How to make the best coffee

It's no secret we love coffee. But perhaps what we love most is sharing the craft of great coffee with enthusiasts just like you. We've compiled a nifty little guide into one place to help you make great coffee from the comfort of your own home.


Coffee is about experimentation and exploration, so we encourage you to try different brewing methods and as many different origins as possible.


There are so many great coffees with a great story to tell and we hope this guide will help you learn and explore the world of specialty coffee.

Simply a formula

Ready to perfect your recipes? Knowing the coffee to water ratio or brewing ratio as well as the total brewing time is key to managing coffee consistency. This is called controlling your variables.


When starting out, you should try to keep the dosage - the amount of coffee used - the same and only change the settings on the grinder to speed up or slow down the extraction process.


Barista: Weigh your coffee 'in' and multiply by the ratio above to get the exact 'out' weight. For example 17.5g (inside) x 1.62 (proportion) = 28.35g (outside)

Pour Over method (pouring water through)

In the pour-over method, the brewed coffee does not come into contact with the ground coffee while the extraction process takes place - this creates a more pronounced flavor. Pour-over devices are available in glass, ceramic or plastic with paper or metal filters. Remember that pouring technique is important, so we recommend using a gooseneck kettle.

Spill type

    Chemex (our favorite, available online from Veneziano) Hario W60Hario V60 - combines this with a drip assist system. Simply place the Drip-Assist on top of any of the two V60 drip funnels and pour for the perfect brew.

You need to prepare

    Kettle Scale Timer Pour through device Filter paper Glass jar to pour into (if you're not using Chemex)

Recipe

Ratio 1:16.6

Chemex 3 cups15g coffee: 250g waterChemex 6-8 cups45g coffee: 750g waterV60-0218g coffee: 300g waterW6018g coffee: 300g water30g coffee: 500g water

Method

    Boil your kettle. Fold the filter paper along the stiff seam and insert it into the brewing cone. Pour boiling water over the filter paper to create a seal and warm the cone. (If not using a Chemex, make sure you have a mixing cone on the glass jar!)After draining all the water, pour all the water out of the Chemex/carafe. Place cone back on carafe if using. Weigh beans, grind, add ground coffee to damp filter and take care to level. Place Chemex/brewing cone on scale and tare to zero. Decant water Boil into a preheated gooseneck kettle. Start the timer and add 2.5 times your coffee dosage weight with water, e.g. 15g coffee, add 37g water. The goal is to wet all the grounds at the same time so that the coffee is extracted at the same time. This is called blooming. Allow the coffee to “bloom” for 30 seconds. After 30 seconds, slowly pour in a circular motion, starting from the center and gradually working out to the edges. Try to finish pouring the remaining water to get you to your target weight in just 2 minutes with a total incubation time of 3-3.30 minutes by the time the water has run out.

Aeropress - Conventional method

This style of coffee making is versatile, allowing for both steeping and drip methods. The main benefits are portable size and minimal equipment requirements. You don't need a kettle or fancy pouring techniques, make it the ideal travel companion!

What you need

    KettleScaletimerAeropressCustom paper filterCup to plunge into

Recipe

    15g coffee 250g water Total brewing time: 2 minutes Grind size: medium (coarser pour over)

Method

1. Boil the kettle2. Place the filter paper in the filter cap and screw it tightly onto the bottom of the Aeropress chamber

3. Place the chamber in the mug and pour boiling water into the wet filter and kettle chamber

4. After all the water has been drained and the cup has had a chance to preheat, pour all the water out of the cup

5. Weigh the beans, grind them, put the ground coffee in the compartment and level them gently. Place the chambered mug on the scale and tare it to zero.

6. Start the timer and add 50gm of water, or if you don't have a scale, fill up to number 1. The aim is to wet all the grounds so they start extracting at the same time.

7. Let the coffee bloom for 30 seconds.

8. After 30 seconds, add the remaining water to the 250g level or up to the top of the compartment, and remove the compartment and cup from the scale.

9. Carefully insert the plunger into the top of the chamber, creating a vacuum to prevent the coffee from dripping out the bottom.

10. After 2 minutes, slowly press the plunger down until the coffee has completely passed through the filter.

Aeropress - Reverse method

This style of coffee making is versatile, allowing for both steeping and drip methods. The main benefits are portable size and minimal equipment requirements. You don't need a kettle or fancy pouring techniques, make it the ideal travel companion!

What you need

    KettleScaletimerAeropressCustom paper filterCup to plunge into

Recipe

    15g coffee 250g water Total brewing time: 2 minutes Grind size: medium (coarser pour over)

Method

1. Boil the kettle.2. Place the filter paper in the filter cap, rinse and set aside.

3. Place the plunger into the large chamber making sure the black rubber is not visible (it should reach just below the 4 reverse)

4. Weigh the beans, grind them, put the ground coffee in the compartment and level them.

5. Place the Aeropress on the scale and tare to zero.

6. Start the timer and add 50g of water (or if you're not using a scale, fill to just below inversion level 3).

7. Soak all the grounds at once, then let the coffee bloom for 30 seconds.

8. Add the remaining water to the 250g level or up to the top of the compartment. Carefully tighten the filter holder, remove it from the scale and place it on the table.

9. Holding the top chamber with both hands, slowly pull down until you see water poking out of the holes in the filter. This way you are removing air, which can make steeping the coffee difficult.

10. Soak for 2 minutes

11. Lift the cup and place it upside down on the filter. Hold your position.

12. Pick up the Aeropress with your other hand and in one quick motion flip the Aeropress and place the cup in the right direction, placing the cup on the bench.

13. Slowly begin pushing the plunger down into the chamber to extract the coffee into the cup.

14. Once finished, pull up the plunger to create a vacuum and avoid dripping when removing from the cup.

French press

A french press consists of a narrow cylindrical carafe, usually made of glass or stainless steel, with a plunger and mesh filter tightly contained within the cylinder. They are simple to use and chances are you already have one!

What you need

    KettleScaletimerDiver

Recipe

    45g coffee 750g water Total brewing time: 4-9 minutes Grind size: Medium to coarse (coarser than espresso)

Method

1. Boil the kettle2. Rinse the jar with hot water and pour out all the water

3. Weigh the beans, grind them, put the ground coffee in the jar and level it. Place it on the scale and tare it to 0.

4. Start the timer and pour 750g of freshly boiled water into the jar

5. Soak for 4 minutes

6. Stir the crust that has formed with a tablespoon, then scoop the crust with two tablespoons

7. Place the plunger into the carafe and push until it rests on top of the brewed coffee. Don't dip it all the way down - you should leave it for another 4-5 minutes to let the coffee settle to the bottom.

8. Use the plunger as a filter to decant the coffee. Avoid diving to the bottom as this will shake the ground

Mocca master

In just 5-6 minutes, the Moccamaster brews a liter of evenly brewed coffee that brings out the flavor of each coffee.

What you need

    MoccamasterFilter paperThermal flaskScaleTimer

Recipe

    45g - 60g coffee 750ml - 1L water (marked number 6 and number 8 on the side of the pot) Total brewing time: 5 - 6 minutes Grind size: medium to coarse

Method

1. Fill the tank to the desired volume.

2. Heat the thermos with hot water, pour out all the water and place it under the cone.

3. Place the filter paper in the cone, wet it over the sink and put it in place.

4. Weigh the beans, grind, add ground coffee to the filter and level.

5. Turn it on and set the timer.

Kitchen

Also known as a moka pot or cafetiera, this machine makes coffee by passing boiling water pressurized with steam through a filter and ground coffee.

What you need

    Kettle Timer scale Kitchen equipment Gas or electric stove

Recipe

There are a number of different stove sizes and styles, so it's best to note the right dosage for your preferences using our dosing methods.

    15–20g coffee (for 3-cup moka pot) 140g water Total brewing time: 2–3 minutes Grind size: slightly coarser than espresso

Method

1. Boil the kettle

2. Rinse the bottom and top of the kitchen appliance to make sure it is clean and warm.

3. Place the bottom compartment on a towel and fill with boiling water. This will help when tightening the bottom as the bottom will be hot.

4. Weigh the beans, grind them, and put the ground coffee into the filter basket. Level with the blunt edge of a knife or your fingers. Try not to compress or immobilize the bed as this will increase your dosage.

5. Place the basket in the bottom compartment and secure the top with a tea towel.

6. Place the kitchen appliance on a gas or electric stove at high temperature. While waiting for it to boil, lightly moisten the tea towel.

7. When you hear a gurgling, hissing sound, check to see if the coffee has been brewed to the top of the compartment and removed from the heat.

8. Place a damp tea towel around the top compartment to prevent further coffee extraction before serving.

Espresso coffee maker

The espresso maker you choose really depends on how much you want to spend. Whatever your budget, make sure this includes a blender with burrs, this will help you create the freshest cup possible.

What you need

    Espresso machine Grinder forgerDry cloth Paint brush

Recipe

• 20g – 22g coffee (depending on the size of your basket). Always use a double spout and divide your coffee into two cups, or to brew strong coffee, use a double spout in a single cup.

• Total incubation time: 25 – 30 seconds

• Grind size: fine setting

Method

1. Fill the tank with clean water and turn on the machine. Make sure the portafilter is placed in the group head to warm up.

2. Place the portafilter on the scale and tare to zero.

3. Grind coffee straight into the portafilter basket. Place on scale to check dosage. Top up or remove coffee as needed.

4. Reduce the height of the coffee or collapse it to create a flat bed. Flatten your coffee.

5. Use your hands to wipe any remaining coffee from the rim or lug of the basket before locking it onto the group head.

6. Extract the coffee and start the timer. Be mindful of drip times and how your pour works.

7. Your coffee will appear in 5 - 9 seconds. If it appears before this time, the grind is too coarse. If your coffee is difficult to pour, the ground coffee is too fine.

8. When the coffee appears, it must be dark in color, have resistance, and pour in two straight lines

9. After about 25 - 30 seconds, when you see water flowing out, turn off the water. Each cup will produce 25 - 35ml of espresso.

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