AeroPress
Grind Size: Medium-Fine (think caster sugar)
Brew Time: 3 minutes +
7.5g per 100ml / Ratio: 1:14 (coffee to water) A full AeroPress is approx. 200ml
Method: Add coffee and water to AeroPress, stir, steep for 2.5 minutes, then press slowly.
Result: Flavourful, clean cup
Espresso
Grind Size: Fine (it should leave a residue on your fingers)
Brew Time: 27-35 seconds
18-22g / Ratio: 1:2 to 1:3 (coffee to water)
Method: Evenly disperse grounds, Tamp level, lock portafilter into espresso machine, and extract.
Result: Balanced extraction
Cafetière / French Press
Grind Size: Coarse (think chunky sea salt)
Brew Time: 5 minutes
7.5g per 100ml / Ratio: 1:14 (coffee to water)
Method: Add coffee, pour hot water, steep for 4 minutes, stir, wait 30 seconds and press the plunger slowly.
Result: Full-bodied, rich cup.
Filter / Pour-Over / V60 / Chemex etc.
Grind Size: Medium (think sand) (we generally grind Chemex a bit coarser)
Brew Time: 3-4 minutes
6g per 100ml / Ratio: 1:16 (coffee to water)
Brew Water Temperature 85°C to 95°C (cooler for dark roasts, hotter for light roasts)
Method: Place filter in dripper, rinse with hot water, add coffee, pour twice the weight of coffee and swirl, wait 30 seconds, pour remaining hot water in a slow, circular motion.
Result: Clean, bright, and flavourful cup with distinct notes.
Stovetop (Moka Pot)
Grind Size: Medium-fine (think caster sugar)
Brew Time: 5 minutes
Ratio: 1:7 (coffee to water)
Method: Fill the bottom chamber with cold water, place coffee in the filter basket, assemble, and heat on the stovetop. Once percolation begins, turn heat down VERY low and remove from stove as soon as possible.
Result: Strong, espresso-like coffee with a rich flavour.
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Each method offers a unique experience, experiment with ratios, grind size and brew water temperature for your ideal cup.
Brew Water Temperature should range from mid 80°C to high 90°C.
Lighter Roast = Hotter Water
Darker Roast = Cooler Water
