Brew Guides
Not sure how to achieve the best brew with your coffee blend, machine or brewing method? Checkout our brew guides for step-by-step tutorials.
Filter by method type or coffee type.
Moka Pot
Pour Over
French Press
Aeropress
- Using our Filter Ground coffee fill the basket evenly and don’t pack the grounds down.
- Fill the bottom water chamber up with hot water to, but not exceeding the pressure valve.
- Assemble the entire pot and make sure it is screwed together properly.
- Place on the correct heat source suitable for your Moka Pot at a medium heat (~204° F / ~95° C) and let sit. Leave the lid up so you can see what’s happening.
- Once you see the coffee initially make its way to the upper chamber, turn the heat down to about 50% of the original temperature.
- Remove the pot from your heat source when the coffee reaches the bottom of the spout or all the water is spent. This should take between 4 and 5 minutes.
- Pour, and enjoy!
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- Boil a kettle of water to 95° Celsius, set the filter into the cone and pour some water over the filter. This preheats your brewingvessel and decanter (or mug) and washes any residual papery taste from the paper filter. Throw away the rinse water.
- Using our Filter Ground coffee, add approx. 15 grams to your filter and give the brewer a little shake so that the coffee bed is flat.
- Tare your scale and start a timer. It’s time to brew.
- With your water still just off the boil, begin the bloom phase by pouring about 30g of water onto the coffee grounds. Start on the outer edges and pour in a circle, spiralling towards the middle. This stage of brewing opens the coffee grounds up so that they can release carbon dioxide. Without the gas in the way, the grounds can now take in water for a balanced extraction.
- After 30 seconds have passed, begin pouring water over the coffee again with a slow, steady stream. Pour in small circles, moving in a larger circle around the entire coffee bed. Make sure you saturate all of the coffee grounds evenly, leaving no dry spots..
- After a minute of pouring or so, you will reach your target of 240g of water. Stop pouring and let gravity finish the brewing.
- Once the brewed coffee has drained (probably after another 30 to 60 seconds), remove the filter from your brewer and enjoy your brew.
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- Warm up the press. Warm up your empty French Press/Cafetiere by rinsing it with freshly boiled water (boiling a full kettle will help in a few steps time). This helps maintain the temperature while brewing for the best extraction.
- Measure the coffee. Using our Filter Ground coffee, measure out 56g (about 8 Tablespoons) of coffee.
- Add water. Now that your French Press/Cafetiere is warmed up, add the measured coffee into the empty press. Start your timer as soon as you add the recently boiled hot water. Fill it up halfway to the top saturating all the grounds, making sure that there are no dry spots.
- Stir. At 1 minute, use a spoon or spatula to break the top layer we call the crust. Give it a good stir taking care not to accidentally crack the glass.
- Add more water. Now, fill it all the way to the top with the rest of the recently boiled hot water. Put the top on and allow the coffee to brew without pressing it down.
- Press. At 4 minutes, you are ready to press. Firmly push the press towards the bottom leaving an inch or so, as to not compress the coffee in the bottom.
- Serve and enjoy. Pour your coffee into a carafe or the cups immediately to avoid over extraction. If the coffee sits on the grounds too long, it continues to extract and will become bitter.
- Clean. To clean the French Press/Cafetiere, we find it easiest to add a little water tothe grounds, give it a good swirl, and empty into the bin. Hand wash as per the manufacturer’s instructions.
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- Heat the water to 100’c , bringing it to the boil and then letting it sit for 60 seconds usually works well.
- Put the filter in the cap and rinse both with hot water for 5 seconds. Doing this helps seal the filter inside the cap and also eliminates of any paper taste. Empty the water.
- Using our Espresso Ground coffee, weigh out approx. 18g.
- Fit together your AeroPress in the “inverted” position with the cap off. This will help keep the coffee from leaking through the filter before it’s ready. Gently shake your ground coffee in the AeroPress chamber to settle the grounds.
- Set your timer for 45 seconds and pour half the water (120grams) evenly over the grounds. To make it bloom, let it sit until the timer has expired. This forces the hot water to enable the coffee to release trapped gases, expanding the coffee bed, causing it to bubble on top, and sending out magnificent aromas for your enjoyment.
- Finish adding the water to 240grams then plunge the AeroPress with the coffee.
- Stir gently for approx. 5 seconds then securely attach the cap (with filter) to the top of the chamber.
- Flip the entire AeroPess over with care and place it on top of your mug.
- Press the plunger down gently and steadily for approx. 20 seconds, you will hear a hissing sound (which is the air escaping from the chamber). Remove the cap and discard the grounds and filter.
- To clean the AeroPress remove the cap and the disk, push out the spent grounds by pressing the plunger all the way in, then rinse off the disk making sure that there are no grounds still inside it. If there are, you can use a soft bristled brush to remove them. The brewing chamber has already been cleaned by the plunger, rinse the coffee off the end and completely dry with a towel.
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