BREWING
Make it yours.
Baseline recipes for your daily brew. Choose a method for what you’ll need and a simple guide, then adjust for your equipment, water and taste.
Filter
A balanced starting point for V60, Orea and other paper-filter brewers. Adjust your grind to suit the brewer and the coffee.
- Dose
- 15 g
- Water
- 250 g
- Grind
- Medium-fine
- Temperature
- 90°C
- Time
- Around 3 minutes
What you’ll need
Step by step
- Rinse the paper with hot water, discard the rinse water and add 15 g of ground coffee. Level the bed and tare your scales.
- 0:00 — Start the timer and pour to 50 g. Let the coffee bloom.
- 0:45 — Pour gently to 150 g total.
- 1:30 — Pour to 250 g total. Let the water drain through.
- Aim to finish around 3:00. Swirl the brewed coffee and serve.
Adjust to taste
If it tastes sharp or thin, try a slightly finer grind. If it tastes dry or bitter, try slightly coarser. Drawdown varies between brewers.
AeroPress
A simple immersion brew with a gentle press. This upright version uses our baseline dose, water and timing.
- Dose
- 14 g
- Water
- 210 g
- Grind
- Medium
- Temperature
- 94°C
- Time
- 2 minutes, then press
What you’ll need
Step by step
- Place a paper filter in the cap and rinse it. Attach the cap to the chamber and stand it upright on a sturdy mug. Add 14 g of coffee.
- 0:00 — Add 210 g of water. Insert the plunger just enough to make a seal and leave to steep.
- 1:45 — Hold the chamber securely, remove the plunger and stir six times. Reinsert the plunger gently.
- 2:00 — Press slowly and steadily into the mug. Stop if you feel strong resistance; do not force it.
Adjust to taste
Try a slightly finer grind for more extraction, or slightly coarser for an easier press. Keep the brewer upright and supported throughout.
Espresso
An initial dial-in recipe for a balanced espresso. Use taste to refine the grind and yield for your machine and basket.
- Dose
- 18 g
- Yield
- 36 g
- Ratio
- 1:2
- Grind
- Fine
- Temperature
- 92–94°C
- Time
- 28–32 seconds
What you’ll need
Step by step
- Warm your machine and portafilter. Dry the basket and grind 18 g of coffee into it.
- Distribute the grounds evenly and tamp level. Place your cup on the scales and tare.
- Start the shot and timer together. Aim for 36 g in the cup in 28–32 seconds.
- Stir and taste. Change one variable at a time before pulling another shot.
Adjust to taste
If the shot runs too quickly, grind finer; if too slowly, grind coarser. Treat time as a guide and let taste decide the final yield.
Iced filter
Brew directly over ice for a bright, chilled filter coffee. The ice is part of the total brewing water.
- Dose
- 15 g
- Water
- 165 g hot water
- Ice
- 85 g
- Grind
- Medium-fine, slightly finer than hot filter
- Temperature
- 94°C
- Time
- Around 2½ minutes
What you’ll need
Step by step
- Rinse the paper and discard the rinse water. Put 85 g of ice in the carafe and place the brewer above it. Add 15 g of coffee and tare the scales.
- 0:00 — Pour to 50 g of hot water.
- 0:30 — Pour to 115 g total hot water.
- 1:30 — Pour to 165 g total hot water.
- Aim to finish filtering around 2:30. Swirl the carafe to melt the remaining ice and serve.
Adjust to taste
The recipe uses 250 g of water in total, including the ice. Try a slightly finer grind if the coffee tastes weak or sharp.
French press
A patient immersion brew for a rounded, full cup. Give the grounds time to settle before serving.
- Dose
- 20 g
- Water
- 300 g
- Grind
- Coarse
- Temperature
- 94°C
- Time
- 8 minutes
What you’ll need
Step by step
- Add 20 g of coarsely ground coffee to the French press.
- 0:00 — Add 300 g of water, wetting all the grounds. Leave to steep.
- 4:00 — Break the crust and stir gently. Let the grounds settle for another four minutes.
- 8:00 — Lower the plunger slowly without forcing it, then pour gently and serve.
Adjust to taste
Pour gently to leave the sediment behind. Adjust the grind slightly finer for more extraction, or coarser if the cup tastes dry.
Cold brew
A slow, cool extraction for a smooth coffee served over ice. Start here, then dilute to your preferred strength.
- Dose
- 50 g
- Water
- 500 g
- Ratio
- 1:10
- Grind
- Coarse
- Temperature
- Room temperature or chilled
- Time
- 12–16 hours
What you’ll need
Step by step
- Add 50 g of coarsely ground coffee and 500 g of water to your brewing vessel.
- Stir to wet all the coffee, then cover.
- Leave to steep for 12–16 hours at room temperature or in the fridge.
- Filter through a fine-mesh strainer or paper filter. Refrigerate the finished brew.
- Serve over ice and add water to taste.
Adjust to taste
If it tastes too strong, dilute the finished brew. Adjust the steeping time for your next batch to find the balance you prefer.