Here are our tips for brewing great coffee at home. Remember different coffees and different variations of equipment may require slight adjustments to these techniques. These are guidelines to be used as a starting point for your home brewing. Good Luck!
Select your brewing technique:
Domestic espresso machine guide
- Make sure your water tank is full of filtered water before turning on the machine.
- Turn on your machine and wait until the boiler has reached the desired temperature and pressure for brewing coffee. This may vary depending on your espresso machine.
- Purge the group head with water.
- Ensure your group handle is hot and dry then fill the portafilter basket with ground coffee.
- Collapse the coffee by tapping the group handle on the bench, then refill with more coffee if required.
- Using your finger, groom the coffee ensuring to leave the portafilter basket full and evenly distributed with ground coffee.
- Tamp the coffee firmly with a tamper that’s the correct size for your portafilter basket. Too small with only tamp the center of the coffee and will create an uneven density of coffee in the handle causing it to extract poorly.
- Lock the handle into the group head firmly and activate extraction function immediately. The coffee should pour like warm honey.
- Aim of about 30mls of coffee extracted over 30 seconds. 10. You may need to adjust your grind settings to achieve this. A courser grind will allow faster extraction times. A finer grind will create slower extraction times.
- Always use cold milk.
- Submerge the tip of the steam wand in the milk jug and activate the steam function.
- Slowly lower the jug until you hear a gentle kissing sound. This is the sound of air being sucked into the milk. The milk will absorb this air and textured milk will form. More air = More texture.
- Heat until it becomes uncomfortable to hold the milk jug (about 65˚C).
- Pour smoothly into your espresso in one steady motion.
- CLEAN YOUR ESPRESSO MACHINE AFTER USE.
Stove top coffee guide
- Fill the basket with your ground coffee. The amount of coffee you use for this brewer will depend entirely on its size
- Tap it gently on your bench to collapse it, then cleanly level it off, leaving a flat but full basket of ground coffee
- Gently and evenly push down the ground coffee, either with a tamper, or the back of a spoon.
- Fill the bottom part of your Moka Pot with filtered water. Gently drop the basket into place and screw the top on
- Place the Moka Pot on a medium heat (either gas or electric works fine) and wait until you hear gurgling sounds from the top, or until you see coffee coming from the stem
- Remove from the heat source – there will be enough steam pressure in the bottom to force the rest of through the coffee
- Sit back and sip your deliciously brewed coffee.
Plunger coffee guide
- Coffee should be ground to suit your plunger. An excessively fine grind settings will allow solid coffee particles to pass through the filter and into your cup. This will decrease the flavour clarity of your coffee and create undesirable flavours
- An excessively course grind setting will create sour and under extracted flavours and a weaker flavoured brew
- For best results use filtered water just off the boil (about 95˚C)
- Allow 20g of coffee for 300ml of water (about two tablespoons)
- Place your coffee in the plunger and add the boiled water ensuring all the coffee is wet and dissolved
- Brew for four minutes
- Remove the floating coffee grounds with a spoon and plunge
- Pour into warm cups and enjoy.
Clever coffee dripper (CCD)
- 18g of your favourite filter roast coffee (lighter than espresso)
- 300g (or ml) of filtered water.
- Clever coffee dripper (CCD)
- Filter papers
- Kettle or urn
- Carafe or pot to pour into.
- Bring your kettle to the appropriate temperature ( 95˚C)
- Insert filter paper into the CCD
- Use hot water to thoroughly rinse filter paper
- Grind 18g of coffee at a medium coarseness
- Place the empty CCD on the scales, add the ground coffee and tare the weight
- Pour the 95˚C brewing water into the CCD while simultaneously starting your tim
- Make sure all the grinds are wet with a speedy pour.
- When you hit 300g on the scales stop pouring.
- Allow the CCD to steep for three minutes
- After three minutes, place the CCD over your carafe or pot and allow the coffee to draw through the filter
- After all the liquid has dispensed out, discard the used filter paper and rinse CCD
- Sit back, relax and sip your deliciously brewed coffee.
Aeropress brew guide
- 20g ground coffee
- 160ml of filtered water
- The brewing water should be not long off the boil (about 92 degrees), so boil the water and let stand while you set up to pour
- The grind should be the coarseness equivalent to drip filter (roughly halfway between espresso and French press)
- For a stronger brew increase the steep time up or stir the brew before plunging
- If it is too difficult to plunge try coarsening your grind or decreasing the dose.
- Invert the Aeropress so the filter is upside down at the top and the rubber plunger is set at mark 3 on the main brewing chamber (this will hold 150-160ml of water)
- Remove the filter holder, insert a paper filter and rinse both the paper and the brewing chamber with boiled water
- Place the ground coffee directly on the rubber plunger and add water vigorously until the chamber is almost fulThe bloom from the fresh coffee should have about half a centimetre clearance from the top of the chamber
- Twist the filter holder (with rinsed filter paper) and let stand for 45 seconds
- Carefully turn the Aeropress right way up over a preheated mug of carafe
- Press down on the plunger until the brew chamber is almost empty, stopping just before you hear the hiss from the half centimetre air pocket
- Sit back, relax and sip your deliciously brewed coffee.