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HOLIDAY BREAK

The roastery will be closed from 25th Dec until 1st Jan. All orders placed will be roasted and shipped on 2nd Jan. We wish you warm and happy Holidays!

Learn to Brew

Pick the brewing method below to view its step-by-step guide.

V60 Pour-Over

Clean, bright and hands-on. Best for a single cup.
Grind: Medium-fine
Ratio: 20g : 300g
Water: 94–96°C
Time: 2.5–3.5 min
Step 1 of 6
  1. Boil your water, then let it rest off the boil for about 30 seconds — you want it at 94–96°C.
  2. Place a filter in the dripper, rinse it with hot water to clear the papery taste and warm the vessel, then discard that water.
  3. Add 20g of medium-fine ground coffee and level the bed.
  4. Bloom with 40g water, swirl gently, and wait 30–45 seconds until it puffs up and settles.
  5. Pour the rest in slow circular stages up to 300g total, keeping the water level steady.
  6. Let it drain fully — total time around 2.5–3.5 minutes — then serve straight away.
What you'll need
Hario V60 Server Stagg Kettle Fresh beans

Chemex

Very light and tea-like. Best for brewing a group.
Grind: Medium-coarse
Ratio: 30g : 450g
Water: 94–96°C
Time: 3.5–4.5 min
Step 1 of 6
  1. Unfold a Chemex filter (three layers against the spout) and rinse thoroughly with hot water, then discard that water.
  2. Add 30g of medium-coarse ground coffee and level the bed.
  3. Bloom with 60g water, swirl gently, and wait 30–45 seconds.
  4. Pour the rest in slow stages, keeping the water level below the rim, up to 450g total.
  5. Aim for a total brew time of 3.5–4.5 minutes, swirling gently near the end to settle any high grounds.
  6. Lift out the filter and serve straight from the Chemex.
What you'll need
Chemex 6 Cup Chemex Filters Stagg Kettle

AeroPress

Fast, forgiving and fuller-bodied. Great for travel.
Grind: Medium
Ratio: 17g : 250g
Water: 85–92°C
Time: 1.5–2 min
Step 1 of 6
  1. Rinse a paper filter in the cap, then preheat the AeroPress and your mug or server.
  2. Add 17g of medium-ground coffee to the chamber.
  3. Pour to 250g water, stir gently for 10 seconds, and let it steep for 1 minute.
  4. Stir once more, then fit the plunger.
  5. Press down slowly and steadily over 20–30 seconds, stopping when you hear a hiss.
  6. Drink as is, or dilute with a splash of hot water if it's stronger than you'd like.
What you'll need
AeroPress Go Fresh beans

French Press

Full-bodied and low-effort. No filter paper needed.
Grind: Coarse
Ratio: 30g : 450g
Water: 93–96°C
Time: 4 min steep
Step 1 of 6
  1. Add 30g of coarsely ground coffee to the empty press.
  2. Pour in all 450g of water at once, making sure every bit of coffee is saturated.
  3. Stir gently once, then rest the lid on top with the plunger pulled all the way up — don't press yet.
  4. Steep for 4 minutes.
  5. Skim off any crust that's risen to the top, then press the plunger down slowly and steadily.
  6. Pour immediately — coffee left sitting on the grounds after pressing will keep extracting and turn bitter.
What you'll need
Steadfast (French Press grind) Don't have a press? Try the Clever Dripper

Espresso

Strong, concentrated and quick. You'll need a machine.
Grind: Fine
Ratio: 18g : 36g
Water: ~93°C, 9 bar
Time: 25–30 sec
Step 1 of 6
  1. Dose 18g of freshly ground, fine espresso-grind coffee into the portafilter basket.
  2. Distribute the grounds evenly, then tamp firmly and level.
  3. Lock the portafilter in and start the shot right away, before the group head can scorch the coffee.
  4. Aim for 36g of liquid in the cup in 25–30 seconds — that's your target ratio and timing.
  5. Running faster than that? Grind finer. Running slower? Grind coarser.
  6. Drink promptly — espresso loses its crema and sweetness within a couple of minutes.
What you'll need
Knockout Espresso Espresso Subscription

Want to go deeper? Read our guides on V60 vs Chemex vs AeroPress and choosing the right grinder, or browse the full brewing equipment collection.