Caffetiere (French Press)
- Preheat your cafetière by pouring in some boiling water and giving it a swirl.
- Discard the water, then put in your coffee. 16g / cup (heaped dessertspoon).
- Pour some just-off boiling water (ideally 92-96 degrees) over the dry coffee and saturate all the grounds.
- Stir the coffee a few times.
- Let it steep for 3 minutes, with the plunger cap on, but not pressed down (that’ll stop the heat escaping).
- Replace the plunger, and carefully plunge at a consistent pace.
- For best results, decant the finished brew.
V60 (Filter)
- Fold your paper filter along the seam and into a cone. Put the cone in your V60 (which should be sitting on top of a cup or jug).
Rinse the filter by pouring hot water through it and into the cup (then tip out the excess). - Place your coffee in the cone and gently shake flat.
- Put your V60 and cup (or jug) on the scale.
- Start the timer. Pour in 50g of water, covering all the coffee, making it bloom.
- After 30 seconds pour in 100g of water. Pour in concentric circles, into the coffee itself (not the sides of the filter paper!).
- After 60 seconds, pour in 50g more water.
- At 90 seconds, add another 50g.
All your water (250g of it) should be in by the 90-second mark. - Now, let it drip until finished.
- Your brew should be done within two to three minutes.
- If it’s taking longer than expected, coarsen the grind next time. If it’s running short, go finer
Stovetop (Moka Pot)
- While the kettle’s boiling, grind your coffee. Not too finely!
- Remove the top of the Moka Pot and basket. Fill the bottom, preferably with hot water (not cold – increased contact time with water will extract the bitter elements), making sure the level stays below the safety valve.
- Put your ground coffee in the basket and level it out without patting it down.
- Place the basket back in the Moka pot, with the spout down. Screw the top onto the bottom. Careful, it’ll be hot.
- Then, put the pot over a low to medium heat.
- When the pot starts gurgling, you’re in luck – your coffee’s good to go. Take it off the heat and serve.
