Brew Guides

1. Grind 18 g into the basket. Distribute evenly and tamp level.
2. Start the shot and the timer at the same moment.
3. Stop when the cup reads 36 g. Weigh it — crema makes volume unreliable.
4. Check the clock. Running fast? Grind finer. Running slow? Grind coarser. Change one setting at a time.

Espresso is the one method that really needs dialling in on your own grinder. Our pre-ground Espresso is a starting point rather than a finished recipe — if you own a grinder, buy whole beans.

1. Rinse the paper filter with hot water and discard the rinse water.
2. Add 20 g of coffee and level the bed.
3. Bloom. Pour 50 g, just enough to wet every ground. Wait 40 seconds — the bed will swell and release CO₂.
4. Pour in slow circles up to 150 g.
5. As the bed is nearly dry — not fully drained — pour again to 250 g.
6. Final pour to 340 g. Let it draw down.
7. Aim to finish around 3:30. Faster? Grind finer. Slower? Grind coarser.

1. Rinse the filter, cap it and assemble the AeroPress upright on a sturdy mug.
2. Add 15 g of coffee.
3. Pour all 230 g of water and start the timer.
4. Stir five times, then insert the plunger just enough to seal.
5. Steep until 1:30.
6. Press slowly — around 30 seconds. Stop as soon as you hear the hiss.

1. Add 30 g of coffee to the pot.
2. Pour all 500 g of water and start the timer.
3. At 4:00, break the crust with a spoon: three gentle stirs.
4. Skim the foam and floating grounds off the surface and discard them.
5. Leave it to settle until 8:00.
6. Pour gently, resting the plunger on the surface rather than pressing it down. This gives a much cleaner cup.

The same grind makes excellent cold brew: 100 g coffee to 1 litre of cold water, 16 hours in the fridge, then strain.