Brew Guide

What is the point in buying great coffee if you don’t make it right ? Surely you want to get the most out of it ? Like a chef who knows how to cook a nice well sourced steak, a barista knows how to make proper cup of coffee:

Carefully measuring the ingredients, in a specific size or shape, under the application of a particular heat, for the right amount of time. Coffee should always be roasted recently & ground just before preparation. When making coffee consider:

  • Grind size.
  • Water to coffee ratio.
  • Water temperature.
  • The amount of time the water is in contact with the coffee.
  • If you are putting the coffee under pressure.
  • Agitation
  • If in doubt, less usually results in more.

Taste the coffee for what it is – try not to add milk or sugar.

A strong coffee is not necessarily a good coffee. It’s in the crop

Espresso

Some very simple guidelines:

THE SHOT

  • Use approx 18-19g of fine ground coffee.  Aim to yield 35-45g (ml) of espresso extracted in approx 22-28seconds. Generally try a ratio of 1:2, ie 18g in, yielding 36g out. If it’s coming through too quickly then you will need to make the grind more fine, and vice-versa. This may take some experimenting. Be aware that if you extract too much liquid, then you will only be adding poor quality water to the espresso – it won’t make your coffee ‘stronger’.
  • Tamp with one hard tamp and twist. You can apply a second tamp if you wish to smooth off, however it isn’t necessary – and certainly do not apply more pressure to a second tamp. Do not tap the side of the portafilter with the tamp as this may cause the puck to crack and coffee to ‘channel’ through that crack.
  • It is important that the coffee is not ‘jammed’ into the portafilter and you do not want to see the imprint of the shower screen on the spent puck.
  • The emphasis is about allowing the water to flow through the coffee evenly, under pressure in the right time.

MILK

  • Use cold milk and a clean jug every time.
  • Insert nozzle 1cm under milk, at an angle, and 1cm in from side of the jug.
  • Hold jug by handle and use other hand to turn on steam full power. The milk will swirl, keep nozzle just below the surface so that it ‘hisses’ whilst the milk swirls in a whirlpool. Don’t let it splutter. Do not bob up and down.
  • Now move your hand from the steam wand to the side of the jug – so that your palm lies flat against the jug. This is to guide the jug and monitor the temperature.
  • When you feel the temperature starting to rise, or, you feel you have injected enough surface air into the milk, lift the jug so and so submerge the steam wand. Keep it submerged and spinning until you can no longer keep your hand on the side of the jug – that is warm enough. Do not overheat milk.
  • The end result should be 60 degrees and look like shinny wet paint

BUILD

  • Americano: water first, espresso poured on top of that
  • Latte / Cappuccino: espresso first, 10oz milk poured on top of that
  • Flat white: espresso first, 6oz milk poured on top of that
Aeropress

There are so many ways to make this. Our recommended method is as follows:

  • Boil water, rinse Aeropress and wash paper filter.
  • Construct in the upside down method – ie, put plunger top upside down on the table, insert tube in just 1cm and keep filter off
  • Put 15g of freshly ground medium to fine coffee into the tube and top up with water. Weigh the coffee as all coffees weigh differently.
  • Ensure water is off the boil (88 to 93deg) Fill Aeropress: this is approx 250 ml.
  • Quickly agitate with a long spoon or knife to ensure all grounds along the bottom are wet.
  • Screw on filter, invert into upright position over cup and plunge over 20seconds.
  • Water should be in contact with the coffee for about 90seconds in total
  • Serves 1 cup. Do not dilute. Drink as the cup cools and discover a world of flavours
V60 / Drip Pot
  • Put paper into filter and rinse with hot water
  • Put 15g of fresh ground medium coffee carefully into bottom of cone filter – so that it sits flat and is not stuck up along the side walls. Weigh the coffee as all coffees weigh differently.
  • Put cup and v60 onto scales and tare
  • Pour in 50ml of water off the boil (88 to 93deg) and allow to bloom.
  • You will find a precision pouring kettle such as the Buono invaluable for this part: Pour fast, about 1cm from the side and at at an angle – so as to get a whirlpool going. Keep going to complete a total of 250mls. Total contact time should be less than 3mins.

This method of pouring soaks all the grounds and gets them suspended and agitating in the brew. It also leaves you with a flat bed – ie, all the coffee will be sitting at the bottom of the cone on completion, and not stuck up along the sides of the cone (which would mean coffee at top of cone is under extracted, and others at bottom of the cone are over extracted).

  • Serves 1 cup. Do not dilute. Drink as the cup cools and discover a world of flavours
Chemex
  • Put paper into Chemex and rinse with hot water, heating Chemex as well. Discard water.
  • Put Chemex onto scales and tare.
  • Place 30g of freshly ground coarse coffee into bottom of cone filter – so that it sits flat and is not stuck up along the side walls. Weigh the coffee as all coffees weigh differently.
  • Tare scales again.
  • Pour in 100ml of water off the boil (88 to 93deg) and allow to bloom.
  • You will find a precision pouring kettle such as the Buono invaluable for this part: Pour fast, about 1cm from the side and at at an angle – so as to get a whirlpool going. Keep going to complete a total of 500mls. Total contact time should be less than 3.5mins.

This method of pouring soaks all the grounds and gets them suspended and agitating in the brew. It also leaves you with a flat bed – ie, all the coffee will be sitting at the bottom of the cone on completion, and not stuck up along the sides of the cone (which would mean coffee at top of cone is under extracted, and others at bottom of the cone are over extracted).

  • Serves 2 cups. Do not dilute. Drink as the cup cools and discover a world of flavours
Cafetiere

 

  • Rinse cafetiere and place on scales
  • Working on the ratio of 60g per litre, put the appropriate amount of freshly ground coarse coffee into the Cafetiere.
  • Tare scales again.
  • Pour in calculated amount of water off the boil (88 to 93deg) and stir well to ensure all coffee is wet, place a saucer over the top to stop steam and aroma escaping.
  • Let sit for a total of approx 2.5minutes.
  • Remove saucer and use 2 soup spoons to scoop off floating coffee crust – this will stop the coffee from over-extracting and becoming bitter or sour.
  • Plunge and serve immediately.


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