BREW METHODS

Now you have the power to make a fresh and delicious coffee at home, at the office, or while on vacation. Choosing the right beans is just the beginning of enjoying a delicious cup. Other factors like brewing techniques, grinding, water quality, temperature, coffee-to-water ratio, and brewing time also play a vital role in creating a great coffee experience. Don’t worry, we will guide you step by step to achieve the desired result. Now, let’s start our journey together by selecting your preferred brewing technique from the options below:

FILTER COFFEE

Filter coffee machines are essential for offices and kitchens alike. With this compact and convenient machine, you can effortlessly brew one litre of filter coffee in approximately six minutes. Preparing filter coffee is an effortless and consistently delicious option for your daily cup.

• Dose: 60 g
• Water: 1000 g
• Water temperature: room temperature
• Brewing time: 5.5 – 6 mins 

Equipment

• Filter coffee machine
• Scale
• Timer
• Filter paper
• Grinder
• Thermos 

1. Start by weighing 60 g of coffee and grinding it to a medium coarseness. 
2. Place the filter paper in the machine and fill the tank with 150-200 g of water. Run the machine until the tank is empty; this will also help to warm up the equipment. 
3. Before brewing, remember to empty the water in the carafe. You can use this water later to clean your equipment instead of pouring it out.
4. Add the ground coffee to the basket and gently tap the sides to create a flat bed of coffee.
5. Fill the water tank of the machine with 1 L of water. Start your timer when the water starts flowing.
6. Remember to note the total brewing time at the end, as it will guide your future brews. 

If your machine has a heating plate, transfer the brewed coffee from the carafe to a thermos to prevent it from becoming bitter. Coffee will remain fresh in a thermos for up to 1 hour.

Espresso

Espresso is a brewing method where coffee is dosed into a metal filter basket and extracted with hot pressurised water. The resulting coffee, also known as espresso, serves as the foundation for many beverages on our menu.

• Dose: 18 g
• Yield: 42 g
• Brewing time: 27 – 32 secs

Equipment 

• Espresso machine
• Scale
• Tamper mat
• Tamper
• Timer

1. Remove the portafilter from the group head and thoroughly dry it with a clean cloth.
2. Grind 18 g (within ± 0.1g) of coffee and dose it into the basket.
3. Evenly distribute the ground coffee in the basket, ensuring they are no clumps.
4. Press down on the coffee with a tamper to obtain a flat and uniform bed. Slowly release the tamper afterwards.
5. Before attaching the portafilter, run hot water from the group head for 2-3 seconds, dry the drip tray, and then carefully attach the portafilter to the group head.
6. Place your cup on a scale under the portafilter and then begin brewing the espresso shot.
7. When you see 38-39 g on the scale, press the button to stop the flow. The final yield should be approx. 42 g.
8. Remove the portafilter from the group head, empty the coffee into a bin, and rinse the portafilter by running hot water from the group head. Then reinsert it into the group head.
9. Remember to dry the drip tray.

French Press

Although invented by the French in the 1800s, it was brought into its current form by the Italians. Using the immersion method, the French Press provides a rich and robust coffee experience. This brewing technique, favoured by home users, is one of the oldest known brewing methods. For a clearer result, consider filtering your coffee using a separate filter after brewing.

• Dose: 20 g
• Water: 300 ml
• Water temperature: 95-96 °C
• Brewing time: 5.5 – 6 mins 

Equipment 

• French Press
• Scale
• Timer
• Grinder
• Spoon

1. Start by weighing 20 g of coffee and grinding it on a coarse setting. 
2. Preheat the equipment by rinsing it with hot water. *You can save this water for cleaning purposes later.
3. Place the French Press on the scale, add the coffee, and reset the scale. Pour all of the water into the French Press at once. Start the timer.
4. Stir the coffee with a spoon. If using a metal spoon, remember to preheat it beforehand.
5. Place the lid on the French Press’ to slow down cooling, then gently press the filter down until it’s just below the water’s surface, ensuring all the coffee is immersed.
6. During the last 45 seconds of brewing time, slowly push the filter down. For a clearer result, allow the coffee to rest for a moment before pouring it into a glass.

Moka Pot

Espresso is a brewing method, similar to filter coffee. The beverage prepared using this method shares the same name. It is one of the oldest brewing techniques in the specialty coffee community. Espresso can be made with any coffee bean of your choice, much like espresso and filter coffee methods. The key factor here is personal preference and taste.

Water temperature: 90°C

Equipment

• Moka Pot
• Grinder
• Stove
• Kettle

How does the Moka Pot work? 

The Moka Pot works similar to a filter coffee machine, with a dedicated metal filter. Water in the lower chamber rises, passing through the coffee bed and collecting in the upper chamber. Unlike other methods, the flow in the Moka Pot goes against gravity.

How does this happen? 

The upward movement of water in spite of gravity is based on two simple principles that you’re probably familiar with, even if you’re not good with physics:

1. Evaporation

When you place the Moka Pot on the stove, the heat energy you provide raises the temperature of the water in the lower chamber. This increase in temperature leads to a higher rate of evaporation and an increase in the number of water molecules with greater kinetic energy. As the steam cannot escape from the lower chamber, it accumulates between the water surface and the coffee chamber.

1. Expansion

Due to the rising temperature, the air inside the Moka Pot needs to expand. However, since the Moka Pot is not made of a flexible material, its volume remains constant. As a result, the non-expandable air starts to compress, leading to an increase in pressure. Once the pressure reaches a sufficient level, it forces the water upward, allowing the brewing process to occur.

Coffee

To begin, it’s important to use hot water so that it reaches the ideal temperature when it comes into contact with the coffee. This step is crucial!

Another key point is to end the brewing process quickly when the water in the lower chamber is almost empty. Pay close attention while the coffee is brewing and have some cold water ready. For more detailed information, you can refer to the “About Moka Pot” section on our blog page.

Important tips to remember!

Select the correct size Moka Pot based on the desired amount of coffee. Insufficient coffee and/or water may result in improper brewing.

Replace the gasket every 12 months or as needed, considering its wear and tear due to usage and cleanliness. 

Ensure that the water level does not exceed the safety valve for safe operation. 

If you’re using a stainless steel Moka Pot, avoid washing it in the dishwasher. Instead, use a mild dishwashing liquid and a soft sponge for cleaning.

1. Fill the coffee hopper with finely ground coffee, similar in size to sugar granules. Gently shake or use your finger to level the coffee without pressing it.
2. Add hot water to the lower chamber, filling it just below the safety valve.
3. Assemble the Moka Pot and place it on the stove, being careful not to burn yourself.
4. Keep the lid open and heat on low-medium until the coffee starts flowing.
5. Once the flow begins, reduce the heat to low.
6. Aim for a smooth and continuous flow, adjusting the heat as needed based on your stove’s performance.
7. Towards the end of the flow, the liquid volume will decrease, and the sound will change. Remove the Moka Pot from the stove and wrap it in a wet towel to stop the brewing process. This prevents excessive contact of hot water and steam with the coffee and helps avoid the coffee becoming bitter.
8. Your coffee is now ready to be enjoyed.

Hario V60

The V60 is a fantastic brewing device for making your morning coffee at home. It offers a simple and efficient brewing method that delivers a enjoyable filter coffee experience in just a few minutes. With its 60-degree conical angles, forming a ‘V’ shape, the V60 is specifically designed to enhance the brewing process. These angles, along with built-in projections for optimal airflow, contribute to a consistently great brew every time. The key to mastering the V60 technique is to pour hot water in a controlled manner using a kettle.

• Dose: 18 g
• Water: 300 ml
• Water temperature: 95°C
• Brewing time: 2.30 – 3:00 mins 

Equipment

• Hario V60
• Scale
• Timer
• Grinder
• Kettle
• Carafe
• Hario V60 02 Filter Paper
• Wooden spoon 

1. Start by weighing 18 g of coffee and grinding it to a medium coarseness. 
2. Place the filter paper in the V60 and pour hot water over it to ensure it sits properly and warms up the equipment.
3. Before brewing, remember to empty the water from the carafe. You can use this water later to clean your equipment instead of pouring it out.
4. Add the ground coffee to the V60 and gently shake it to create a flat bed of coffee.
5. Reset the scale and start the timer. Now, you’re ready to brew!
6. For pre-brewing, quickly pour 40 gram of water over the coffee and use a wooden spoon to mix it up and down, left and right, ensuring all the coffee is saturated without damaging the filter paper.
7. At 35 seconds, start pouring water slowly and steadily until you reach 150 g on the scale. Aim for dark spots while pouring and avoid adding too much water at once for a consistent brew.
8. Begin the final pour around 1:30 minutes and continue to add water until you reach 300 g.
9. Once all the water has filtered through the grounds, your coffee is ready to drink. 

*If your coffee tastes weak or watery, try adjusting the grind settings to a finer coarseness. On the other hand, if your coffee tastes too intense or bitter, you may consider adjusting the grinder to a coarser setting.

Hario V60

Portable and lightweight, the AeroPress prepares a sweet, full cup wherever you are: at home, camping or out and about. This particular method is best when you’re on the go or don’t have a scale.

• Dose: 18 g
• Water: 180 ml
• Water temperature: 92-94°C
• Brewing time: 2 mins 

Equipment

• Coffee beans
• Scale
• Aeropress
• Filter paper
• Grinder
• Kettle
• Cup
• Wooden spoon
• Timer
• Water 

1. Grind your coffee beans slightly finer than you would for a filter coffee.
2. If you don’t have a scale, you can use the spoon included with the AeroPress, which holds approximately 18 g of coffee, equivalent to 2.5 tablespoons.
3. Heat your water to a temperature between 92-94°C (197-201°F). Avoid boiling the water and then cooling. Use filtered water for best results however, if filtered water is not available, you can also use natural spring water.
4. Insert the filter paper into the perforated filter cap and screw it in place.
5. Rinse the AeroPress, your cup, and the filter paper with plenty of hot water to remove any paper smell.
6. Place your cup on the scale and position the AeroPress on top of it.

Turkish Coffee

Turkish Coffee is brewed in a similar way to Espresso and filter coffee. The resulting coffee, also known as Turkish Coffee, is one of the oldest brewing techniques used in the specialty coffee community today. You can use any coffee bean of your choice, just like with espresso and filter coffee methods. The key factor here is personal preference and taste.

• Dose: 7 g
• Water: 70 ml
• Water temperature: 60°C
• Brewing time: 2 mins 

Equipment

• Cezve
• Scale
• Timer
• Grinder
• Wooden spoon

1. Start by weighing out 7 g of ground Turkish coffee. 
2. Place the cezve on the scale and reset it. Add 70 millilitres of water (heated to 60°C) into the cezve.
3. Add the ground coffee and gently stir with a wooden spoon. *Using a wooden spoon will help avoid damaging the inner surface of the cezve.  
4. Place the cezve on the stove and start your timer.
5. Initially, set the stove to a high temperature and then gradually decrease the temperature over time, observing the cezve to determine the brewing stages.
   1. 5.1.At first, the mixture in the cezve will be dark in colour, but it will begin to develop a light-yellow foam from the edges. This is the signal to lower the stove’s temperature. This should take approximately 40-60 seconds.
   2. 5.2.The surface of the coffee should be completely covered with foam, and the coffee should rise slowly in the cezve. As the coffee approaches the top edge of the cezve, turn off the stove. This stage should last around 30-60 seconds.
6. Quickly transfer the coffee into a Turkish coffee cup. We recommend waiting 2 minutes before enjoying it.

Note: Please adjust the above measurements according to the specific recipe you are following.