Espresso

An espresso should be a perfect triangulation between acidity, sweetness, and bitterness. None should be dominant.
A flawless blend is essential as the coffee machine is like an amplifier, and what we put in the handle is exploded into the cup. Any tiny defect becomes exaggerated, and although this can be interesting in the pour-over method, it becomes a problem in espresso.
A perfect espresso becomes the foundation for your whole menu.
Our espresso is more forgiving and can be used across a broad range of strengths without requiring an exact recipe. It just becomes stronger or weaker but always makes a perfect espresso.

Brew Guide: Single Espresso

  • Equipment & Parameters

    Equipment:
    Espresso Machine, Grinder and Coffee Tamper

    Brew Time:
    25 seconds

    Extraction:
    30ml

    Coffee:
    7g to 9g (Single Espresso)

    Grind:

    Fine

  • Preparation

    Remove the handle, and flush the head.

    Bang out the old coffee, and check the portafilter is clean.

    Pull two full shots into the double handle.

    To spread the coffee powder evenly, tap the sides of the handle - never touch the coffee with your hands, or bang the spouts on the bar.

    Tamp evenly with a slight twist, and even pressure.

    Wipe the portafilter rim, keeping the head clean.

    Stop the water flow from the head, and insert the portafilter.

    Immediately press the button - you have 4 seconds to put pre-heated cups underneath.

    Extract for 25 seconds.

    Wrong levels? Start again by adjusting your grinder, and repeat each step that follows. 

Pour-Over Coffee

These methods involve pouring hot water over freshly grounded coffee. Equipment use is usually Hario V60, Kalita Wave, and Chemex. As a starting point, we would suggest a ratio of approximately 60g of coffee per litre of water, depending on how much you’re brewing you can scale the ratio up or down.
Your brew time should be a minimum of two and a maximum of three minutes using a medium to coarse grind.

Brew Guide: Pour-Over for 280ml (9.8oz)

  • Equipment & Parameters

    Equipment:
    Hario V60, Paper filter, Scale, Timer, Grinder, Goose Neck Jug

    Brew Time:
    4:00 min / 4:30 max

    Water:
    320ml of purified water at a temperature of 95C

    Coffee:
    20g

    Grind:

    Medium to coarse

  • Preparation

    Put the filter paper in your V60 and give it a good rinse with hot water to preheat the equipment and eliminate any bad taste from the paper.

    Throw away the rinsing water.

    Grind your coffee beans to a medium grind.

    Start by putting 320ml of water into your goose neck jug.

    Add the coffee in to the filter, tare your scale and start your timer.

    Start by pouring 60g of water and let the coffee bloom.

    At 30 seconds pour another 60ml of water and swirl the filter.

    At 1 minute add 100ml of water and at 1:30 minute pour the remaining 100g of water

    Your coffee should stop dripping and dry down at approximately 3:20 minutes.

    If it takes less time you need to make your grinder finer and if its longer you need to make your grind coarser.

Italian MOKA

The Moka Pot is a stove-top that brews coffee by passing boiling water pressurised by steam through ground coffee. Named after the Yemeni city of Mocha, it was invented by Italian engineer Alfonso Bialetti in 1933 and quickly became one of the staples of Italian culture.

The same model is still currently being produced under the trade name "Moka Express".

Brew Guide: Italian Moka 3 Cup Pot 200ml (7.3oz)

  • Equipment & Parameters

    Equipment:
    Moka Pot

    Brew Time:
    3 to 4 Minutes

    Water:
    200ml of purified water

    Coffee:
    26g

    Grind:

    Fine to medium

  • Preparation

    Fill the bottom compartment with cold water up to the level of the valve. Insert the filter.

    Load the filter with ground coffee, but don’t tamp it down. Make sure the filter and rubber gasket are in place.

    Screw the two chambers tightly together.

    Place the Moka pot on the stove. Warning: keep the heat low, or the coffee will taste bitter.

    Remove pot from heat when coffee starts to gurgle and before it starts to rise and bubble to ensure that you extract only the best parts of the coffee.

    Mix the coffee with a spoon before pouring it into cups.

Cafetiere

A cylindrical pot with a plunger and built-in filter screen that presses hot water through ground coffee: It can also be called the French Press, a method used in many households

We suggest a medium grind with uniformity and consistency, very coarse grinds may clog the filter. A fine grind will pass through the filter, creating a very muddy and unpleasant aftertaste.

Brew Guide: Cafetiere 2 Cup Pot 500ml (17.59oz)

  • Equipment & Parameters

    Equipment:
    Cafetiere

    Brew Time:
    3 to 4 Minutes

    Water:
    500ml of purified water

    Coffee:
    30g

    Grind:

    Medium

  • Preparation

    Place the pot on a dry, flat surface.

    Hold the handle firmly, then pull out the plunger.Add a 10ml of coffee to the pot per 200 ml of water.

    Pour filtered hot water into the pot and gently stir.

    Carefully reinsert the plunger into the pot, stopping just above the water and ground coffee (do not plunge yet), and let stand for approximately 3 to 4 minutes. 

    Press the plunger down slowly, applying a steady pressure.

    Transfer the ready coffee to another flask to minimise contact with the grounds of the coffee at the bottom as it changes its taste.