V60 pour over
Is a great way to brew a complex and delicate cup. This is a versatile brewing equipment that allows control over all of the key variables of brewing – dose, grind, temperature and time
In a nut shell:
- Ratio: 1:15
- Coffee: 16 gms
- Water: 240 ml
- Time: 3:00 mins
What you’ll need:
- Pour Over cone
- Pour Over filter paper
- 16g coffee (approximately 2 tablespoons) in pour over grinder
- 240ml water (2 teaspoons less than 1 cup) at 92°C
- Kettle
- Scales, if possible, otherwise follow eye measurements.
Brewing recipe:
- The grind size should be about the size of sea salt not very fine not too course right in between.
- Fold the seam of the filter paper, place it in the cone and rinse with hot water over your cup.
- Discard this water, and place the cone back on the cup.
- Add 16g of coffee into your filter.
- Pour 60ml of hot water over the grinds — the bubbles you see are called the bloom!
- Leave it for 30 seconds.
- Pour 60ml of water at every 30 seconds until you have poured 240ml.
- Let the brew drip through the filter.
- At 3 minutes, take the filter cone off your coffee cup. The water should have just finished dripping through.
Improvising tips:
- Rinsing the paper and cone is important as it will remove any taste of paper, and also preheat your cup and cone.
- Darker roasts require cooler temperature water. If the water temperature is too high, the brew will easily over extract and taste bitter (90- 92°C)
- Lighter roasts require higher temperature water. Light roasts are more dense and need hotter temperatures to extract the flavours (94-96°C)
Chemex
Is a versatile brewing equipment that allows control over all of the key variables of brewing – dose, grind, temperature and time give you an well rounded cup with complex textures
In a nut shell:
- Ratio: 1:15
- Coffee: 20 gms
- Water: 300 ml
- Time: 3:00 mins
What you’ll need:
- Chemex
- Chemex filter paper
- Add 20 gms of ground coffee (approximately 2 tablespoons) in pour over grind/Medium - Medium coarse
- Pour 60ml of hot water over the ground coffee at 90°C
- Pour 80 ml of hot water every 30 secs until 300ml of water is poured in.
- Use scales, if possible, otherwise follow eye measurements.
Brewing recipe:
- Fold filter paper, place in cone and rinse with hot water and discard this water.
- Add 20gms of ground coffee into your filter.
- Grind size should be medium course, on the courser side.
- Pour 60ml of hot water over the grinds — the bubbles you see are called the bloom.
- Leave for 30 seconds.
- Pour 80ml of water at every 30 seconds until you have poured 300ml.
- Let the brew drip through the filter.
- At 3 minutes, take the filter cone off your Chemex. The water should have just finished dripping through.
Improvising tips:
- Rinsing the paper and cone is important as it will remove any taste of paper, and also preheat your cup and cone.
- Darker roasts require cooler temperature water. If the water temperature is too high, the brew will easily over extract and taste bitter (90- 92°C)
- Lighter roasts require higher temperature water. Light roasts are more dense and need hotter temperatures to extract the flavours (94-96°C)
- A ‘bloom’ is the first pour into your coffee to release carbon dioxide which you can see in the form of tiny bubbles being released in your coffee.
- Stirring the coffee grinds in your first pour of water is also known as ‘agitating’ the bloom. This is essential in light to medium roasts since it helps further release trapped gas allowing the remaining water to absorb more flavour from your coffee grinds, and to reduce sourness in your cup.
- No agitation is needed during the bloom in dark roasts since this will cause over extraction.
French Press
A classic is known for its ability to brew a consistent, heavy bodied black coffee.
In a nut shell:
- Ratio: 1:13
- Coffee: 20 gms
- Water: 260 ml
- Time: 6:00 - 8:00 mins
What you’ll need:
- French Press
- 20g ground coffee (approximately 3 tablespoons)
- 260ml water (1 cup) at 94°C
- Kettle
- Scales, if possible, otherwise follow eye measurements.
Brewing recipe:
- Add 20g of coffee into your French Press.
- Pour 40ml of hot water.
- Stir 10 times to wet the ground coffee, and leave it for 30 seconds on the timer.
- Pour the remaining water.
- Put the lid and leave for 3 more minutes.
- Break the crust of coffee with a spoon gently until the grounds fall to the bottom.
- Then, very slowly, plunge for a minute.
- Let the coffee rest for a minute or 2 so that the fine particles settle down
- Pour it in a cup and enjoy
Improvising tips:
- Darker roasts require lower and cooler temperature water. If the water is too hot, the brew will easily over extract and taste bitter.
- Lighter roasts require higher temperature water. Light roasts are more dense and need hotter temperatures to extract the flavours.
- Slow plunging is key! Always allow 45 seconds to 1 minute for plunging. Plunging too fast will make a gritty, unclean cup.
- For lighter to medium roast coffees, a few stirs of the brew just before plunging reduces sourness.
- Do not stir before plunging with dark roast coffees since this coffee has very little sourness and this will bring out over extracted, roasty notes.
Aeropress
Portable and lightweight, the Aeropress is a great travel companion and can brew a full-bodied cup wherever you are.
In a nut shell:
- Ratio: 1:10
- Coffee: 20 gms
- Water: 200 ml
- Time: 2:00 - 2:30 mins
What you’ll need:
- Aeropress
- Aeropress filter
- 20g coffee (approximately 10.5 teaspoons) in AeroPress / Medium fine-Medium ground depending on the coffee Roast.
- 200ml water (More than ½ cup) at 90°C
- Kettle
- Scales, if possible, otherwise follow eye measurements.
Brewing recipe:
- Set up your aero press, Rinse the filter with hot water.
- Add 20g coffee.
- Add 50ml of water at 90℃ (wait 30 to 40 seconds after boiling)
- Start a timer.
- Stir a few times to wet all the ground coffee and leave it for 20 seconds.
- Add the remaining 150 ml of water.
- After 90 seconds on the timer, press down evenly and slowly for 30- 45 seconds, until you hear a hissing sound.
Improvising tips:
- The Aeropress method typically uses much lower brew temperatures. This is because of the immense pressure used to extract the flavours as opposed to other manual brew methods.
- Slow pressing is key to using the pressure correctly, and to avoid an unclean cup!
- Bloom or (pre-infusion) is always important to take out sourness. Blooming is when you pour a little water to wet your coffee grinds, wait a few seconds, and then start to pour the rest of the water. You will see small bubbles appear during the blooming process which is carbon dioxide being released. This process helps eliminate carbon dioxide present in your freshly roasted coffee, allowing the remaining water to absorb more flavours from the coffee.
Moka Pot
The Moka Pot is a straightforward way of making a brew over a stove. A Moka Pot is a compact and affordable brewer that gives you a concentrated tasty dose of coffee but it’s not an espresso
In a nut shell:
- Ratio: 1:7 (approx)
- Coffee: 16 gms
- Water: 120 ml
- Time: 3:00 mins
What you’ll need:
- Moka Pot
- 16g coffee (approximately 8 teaspoons) in Moka Pot/Espresso grind
- 120ml hot water (Less than ½ cup boiling water)
- Scales, if possible, otherwise follow eye measurements.
Brewing recipe:
- Add 120ml hot water to the lower chamber of your Moka Pot.
- Place the filter basket onto your lower chamber.
- Add 16g coffee in the filter basket.
- Fix the upper chamber and lower chamber together. (Watch your hand as the lower chamber will be hot)
- Place the Moka pot on medium flame
- There should be a seamless flow of coffee (if its too fast reduce the flame, if its taking long then increase the flame)
- The moment you hear and see the coffee gurgling remove it from the flame.
- Put the lower chamber under running water so that the coffee stops brewing.
- Immediately pour into your cup.
- Add sugar and milk if you like it with milk.
- Enjoy
Improvising tips:
- For light roasts, using hot water doesn’t give enough brew time to the coffee which can lead to under extraction. We recommend aiming for a 3-3:30 minute brew time for light roasts. The optimum starting water temperature for light roast is Room temperature.
- For medium to dark roasts, Use warm water.How to make it use 50% cold water and 50% boiling water to achieve a warm temperature. Keep on a medium- low boil. The brew time should average 2-3 minutes.
- If you use very high heat, you will end up pushing dirty grinds through the filter which means that your cup will not be as clean
Channi coffee
Is great for people who are new to brewing coffee at home and don’t have any equipment. All you need is a tea strainer! This method is particularly well-suited for people who are looking to switch from instant coffee but don’t want to invest in brewing gear just yet.
In a nut shell: if you want to drink black
- Ratio: 1:13
- Coffee: 20 gms
- Water: 260 ml
- Time: 6:00 mins
In a nut shell: with milk
- Ratio: 1:10
- Coffee: 20 gms
- Water: 200 ml
- Time: 6:00 mins
What you’ll need:
- 20g (approximately 9 teaspoons) coffee in coarse, channi grind
- Channi / Strainer
- 200/260 ml water at 94°C
- Muslin cloth, if possible
- Kettle
- Scales, if possible, otherwise follow eye measurements.
Brewing recipe:
- Add 20g coffee to your cup
- Add 20ml Room temp. water and stir
- Add the remaining boiling water.
- Leave for 4 minutes.
- At 4 minutes, stir 10 times.
- Pour brew through channi into another cup.
- Add more hot water or milk to your preference.
Improvising tips:
- Use a 4 minute brew time for light to medium roasts.
- Use a 3 and a half minute brew time for medium dark to dark roasts or natural processed coffees.
- Use less than 3 and a half minutes for very dark roasts.
- The darker the roast the lesser the time
- If you feel like your coffee has a lot of grit or coffee powder in it, then add a muslin cloth over the channi. Alternatively, grind your coffee even
Cold brews
Our summer favourite, are perfect for those who like to sip on smooth, chocolatey coffee with low acidity.Coffee can be brewed at home and we suggest you consume it within 4-5 days of brewing.
In a nut shell:
- Ratio: 1:10
- Coffee: 100 gms
- Water: 1 litre
- Time: 16-18 hrs
What you’ll need:
- Vessel (1 litre or larger).
- Cling wrap (if you don’t have a lid for the vessel)
- Filter (muslin cloth/Cloth filter)
- 125g coffee in cold brew grind (approximately. 1 cup)
- 1 litre filtered water (4 cups) at room temperature
- Scales, if possible, otherwise follow eye measurements.
Brewing recipe:
- Place your coffee grinds into your vessel. ( your French press will also work)
- Pour in half the quantity of water.
- Stir well until all the grinds are wet.
- Pour the remaining water, stir once more.
- Add lid/wrap and rest at room temperature.
- After 18 hours, strain through a filter.
- Strain once more if that is your preference.
- Drink black or with milk.
Improvising tips:
- Cold brew can be prepared in any vessel, even a French Press!
- Follow a 1:10 ratio of coffee to water and adjust the recipe accordingly.
- For light roasts, a 14-16 hour steep is preferred. After 16 hours, the brew may become sour.
- For medium dark roasts, a longer brew time of 16-18 hours is needed to avoid a weak brew.
- For dark roasts, a shorter brew time of 14-16 hours is enough because the coffee is less dense and will extract easier.
- Brew with a lid or cling wrap to keep oxygen levels consistent.
- Straining more than once will remove any murky residue, but straining more than 3 times may make the brew too weak.
- A light film of oil is normal in darker roasts and will not affect the flavour.
Note: Remember that 1 litre of water yields approximately 750ml of cold brew since upto 20% of water is absorbed by the coffee during the brewing process.
Iced pour over
Are a great way to brew a complex and delicate cup. This is a versatile brewing equipment that allows control over all of the key variables of brewing – dose, grind, temperature and time
In a nut shell:
- Ratio: 1:15
- Coffee: 16 gms
- Water: 240 ml
- Time: 3:00 mins
What you’ll need:
- Pour Over cone
- Pour Over filter paper
- 16g coffee (approximately 2 tablespoons) litter finer than pour over grind
- 100g ice
- 140ml water (2 teaspoons less than 1 cup) at 92°C
- Kettle
- Scales, if possible, otherwise follow eye measurements.
Brewing recipe:
- Fold the seam of the filter paper, place in cone and rinse with hot water over your cup.
- Discard this water.
- Add 100g Ice in the carafe/ cup and place the cone back on the top.
- Add 16g of coffee into your filter.
- Pour 32ml of hot water over the grinds — the bubbles you see are called the bloom.
- Leave for 30 seconds.
- Pour 54ml of water every 30 seconds until you have poured 140 ml
- Let the brew drip through the filter.
- At 3 minutes, take the filter cone off your coffee cup.
- Let the water finish even if it takes a little longer.
- Let the ice dissolve completely in the carafe then pour it in a glass full of more ice and enjoy the most refreshing drink.
