Brewing Guide

Ideal for those who like to sip on smooth, low acidity, chocolatey coffee. Cold brew coffee can be brewed at home and we suggest you consume it within 10 days of brewing. 

Recipe:
- Ratio: 10g of water to 1g of coffee

- Let the coffee steep overnight in cold water in the fridge

- Strain after 14 - 18 hours depending on your desired strength using either a Mizudashi cold brew pot or Filter in Coffee Bottle or any strainer, such as a chai channi, cheese cloth or toddy filter.

Click here for our recommended cold brew blends.

French Press

The French Press is a classic brewing equipment that will give you a consistent, heavy bodied black coffee.

Here's a recommended recipe:

- Ratio: 15 g of water to 1 g of coffee

- Temperature of water: 92 - 94 C

- Brew time: 4 minutes 30 seconds

- Plunge at 4 minute mark.

Tips:

- Warm up your French Press by rinsing it with hot water

- Don't leave the coffee in the French Press after you've plunged it - it will get over extracted

- If the plunger is too tough or too loose, check your grind.

Click here for French Press.

Channi Coffe

Easy and cheap, the channi coffee is great for poeple who don't have any brewing equipment but still want to make better coffee at home.  It is as simple as making a cup of tea and the channi can be picked up from any corner store.  This method is particularly well suited for people who are looking to switch from instant but don't want to invest

Tips:

If you like the flavor, but feel the taste is watery, increase the amount of coffee you put in. Decrease if you find the flavor too pronounced.

If your coffee is over sour and salty, let the coffee brew for longer.

If your coffee is overly bitter, reduce the amount of time you are brewing.

You want as coarse a grind as possible (French Press) to reduce the amount of grit and coffee fines that ends up in your cup

 Iced Aeropress

Assemble the Aeropress so that the bottom plunger just fits in the lower chamber. You want the rubber gasket to hit the middle of the number 4 or higher. Invert the Aeropress so that the plunger sits on the table. Add 15 grams of your coffee (ground medium course) and your ice to the glass.

Boil 115mL of water and let it sit for 30 seconds before using it, but make sure it doesn't sit for more than a minute off the boil. Pour the water and stir the coffee.

Put your filter in the plastic filter cap and screw it onto the Aeropress. After 2 minutes of total brewing time, flip the Aeropress over on top of the mug. Slowly press down applying consistent pressure. The press should take around 30 seconds to complete.

Click here to get Aeropress.

Inverted Aeropress

Assemble the Aeropress so that the bottom plunger just fits in the lower chamber. You want the rubber gasket to hit the middle of the number 4 or higher. 

Boil your 240mL of water and let it sit for 30 seconds before using it, but make sure it doesn't sit for more than a minute off the boil. Pour the water and stir 15 grams of ground medium coarse coffee (coffee filter grind).

Put your filter in the plastic filter cap and screw it onto the Aeropress. After 2 minutes of total brewing time, flip the Aeropress over on top of the mug. Slowly press down applying consistent pressure. The press should take around 30 seconds to complete.

Click here to get Aeropress.

Moka Pot

The Moka Pot is a straightforward way of making a rich, strong brew. Though it is often referred to as the stove top espresso maker, they are quite different. It is best to think of a Moka Pot as a compact and affordable brewer that gives you a concentrated dose of coffee, rather than an espresso replacement. The only drawback is that it can be somewhat temperamental and you might get an unpleasant bitterness in your cup. Watch the video and follow the tips below to the get best (and consistent) flavor out of your moka pot!

Tips:

Pre heating the water that you pour in to the bottom vessel will speed the process and prevent your coffee from taking on burnt flavors.

Fill the coffee basket to the top with ground coffee and level it.

Your grind should be slightly coarser than espresso but still relatively fineIf you are still finding your coffee tastes bitter, wrap a cool tower around the base once you take the coffee off the stove to stop the extraction process

Espresso

Espressos are foundation of a cafe, serving as the base for the cappuccinos, lattes and americanos that are commonly served. Arguably, one of the most complicated and difficult brewing methods available, changes in humidity, coffee age, roast level and water are just some of the variables that have to be accounted for to brew a good shot.

Tips:

Most cafes in India still use the traditional recipes of 7g of coffee for a 30 mL shot. While this can work for Robusta blends, when using 100% Arabica coffee it is better to use a ratio closer to 1 part coffee for 2 parts with a brew time between 27-32 seconds.

If you find your shot is coming to sour and thin, increase the dose of ground coffee, grind your coffee finer, increase your brewing temperature and/or extend your brewing time by applying more pressure during tamping.

Do the opposite of the above steps if you're shot is overly bitter or burnt tasting.

Evenly distributing the coffee within the portafilter is important to achieving even extraction. You can use your fingers to spread the coffee or a distribution tool.

Only tamp one time. Don't knock the side of the portafilter with a tamper and tamp again.

Aeropress

Easy to use, easy to clean and portable, the Aeropress is a great choice for brewing anywhere. Use the standard method to make a concentrated dose of coffee similar to an espresso or brew the inverted way for a smooth filter coffee.

Tips:

Paper filters are included with Aeropress, which will remove all the oils and coffee fines to produce a cleaner flavor with lighter body. For people who prefer a heavy body, resuable stainless steel filters are available.

For the standard method, you'll want a fine grind that is slightly coarser than espresso. For the inverted, you'll want a grind that is slightly coarser than the coffee filter grind.

The Aeropress is ideal for experimenting with different water temperatures for brewing. Some recipes call for water as low as 80 C while you can brew as high as 94 C.

The Aeropress also makes great iced coffee. Fill a cup with 110 ml of ice. Using the inverted method, brew 15g of coffee with 110 ml of water and press over the cup.

The popularity of the Aeropress has led to competitions across the world in which baristas compete to come up with the best coffee. Try some of the winning recipes here.

Click here to get Aeropress.

Pour Over

The pour over is our go to method for brewing.  It's versatile enough to brew up to four cups of coffee and allows control over all of the key variables of brewing - dose, grind, temperature and time.   

Here is our favourite recipe for brewing delicious coffee through a Pour Over:

1. We recommend rinsing and pre-heating your pour over cone, to remove any residual papery flavour.

2. Discard water waste, add 18 grams of ground coffee, start your timer and tare your weigh scales.

3. Pre-heat your hot water to around 97-98 degrees C, or boil your kettle and wait one minute, then add the first 60g of hot water to Pour Over.

4. At 1 minute add total water weight to 300g.

5. If your grind size is close to optimum then your pour over will finish between 3 minutes 30 seconds or 4 minutes total

Tips:

1. A paper filter will produce clean flavor and extra plush body. For people who prefer a stronger cup, reusable mesh or stainless steel filters work nicely.

2. For single cup brewing you want a grind size halfway between the moka pot and french press, for brewing 3-4 cups, you'll want a grind size slightly finer than a drip machine.

3. Four to five minutes is a good starting point for your brew time.

4. If the coffee tastes overly bitter, reduce the brew time by using a slightly coarser grind.

5. If the coffee tastes overly sour, extend the brew time through a slower pour or finer grindIf the coffee tastes too weak, try adding one to two extra grams of ground coffee to your dose.  Do the reverse to lower the intensity of the flavor if too strong.

6. We recommend keeping your brew water weight, water temperature, and technique as consistent as possible, so you can truly get the best results from your brew by adjusting one variable at a time.

7. Pour overs are great for making iced coffee.  Simply replace half of the brewing water with ice in the bottom vessel, and grind finer than usual as you will be halving your brew water weight and diluting the brew with ice

Iced Pourover

Boil your 240 mL of water and let it sit for 30 seconds before using it, but make sure it doesn't sit for more than a minute off the boil.

Place 240g of ice in your brewing container or serving glass and place the paper filter into the pourover. 

Continue to pour the remaining water slowly over the coffee grounds in concentric circles to ensure that all the coffee in the filter is extracted equally. Once the coffee has finished brewing over the ice cubes, it's ready to serve!

Click here to get Pourover.