For your drinking pleasure we present these brew techniques. These are NOT the final word on brewing (can there ever be a final word in the world of coffee). However after much discussion and wading through cans of worms, this brewing guide is written to be of use to the barista or home enthusiast alike and has at least the consensus of our baristas and trainers.

Choose your method: Espresso Aeropress Pour Over Chemex
 
 

Single origin roasters brew methods espresso

 
Making really, really good espresso is tough. You need to put in a lot of time, learning and patience to get top results. You’re going to need freshly roasted, awesome quality coffee (we know where you can get some). Not to mention a good home machine and decent (read expensive) burr blade grinder. You’ll also need to be accurate, passionate and keep your mind and equipment clean to get the results. Beware, this way madness or Nirvana lies…Breathe in, breathe out. Put yourself in that happy place. No one likes you or your coffee when you’re like this.

METHOD:

  1. Grab that favourite coffee cup and warm it up, (your home machine may have a hot water tap. Otherwise, use your kettle). We do this because coffee doesn’t like surprises when it comes to temperature, particularly espresso.
  2. Next, take out your portafilter handle. Make sure it’s clean, warm and dry.
  3. Purge the shower screen. Running this water through for a few seconds will ensure the water temp is spot on and clean for the shot.
  4. It’s time to grind those beans. Investing in a really good quality burr grinder is the perhaps most important step in producing great results.. Your particle size for espresso should be fine.*
  5. Place your group handle on a set of digital scales and tare off.
  6. Grind the coffee into the portafilter, distribute the grounds as evenly possible. The size of your basket will vary depending on your machine model. It’s a good idea to weigh the coffee you have ground using your scales as a means of calibrating your dosing in the future. As a guide, 11grams of dry coffee to 20g of liquid coffee out.
  7. Tap your dosed group handle once…tap it twice… on the grinder forks of your grinder or bench top. This helps settle the grounds in the basket.
  8. Make a pointy finger with your free hand and gently sweep Pointy across the basket once or twice to level the coffee. You don’t need to apply any pressure at this point.
  9. Ok, pick up your tamper. Have you named it yet? Make sure your tamper is a perfect match for your basket size. The tampers supplied with home machines are often cheap and nasty, so you might consider investing in a professional one. Now, grasp the tamper and press down on the basket, making sure it’s flat and even. You want to apply about 15kg of downward force, which is a difficult concept and not something you do every day. A good way to figure this out is to place your bathroom scales on the bench and push down on them, this will indicate how hard to push.
  10. Ok you’re ready, cup’s ready, coffee’s ready, time to insert the portafilter and press “go”. Watch your extraction, it should begin with a drip, not a gush or spurt, the drip will build to a gentle stream. The entire show from start to finish should be between 25-30 seconds.
  11. Now taste. Chances are you haven’t got it right, first shot of the day. Have a look at your puck. Wet & mushy? You may have under dosed. Dry & hard? You’ve probably over packed. Get your scales out. Was the extraction too fast & the taste thin? Adjust your grind finer. Too slow? Adjust coarser, tamp lighter…
  12. Practice. Taste. Repeat. Learn.

 
 

photobanner-aeropress
 

A relative newcomer to the list of brew methods, the Aeropress allows the user to truly dictate the terms of the extraction. With a quick tweak of grind or pressure you can hop from filter to espresso style in an instant. Total immersion baby! This one’s really fantastic for the home.

What you’ll need:

Aeropress, Aeropress filter papers, coffee grinder,stirrer, pouring kettle, digital scales, stopwatch, thermometer and a vessel to brew into. (You can buy most of these here)

METHOD:

  1. Place the filter inside the black filter cap and rinse with hot water; this will remove any paper taste from the finished cup.
  2. Weigh out 14g of coffee using your digital scales.
  3. Bring a kettle of water, nearly to the boil. 92-94 is the spot. Or set the awesome kettle you bought through us to the desired mark.
  4. Lock the black filter cap in place at the base of the brewing tube.
  5. Grind your coffee to a medium* particle size.
  6. Place the freshly ground coffee into the brewing tube.
  7. Place your brewing tube on top of your chosen brew vessel.
  8. Pour 200ml of the prepared water into the tube and quickly agitate the coffee and water with your stirrer.
  9. Place the plunger on top of the brewing tube and work in slightly.
  10. Hit “go” on your stopwatch. Killer brew will be in T minus 60 seconds. Hold on Major Tom.
  11. Remove the plunger now and give it another agitation. Then replace the plunger once more.
  12. Push down using gentle pressure while saying “one elephant, two elephants”…. until there are say 10 elephants in the room.
  13. Enjoy.

NB: If you like your brew stronger, don’t add more coffee, just brew longer.

 
 

photobanner-pourover
 
The pour over style produces a cup of extreme clarity and roundness of body. Filtered water is heated to tailored temperature and added to the grounds and filtered down to the cup below. Of all methods this is perhaps the most straightforward but the end result is one of our favourites.

What you’ll need:

Pour over cup, conical paper filter, burr blade grinder, pouring kettle, digital scales, vessel to brew into, stop watch. (You can buy most of these here)

METHOD:

  1. Place the conical filter in your cone.
  2. Rinse the filter with hot water to remove any papery taste.
  3. Weigh out 12grams of coffee and grind to a medium* particle size. Place coffee in the filter and dig a small hole with your finger as though you were planting a seed.
  4. Bring a kettle of water, nearly to the boil. 92-94 is the spot. Or set the awesome kettle you bought through us to the desired mark.
  5. Slowly and gently introduce water, 50ml at a time, into your little “seed hole” and wait for coffee to bloom a little in between each addition; this is the release of CO2 gas from the coffee.
  6. Once the coffee has first bloomed and then begun to sink again, continue to pour 50g of water at a time as the water recedes being sure to not break the crust. This will take around 2-3 minutes.
  7. Time to enjoy.

 
 

photobanner-chemex
 
On permanent display at both the Smithsonian and New York’s Museum of Modern Art, the Chemex is a marriage of science and art. Invented in 1941 by Professor of chemistry Peter Schlumbom, the Chemex produces a pour over style coffee & tends to enhance sweetness while allowing body & acidity to shine through.

What you’ll need:

Chemex, Chemex filter papers, burr blade grinder, pouring kettle, digital scales & a stop watch.

METHOD:

  1. Place a filter paper in your Chemex cone. One side will be thicker and layered, position this side towards the spout. (This will allow the spout to act as a steam vent during brewing).
  2. Pour a small amount of hot water through the papers to clean them & heat the glass a little.
  3. Heat your water to 94 C.
  4. Weigh out 32 grams of light roast coffee.
  5. Set your grinder to “course’ and grind those beans.
  6. Place your ground coffee in the filter paper.
  7. Start your stopwatch & begin your initial pour. You want the coffee to “bloom”. We do this by first pouring around 100ml of water in a circular motion over the grounds, completely wetting them. Now wait & allow the coffee to bloom for 50-60 seconds.
  8. Gradually pour 500mls of water over the grounds & through the filter.
  9. Lift the spent grounds & paper from the Chemex & serve.