Aeropress

Fill your kettle with filtered water and boil it.

Measure out 12g of speciality coffee and grind it to a medium consistence.

Place an Aeropress filter paper into the brewer and rinse well with with hot water, warming the mug, discarding the water once the mug is warm.

Place the brewer on a set of scales and pour the ground coffee in making sure to tare the scales.

Start your timer, pour 30g of water, saturating all the coffee, stir the ground 3 times making sure there’s no dry spots.

After 30 seconds pour the remaining 170g water into the Aeropress.

At 2 minutes stir the coffee 3 times.

Place the plunger into the Aeropress and gently push down for 30 seconds, once you start to hear a hissing sound of the air escaping stop pressing down.

V60 and Filter Coffee

Fill your kettle with filtered water and boil it.

Measure out 18g of specialty coffee and grind it to a medium consistence.

Place a filter paper into the brewer and rinse well with with hot water warming the mug, discarding the water once the mug is warm.

Place the brewer on a set of scales and pour the ground coffee in making sure to tare the scales.

Start your timer, pour 50g of water saturating all the coffee and give it a quick stir.

After 30 seconds pour 125g water making sure to cover all grounds evenly distributing the water across all of the coffee.

At 1.30 pour the remaining 125g water into the brewer evening covering the coffee washing any coffee grounds stuck to the walls back into the bottom of the brewer.

Once all of the water has been poured in, take a teaspoon and gently stir the coffee once round the outside of the brewer making sure all of the grounds stuck to the side walls are washed back to the bottom.

At 2.30 - 2.45 all of the water will have drained through the coffee, if you look at the coffee grounds left in the brewer you will be left with a flat even surface with no coffee stuck to the sides, this will show that the coffee has extracted evenly.

Cafetiere and French Press

For this method we treat the French Press (cafetiere) like a ‘cupping bowl’ which is a standardised way of tasting in the coffee industry.

Fill your kettle with water and boil it.

Measure out 30g of specialty coffee and grind it to a medium/coarse consistence.

Pour hot water into the french press, warming the brewer, discarding once the press is warm.

Place the brewer on a set of scales and pour the ground coffee in making sure to tare the scales.

Start your timer, pour 500g of water, saturating all the coffee making sure there are no dry spots.

At 4 minutes stir the top layer off coffee 3 times where the ‘crust’ has formed, the majority of the coffee will now sink to the bottom (there will be a fine layer of foam left after this, grab a couple of table spoons scooping this layer off and discarding.)

Place the plunger into the french press, push it about an inch below the surface of the coffee (don’t plunge down to the grounds, we are using the plunger as a strainer.)

At 10 minutes pour the coffee into mugs.