The V60 Dripper 

You will need

• 14g medium grind coffee
• 250g filtered water heated to 90-96°C (plus more for rinsing)
• Scale
• Timer
• Brewer
• Server
• Spoon

Method

1. Fold filter paper at the seam, place in brewer
2. Place brewer on server, thoroughly rinse paper filter with hot water (empty afterwards)
3. Add 14g freshly ground coffee to brewer and shake to settle
4. Place brewer and server on scale and zero
5. Start timer
6. Add 40g of water. Allow to bloom then gently stir to evenly saturate
7. Pouring slowly in circles, add 70g of water every 30 seconds up to 250g total
8. After final 70g of water, gently tap the brewer to settle the grinds evenly in the base
9. Adjust grind size to achieve a total brew time of 2.5 minutes

 

The French Press

You will need

• 45g coarse grind coffee
• 750ml filtered water heated to 90-96°C
• 8 Cup French Press
• Spoon

Method

1. Add coffee to French Press
2. Pour water over grounds ensuring to evenly soak and to form a crust
3. Allow to steep for 4 minutes
4. Slowly plunge and serve

 

The Chemex

You will need

• 45g medium grind coffee
• 700g filtered water heated to 90-96°C (plus more for rinsing)
• 6 cup Chemex
• Scale
• Timer
• Spoon

Method

1. Fold filter paper and place in Chemex with 3 fold side closest to the spout
2. Thoroughly rinse the paper filter with hot water
3. Pour water out of Chemex without removing filter paper
4. Add 45g of freshly ground coffee to Chemex and shake to settle
5. Place Chemex on scale and zero
6. Start timer
7. Add 100g of water. Allow to bloom then gently stir to evenly saturate
8. Pouring slowly in circles, add 300g of water
9. Allow 30 seconds to brew
10. Add final 300g of water
11. Adjust grind size to achieve total brew time of 4-5 min

 

The AeroPress

You will need

• 14g medium fine grind coffee
• 200g filtered water heated to 90-96°C (plus more for rinsing)
• Aeropress
• Scale
• Timer
• Spoon

Method

• Pre-heat Aeropress and rinse filter paper
• Add 14g freshly ground coffee to inverted Aeropress
• Start timer
• Add 100g of water to the Aeropress and stir 5 times
• Add remaining 100g of water
• At 1 minute, flip and take 30 seconds to plunge
• Adjust grind size to suit desired strength

 

The Cascara

You will need

• 10g Cáscara
• 300ml of filtered water
• French Press or teapot
• Spoon

Method

1. Place 10g of Cáscara coffee cherries in a French Press or teapot
2. Boil water to approximately 90° and pour over Cáscara
3. Allow to infuse for 3-5 minutes
4. Give it a good stir with a spoon
5. Serve, leaving cherries behind in your French Press or teapot.

 

The Cold Brew

You will need

• 50g Coffee (ground for Cold Brew)
• 600ml Cold Filtered Water
• Cold Brew Pot

Method

1. Add 50g of Cold Brew Coffee into the filter basket of the Cold Brew Pot
2. Pour in 600ml of cool, filtered water 
3. Place the cold brew pot in the fridge to brew overnight (or any time between 10-24 hours)
4. To serve, pour 200ml of the cold brew coffee over ice

For something sweet, simply add a splash (no more than 20ml) of some sweetened milk or pour over 30ml of Lemon Juice, 10ml Sugar Syrup and 10ml Premium Tonic Water

 

The Moka Pot

You will need

• Medium fine grind coffee
• Hot filtered water
• Moka Pot

Method

1. Use a ratio of 200g of coffee per litre of water
2. Freshly and finely ground coffee. Place in basket without pressing it down
3. Fill bottom section of brewer with hot water (be sure not to cover any safety valves)
4. Assemble brewer
5. Place on a low-medium heat with lid open
6. When brew is complete, immediately turn off heat and remove Moka Pot to stop brewing