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Brew guide

Great coffee at home, in four recipes.

01

Pour-over (V60)

15 g coffee · 250 ml water at 94 °C · medium-fine grind

  1. Rinse the paper filter with hot water and discard.
  2. Add coffee, pour 40 ml water and let it bloom for 30 seconds.
  3. Pour slowly in circles up to 250 ml by 1:45.
  4. Let it drain: total time around 2:30 to 3:00.

Try it with Filter whole beans, freshly ground just before brewing.

02

French press

16 g coffee · 250 ml water at 95 °C · coarse grind

  1. Add coffee and all the water.
  2. Stir gently and put the lid on. Wait 4 minutes.
  3. Break the crust, skim the foam, then press slowly.
  4. Pour straight away so it doesn't over-extract.

Try it with Omni whole beans, freshly ground just before brewing.

03

Moka pot (Bialetti)

Fill basket level · water to just below the valve · medium-fine grind

  1. Fill the base with hot water up to the valve.
  2. Fill the basket with coffee, level it, but don't tamp.
  3. Screw together and heat on medium with the lid open.
  4. Remove from heat as soon as it starts to gurgle.

Try it with Italian whole beans, freshly ground just before brewing.

04

Espresso

18 g in · 36 g out · 27 to 32 seconds · fine grind

  1. Dose 18 g into a clean, dry portafilter and tamp level.
  2. Start the shot and aim for 36 g in the cup.
  3. Too fast and sour? Grind finer. Too slow and bitter? Coarser.
  4. Steam milk to 60 to 65 °C for a flat white or cappuccino.

Try it with Espresso whole beans, freshly ground just before brewing.