How to Brew the Best Specialty Coffee

Welcome to our coffee brewing guides. These instructions are designed to help you achieve the best possible experience with our coffees.

Introduction to Our Coffee Brewing Methods

The following brew guides, or recipes, are used as our 'base recipes'. We use these when tasting new coffees and then adjust based on ideal flavour preferences.

While these guidelines are designed to provide a solid foundation, we encourage you to experiment and adjust parameters to suit your own personal taste preferences also. Coffee brewing is both an art and a science, and slight modifications can lead to delightful discoveries.

By following these guides and considering our essential preparation tips, you'll be well on your way to brewing exceptional coffee at home.

Essential Preparation Tips

Coffee Freshness and Using Rested Coffee

We assume you're using coffee that has been appropriately rested after roasting. Freshly roasted beans can release excess carbon dioxide, which may affect extraction and flavour. Allowing the coffee to rest for at least 2 weeks post-roasting helps in achieving a balanced and flavourful cup.
The Importance of Fresh Grinding

For the best flavour, we recommend grinding your coffee just before brewing. Pre-ground coffee can lose its aromatic compounds quickly, leading to a less vibrant cup.
Optimal Water Quality and Temperature

The quality of water plays a crucial role in coffee brewing. We suggest using filtered water with balanced mineral content to enhance extraction and flavour clarity.

Espresso Brewing Guide

Dose: 18g

Grind Size: Fine (grind finer for a longer extraction time and coarser for a shorter extraction time)

Yield: 36g of espresso (1:2 ratio)

Extraction Time: 28-32 secs

Brewing Temperature: 92-94°C

V60 Brewing Guide

Dose: 15g

Grind Size: Medium/Fine

Water: 250g

Brewing Temperature: 90°C

Procedure:

  • at 0:00 pour to 50g (allow to bloom)
  • at 0:45 pour to 150g
  • at 1:30 pour to 250g
  • at 3:00 finish filtering

French Press Brewing Guide

Dose: 20g

Grind Size: Coarse

Water: 300g

Brewing Temperature: 94°C

Procedure:

  • 0:00 – Pour all water onto ground coffee (allow to steep)
  • 4:00 – Break the crust and stir gently
  • 8:00 – Plunge and serve

Aeropress (Inverted) Brewing Guide

Coffee Dose: 14g

Grind Size: Medium

Water: 210g

Brewing Temperature: 94°C

Procedure:

  • Put the paper filter into the cap, rinse and set aside
  • 0:00 – Pour all water onto ground coffee
  • 1:45 – Stir 6 times
  • 2:00 – Attach cap and press into a server or cup

Cold Brew Guide

Dose: 50 grams

Grind Size: Coarse

Water: 500g

Brewing Temperature: Room Temperature/Chilled

Total Time: 12-16 hours

Procedure:

  • Combine ground coffee and water in a container
  • Stir to ensure all grounds are saturated
  • Cover and let steep at room temperature or in the fridge
  • After steeping, filter through a fine mesh or paper filter
  • Serve over ice or dilute to taste

Cupping Guide

Dose: 8.25g (± 0.25g)

Grind Size: Medium/Coarse (Should be ground no more than 15 minutes before cupping to maintain freshness)

Water: 150g

Brewing Temperature: 93°C

Procedure:

  • Smell the Dry Grounds: Take note of the fragrance before adding water.
  • Pour Water: Pour 150g of water at 93°C directly onto the grounds in one motion.
  • Wait for Bloom: Allow the coffee to steep for 4 minutes.
  • Break the Crust: Using a cupping spoon, break the crust at 4 minutes, inhaling the aroma deeply.
  • Skim the Surface: Remove floating grounds from the surface after breaking the crust.
  • Cool & Taste: Allow the coffee to cool slightly (8-12 minutes), then slurp the coffee from a spoon to aerate it and assess flavours.
  • Evaluate: Assess aroma, acidity, body, sweetness, balance, and aftertaste.
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