Brew guides
Better coffee, same kitchen.
The four recipes we teach in the café, each with a timer that walks you through every pour.
- Pour-over · A little practiceV60A cone, a paper filter and a slow pour. The clearest way to taste what makes a coffee different, and the brew we use to judge every new lot.15 g coffee1:16.794°C2:45 to 3:15Brew with the timer
- Immersion and pressure · EasyAeroPressQuick, forgiving and almost impossible to break. Steep, then press for a clean, rich cup in two minutes.15 g coffee1:1590°CAbout 2 minutesBrew with the timer
- French press · EasyCafetiereThe easiest way to make great coffee for more than one. A coarse grind, four minutes, and a little patience at the end.30 g coffee1:16.795°CAbout 6 minutesBrew with the timer
- Machine · Takes practiceEspressoSmall, strong and sweet. A good espresso needs a scale and a little practice, and our recipe is a reliable place to start.18 g coffee1:293°C25 to 30 secondsBrew with the timer
The basics
Four things that matter more than any gadget.
Weigh it
Spoons vary by a third. A scale makes a good cup repeatable.
Grind just before
Ground coffee loses most of its aroma within the hour.
Just off the boil
Between 90 and 96°C. Let a boiled kettle sit for 30 seconds.
Use good water
If your tap water tastes of anything, use filtered.