The world of specialty coffee can be confusing, so we thought we’d make a brew guide to help you craft the perfect cup.
- Grind: Fine
- Brewing Time: around 30 seconds
- Weight: 18g double
Espresso should be ground fine, and compressed firmly. (Do not over compact, though, as this will make it too strong.)
Espresso machines use a huge amount of pressure to extract as much flavour as they can from our delicious beans, and they do this in around 30 seconds, so a fine grind increases the surface area of the coffee in contact with the water.
Typically espresso should be brewed at a 1:2 ratio, meaning that 18g of ground coffee in the basket will give you around 36g of espresso in your cup. A good espresso shot will extract evenly from either side of the portafilter, and so make sure you tamp (compact the coffee) flat.
If you do all this right, you will have a creamy foam known as ‘crema’ covering the top. This can stay around for up to 45 minutes… not that we’ve ever left an espresso lying around long enough to test!
- Grind: Coarse
- Brewing Time: 4 mins 30s
- Weight: 1:13 ratio
- 3 cup press, 25g to 330ml water (3 heaped table spoons)
- 5 cup press, 45g for 600ml water (5 heaped table spoons)
The Cafetiere a great way to experience coffee. If you have 4 and a half minutes spare, the wait is really worth the end result.
For the perfect results, be sure to heat up the carafe first (just swirl in some boiling water and tip out before starting) and use water that is 94°C (you can just leave the kettle for 30 seconds after it boils), as this avoids burning the coffee grounds.
Add your course-ground Coffee Story beans and pour in the water to halfway. Wait for 30 seconds and stir. Then add in the remaining water. Put on the lid with the plunger up and wait for 4 minutes.
Slowly plunge, and pour yourself a well-earned cup of deliciousness.
FILTER COFFEE (Pour over)
- Grind: Medium
- Brewing Time: 2-4 mins
- Weight: 8g for 125ml (1 heaped tablespoon)
Filter coffee relies on gravity to move hot water through the ground beans. This method is quicker than the French Press, and requires a medium grind – large enough to stop the filter getting clogged and small enough to ensure a substantial surface area of coffee for the water to touch.
Make sure to wet the filter with hot water before you start to stop it from tasting papery, and use water that is 94°C (you can just leave the kettle for 30 seconds after it boils).
After adding your medium-ground Coffee Story beans to the filter paper, pour a small amount of water first and wait 30 seconds, allowing the coffee to ‘bloom’; this means tastier results. Carefully pour the rest of the water in small circular motions and leave until the brewed coffee has drained into the carafe below (approx 2-4 mins).
A longer brew time will bring out darker, more bitter characteristics, whereas a shorter brew will make a more fruity cup with vibrant acidity.
COLD BREW (REGULAR & CONCENTRATED_
- Grind: Coarse
- Brewing Time: 12 hours regular, 24 hours concentrated
- Weight: For 1L – 125g regular, 250g concentrated
Cold Brew uses the same concept as regular filter coffee, but rather than relying on hot water to extract the full body of flavour -as the name suggests- cold water is used instead. The process is lengthy, but you don’t have to do anything apart from prep and wait, and the results are remarkable.
A coarse grind ensures the beans are not over-extracted during the long brewing time, avoiding bitterness in your cup.
Make sure to stir the coffee after you pour it into the carafe before letting it sit. You can make Cold Brew in a variety of containers, however the best results will be in a specially designed Cold Brewer.