-2026-01-13%20at%2013_44_14.png)
BREWING
GUIDE
AeroPress
You will need:
225ml of just off the boiled water
15g of medium ground coffee (table salt consistency)
Aeropress
Mug
Method:
1. Pop a filter paper into the cap of your AeroPress, rinse with hot water to remove the paper taste and then screw onto the chamber and place face down onto your mug.
2. Pop 15g of ground coffee into the AeroPress chamber.
3. Pour 225ml of water into the AeroPress. Stir to make sure all the grounds are wet.
4. Place the plunger into the chamber to create an air vacuum (this stops too much coffee dripping through too quickly).
5. After 1 min remove the plunger and gently stir to break the crust on top of the water and replace the plunger.
6. After another 30-45 seconds gently use your body weight to push down on the plunger.
7. Removed the AeroPress and enjoy your coffee
What's it best for?
The Aerobie AeroPress is an easy-to-use immersion brewer that produces a rich, full-bodied filter coffee with excellent consistency across all coffee types and roast profiles.
Fun Fact:
The AeroPress was designed by Alan Adler the same aerospace engineer who created the world-record-breaking Aerobie flying ring!
If you would like to try an AeroPress visit their website to explore
Pour Over V60
What you will need:
300ml of water
18g of course ground coffee (rough sugar consistency)
your V60 cone for brewing
Filters
Cup / drinking vessel
Method:
1. Place filter in your V60 cone and place the brewing cone onto your cup. Pour water over the filter, this removes the paper tase, remove the water from your cup and place the V60 cone back on top.
2. Place 18g of coffee into your cone - for best results grind your coffee just before brewing
3. Slowly pour 50g of water over the coffee and stir ensuring all the grinds are wet.
4. After 30 seconds pour in up to another 170g of water in a circular motion and then use a spoon to stir and create a spin to help even extraction of the flavour.
5. After another 30 seconds pour up to a further 300ml of water into your cone in a circular motion. Gently lift and drop the cone onto your cup to achieve a flat bed (even extraction).
6. Your coffee should finish draining through after around 3 minutes.
What's it best for:
When brewed correctly with precision the V60 provides a delicious delicate cup that will work for all coffees. It is best suited to a lighter roast. If you're looking to highlight the best elements of a complex coffee, this is the ideal method. Although lower in body than coffee brewed in a Cafetiere the clean, crips flavours make this the best method to highlight acidity and juicy fruit notes found in single origin coffees.
A gooseneck pouring kettle will help you get the best out of this brew method. If you are using a regular kettle please remember to pour very slowly
Fun Fact:
The name V60 comes from the brewer's physical shape. The V stands for the cone shape of the dripper and the 60 stands for the 60 degree angle of the sloped interior walls!
Method:
1. Pre-heat your cafetiere with boiling water - remove the water after approx 1 min
2. Place 20g of ground coffee into your cafetiere
3. Pour 300ml of water over the grounds. Stir to ensure all grounds are wet.
4. After 4 minutes stir the crust to release any grounds from the surface.
5. Use a teaspoon to skim the crema off the surface - Crema is a combination of natural oil from the bean and CO2 being released during the brewing process, by removing it you are removing the unpleasant bitterness.
6. After another 30 seconds plunge, serve and enjoy.
What's it best for?
A cafetière is best for making rich, full-bodied immersion-brewed coffee for multiple people at once. It lets natural coffee oils pass through its metal mesh filter rather than trapping them in paper, delivering a robust flavor without the need for electricity or disposable filters
Fun Fact:
Legend says the cafetiere was invented by accident in the mid-19th century when a Frenchman forgot to put coffee grounds in his pot before adding boiling water. As the floating grounds rose to the top, a passing merchant helped him fix it with a metal screen and a rod
Cafetiere
You will need:
300ml just off the boil water
20g of medium ground coffee (caster sugar consistency)
Cafetiere
Mug
Espresso
What you will need:
Water
Fine ground coffee (soft brown sugar consistency)
Mug
1:2 Brew Ratio:
This is a good place to start, as a lot of coffees taste ok somewhere close to this ratio. From this you'll be able to tell which way to adjust your grind or what brew ratio to use.
18g dry coffee in > 36g espresso out = 28 seconds - 32 seconds
1:2.25 Brew Ratio:
This is a good brew ratio you're using a coffee higher in natural acidity, by increasing the yield we dilute the shot and spread some of the acidity. This lessens extraction, so adjust grind to taste. 18g dry coffee in in > 40.5g espresso out = 28seconds - 32 seconds
Top Tip:
A finer grind will slow the flow of your espresso shot and increase extraction, helping to bring out more sweetness and highlight the distinctive flavour characteristics of the coffee's origin. However, if the grind is too fine and the coffee becomes over-extracted, the espresso can develop unpleasant bitter notes and a dry, astringent finish.
A coarser grind allows water to pass through the coffee more quickly, speeding up the espresso shot and reducing extraction. If your espresso tastes overly bitter, it may be over-extracted, meaning too much has been drawn from the coffee grounds. Using a coarser grind can help reduce extraction, bringing back balanced acidity, enhancing sweetness, and restoring the espresso to its ideal flavour profile.
Fun Fact:
A single shot of espresso has less caffeine than a full mug of drip coffee!
Cold Brew
You will need:
220ml of just off the boil water OR 2 litres of filtered cold water - pending on method
20g of medium ground coffee OR 250g of course ground coffee - pending on method
100g ice cubes - if using the hot coffee over ice method
Large jug or pitcher
Aeropress or V60
Hot Coffee over Ice Method: best for if you don't want to wait 12 hours
1. Grind 20g of coffee using your usual grinder. Using a medium ground will slow down the brew.
2. Brew the coffee using 220ml of hot water. You should brew your coffee using an AeroPress, V60 or similar filter coffee method. This ensures a stronger concentrate brew.
3. Add 100g of ice cubes to the brewed coffee.
4. If required, chill in the fridge or freezer for a few minutes.
Slow Infused Cold Brew Method: ideal for making larger batches
This involves using a set amount of coffee on a coarse grind infused in cold water and then filtered. The length of infusion can vary and depends on the desired coffee-to-water ratio and final strength of the coffee. Try the following recipe as a starting point:
-
Add 250g of fresh course ground coffee to 2 litres of fresh filtered water.
-
Allow to infuse for 12 hours.
-
Filter the cold brew through a paper filter.
-
Use the concentrate and dilute with cold water or milk
Top Tips:
Use filtered water - tap water can alter the taste. Filtered water allows the clean natural coffee flavours shine through.
Use Course ground coffee - using fine grounds makes the coffee muddy and bitter
Brew for a minimum of 12 hours and up to 24 hours.
Taste Science:
By brewing without heat means 65% fewer acids are pulled from the beans - kinder on an empty stomach
Cold brew is naturally sweet because the low acidity lets the chocolate and nutty bean sugars shine through without the need for additional syrups