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Brewing Guides

Cafetière or French Press

“Its well known that once roasted beans chemically change, in the first five days after roasting beans release carbon dioxide and won’t give you that perfect balanced taste we all desire… therefore Its best to wait a week from the roast date before brewing. All quality beans will start to stale regardless of the type of storage. . Fresh speciality coffee should have a ‘Roasted on date’ marked on the bag and not a ‘use by date’ We recommend for the best tasting fresh coffee, use between 5 and 30 days of the roasting date” and don’t forget its always better to grind directly before brewing to maximise the flavours…


  • Cafetière Coffee – 60g
  • Water – 850ml
  • Temperature – 94 DC
  • Brew time – 5 minutes
  • Grind – Coarse


  • Half fill your cafetière with boiling water
  • Discard water then add coffee
  • Pour water just off the boil (94 DC) to half fill cafetière
  • After 1 minute the coffee will bloom and form a crust, stir 3 times
  • Add remaining water to fill
  • Place plunger on the top of cafetière to stop the heat escaping
  • Set timer for 4 minutes
  • Plunge then pour immediately


  • Coffee – 16g
  • Water – 250ml
  • Temp – 94 DC
  • Brew time – 2 minutes
  • Grind – Medium fine


  • Add the filter paper to the Aeropress and rinse with water
  • Place the Aeropress in the inverted position
  • Add your coffee to the brew chamber
  • Place the Aeropress on the scales and reset to zero
  • Start timer and add 100g of water
  • Stir 5 times to ensure all grounds are wet
  • Add a further 150g of water then add cap
  • Brew until your timer reads 1.30
  • Place your Aeropress on top of your cup and press down firmly, this should take 30 seconds if your grind is perfect. If it takes longer, the grind is too fine, quicker too coarse.


  • filter Coffee – 16g
  • Water – 250ml
  • Temp – 94 DC
  • Brew time – 2.30 minutes
  • Grind – Medium fine


  • Place the V60 over your cup and add filter paper
  • Rinse hot water through the filter then discard
  • Add your coffee to the cone the level flat
  • Put the V60 and cup onto a scale, start timer
  • Pour 50g of water ensuring to soak all the coffee until it blooms
  • Continue to pour remaining water in circles over the coffee not the sides of the filter paper, this process should have taken 90 seconds
  • Let the V60 drip for a further 2 -3 minutes


  • espresso Coffee – 18g
  • Water – 35ml
  • Temp – 94 DC
  • Brew time – 22 – 28 seconds
  • Grind – Very fine


    • Grind your coffee directly into your portafilter, ideally with an on-demand grinder and tamp with 30lbs of level pressure
    • Flush your group head for 3 seconds
    • Place the portafilter in the espresso machine and start extraction immediately, start timer
    • After approx. 25 seconds stop extraction, you should have 35 – 40mls of espresso. If this takes longer you should alter your grind as it is too fine, alternatively under 22 seconds it’s too coarse