Espresso Shot
  1. Set your grinder to ensure the follow;

  2. Use 18 - 19 grams per shot

  3. There is a 3 - 5 second delay before the shot starts to pour from the porter filter

  4. The shot should pour as if defying gravity. It will look like thin dark shoelace. When it starts tolighten in colour, the extraction is complete.

  5. Look at the shot of espresso, it should have two or three shades of brown within the crema (Often referred to as Tiger stripes)

  6. The shot should take between 20- 25 seconds

French Press

A cafetiere, kettle, coffee (50g per litre, this will serve four cups of coffee), cup, grinder, spoon

  1. Boil the kettle

  2. Warm the cafetiere with water and then discard the water

  3. Weigh the coffee and grind to a coarse grit style of grind (if you don't have scales use a measuring spoon)

  4. Put the coffee in the cafetiere

  5. Fill with water until 1/3 full

  6. Leave to rest for 30 seconds and then stir

  7. Add the rest of the water

  8. Leave to rest for 4 minutes

  9. Stir once and remove the top layer of coffee

  10. Push the plunger down gently

  11. Heat cup

  12. Pour, serve and enjo

Recommended​

1.  Your beans should be ground to suit your preferred brewing method.

2.  A coarse grind is perfect for a cafetiere. Use a medium grind for a drip filter method and a fine grind for an espresso.

3.  Try to brew your coffee straight after grinding to get maximum flavour.

4.  Once opened, store in a cool dry place out of direct sunlight. Consume within 2 weeks.

V60

You will need a V60, 15 grams of coffee beans (for one cup), 250ml of filter water plus water for rinsing filter paper, a kettle, v60 filter papers, grinder, scales or a measuring spoon.

  1. Boil your water

  2. Place your v60 over your cup and then place the filter paper in the v60

  3. Pour the boiling water over the filter paper making sure you get all of the paper wet.  This will secure the filter paper and get rid of any paper taste it will also warm your cup! 

  4. Take the v60 of the mug and discard the rinse water.

  5. Take your coffee beans and grind them to a medium fine grind.

  6. Place your coffee in the centre of the dripper and make a dent in the centre with your finger.

  7. Pour the water into the hole and make sure that all the coffee grounds are wet.

  8. Wait for this water to drain through.

  9. Then start pouring the remaining water in circles, make sure the water goes around the edges of the paper wetting all of the coffee.

  10. Allow the water to drain through, this should take no longer than 3 minutes (if it does the coffee is too fine) and no less than 2 minutes (if it does the coffee is too coarse).

  11. Remove the dripper from your cup and discard the filter paper. 

  12. Sit down, relax and enjoy!