Brew guides

Our recipes for the most popular ways to brew at home. If you can, weigh your coffee and water. It's the easiest way to get a good cup every time.

Espresso

Each coffee's page has our recommended recipe. This is a good place to start.

Grind 16g of coffee and level it in the portafilter basket.
Tamp firmly and evenly.
Lock the portafilter in, put your cup on the scales, then start the shot and a timer.
Stop at about 32g in the cup. This should take 25 to 30 seconds.
Too fast or sour? Grind finer. Too slow or bitter? Grind a little coarser.

We start with 60g of coffee per litre of water. Add or reduce next time to suit your taste.

Put the kettle on. Put a paper filter in your V60 and rinse it with plenty of hot water, then throw the rinse water away.
Put the V60 on your cup, then on the scales. Tare, add 18g of coffee and tare again.
Start your timer and pour in 50g of water just off the boil, making sure all the coffee is wet. Let it bloom for 45 seconds.
Pour in the rest of the water in slow circles until the scales read 300g, then let it drip through.
Enjoy!

Same ratio as the V60, 60g of coffee per litre, for a bigger 500ml batch.

Put the kettle on. Put a filter in the top of your Chemex with the three-layer side against the spout, and rinse it with plenty of hot water. Throw the rinse water away.
Put the Chemex on your scales, add 30g of coffee and tare.
Start your timer and pour in 100g of water just off the boil, making sure all the coffee is wet. Let it bloom for 1 minute 30 seconds.
Pour in the rest of the water in slow circles until the scales read 500g, then let it drip through.
Pour and enjoy!

Not a quick method, but the results are worth the wait.

Put your cafetière on the scales and add 30g of coffee.
Add 500g of water just off the boil and leave it to brew for 4 minutes.
Give it a good stir and let the coffee fall to the bottom. Scoop off any foam or floating grounds.
Wait 5 more minutes. Trust us.
Put the plunger in and push it down just to the top of the coffee. Don't plunge all the way: it's only there to strain, and pushing down stirs up the sludge.
Pour and enjoy!

Use water at about 85°C. We brew it upside down (inverted).

Boil the kettle and let it stand for a few minutes, or set a temperature-control kettle to 85°C. Put a filter paper in the cap, rinse it with hot water and set it aside.
Put the plunger into the chamber and turn it upside down so it stands on the plunger. Put it on the scales and add 17g of coffee.
Add 250g of water and stir to wet all the coffee.
Leave it to steep for about 30 seconds, then screw on the cap with the filter.
Carefully turn it over onto your mug and press down gently. Take your time and enjoy the aroma.
Like it strong? Enjoy it as it is. If not, top up with 100g of hot water.