Brewing Guides
Great coffee starts with great brewing. Master every method with our step-by-step guides.
The Basics
Use Fresh Coffee
Coffee is best within 2-4 weeks of roasting. Buy in smaller quantities more often, and always check the roast date on the bag. Store in an airtight container away from light and heat.
Grind Fresh
Pre-ground coffee loses flavour rapidly. A decent burr grinder is the single best investment you can make. Match your grind size to your brew method for optimal extraction.
Get the Water Right
Use filtered water at 92-96 degrees celsius. Water makes up 98% of your cup, so its quality matters enormously. Avoid distilled or heavily mineralised water.
Brew Method Quick Reference
| Method | Grind Size | Ratio | Water Temp | Brew Time |
|---|---|---|---|---|
| Pour Over (V60) | Medium-fine | 1:15 | 93-96°C | 2:30 – 3:00 |
| Aeropress | Medium | 1:12 | 85-92°C | 1:30 – 2:00 |
| French Press | Coarse | 1:15 | 93-96°C | 4:00 |
| Espresso | Fine | 1:2 | 92-94°C | 25-30 sec |
| Cold Brew | Very coarse | 1:8 | Room temp | 12-24 hrs |
| Moka Pot | Medium-fine | Fill basket | Start hot | 3-5 min |
Latest Brewing Articles
Dive deeper with our detailed guides, tips, and troubleshooting advice.
- Cold Brew vs Iced Coffee: A Complete GuideThey might look similar in the glass, but cold brew and iced coffee are fundamentally different drinks. Heres everything you need to know. Iced Coffee… Read more: Cold Brew vs Iced Coffee: A Complete Guide
- Why Water Temperature Matters More Than You ThinkYou have invested in great beans and a quality grinder. But if your water temperature is off, your coffee will suffer. Heres why it matters… Read more: Why Water Temperature Matters More Than You Think
- How to Brew the Perfect Pour OverThe pour over is one of the simplest and most rewarding ways to brew coffee. With just a few pieces of equipment and a little… Read more: How to Brew the Perfect Pour Over
Need the Right Equipment?
Browse our range of carefully selected brewing equipment, from the Hario V60 to the Aeropress.