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.



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