Brew Guides

Explore ways to brew your coffee

Pick your brewing method:

French Press

 

The French press method is a manual coffee brewing technique. This method requires a device known as a French press or cafetière.

 
  1. Remove the plunger and add coarse coffee grounds to the press.
  2. Pour hot water, just off the boil, into the press.
  3. Place the plunger back on.
  4. Wait 4 to 5 minutes, then press the plunger down gently.
  5. Pour and serve.
 

Tip: Stir the coffee halfway through steeping time to extract flavors evenly. Also, ensure you clean your French press after each use.

Chemex

 

Brewing coffee with a Chemex is a rewarding process that highlights the delicate and nuanced flavors of your coffee. Here’s a step-by-step guide to making the perfect Chemex brew:

 
  1. Prepare the Filter
  2. Measure Coffee and Water
  3. Add Coffee Grounds
  4. Bloom the Coffee*
  5. Pour in Circles
  6. Wait and Serve
 

Tip: Adjust grind size if the brew is too slow (grind coarser) or too fast (grind finer). Use freshly roasted, high-quality beans for the best flavor.

*Bloom is the 1st pour that soaks the coffee grinds for about 30-45 seconds before you add the rest of the hot water.

Cold Brew

 

Cold Brew is a refreshing coffee brewing method known for its low acidity and naturally sweet taste. The brewing process can last up to 24 hours, as cold water gently extracts flavors over an extended period.

 
  1. Mix coarse coffee grounds and water in a jar.
  2. Leave it in the fridge for about 12-24 hours.
  3. Strain the coffee grounds using a cheesecloth or fine sieve.
 

Tip: While it takes longer, cold brew results in a smooth and sweet flavor that's less acidic than most other brewing methods.

Drip Coffee

 

The Drip Coffee method is well-loved for its convenience and simplicity, producing a clean cup with a pleasant aroma. It works by filtering hot water through coffee grounds.

 
  1. Fill the coffee pot with fresh, cold water.
  2. Place a filter paper into the coffee maker's filter basket.
  3. Use one heaping tablespoon of coffee grounds per cup of water.
  4. Turn the machine on and wait for the coffee to drip into the pot.
 

Tip: To make the best drip coffee, ensure you clean your machine regularly. This will prevent a buildup of oils and minerals that can affect the taste of your coffee.

Espresso

 

Espresso is a concentrated brewing method that uses high pressure to force hot water through finely ground coffee. It’s the foundation for drinks like lattes, cappuccinos, and Americanos, and requires an espresso machine.

 
  1. Grind fresh coffee to a fine, powdery consistency (similar to table salt).
  2. Dose 18–20 grams of grounds into the portafilter basket.
  3. Distribute evenly and tamp firmly and level (about 30 lbs of pressure).
  4. Lock the portafilter into the machine.
  5. Pull the shot: Aim for 25–30 seconds of extraction, yielding 1–2 ounces of espresso.
 

Tip: Use water at 195–205°F (90–96°C). Freshly roasted beans (7–21 days post-roast) and consistent grind size are key to a balanced shot with rich crema.

Pour-Over

 

Pour-over is a manual drip method that lets you control water flow for a clean, flavorful cup that highlights origin notes

 
  1. Place a paper filter in the dripper and rinse with hot water (to remove paper taste and preheat).
  2. Add 15–20 grams of medium ground coffee (coarse sand consistency).
  3. Bloom: Pour 30–50 ml of 200°F (93°C) water in a slow circle; wait 30–45 seconds for bubbles to release.
  4. Continue pouring in slow, steady circles, keeping grounds evenly saturated.
  5. Total brew time should be 3:00–3:30 minutes.
 

Tip: Use a gooseneck kettle for precise pouring. A 1:16 coffee-to-water ratio is a great starting point—adjust for strength.

Aeropress

 

The AeroPress is a compact, manual brewer that combines immersion and pressure for a clean, bright cup in about 2 minutes

 
  1. Place a paper filter in the cap and screw it onto the chamber.
  2. Add 15–18 grams of medium-fine ground coffee (table salt consistency).
  3. Pour 200°F (93°C) water to fill the chamber (about 220 ml).
  4. Stir gently for 10 seconds, then insert the plunger to create a seal.
  5. After 1–2 minutes total steep, press slowly and steadily until you hear a hiss.
 

Tip: For a classic cup, use inverted method (plunger in first) for more control over steep time. Experiment with inverted vs. standard for different body and clarity.

Moka Pot

 

The Moka pot (stovetop espresso maker) brews a strong, rich coffee using steam pressure—perfect for stovetop lovers.

 
  1. Fill the bottom chamber with hot water up to the valve.
  2. Insert the filter basket and fill with medium-ground coffee (table salt consistency); level but do not tamp.
  3. Screw the top chamber on tightly.
  4. Place on medium heat; listen for the gurgle as coffee rises.
  5. Remove from heat as soon as the gurgling slows (to avoid bitterness).
 

Tip: Use medium-low heat to prevent scorching. Clean immediately after use—never use soap inside the pot.