Brewing Recipes & Guides
V60 Pour Over Guide
1. Rinse your paper filter with hot water to remove paper taste. 2. Grind 15g of coffee beans to medium-fine consistency. 3. Heat water to 93°C. 4. Place coffee in the filter, bloom with 50g of water for 30 seconds. 5. Pour in circular motions up to 150g, let drain slightly, then pour up to 250g. 6. Total brew time should be around 3:00 minutes.
Perfect Double Espresso Shot
1. Dry clean the espresso basket. 2. Dose 18g of finely ground coffee into the portafilter. 3. Distribute evenly and tamp firmly and level. 4. Flush the grouphead. 5. Lock in portafilter and start the extraction. 6. Aim for a yield of 36g in 28 seconds under 9 bar pressure.
Classic Mokapot Brewing
1. Fill the bottom chamber with hot water just below the safety valve. 2. Fill the filter basket with 16g of medium-fine ground coffee. Do not tamp, just level it. 3. Screw the top and bottom chambers together tightly using a towel. 4. Place on medium-low heat. 5. When the coffee starts flowing, look for a smooth pour. Once it starts sputtering/bubbling, remove from heat immediately and run cold water over the bottom chamber to stop extraction.
Smooth Cold Brew Concentrate
1. Coarsely grind 100g of coffee beans. 2. Place coffee grounds into a cold brew jar or container. 3. Pour in 800ml of filtered room-temperature water. 4. Stir gently to ensure all grounds are wet. 5. Seal the jar and steep in the refrigerator for 18 hours. 6. Filter out the grounds using a paper filter or fine mesh. Dilute with water or milk to serve.