Espresso 

Dose 20-23g

Yield 40-46ml

Time 26-32 Seconds 

AeroPress 

Inverse method.

Water temp 90-95 degrees celsius

17-20g coffee to 200ml water.

Flip aeropress upside down, add ground coffee then water. 

Agitate coffee for 20 seconds. 

Wait 30 seconds then flip Aeropress onto a cup and take the plunge

 

Batch Brew / Mochamaster 

67g coffee to 1000ml water

Agitate bloom for 6 seconds at half open

Wait 30 seconds then fully open

Enjoy

 

Cold Brew 

1:10 Ratio = 1 parts coffee to 10 parts water

For example 100g to 1000ml water

Add ground coffee into sack

Add cold water

Close the lid and place in the fridge for 12-24 hours. 

Dispense and enjoy

 

French Press 

1:10 ratio = 1 part coffee to 10 parts water

Water temp 92-96 degrees celsius

Add ground coffee into plunger

Add water

Wait 30 seconds then take the plunge

 

Pour Over 

12-15g coffee to 250ml water (1 cup)

Water temp 92-96 degrees celsius

Pour water clockwise from the outside then inside continuously

Bloom 30 seconds

Agitate then add water until 120ml

Wait 10 seconds then add remaining water to 250ml

 

Stove Top

1:12 ratio =1 part coffee to 12 parts water. 

Fill base with cold water just under safety valve

Add coffee into filter basket, pat down flat but not too hard

Lock in base and place on stove to brew