1. 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

2. 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

3. French Press
   
   

• Grind Size: Coarse (think chunky sea salt)

• Brew Time: 4 minutes

• 7.5g per 100ml / Ratio: 1:14 (coffee to water)

• Method: Add coffee, pour hot water, stir, steep for 4 minutes, and press the plunger slowly.

• Result: Full-bodied, rich cup.

4. 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.

5. 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 remove from heat.

• Result: Strong, espresso-like coffee with a rich flavour.

* * *

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