Welcome to our Brew Guides

Our mission is to help bring the perfect coffee experience to your cup. Whether you like things traditional or cutting-edge, our easy to follow guides will help you get the most from your favourite piece of brewing kit, so your coffee is brewed just the way you like it.

The AeroPress brew

There are lots of different recipes for brewing coffee with the Aeropress and a couple of different techniques. We’re going to show you our guide for the inverted brewing method, but please experiment and find your preferred technique. In this recipe, we’re aiming for a total brew time of 1 minute 45 seconds.

Please note: it is easy to spill boiling water using this method, so be careful!

What you'll need
  • AeroPress
  • Kettle
  • Scales (ideally with built in timer)
  • Mug
  • 16g Coffee (medium grind)
  1. Step One

    Set the kettle to boil and weigh out your coffee, fresh beans are best, and grind to a medium coarseness. Something like table salt. For this recipe, we’re going to use 16g of coffee for 250g water.

  2. Step Two

    Insert the plunger into the main Aeropress body, but only a little, around 5-10mm. Then place the Aeropress upside down on the set of scales and tare. Using the provided funnel, drop the 16g of ground coffee into the Aeropress.

  3. Step Three

    Place a filter paper into the basket and wet with the boiling water. Start the timer and pour approximately 30g of water, just off the boil, into the Aeropress and stir with the Aeropress stirrer to make sure all the ground coffee is now wet. You want to try and do this step within 10 seconds.

  4. Step Four

    After 10 seconds pour the remaining 220g of water into the Aeropress. Ideally this will bring the brewing coffee right up to the rim. Carefully screw the filter basket onto the Aeropress and allow the coffee to steep.

  5. Step Five

    At the 1 minute 20 mark we now need to flip the Aeropress onto the mug. To do this, tilt the mug almost upside down over the top of the Aeropress and quickly, but carefully, flip them over (see image).

  6. Step Six

    At 1 minute 30 start to press down the plunger, aiming to finish pressing at 1 minute 45.  Remove the Aeropress from your mug and enjoy your coffee.

The Chemex brew

The Chemex filter papers are thicker than most of their competitors. They filter out oils and fine particles creating a cleaner flavour. In this Brew Guide, we will be using the 6-cup Chemex with a brew ration of 60g coffee to 1l of water.

What you'll need
  • Chemex 6 cup
  • Kettle
  • Scales
  • Timer
  • 45g Coffee (coarse grind)
  1. Step One

    Insert the Chemex filter paper making sure the thickest part of the paper is over the spout (if the paper slips into the spout during the brew process it can create an air pocket within the Chemex brewer that reduces the flow rate).

  2. Step Two

    Rinse the paper with boiling water to heat the brewer to remove any paper taste. Discard the water, place on the scales and tear to zero. Add 45g of coffee, start the timer and pour around 90-100g of water over all of the ground coffee. Wait for 30 seconds.

  3. Step Three

    Once the timer reads 30 seconds, the blooming stage is complete and we can add more water. Pour water in a spiralling motion until the scales read 420g.

  4. Step Four

    When the timer reads 1:45, begin another pour in the same fashion as step two. Pour until the scales read 795g.

  5. Step Five

    Now simply wait until all the water has filtered through the coffee. This should take around 3 – 4 minutes. (If you find your brew times are too long or too short, adjust your ground coffees coarseness)

  6. Step Six

    Discard the filter paper and ground coffee. Give the Chemex a quick swirl and pour the coffee. Enjoy!

The V60 brew

The Hario V60 is common sight in speciality cafes everywhere and for good reason too. Once mastered, you’ll have superior control and the ability to tailor your brews to your desired taste.

What you'll need
  • Hario V60 brewer
  • Kettle (with a long goose neck for accurate pouring)
  • Scales (ideally with built in timer)
  • Server/large mug
  • 21g Coffee (medium grind)
  1. Step One

    Fold the filter paper along the seam and place into the V60. Sit the V60 on top of the server and rinse the filter paper thoroughly with boiling water from the kettle. Discard the water from the server and replace the V60. Place the server and V60 on top of your scales and tear to zero.

  2. Step Two

    Add 21g ground coffee as evenly as possible. Start the “Bloom” and wet all of the coffee grounds. Start the timer and pour water into the V60 (three parts water to one-part coffee) in a circular motion.

  3. Step Three

    Once the water has been poured, give it a quick stir (optional) and leave until the timer reaches 30 seconds (if your coffee is fresh, you should see lots of bubbles as the CO2 is released from).

  4. Step Four

    After 30 seconds, the bloom is over. You now want to add the rest of the water in one steady pour. Start pouring in the centre of the coffee and work your way out in a clockwise, spiral, motion.

  5. Step Five

    Work your way back in towards the centre and repeat until the desired 350g of water has been reached. Now simply wait until all water has drained through the coffee. (We’re aiming for a brew time of no longer than 3 minutes. If it’s taking longer than that, you need to coarsen your grind)

  6. Step Six

    Your brew is now finished. Decant into a cup, and enjoy!