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Coffee Brew Guide

Master every brew method with our step-by-step coffee guides for a perfect cup every time.

French Press

This is a course grind.

Plunger The trusty plunger aka French Press method of brewing coffee is an infusion style of extraction, this produces a larger volume of liquid that is less concentrated. This is opposite to that of quick, pressurised extractions such as espresso where less volume is produced but it is highly concentrated. This is a simple brewing device that allows anyone to access great freshly brewed coffee without the need for any complicated or overly expensive equipment.

2 Cup Recipe Coffee


21g Coarse ground


350ml water at 96 Degrees


Brew Time: 5 Minutes

Method

  1. Pre heat your plunger with hot water for 30 seconds and then discard.
  2. Add your measured coffee grounds into the plunger.
  3. Add in half of your hot water on top of the coffee.
  4. Give the coffee a gentle stir ( in a back and forward motion) to ensure all the grounds are wet.
  5. Add remaining water.
  6. Place the plunger back in and plunge down just enough to keep all of the coffee grounds submerged in the water.
  7. Start timer and let steep for 5 minutes.
  8. At 5 minutes, finish off plunging down the coffee and serve in a warmed vessel.

Filter

This is a medium/Course grind.

3 Cup Recipe Coffee


20.5g Medium ground


350ml water 94-95 Degrees


Brew Time: 3-4 minutes

Method

  1. Place a paper filter in the Brewista with the thicker side facing the spout.
  2. Pour hot water through the paper filter to rinse and preheat the Brewista, then discard the rinse water.
  3. Add coffee grounds into the filter paper and gently shake to level them.
  4. Start your timer and gently pour 50ml of hot water (just off the boil). Stir to fully saturate the grounds and release bubbles during the bloom.
  5. At 30 seconds, gently add 150ml of water in a circular motion, avoiding the paper filter.
  6. Gently stir the brew near the paper filter. The coffee should now be flowing consistently without dripping.
  7. Slowly add the final 100ml of water in a circular motion and give it one more gentle stir.
  8. The brew should finish percolating between 3–4 minutes. Decant into your favorite mug and enjoy.

AEROPRESS

This is a medium/Course grind.

The AeroPress makes delicious fullflavoured American-style coffee using a rapid, total immersion brewing process that produces one to three cups per pressing in about a minute – with no grit in your cup. Useful for brewing espresso-style coffee for use in lattes, flat whites and other espresso-based drinks.

1 Cup Recipe Coffee


18g Medium ground


350ml water at 96 Degrees


Brew Time: 2 Minutes

Method

  1. Place a paper filter into the AeroPress filter cap and attach it to the AeroPress chamber.
  2. Position the AeroPress over a server or mug and pour hot water through to rinse the filter and preheat both vessels. Discard the rinse water.
  3. Add ground coffee into the AeroPress.
  4. Start your timer and pour in 300ml of hot water (just off the boil).
  5. Stir the brew with a spoon and allow it to steep.
  6. At 1:30, stir the brew again and attach the plunger to the AeroPress.
  7. Press gently until all the coffee is extracted, finishing at around 2 minutes.
  8. Remove the AeroPress, unscrew the cap, and eject the used coffee grounds. Enjoy your coffee—perfect for taking outdoors.

ESPRESSO

This is a fine grind

Espresso What a better way to start the weekend than with a cafe style coffee in the comfort of your own bed. At home barista stations have become a staple, with avid espresso drinkers taking up the art form within their own kitchen.

Recipe Coffee


19g Fine ground


Water at 93.5 Degrees


Brew Time: 25-30 seconds

Method

  1. Add 19g of pre-ground coffee (or freshly grind) into your portafilter, ensuring it is evenly distributed in the basket.
  2. Use a tamper to press down firmly and evenly for consistent extraction.
  3. Brush off any excess coffee from the top of the basket and side lugs.
  4. Insert the portafilter into the group head and start both the water flow and your timer.
  5. The extraction should begin slowly, producing a rich crema as the espresso pours.
  6. As the extraction starts to blonde (turn pale) at around 22 seconds, it is nearly complete.
  7. Stop the extraction once you reach approximately 60ml, including crema.
  8. If the extraction is too fast, use a finer grind; if too slow, use a coarser grind.
  9. Remove the portafilter, discard the used coffee grounds, and serve. Enjoy as is or add textured milk for a flat white or latte.

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