Brew Guides
MAKE YOUR COFFEE. BUT BETTER.
Cafetière Brew Guide
what you need
- Cafetière
- Coffee Grinder
- Kettle
- 250ml water per cup
- Timer
- Digital Scales
- Mug
- Tablespoon
- 18 grams coffee per cup, we’d recommend our Clifftop Blend
summary
- Step 1: Weigh coffee, grind and boil kettle
- Step 2: Pour
- Step 3: 4 minute steep
- Step 4: Stir
- Step 5: Decant and Enjoy
STEP 1
- Weigh, grind and boil Kettle
- Pop your kettle on boil
- Weigh 18 grams of coffee per cup
- Medium coarse grind
STEP 2
- Pour all 250ml of your hot water over the grounds and start a timer.
STEP 3
- Stir and wait
- Using your tablespoon, give all the brew a good stir to agitate the grounds. Place the lid onto top of the beaker and wait for 4 minutes
STEP 4
- Stir
- Once the 4 minutes is up, remove the lid and stir only the top grounds to break the crust.
STEP 5
- Decant and enjoy
- Give the coffee a few minutes so that the sediment settles. Pop the lid back onto the beaker but DON’T PLUNGE! While holding the lid down, slowly decant the coffee into your mug, leaving the sediment behind.
Aeropress Brew Guide
WHAT YOU'LL NEED
- Aeropress
- Filter Paper
- Coffee Grinder
- Kettle
- 250ml water per cup
- Digital Scales
- Timer
- Mug
- Tablespoon
- 17 grams coffee per cup, we’d recommend our Single Origin coffees
Summary
Step 1: Weigh coffee, grind and boil kettle
Step 2: Pour
Step 3: Stir & steep
Step 4: Plunge
STEP 1
Weigh, grind and boil kettle
Pop your kettle on boil
Weigh 17 grams of coffee per cup
Medium Fine grind
STEP 2
Pour
Pour all 250ml of your hot water over the grounds and start a timer.
STEP 3
Stir and steep
Using your tablespoon, give all the brew a good stir to agitate the grounds. Wait 60 seconds
STEP 4
Plunge and enjoy
Once the 60 is up, insert plunger and press slowly until you hear a hiss sound.
Pour Over
WHAT YOU'LL NEED
- Pour Over Brewer, we recommend a Hario V60
- Filter Paper
- Coffee Grinder
- Kettle
- 250ml water per cup
- Digital Scales
- Timer
- Tablespoon
- Mug
- 15 grams coffee per cup, we’d recommend our The Mumma -Single Origin Ethiopian
Summary
Step 1: Weigh coffee, grind and boil kettle
Step 2: Rinse and bloom
Step 3: 1st Stage Pour
Step 4: 2nd Stage Pour
Step 5: Drawdown and enjoy
STEP 1
Weigh, grind and boil kettle
Pop your kettle on boil
Weigh 15 grams of coffee per cup
Medium grind
STEP 2
Rinse and bloom
Rinse and preheat the brewer and mug, decant water
Add ground coffee, start timer and slowly pour 45ml and swirl the brewer.
STEP 3
1st Stage Pour
After 30 seconds of bloom, slowly pour water up to 150ml
STEP 4
2nd Stage Pour
When the waters almost drained, slowly pour water up to 250ml
STEP 5
Drawdown
Coffee should drain by around 3:00 to 3:30. Remove pour over and enjoy the brew.