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BREWING GUIDE



V60

The pour-over method using filter papers is a popular way to brew coffee because it produces a clean, clear cup with a balanced flavour.

We recommend a 1:13 brew ratio. This means for every 1 gram of coffee, 13 grams of water are used. For example, 25g of coffee with 325g of water. 


Method

  1. Position the V60 over a vessel or coffee cup and insert a paper filter.
  2. Rinse the filter with hot water, then discard the rinse water.
  3. Add coffee grounds to the filter, place the entire setup on a scale, and reset to zero.
  4. Slowly pour 50g of water over the grounds, ensuring they are fully saturated, and let them bloom for 30 seconds.
  5. Continue pouring in a slow, circular motion from the centre outward until the desired water volume is reached.
  6. Allow the water to fully drip through, then remove the V60 and filter before serving.


CHEMEX

Iconic & stylish but not as simple as it looks to master!

For a 6-8 cup Chemex we recommend a 1:15 brew ratio. For example, 32g of medium to coarse ground coffee with 500g of water. 

Method

  1. Insert a filter paper into the Chemex and rinse it with hot water to eliminate any paper taste and preheat the vessel.
  2. Discard the rinse water, add coffee grounds to the filter, place the Chemex on a scale, and reset it to zero.
  3. Gently pour 70g of water over the coffee grounds, allowing them to bloom without drying out.
  4. Gradually add the remaining water in a steady, circular motion, occasionally swirling the Chemex for even extraction.
  5. Once all the water has passed through, remove the filter and enjoy your freshly brewed coffee.


AEROPRESS

Durable & portable! A great piece of coffee equipment if you need to brew while travelling. 

A 1:14 brew ratio is a good starting point for AeroPress, although some prefer ratios as strong as 1:12 or as light as 1:18. For example, for a single serving use 16g of medium-fine ground coffee and approx. 220g of water. 

Method

  1. Assemble the AeroPress by connecting both parts, extending it, and inverting it.
  2. Insert a paper filter into the cap and rinse it with hot water.
  3. Add coffee grounds to the inverted AeroPress.
  4. Quickly pour water over the grounds, stir, and let it steep for 90 seconds.
  5. Secure the cap, flip the AeroPress onto your vessel, and position it firmly.
  6. Slowly press down on the plunger to extract the coffee.

STOVETOP

The stovetop brewing method, also known as the Moka pot, is great if you love a stronger brew!

We recommend trying a 1:10 ratio. For example, 17g of medium/fine ground coffee with 170g water (just off the boil) brewed for 4-5 mins. 

Method

  1. Fill the bottom chamber with boiling water until just below the steam-release valve.
  2. Insert the funnel filter, add ground coffee, and create a slight dome. Tap the funnel to level the grounds.
  3. Secure the top section of the stovetop brewer and place it over medium heat.
  4. After 5-10 minutes, when you hear a gurgling sound, remove the brewer from heat and let it finish percolating.
  5. Serve once the coffee has fully brewed and no more liquid is flowing into the top chamber.

FRENCH PRESS

Also known as cafetiere, the French Press, is easy to brew and super consistent. Ideal to share with a group of friends.

For an 8 cup French Press we recommend a ratio 1:10. For example, 56g of coarse ground coffee with approx. 560g of water brewed for 4 mins.

Method

  1. Warm up your empty French Press by rinsing it with very hot water.
  2. Measure out 56g (about 8 Tablespoons) of coffee and grind it as coarse as breadcrumbs.
  3. Now that your French Press is warmed up, discard the hot water and add coffee into the empty press. Start your timer as soon as you add hot water. Fill it up halfway to the top saturating all the grounds, making sure that there are no dry spots.
  4. After 1 minute, use a wooden spoon to break the top layer we call the crust. We prefer to use wood and not metal so you don’t accidentally crack the glass. Give it a good stir.
  5. Now, fill it all the way to the top with water. Put the top on and press it down slightly to make sure all the grounds are submerged in water. Then allow the coffee to brew.
  6. At 4:00, you are ready to press. Firmly push the press all the way down.
  7. Serve it up. Pour coffee immediately to avoid over extraction. If the coffee sits on the grounds too long, it continues to extract and will become bitter.
  8. To clean the French Press, we find it easiest to add a little water to the grounds, give it a good swirl, and empty into the compost bin.