FRENCH PRESS

This is a course grind.

Plunger The trusty plunger aka French Press method of brewing coffee is an infusion style of extraction, this produces a larger volume of liquid that is less concentrated. This is opposite to that of quick, pressurised extractions such as espresso where less volume is produced but it is highly concentrated. This is a simple brewing device that allows anyone to access great freshly brewed coffee without the need for any complicated or overly expensive equipment.

• 2 Cup Recipe Coffee
• 21g Coarse ground
• 350ml water at 96 Degrees
• Brew Time: 5 Minutes

METHOD

• Pre heat your plunger with hot water for 30 seconds and then discard.
• Add your measured coffee grounds into the plunger.
• Add in half of your hot water on top of the coffee.
• Give the coffee a gentle stir ( in a back and forward motion) to ensure all the grounds are wet.
• Add remaining water.
• Place the plunger back in and plunge down just enough to keep all of the coffee grounds submerged in the water.
• Start timer and let steep for 5 minutes.
• At 5 minutes, finish off plunging down the coffee and serve in a warmed vessel.

FILTER

This is a medium/Course grind.

• 3 Cup Recipe Coffee
• 20.5g Medium ground
• 350ml water 94-95 Degrees
• Brew Time: 3-4 minutes

METHOD

• Place paper filter in Brewista with the thicker side to the spout.
• Pour hot water through the paper filter to rinse and preheat Brewista. Discard the rinse water.
• Tip coffee grounds into the filter paper and shake grinds gently to settle them.
• Begin your timer and gently add 50mls of hot water just off the boil. Stir the coffee to saturate all grounds and to assist in removing bubbles during bloom.
• At 30 sec gently add 150mls of water in a circular movement around the brew avoiding the paper filter.
• Gently stir the brew around paper filter. The brew should now be pouring consistently without dripping.
• Gently add the final 100mls of water in a circular movement around the brew and give it one more stir.
• The brew Should finish percolating between 3-4 minutes Decant into your favourite mug and take time to savour it.

AEROPRESS

This is a medium/Course grind.

The AeroPress makes delicious fullflavoured American-style coffee using a rapid, total immersion brewing process that produces one to three cups per pressing in about a minute – with no grit in your cup. Useful for brewing espresso-style coffee for use in lattes, flat whites and other espresso-based drinks.

• 1 Cup Recipe Coffee
• 18g Medium ground
• 350ml water at 96 Degrees
• Brew Time: 2 Minutes

METHOD

• Place paper filter into AeroPress filter screen and tighten to AeroPress tube.
• Place AeroPress on server or mug and pour hot water over the filter to rinse it and preheat both vessels, discard the rinse water.
• Tip coffee ground coffee into AeroPress.
• Begin your timer and add 300mls of hot water just off the boil.
• Stir the brew with a spoon and let steep.
• At 1:30 on your timer, stir the brew again then connect plunger to AeroPress.
• Press the remaining brew into mug until the timer reaches 2 minutes.
• Remove AeroPress from the server or mug. Remove AeroPress cap and push out old coffee into the rubbish. Why not enjoy this one outdoors, it’s perfectly portable.

ESPRESSO

This is a fine grind

Espresso What a better way to start the weekend than with a cafe style coffee in the comfort of your own bed. At home barista stations have become a staple, with avid espresso drinkers taking up the art form within their own kitchen.

• Recipe Coffee
• 19g Fine ground
• Water at 93.5 Degrees
• Brew Time: 25-30 seconds

METHOD

• Place pre ground coffee or grind fresh into your portafilter 19g, make sure this is spread evenly in the basket.
• Using your tamper, tamp down firmly and evenly to ensure an even extraction.
• Brush off the top of the basket and the side lugs to ensure there is no excess coffee left on these.
• Insert the portafilter into the group head and start your water and your timer.
• The extraction should start off by pouring slowly with a coat of crema covering the espresso as it extracts.
• As the extraction starts to blonde around 22 seconds (turn a paler colour) the extraction is near done.
• Stop your water once your measure reaches 60mls including crema.
• If your extraction is running fast you may want to use a finer grind setting. If it is running too slow try a coarser setting.
• Remove the portafilter from the group head and empty out into your coffee bin Best served as is, or add some textured milk to create a flat whiite or latte.