Espresso

Quantity:18g Coffee

Ratio: 1:2  

18g Coffee: 36g Water or

18g Coffee: 32g Water for more flavour

However, depending on the coffee variety, 38g to 42g can be used 

Coffee Grind: Fine

Water temperature: 94 – 96 degrees Celsius

Extraction time: 28 seconds – 32 seconds

Pour Over – One Cup

Quantity: 18g Coffee for 300g Water

Coffee Grind: Medium

Water temperature: 94 – 96 degrees Celsius

Brew Time: 2:45 – 3:15 minutes

Equipment: Scale and a Timer

Method:

Always pre-rinse your filter paper and pre-heat your brewing cup.

Start with wetting all the coffee grinds using 50g of water. Let coffee ‘bloom’ for 30 seconds.

Then add remaining water in about 100g gentle, circular pours with 30 seconds between pours

Total brewing time when all the water has passed through the coffee, should be 2:45-3:45 minutes depending on the volume of the water.

Pour Over – Two Cup

Quantity: 25g Coffee for 400g Water

Coffee Grind: Medium

Water Temperature: 94 – 96 degrees Celsius

Brew Time: 3:30 – 3:45 minutes

Equipment: Scale and a Timer

Method:

Always pre-rinse your filter paper and pre-heat your brewing cup.

Start with wetting all the coffee grinds using 50g of water. Let coffee ‘bloom’ for 30 seconds.

Then add remaining water in about 100g gentle, circular pours with 30 seconds between pours

Total brewing time when all the water has passed through the coffee, should be 2:45-3:45 minutes depending on the volume of the water.

French Press / Plunger

Quantity: 1:14 (25g for 350g Water), ratio remains 1:14 if scale up.

Coffee Grind: Coarse

Water Temperature: 94-96 degrees Celsius

Brew Time: 3:50 minutes

Method:

Preheat plunger vessel. Add coffee grounds and fill with the measured amount of water.

Brew for required time. Stir for 10 seconds to ensure water contact with coffee grinds.

Plunge just short of the final coffee layer to avoid fine coffee sediment in your coffee cup.

Aeropress Inverted

Quantity: 16g Coffee for 200g Water (or 15g Coffee for 220g Water)

Coffee Grind: Medium / Medium-Coarse

Water Temperature: 92 – 96 degrees Celsius

Brew Time: 2:30 – 3:00 minutes

Method:

Preheat Aeropress and rinse filter paper

Insert plunger just enough to secure a tight seal

Invert Aeropress and add coffee, tapping to level off the coffee grounds

Pour in 50g water ensuring all grounds are wet and allow coffee to “bloom”

Add remaining water. Stir for 10 seconds.

Carefully attach cap with the filter paper.

At desired brew time flip the Aeropress over your vessel and slowly and gently press down on the plunger until a soft ‘hiss’ at the end.

Automatic Coffee Filter Brewer

Quantity: 62g – 64g Coffee

Water Quantity: 1000g (1000mls)

Coffee Grind: Medium – Coarse

Water Temperature: 92 – 96 degrees Celsius

Method:

Insert filter paper and rinse with hot water to remove the paper flavour.

Weigh and grind the coffee slightly finer than castor sugar.

Ensure coffee grinds are even.

Turn on the machine.

Check that all the coffee grounds get wet.