Brew Guides
Espresso
Stovetop
Aeropress
Plunger
COFFEE DOSE
18 - 24 grams
GRIND SIZE
Fine
WATER TEMP
36 - 50ml @ 94°C
BREW TIME
25 - 32 secs
Espresso
Espresso is a type of coffee that is brewed using a specific method that produces a strong, concentrated coffee shot. It is made by forcing hot water through finely ground coffee beans using high pressure. The result is a rich, bold, and flavorful coffee with a thick crema (foam) on top
EQUIPMENT:
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Fresh espresso coffee – we recommend using whole bean if possible
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Espresso machine
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Double group handle (double shot)
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Grinder – a good quality Burr blade grinder is recommended
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Tamper
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Scales
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Cup/s
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Stainless steel milk jug
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Knock down tube
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A damp clean cloth for your steam wand
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A dry clean cloth for your basket
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A blind filter for cleaning your machine
STEP 1
Grind your coffee beans
Brewing the perfect espresso requires using freshly ground beans for the best flavor. To achieve this, set your grinder to a fine grind setting. However, be careful not to grind the beans too finely, as this can cause the water to become blocked and unable to pass through the grounds.
The ideal grind should be fine enough to extract the maximum amount of flavor, but not so fine that it blocks the flow of water. A good rule of thumb is to aim for a consistency slightly finer than table salt.
STEP 2
Measure your dose
Before you begin brewing your espresso, it’s important to measure out the right amount of coffee grounds. Your ideal dose will depend on the size of your portafilter basket. With a 22g basket, we tend to use 22-24g of ground coffee. To measure your dose, use a kitchen scale accurate to a tenth of a gram. Place the empty portafilter on the scale and tare it to zero. Then, add the appropriate amount of coffee grounds to the portafilter until you reach your desired dose. Accurately measuring your dose is crucial for achieving the right balance of flavor and strength in your espresso. Don’t be afraid to experiment with different doses to find the perfect brew for your taste
STEP 3
Tamp your coffee
After measuring out your dose of coffee grounds, it’s time to tamp them down in the portafilter. Tamping is the process of compressing the grounds to create an even, solid surface for the hot water to pass through.
To tamp your coffee, hold the portafilter with the spout facing up and the handle facing away from you. Place the tamp on top of the grounds and apply gentle, even pressure to compress the grounds. The goal is to create a smooth, level surface without overly compressing the grounds.
Proper tamping is crucial for creating a balanced espresso shot. If the grounds are too loose, the water will pass through too quickly and the shot will be weak. Tamp with care to achieve the perfect espresso.
STEP 4
Tare your cups
To ensure consistent results and tailor your espresso to your taste preferences, it’s important to tare (weigh) your cups before pulling a shot. Simply weighing the output allows you to dial in the perfect shot every time.
STEP 5
Pull the shot of espresso
To brew espresso, start by pressing the button on your machine. The brewing process typically takes 25-32 seconds, depending on the type of coffee being used. When the desired amount of espresso has been brewed (usually 36-50 mL), stop the shot by pressing the appropriate button on the machine and removing the portafilter.
STEP 6
Discard the puck, and enjoy!
Once you’ve removed the portafilter, knock out the spent puck of coffee. Don’t forget to compost the used coffee puck if you can!
See below instructions if you want to learn how to texture and pour milk at home.
STEP 1
Fill the jug halfway (around the base of the spout) with the milk of your choice. Always use cold milk.
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STEP 2
Purge the steam wand for a few seconds to release any water or residual milk before you begin.
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STEP 3
Submerge the steam wand so it is approximately 10mm below the milk’s surface and slightly angle the steam wand. Have one hand holding the jug and the other just touching the jug to gauge the temperature.
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STEP 4
Turn the steam on and the milk should start spinning like a whirlpool. If it isn’t, try angling the jug a little more.
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STEP 5
Slowly lower the jug until you can hear a gentle hissing sound, this is the sound of air being sucked into the milk. The milk will absorb the air and become textured. The more texture you want the more air you should add.
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STEP 6
Once you feel there is enough air then gently raise the jug and keep the milk spinning until desired temperature is reached. The ideal temperature is 65 degrees, or until it becomes uncomfortable to hold your hand on the bottom of the jug.
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STEP 7
As soon as you finish steaming your milk, purge the steam wand and clean with a damp cloth.
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STEP 8
If there are any large bubbles on the surface, firmly tap the jug on the counter to break them.
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STEP 9
Swirl your jug prior to pouring to mix the foam with the milk, this will make your milk glossy.
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STEP 10
Gently pour your milk into your espresso in one steady motion.
COFFEE DOSE
Varies by Moka Pot
GRIND SIZE
Fine
WATER TEMP
Varies by Moka Pot @ 60°C
BREW TIME
2 - 3 mins
Stovetop
Stovetop espresso is a fantastic way to make coffee at home. The equipment is affordable, it makes the house smell incredible and creates a complex and delicious cup of coffee. We think it is pretty easy to make too.
EQUIPMENT:
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Stovetop espresso maker, also known as a moka pot or a macchinetta
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Freshly ground coffee
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Hot water (off the boil)
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Cup
STEP 1
Grind your coffee slightly coarser than espresso grind. We recommend a good quality burr grinder.
STEP 2
Fill the bottom chamber of your pot up to the safety valve with filtered hot water.
We think it is best to use hot water from the start as it reduces the time the coffee spends over the heat of the stove and therefore decreases the risk of burning the coffee.
STEP 3
Add your ground coffee to the filter. You do not need to tamp/pack the coffee, just level the grinds with your finger and wipe off any loose grounds. Make sure the filter is full but the grounds loose.
STEP 4
Holding the bottom chamber with a tea towel (be careful as its very hot), twist the top and bottom chambers together tightly so no water or steam can escape. Avoid using the handle to do this as they can break.
STEP 5
Place your coffee maker on the stove on a low to medium heat. Your stovetop will make bubbling sounds as the coffee filters through. When the top chamber is full your coffee has finished brewing.
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STEP 6
Remove from the heat and serve.
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COFFEE DOSE
15-18 grams
GRIND SIZE
Fine -Medium-Fine
WATER TEMP
200mL @ 94°C
BREW TIME
1:30 - 2 mins
Areopress
The AeroPress is a one-cup brewer that is simple, portable and lightweight. It is a straightforward and convenient way to make freshly brewed coffee whether at home, work or travelling. This oversized syringe is also inexpensive, compact and very easy to clean. Whilst it is simple to use, there are a number of ways you can brew with the AeroPress including cold brew! But we are going to stick to the basics and provide you with a simple recipe from which you can then play around with and tweak to your liking.
EQUIPMENT:
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AeroPress
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AeroPress paper filter
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Freshly ground coffee (medium grind & 15g per coffee cup to be prepared)
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Water
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Scales
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Timer (you can use your phone timer)
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Kettle
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Coffee cup
STEP 1
Boil fresh water in kettle. If you have a temperature controlled kettle set temp at 96°C.
STEP 2
Set your AeroPress to the inverted position on the scales, and have the plunger rubber sitting at number 4 in the chamber.
STEP 3
Add 15g of freshly ground coffee into the AeroPress chamber, and start the timer.
STEP 4
Pour the hot water up to Number 3 in the chamber, and then stir 3 times.
STEP 5
Let the coffee brew for 30 seconds.
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STEP 6
Place the paper filter inside the black filter cap and carefully rinse with hot water.
STEP 7
Pour the hot water into the top of the chamber up to #1 and screw the filter paper and cap on.
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STEP 8
Place the cup over the filter cap and flip the AeroPress with a steady movement.
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STEP 9
When the timer hits the 1:30 min mark, very slowly start to press down. You should be finished pressing down by the 2:30/3 min mark.
Enjoy!
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COFFEE DOSE
15-18 grams
GRIND SIZE
Fine -Medium-Fine
WATER TEMP
200mL @ 94°C
BREW TIME
1:30 - 2 mins
Plunger
A plunger is an easy and practical way to make freshly brewed coffee whether at home, work or travelling.
You may have also heard it referred to as a French Press, Coffee Press, Press Pot or Cafetiére.
Although it has seen a slight dip in popularity as other portable brewing methods and domestic espresso machines have become available, its convenience and speed guarantee that it will not be disappearing from our kitchens anytime soon.
EQUIPMENT:
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Plunger
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Kettle
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Freshly ground coffee (coarse grind & 8g per 100ml water)
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Water
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Scales
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Timer (you can use your phone timer)
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2 spoons
STEP 1
Boil fresh water in the kettle. If you have a temperature controlled kettle set temp at 96°C. Pour some of the hot water into the plunger, swirl around to preheat, and then discard. This will help keep the coffee at the optimal temperature.
STEP 2
Place the plunger on the scales and add freshly ground coffee. We recommend 8g of coffee per 100ml of water – the equivalent of a heaped dessert spoon of coffee per cup.
STEP 3
Start the timer and pour hot water into the plunger, looking to leave approximately a 2cm gap from the top, for the plunger filter to sit on top. Stir the coffee mix approximately 5 times.
STEP 4
At the 4 minute mark, break the crust on the surface by gently pressing one of the spoons down. This will allow the coffee to move down towards the bottom of the plunger. Then, clean up the top by using the two spoons to scoop up and discard the foam.
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STEP 5
Place the plunger filter on top and start to apply slow steady downward pressure to push the grounds to the bottom of the plunger. Make sure you do not press too hard on the coffee bed once the filter is near the bottom of the plunger.
STEP 6
Pour into your favourite cup, and enjoy!​
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