Our Brew Guides

Home Drip Brewer

To brew your coffee with a home brewer, make sure it’s clean with no old coffee residues. For every 450g of water, try 28g of “drip” ground coffee.

• Place a clean and dry filter into the brew basket.
• Add ground coffee to the filter and start the brewing cycle.
• Swirl the jug before you pour a cup.
• Do not allow the coffee to continue to cook on a heated plate.

Cafetiere

To brew your coffee with a French Press/Cafetiere you will need 60 grams of coarsely ground coffee, to 1 litre of nearly-boiling water. It may help you to use a weighing scale (to measure out what you need), and a timer. The brewing process takes about 4 minutes.

Before you put ground coffee in your Cafetiere, pre-heat it by rinsing with hot water, and be sure to have you mug ready to transfer the coffee to as soon as it’s finished brewing.

• Add the ground coffee and start your timer – then add enough water (about one quarter of the total required) to wet all the ground coffee. Stir and then wait 30 seconds.
• Add the remaining water, stir with a spoon and then wait 3 minutes.
• At 3:30, slowly start to sink the plunger down your cup.
• At 4:00 minutes, pour the brewed coffee.
• Once the coffee has cooled, clean the flask, plunger and screen filter gently, but very well. Let air dry.

Aeropress

To brew your coffee with an aeropress, you will need 15 grams of finely ground coffee, 250 grams of nearly-boiling water, a timer and a scale. The brewing process will take about 2:15, give or take 15 seconds. Prepare your aeropress by adding a filter and rinsing it with hot water to preheat.

• Place the Aeropress on top of a sturdy mug, then place everything on top of a scale.
• Tare the scale to zero and add the coffee grounds.
• Quickly add 60g of water and stir to saturate all the grounds. Start your timer and let the coffee “bloom” for 30 seconds.
• Add the remaining water, remove the mug and press it from the scale.
• At 1:45, slowly press down with medium pressure for 00:30 until you hear a light hissing sound. Remove the press, swirl your coffee and enjoy!
• Once finished, clean each part of the Aeropress well and let air dry.

Kalita 185

To brew your coffee using a Kalita 185, you will need 27 grams of medium- or coarse-ground coffee, 400 grams of nearly-boiling water, a scale, and a timer. You will want to rinse the filter with hot water prior to brewing to preheat the equipment and tare the scale to 0g.

• Place the Kalita on the scale, add the ground coffee, and re-tare the scale to 0g.
• Start the timer and begin adding 50g of water over 0:30 seconds, saturating all of the grounds.
• Allow the coffee to bloom until 0:45 to 1:00 (or until the coffee has stopped bubbling).
• Starting in the center, pour in a clockwise spiral motion, working towards the outer edge of the filter.
• Add water until the level reaches 3/4th the height of the dripper; it should be around 220g by 1:15.
• Let it drain to 1/4 of the dripper level.
• Starting at the edge of the filter, pour in a clockwise spiral motion towards the center of the filter – Pour to 340g by 1:50.
• Let it drain to 1/4 of the dripper level.
• Starting in the center of the filter, pour in a clockwise spiral motion towards the edge of the filter – Pour to 400g by 2:05 to 2:10.

Finish @ 3:00 (+/- 0:30) Swirl and Serve

Moka Pot

To brew your coffee in a Moka Pot, you will need 20 grams of finely ground coffee and 320 grams of boiling water. Start by pouring the boiling water into the bottom half of the pot, adding your coffee to the basket, giving it a shake to settle the grounds, and placing the basket on top of the bottom portion.

• Carefully screw on the Moka pot’s spouted top. *Use caution; the bottom chamber will be hot.
• Place the pot on a stove and apply medium heat with the top open.
• When the water in the bottom chamber approaches a boil, the pressure will push a stream of coffee slowly up through the upper chamber.
• *If it explodes upward, your water’s too hot; if it burbles slowly, turn up your flame.
• Your coffee is finished when you hear a bubbling or hissing sound; enjoy it within an hour of brewing!

Siphon

To brew your coffee with a siphon, you will need 35 grams of medium- or fine-ground coffee, 590 grams of nearly-boiling water, and a timer.

• Fill the bottom globe with already-heated water (to save time) and place it over a flame.
• Insert the hopper, filter and all into the bulb. Place the entire assembly above your heat source. Let top globe rest on the bottom globe, but do not fit them together too tightly.
• When water in bottom globe begins to boil, tightly fit top globe onto the bottom globe
• As water transfers to the top globe, stir to cool the water. Turn down the burner as well. Aim for 195°–200°F (94°C) without letting water transfer back to the bottom of the globe. A bit of water will remain at the bottom—this is fine.
• Pour the freshly ground coffee into the top globe and stir gently to saturate all the grounds. Avoid a metal stirrer—use bamboo or plastic. Let steep for 1-2 minutes.
• After steeping time has passed, stir the grounds again and remove the flame to start vacuum filtering.
• Filtering is complete when coffee in the bottom globe bubbles (about 1 minute).
• Pour into a pre-heated ceramic cup and serve immediately.