To make 1 cup you will need: 14g coffee, 250ml fresh filtered water, a pouring kettle, filter paper, a grinder, scales, a timer. Boil the kettle. Measure coffee; should be finer than filter. Place filter in cap and soak the filter with hot water. Attach cap to bottom of Aeropress and place on top of mug. Add the coffee to Aeropress chamber (use the funnel for easy pouring!). Slowly pour in hot water (chamber should be about ¾ full). Stir for 10 seconds and leave to brew for 30 seconds (insert plunger to stop the coffee dripping). Plunge slowly and evenly.
Serve and enjoy!
To clean up – remove filter cap and plunge the coffee ‘puck’ into the bin. Remember to disassemble the Aeropress before storing!
To make around 4 cups you will need: A Chemex, Pod, 64g coffee, 1 litre of fresh filtered water, a pouring kettle, filter paper, a grinder, a paddle, scales. Boil the kettle and measure the coffee (grind to medium/fine). Place filter paper in the Chemex (3 folds facing spout). Wet filter paper with hot water and discard extra water. Pour coffee into filter and shake to level grounds. Make a crater in the centre of the coffee (with the paddle not your fingers!). Saturate the grounds with 100g of water (never pouring down the filter edges). After the ‘bloom’ continue to slowly spiral pour in the remaining 900g of water(keep the water level consistent – this may require multiple pours). Allow the coffee to finish brewing (1-2 minutes) then discard the filter.
Serve, share and enjoy!
Accordingly when using large Chemex vessels, the AMOUNT or coffee and water changes.
To make 2 cups you will need: A V60 Pourer, 32g coffee, 500ml fresh filtered water, a pouring kettle, a paddle, V shape filter paper, a grinder, scales, a serving jug.
Boil the kettle. Measure the coffee (grind to medium/fine). Place filter paper in the v60, set on top of serving jug. Wet filter paper with hot water and discard extra water this also will heat up your serving jug!
Pour coffee into filter and shake to level grounds. Make a crater in the centre of the coffee (with the paddle, not your fingers!). Saturate the grounds with 50ml of water (never pouring down the filter edges).
After the ‘bloom,’ continue to slowly spiral pour in remaining 450ml of water. Allow coffee to finish brewing (1-2 minutes) then discard filter.
Serve and enjoy!
For a double shot you will need: Espresso machine, We recommend for Home use, 16- 18g espresso, a tamper, a grinder, a knock out box, a tamp mat. Wipe out the brew basket – keep it clean and dry kids! Dose your espresso (grind to fine). Tamp the coffee with even pressure and twist to finish (grounds should be flat and level). Rinse the group head and wait for water to stop dripping.
Insert the group handle and press button for double shot. Perfect espresso should pour slowly and evenly mouse tail like.o Extraction should take 23-27 seconds.
Serve and enjoy!
Remember to empty the portafilter in the knock out box immediately after serving. Dirty machine = dirty tasting
To make 4-6 cups you will need: A cafetiere, 52gf coffee, 1 L fresh filtered water, a grinder, scales. Boil the kettle to 92 celcius and add hot water to the cafetiere so it gets hot.
Measure coffee; grind to coarse 52 grams of coffee beans
Remove the hot water from the cafetiere. Add the coffee in the cafetiere. Pour in 1000ml of water and let it rest.
Place lid on top and wait 4 minutes. Press the coffee plunge slowly till it reaches the bottom
Serve, share and enjoy!
Accordingly when using smaller French Press you use less coffee and water.
180ml single = 16gr of coffee
500ml double= 34 gr of coffee
1,500ml 8cups=82 gr of coffee
Cold water Slow Coffee Drip Preparation 6-8 hours procedure.
Only served By Beanhaus Coffee roaster