We always ensure to make time to play around with each of our coffees and figure out the recipes and brew methods we like best for each of our gals, but we know this is a luxury that not everybody has time for - or even the inclination!
So, we’ve put together a list of the ‘standard’ recipes for various brewing methods, these are just a basic guide that’ll save you time, and give consistent results.
30g medium ground coffee
500g water (94-100°)*
Total brew time 3 minutes 30 seconds
1. Pre-wet the filter paper in the V60, simultaneously pre-heating the cup/carafe.
2. Empty the cup/carafe and replace on the scales with your V60. Tare the scales so that they read 0.0g. Pour in the 30g of medium ground coffee to the centre of the V60, make a small ‘well’ in the centre of the grounds and tare the scales again.
3. Begin your timer at the same time that you begin pouring your water- starting in the middle of the coffee, pouring in anti-clockwise circles, moving out and away from the middle, ensuring all the grounds are evenly saturated. Stop at 60g- this is the ‘bloom’ stage.
4. Swirl your V60 during the bloom stage, to ensure that all the water and coffee are evenly mixed together- keep swirling until the coffee ‘slurry’ looks nice and consistently mixed.
5. Wait up to 45 seconds for your bloom (wait a minimum of 30 seconds), then pour an additional 270g of water into your V60, in the same manner as before- try to ensure you aren’t pouring from too high or too close to the V60 as both will impact how your coffee brews. When the scales read 300g, stop pouring.
6. At 1 minute 15 seconds, begin your final pour in the same circular manner as before, stopping when your scale reaches 500g- you should have all 500g water poured by around 1 minute 45 seconds.
7. Stir your coffee three times in one direction, and three times in the opposite direction.
8. Once your V60 cone is slightly less full of water (usually around 2 minutes), give it one final swirl and then leave to extract.
8. You’re looking for all of the water to have extracted by around 3 minutes 30 seconds. If your water ‘falls’ through the coffee too quickly, make your grind finer. If your coffee drips through the coffee bed too slowly, make your grind coarser.
*serves two people
14g medium-fine ground coffee
200g water (94-100°)
Total brew time 1 minute 30 seconds
1. Place the filter paper on the Aeropress cap and screw the cap tightly in place to the Aeropress chamber, place on top of the cup/vessel you will be brewing into.
2. Pre-heat the Aeropress chamber, and pre-wet the paper by pouring hot water into the chamber. Be sure to throw the hot water in your cup away before you begin brewing.
3. Place the cup and Aeropress onto your scales, tare them to 0.0g and pour the 14g medium-fine ground coffee into the Aeropress. Tap either side of the Aeropress to ensure a flat and even coffee bed, tare the scales to 0.0g again.
4. Pour the 200g water into the Aeropress and stir 3 times with the Aeropress paddle, quickly placing the plunger on top of the Aeropress chamber to stop any of the coffee filtering through.
5. At one minute, remove the plunger and stir 3 times again. Replace the plunger, remove both the cup and Aeropress together from the scales, (plunging on the scales risks damaging them) and begin to press down in a steady plunge, being sure you’re using controlled, even and consistent pressure.
6. Stop plunging when you hear the ‘hiss’ sound, this should be between 1 minute 20 seconds and 1 minute 30 seconds- remove the Aeropress, swirl your cup to mix the coffee and enjoy!
If you find it is too hard to plunge, then it is likely you have ground your coffee too fine, if you find there is no resistance at all, you may need to go finer with your coffee grind size.
30g medium-coarse ground coffee
500g water (96-100°)
Total brew time between 9 and 12 minutes
1. Place your French Press/Cafetiere onto your scales, and tare to 0.0g. Pour in your 30g medium-coarse coffee and tap either sides of your cafetiere to flatten the coffee bed out, tare your scales to 0.0g again.
2. Begin your timer as you start pouring and pour the full 500g water into your cafetiere. Swirl the cafetiere lightly to ensure all coffee grounds are evenly saturated. Leave for 4 minutes.
3. At 4 minutes, break the crust by stirring, and skim off any foam or floating coffee grounds. Leave for an additional 5-8 minutes.
4. At your desired time (between 9 and 12 minutes), place the plunger onto your carafe, and plunge down until you reach the top of your coffee- do not plunge all the way through!
5. Pour into your cup and enjoy!
*serves two people
18g fine ground coffee
36g water (94°)
1. Remove the portafilter from the espresso machine, knock out the coffee puck if necessary, use a clean and dry microfibre cloth or clean and dry tea-towel to clean and dry the basket.
2. Flush the group-head with hot water.
3. Place the portafilter onto your scales, tare so that the weight reads 0.0g.
4. Dose the portafilter with the desired weight of coffee- in this instance, 18g- usually, there is a margin of .2g either way (17.8g or 18.2g).
5. ‘Groom’ the coffee in the basket by tapping either side of the basket with your palm so that the grounds look evenly distributed and level.
6. Some people may like to use a distributer to ensure an even, flat bed of coffee prior to tamping- ensure that if you are using a distributer, they are clean and dry before coming into contact with the grounds.
7. Once you are happy that the bed of grounds is even and flat, pick up the tamp as you would hold a doorknob- with the ‘bulb’ of the tamp on the fleshy part of your palm below your thumb, and your fingers and thumb evenly spread around the base of the tamp’s handle.
8. Place the edge of the portafilter on your tamp mat, do not tamp with the portafilter resting on the spouts as this will cause damage to the spouts.
9. Push down with even weight across your palm onto the tamp- you’ll hear a lot of varying rules on the amount of force you should exert here, but as this is subjective, the most important thing is that the force of tamping is consistent and even- the goal of tamping is to remove air pockets and create a flat, even bed to allow for balanced extraction.
10. To double check that you have evenly tamped, leave the tamp in the basket and bring the portafilter up to eye-level to better judge if you are flat and even and not slanted.
11. Once you are happy with your flat and even tamp, remove the tamp and wipe away (with clean hands!) any coffee grounds from the rim and spouts of the portafilter.
12. Insert the portafilter, being sure not to knock the portafilter as this can create air-pockets/an uneven coffee bed which causes channelling.
13. Once your portafilter is locked into the group-head, begin brewing immediately.
14. Your shot should reach 36g within 28-30 seconds. If it is taking too long to reach this weight, you are likely grinding your coffee too fine, and if it reaches that weight too quickly, you are likely grinding your coffee too coarsely.
If you notice that the shot is appearing on one spout substantially ahead of another, it is likely that you have slanted your tamp- water is lazy and is always looking for the path of least resistance so will go for the ‘thin end’ of the coffee bed if it is slanted, or will seek out air pockets to rush through the bed- this is known as channelling and will likely result in a watery, under-extracted espresso.
If you notice ‘holes’ punched through your coffee bed, and your espresso is tasting watery and under-extracted, there is a chance that your shot may have channelled.
*double shot recipe