.
06 Continue pouring slowly and evenly up to 230 g, finishing around 1:30.
07 Let the coffee draw down completely. Aim for a total brew time of 2:30–3:00.
08 Remove the V60, give your coffee a gentle swirl and enjoy.
TIP: If the coffee tastes sharp or underdeveloped, try a slightly finer grind. If it tastes dry or bitter, go a little coarser.
French Press
Full-bodied, forgiving and ridiculously easy to brew. This recipe keeps things simple and lets the coffee’s sweetness and texture do the talking.
RECIPE
Equipment French press, scale, timer, grinder, server
Coffee 30 g
Water 500 g purified water, 92–94°C
Brew time 4:00 min
METHOD
01 Preheat your French press with hot water, then discard the water.
02 Grind your coffee coarse, similar to coarse sea salt.
03 Add the ground coffee to the French press.
04 Tare your scale, start the timer and pour 500 g of hot water evenly over the coffee. Make sure all the grounds are fully saturated.
05 At 2:00, gently stir the coffee four times to make sure everything is evenly extracted.
06 Place the lid on the French press without pressing the plunger down.
07 At 4:00, slowly press the plunger down. Keep the pressure gentle and steady.
08 Pour the coffee into your cup or server immediately and enjoy.
TIP: If your coffee tastes too heavy or bitter, try a slightly coarser grind. If it tastes weak or sour, go a little finer.
Espresso
Small in size, big in flavour. Espresso is all about finding the right balance between dose, yield, grind size and time.
RECIPE
Equipment Espresso machine, espresso grinder, scale, timer, cup
Coffee 18 g
Water 36 g espresso yield
Brew time 25–30 sec
METHOD
01 Make sure your espresso machine and portafilter are fully heated. Flush the group head briefly before brewing.
02 Grind your coffee fresh and fine, specifically for espresso.
03 Dose 18 g of coffee into the portafilter and distribute the grounds evenly.
04 Tamp the coffee firmly and evenly. Clean the edges of the portafilter before locking it into the group head.
05 Place your cup on the scale, lock in the portafilter, start your timer and immediately start the extraction.
06 Aim for approximately 36 g of espresso in the cup.
07 Stop the extraction when you reach 36 g. Aim for a total brew time of 25–30 seconds.
08 Give the espresso a gentle swirl and enjoy immediately.
TIP: If the espresso runs too quickly and tastes sour or thin, grind finer. If it runs too slowly and tastes bitter or dry, grind coarser. Small adjustments can make a big difference.