Brew Guides

 

 

 

 

 

 

 

Aeropress




Brew time : 2 minutes

Produces: 1 cup

 

WHAT YOU NEED


Aeropress coffee maker

Aeropress filter papers

Kettle (230g freshly boiled water)

Digital scales

Spoon

15g medium-fine ground coffee

 

 

Step 1


Connect Aeropress chambers together and invert.

Preheat chambers with hot water, then discard.

Step 2

Insert one or two filters into the cap provided and wet with hot water to hold in place.

 

Step 3


Place inverted Aeropress onto scales and add 15g of ground coffee.

 

Step 4


Start timer and pour 230ml of hot water into the chamber.

Stir grounds gently after all liquid is added and attach cap.

Wait 40 seconds.

 

Step 5


Flip Aeropress onto mug/jug and begin to plunge the coffee by applying even pressure from the top.

This process should take roughly 30 seconds.

 

 

 

Chemex

 
Brew time : 5 minutes

Produces: 6 small cups / 2 mugs

WHAT YOU NEED


Chemex

Chemex filter paper

Gooseneck kettle / kettle (600g freshly boiled water)

Digital scales

36g medium ground coffee

 

 

Step 1


Fold Chemex filter in half, and then quarter to make a funnel that fits into the neck of Chemex coffee maker.

Insert filter to begin.

Step 2

Use your kettle to carefully soak filter paper, ensure filter paper is fully wet so that it holds its position in Chemex, with no creases. 

Discard water from the vessel through pouring spout.

Step 3


Add 36g of ground coffee and level to ensure coffee sits as flat as possible. 

Start timer and pour 80g of water on top of the coffee so that all grounds are wet. Take 10 seconds to do so, and wait a further 30 seconds to allow the coffee to bloom.

Step 4


Wait 45 seconds then begin to pour 50g-75g of hot water from your kettle in a slow and circular motion, beginning at the centre – working your way outwards. 

Ensure all grounds are covered.

Step 5


repeat step four, every 30 seconds until all water (500g) is used. 

This will take 3-4 minutes.

 

 

 

French Press

 

Brew time : 5 minutes

Produces: 2 small cups

Shop Equipment

WHAT YOU NEED


French press

Kettle (360g freshly boiled water)

Digital scales

Spoons

30g coarsely ground coffee 

 

 

Step 1


Grind your coffee - French Press works best with a coarse, even grind, the ratio in which we find works best is 1:12 coffee to water ratio, so for our example we are using 30g of ground coffee. 

Begin by bringing 360g of water to the boil

Step 2

Place your French Press on a scale, begin by adding 30g of coffee to your vessel & start timer, we will now add 60g of boiling water allowing it to steep for 30 seconds. (Double the weight of the coffee)

Step 3



Gently break the crust using a spoon or stirring device.

Step 4


Pour the remaining amount of water onto the top of the grounds, add lid to the top but make sure not to plunge just yet.

Allow the coffee to steep for 4 minutes.

Step 5


After 4 minutes, remove French Press from the scale & place it on an even surface, press the filter downwards.

At this stage you will experience resistance - too much resistance will mean your coffee may be too fine & too little would mean too coarse, we are aiming for the resistance to be medium to firm to ensure a good extraction. 

Once you have finished these steps, Serve the coffee immediately, if coffee is left for too long in the press it will continue to brew & will over extract.

 

 

 

Espresso

 
Brew time : 25-30 seconds

Produces: 38g extracted espresso

WHAT YOU NEED


Espresso machine

Digital scales with timer

Teaspoon & tamper

Tea towel

19g ground espresso 

 

Step 1


Remove portafilter from your machines group head.

Purge the group head with hot water (5 seconds).

Step 2

Place portafilter on digital scales and tear.

Add 19g of the finely ground coffee into the basket (perfect balance for our coffees).

Step 3

Distribute the coffee evenly by gently tapping the sides of the portafilter, try avoid touching the coffee with your fingers. 

Wipe off any excess coffee around the brim of the basket.

Step 4


Place the portafilter on a flat, clean surface and use your coffee tamper to apply pressure evenly from top down.

You don’t need to apply lots of pressure, just enough to ensure that the coffee is nicely compacted, finish by rotating the tamper head (evens the top surface for better extraction).

Step 5

Place scale and cup under the grouphead you will be using.

Insert portafilter into espresso machine, start timer and begin your extraction.

Your extracted espresso shot should weigh 38g which should take between 25-30 seconds. Please note – you may have to adjust grind to be more course (if shot is taking longer than 30 seconds to pour) or to be more fine (if shot is taking less than 25 seconds to pour)