Espresso
- Remove the portafilter from the machine
- Grind between 16-20g (for a double shot) of coffee into the basket
- Tamp the coffee by giving a firm push down, try to keep the coffee as level as possible in the basket
- Wipe away any grounds left on the rim of the basket
- Purge some water through the grouphead of the machine (this regulates the temperature and also gets rid of any coffee from the previous shot)
- Place your cup/s under the spouts
- Put the portafilter back in the machine and press the double shot button
- Your extraction should take roughly 25-30 seconds
Drip Coffee - V60
- Boil around 300g/ml of water (once boiled leave to cool slightly)
- Place the dripper on your cup and put both on some scales
- Add the paper filter to the dripper and rinse with the boiled water (the water will also warm your cup)
- Weigh out 15g of coffee and grind to a medium consistency
- Disperse of the warm water from the cup
- Put the ground coffee into the dripper
- Next pour 30g/ml of water onto the coffee and let the coffee grounds 'bloom' for 30 seconds
- Slowly add 220g/ml of water, pouring in a circular motion not going to close to the edge of the paper
- Let the coffee fully drip through and enjoy
Drip Coffee - Chemex
- Boil around 450g/ml of water (once boiled leave to cool slightly)
- Place the chemex on some scales
- Add the paper filter to the chemex and rinse with the boiled water (the water will also warm the carafe)
- Weigh out 24g of coffee and grind to a medium consistency
- Disperse of the warm water from the carafe
- Put the ground coffee into the dripper
- Next pour 50g/ml of water onto the coffee and let the coffee grounds 'bloom' for 30 seconds
- Slowly add 350g/ml of water, pouring in a circular motion not going to close to the edge of the paper
- Let the coffee fully drip through and enjoy
Cafetiere/French Press
- Boil around 900g/ml of water (once boiled leave to cool slightly)
- Place the cafetiere on some scales & add some of the water to warm the cafetiere
- Weigh out 50g of coffee and grind to a course consistency
- Disperse of the warm water and add the ground coffee
- Slowly pour 850g/ml of water onto the coffee and let it brew for 4 minutes
- Push down the plunger at an even pace and pour
Aeropress
- Boil around 300g/ml of water
- Place a paper filter into the cap of the aeropress and attach to the body
- Stand on top of your cup and add some of the boiled water
- Flush the water through (this will heat the chamber and rinse the filter)
- Empty the water from the cup
- Place both aeropress and cup on your scales
- Add 15g of coffee, ground to a medium consistency, to the chamber
- Pour in 250g/ml of water and stir
- Insert the plunger and leave to brew for 2 minutes
- Push down the plunger smoothly until you hear a hissing sound. Your coffee is ready
Moka Pot
- Dismantle the moka pot and fill the funnel with medium ground coffee
- Level out the coffee but do not compress
- Add boiled water to the bottom of the moka pot, just below the safety valve
- Assemble the pot back together
- Place on the stove over a medium heat
- After a couple of minutes coffee should start appearing in the top chamber
- Once it starts gurgling/bubbling remove from the heat and pour
