V60 POUR-OVER

Initially designed in the 1950s, the V60 was re-released by Japanese glassware specialists Hario in 2004. Whilst its aesthetics have won it plaudits in design circles, the V60 is loved by coffee pros the world over too - tweaking the coffee grind size and changing pouring techniques can result in myriad nuanced results... what fun! Use this method to brew a long, delicately flavourful beverage, which is best served black.

  1. Whilst kettle boils, insert paper filter into V60 and then rinse to pre-heat
  2. Add 18g of medium-coarse ground coffee to dripper and tap to settle
  3. Carefully pour enough water just to saturate coffee - say 40g - and wait for coffee to finish ‘blooming’
  4. Add the remaining water, pouring evenly and slowly in a circular fashion. Keep the water level low at all times, say an inch above the coffee; pause if necessary. Add a total of 240g of water; brew should be complete in 3 - 4 mins
  5. Serve and enjoy

GRIND

MEDIUM - COARSE

COFFEE TO WATER RATIO

1:13 eg: 18g:240g(or ml)

BEST FOR:

LIGHT, FLAVOURFUL BREWS

Try a ‘progressive’ roast coffee, designed to be drunk black

AEROPRESS - SHORT

This syringe-like brewer was invented by Alan Adler, who’d grown tired of waiting for drip coffee to finish up (he had to get back to designing aerodynamic frisbees, of course). Versatility, more than speed, has become the quality that the Aeropress is most lauded for. There are many recipes out there - here’s one of two we like. Use this method to brew a short, strong beverage, to which hot milk, or diluting water, can be added if desired.

  1. Invert brewer so it rests on plunger, with open brew chamber facing upwards
  2. Add 20g of finely-ground coffee, and 120g of recently boiled water
  3. Agitate brew with paddle to ensure all the grounds are wet. Let coffee brew for 60 - 90 seconds
  4. Insert paper filter into cap and wet to keep it in place, now attach to brewer
  5. Quickly and carefully invert brewer; place atop a jug. Plunge slowly, until you hear a hiss of air escaping
  6. Serve and enjoy - add hot water to dilute, or hot milk, if desired

GRIND

FINE

COFFEE TO WATER RATIO

1:6 eg: 20g:120g(or ml)

BEST FOR:

INTENSE, FLAVOURFUL BREWS

Try a ‘classic’ roast coffee, especially if adding milk

AEROPRESS - LONG

This syringe-like brewer was invented by Alan Adler, who’d grown tired of waiting for drip coffee to finish up (he had to get back to designing aerodynamic frisbees, of course). Versatility, more than speed, has become the quality that the Aeropress is most lauded for. There are many recipes out there - here’s one of two we like. Use this method to brew a long, flavourful black beverage.

  1. Insert paper filter into cap and wet to keep it in place, now attach cap to brew chamber and place over a mug or jug
  2. Add 18g of medium-coarse ground coffee to brew chamber, and then 240g of recently boiled water
  3. Agitate brew with paddle to ensure all the grounds are wet, then immediately insert plunger into top of brew chamber.
  4. Wait 60 - 90 seconds before plunging, slowly, until you hear a hiss of air escaping
  5. Serve and enjoy

GRIND

MEDIUM - COARSE

COFFEE TO WATER RATIO

1:13 eg: 18G:240g(or ml)

BEST FOR:

LONG, FLAVOURFUL BREWS

Try a ‘progressive’ roast coffee, probably best drunk black

FRENCH PRESS

The heavy hitter of filter brews. French Press lets co ee soak in water for extended periods, and uses a relatively low-integrity filtering method. The end result is usually a full, significantly textured version of filter coffee. The brewer is easy to use and fairly flexible with regards to the quantity of coffee brewed. It’s an easy method for brewing up to a litre of coffee in one go. As long as you don’t mind a little silt in your cup.

  1. Whilst the kettle boils, add 30g of medium-coarse ground coffee to the empty beaker.
  2. Add 480g (or ml) of recently boiled water to the beaker.
  3. Agitate brew to ensure all the grounds are wet.
  4. After 1 minute, gently break up cap of oating grounds.
  5. After 4 minutes, insert plunger and depress gently until the filter rests on the grinds below the brew
  6. Serve and enjoy - add milk if desired

GRIND

MEDIUM - COARSE

COFFEE TO WATER RATIO

1:16 eg: 30g:480g(or ml)

BEST FOR:

FULL BODIED BREWS

Try a ‘classic’ roast co ee, especially if adding milk

BIALETTI MOKA POT

Named after a coffee trading port in Yemen, this 1933 Italian invention is still the low-tech king of home espresso (for lack of a better term). The device is easy to use, but a little trickier to master... the romance of it all may be able to over-ride the shortcomings of a sub par brew! Use this method to brew a short, strong, full-bodied beverage to which one can add hot milk, or dilute with hot water, if desired.

  1. Fill the bottom chamber of moka pot with 120g of water, or to just below the valve
  2. Add 20g of finely-ground coffee to the filter basket, tap to settle evenly. Basket should be almost full
  3. Insert basket into bottom chamber, then screw on spouted top chamber
  4. Place pot on stove on medium-high heat
  5. As emerging brew starts to lighten & bubble, remove pot from heat
  6. Pour and serve as desired

GRIND

FINE

COFFEE TO WATER RATIO

1:6 eg: 20g:120g(or ml)

BEST FOR:

INTENSE, FULL BODIED BREWS

Try a ‘classic’ roast coffee, especially if adding milk


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