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Hand Brew Guides

Below are our basic brew guides for various hand brewing methods.

These guides are designed to be quick and handy suggested starting points that can be applied to any coffee bean HOWEVER… you may find you get a tastier result for a specific bean by slightly tweaking one of the brewing variables; coffee dose, grind size, water volume, water temperature, brewing time.

Cafetière Brew Guide (1L Brewer)

RECIPE
Coffee Dose: 60g
Grind Size: Coarse
Water: 1.2L. 95°C
Ratio: 1:16 (approx.)

PREPARE

  • Heat your water.
  • Weigh out 60g of your desired coffee beans or pre-ground coffee.
  • Grind beans on a coarse grind setting.
  • Pre-warm your cafetière by swilling some of the water heated in your kettle around the server.
  • Discard this water once server is sufficiently heated.
  • Dose the 60g of ground coffee into the cafetière.
  • Place the cafetière on your coffee scales.
  • Tare your coffee scales to set them to – TIME: 0.00 & WEIGHT 0g.
  • Start your timer.

POUR

  • 1st Pour: Pour no more than 200ml of water onto the ground coffee ensuring you sufficiently cover all of the coffee grinds.
  • BLOOM: 40 seconds – leave to stand allowing gasses from the coffee to release.
  • 2nd Pour: +800ml (or until you reach a total of 1L) by 1 minute 15 seconds.
  • STIR: At 1 minute 30 seconds stir 3 times.
  • At 1 minute 45 seconds add lid but continue to leave to stand.
  • At 4 minutes plunge slowly until you feel resistance.

Pour, serve, enjoy!

V60 Brew Guide (250ml Recipe)

RECIPE
Coffee Dose: 16g
Grind Size: Medium
Water: 260ml. 93°C
Ratio: 1:16 (approx.)

PREPARE

  • Heat your water.
  • Weigh out 16g of your desired coffee beans or pre-ground coffee.
  • Grind beans on a medium grind setting.
  • Pre-wet your filter paper with some of the water heated in your kettle swilling the same water around your carafe/server to warm it.
  • Discard this water once carafe is sufficiently heated.
  • Dose the 16g of ground coffee into the centre of the filter paper.
  • Place your carafe, with V60 on top, onto your coffee scales.
  • Tare your coffee scales to set them to – TIME: 0.00 & WEIGHT 0g.
  • For each pour you are going to pour in concentric circles trying to only hit the ground coffee and NOT the filter paper.
  • Start your timer.

POUR

  • 1st Pour: Pour 40ml ensuring you cover all of the coffee grinds.
  • BLOOM: 45 seconds – leave to stand allowing gasses from the coffee to release.
  • 2nd Pour: +60ml (total 100ml) by 1 minute.
  • REST: Until 1 minute 15 seconds.
  • 3rd Pour: +50ml (total 150ml) by 1 minute 30 seconds.
  • REST: Until 1 minute 45 seconds.
  • FINAL POUR: +100ml (total 250ml) by 2 minutes 15 seconds.
  • Leave to finish brewing with a desired total brew time of 3-4 minutes.
  • After this time remove the V60 from the top of the carafe disposing of the wet filter paper containing the coffee grounds.

Swill, serve, enjoy!

Aeropress Brew Guide (Inverted Method)

RECIPE
Coffee Dose: 14g
Grind Size: Medium/Fine
Water: 210ml. 95°C
Ratio: 1:15 (approx.)

PREPARE

  • Heat your water.
  • Weigh out 14g of your desired coffee beans or pre-ground coffee.
  • Grind beans on a medium/fine grind setting.
  • Pre-warm both your Aeropress and carafe/server by swilling them with a small amount of water heated in your kettle.
  • Discard this water once all sufficiently heated.
  • Set up your Aeropress in the inverted method by inserting the rubber stopper into the base of the Aeropress’ brewing chamber and standing the whole thing upside down (plunger under chamber).
  • Add either an Aeropress filter paper, or Aeropress re-useable filter disc, into the filter cap and pre-wet/warm using some water from your kettle.
  • Dose the 14g of ground coffee into your inverted brewer.
  • Place this on your coffee scales.
  • Tare the scales to set them to – TIME: 0.00 & WEIGHT 0g.
  • Start your timer.

POUR

  • 1st Pour: Pour 200ml of water onto the ground coffee with a consistent, steady flow in a circular motion ensuring even coverage of the coffee grinds.
  • STIR: At 1 minute stir 3 times in a circular motion.
  • At 1 minute 30 seconds secure the filter cap with filter paper/disc inside.
  • FLIP: At 2 minutes flip the Aeropress onto your carafe/server and…
  • PLUNGE: Steadily, applying pressure evenly, aiming to stop plunging, and hear a gas release, by 2 minutes 30 seconds.

Swill, serve, enjoy!

Chemex Brew Guide (500ml Recipe)

RECIPE
Coffee Dose: 30g
Grind Size: Medium/Coarse
Water: 510ml. 93°C
Ratio: 1:17 (approx.)

PREPARE

  • Heat your water.
  • Weigh out 30g of your desired coffee beans or pre-ground coffee.
  • Grind beans on a medium/coarse grind setting.
  • Pre-wet your filter paper with some of the water heated in your kettle swilling the same water around the Chemex to warm it.
  • Discard this water once the Chemex sufficiently heated.
  • Dose the 30g of ground coffee into the centre of the filter paper.
  • Place the Chemex on your coffee scales.
  • Tare the scales to set them to – TIME: 0.00 & WEIGHT 0g.
  • For each pour you are going to pour in concentric circles trying to only hit the ground coffee and NOT the filter paper.
  • Start your timer.

POUR

  • 1st Pour: Pour 60ml ensuring you cover all of the coffee grinds.
  • BLOOM: 45 seconds – leave to stand allowing gasses from the coffee to release.
  • 2nd Pour: +240ml (total 300ml) by 1 minute 15 seconds.
  • REST: Until 1 minute 30 seconds.
  • FINAL POUR: +200ml (total 500ml) by 2 minutes.
  • Leave to finish brewing with a desired total brew time of 4-5 minutes.
  • After this time remove and dispose of the wet filter paper containing the coffee grounds.

Swill, serve, enjoy!