Your coffee. Your daily ritual.

Method 01

Pour Over

Bright, clear, and expressive

The pour over is all about clarity and control, perfect for showing off the bright, fruity notes of Ethiopian coffee. A steady pour and a consistent grind help you bring those flavours into focus.

Coffee

22 g

Water

360 g

Grind

Medium

Temperature

92–96°C

Time

3–4 minutes

What you’ll need

Pour-over dripper, matching paper filter, kettle, scale, timer, and a cup or server.

Let’s brew.

1. 1

   Place the filter in your dripper and rinse it with hot water. This warms the brewer and cup, too. Discard the rinse water. Add 22 grams of ground coffee, then gently shake the dripper to spread the grounds evenly.

2. 2

   Start your timer and pour just enough water to wet all the grounds, about 45–50 grams. Let the coffee bloom for 30 seconds. This first pour gives trapped gas time to escape before the main brew.

3. 3

   Pour slowly in small circles over the coffee, working towards 360 grams of water in total, including the bloom. Keep the water level steady and avoid pouring directly down the filter walls.

4. 4

   Let the water drain through. Aim for a total time of three to four minutes from the first pour, then remove the dripper, gently swirl the coffee, and enjoy.

Method 02

AeroPress

Smooth, clean, and easy to make

The AeroPress is quick, forgiving, and great for a smooth, clean cup. This simple upright recipe gives you a repeatable starting point, with room to adjust the strength after brewing.

Coffee

15 g

Water

200 g

Grind

Fine to medium

Temperature

About 85°C

Time

1 minute steep + slow press

What you’ll need

AeroPress, compatible filter, sturdy mug, kettle, scale, timer, and stirrer.

Let’s brew.

1. 1

   Fit a filter into the cap, rinse it, and attach the cap securely. Place the brewer upright on a sturdy mug. Boil fresh water, then let it cool to around 85°C; use a thermometer or temperature-controlled kettle for consistency.

2. 2

   Add 15 grams of coffee, start your timer, and pour in 200 grams of water. Stir gently for ten seconds so all the grounds are evenly wet.

3. 3

   Insert the plunger just enough to create a seal, without pressing down. Let the coffee steep for one minute.

4. 4

   Press down slowly and steadily, keeping the brewer and mug stable. Do not force the plunger if it resists. Taste your coffee and add a splash of hot water if you prefer a lighter cup.

Method 03

Automatic Drip

A reliable pot for everyday mornings

The drip machine is your reliable everyday brewer. It is an easy way to make a great pot for the whole household, especially when you keep your coffee dose, water, and cleaning routine consistent.

Coffee

1–2 tbsp per 6 fl oz water

Water

Fresh, filtered

Grind

Medium

Temperature

Machine controlled

Time

Follow your machine’s cycle

What you’ll need

Drip coffee machine, the correct filter, fresh water, and a measuring spoon or scale.

Let’s brew.

1. 1

   Start with a clean basket and carafe. Fit the filter recommended for your machine and measure fresh, filtered water into the reservoir.

2. 2

   Add one to two tablespoons of medium-ground coffee for every six fluid ounces of water, adjusting to taste. Machine cup markings vary, so check the capacity in your manual rather than assuming one mark equals your mug.

3. 3

   Spread the grounds evenly in the basket and start the brew cycle. Let the machine finish before serving so the whole pot has a more consistent strength.

4. 4

   Gently swirl the carafe before pouring. Rinse the basket and carafe after use, and clean and descale the machine according to its manufacturer’s instructions so old oils and mineral buildup do not affect the flavour.

Method 04

Espresso At Home

Concentrated, rich, and rewarding

Espresso is intense and rewarding. Small changes in grind, dose, and shot time can make a big difference. Begin with a simple recipe, then dial it in by taste.

Coffee

18–20 g

Yield

36–40 g espresso

Grind

Fine

Ratio

1:2 coffee to espresso

Time

25–30 seconds

What you’ll need

Espresso machine, suitable double basket, espresso-capable grinder, tamper, scale, and timer.

Let’s brew.

1. 1

   Allow your machine and portafilter to warm up according to the manufacturer’s instructions. Start with a clean, dry basket and choose a dose within its recommended capacity, around 18 to 20 grams for this recipe.

2. 2

   Grind finely, distribute the coffee evenly, and tamp level. Consistent preparation helps water move through the coffee evenly rather than finding an easy path through one part of the puck.

3. 3

   Place your cup on a scale and start the shot and timer together. Aim for about twice your coffee dose in the cup: 18 grams in to 36 grams out, or 20 grams in to 40 grams out, in roughly 25 to 30 seconds.

4. 4

   Stir and taste. If the shot reaches your target weight too quickly, grind a little finer; if it runs too slowly, try coarser. Keep the dose and target yield steady while making small grind adjustments.

Method 05

French Press

Full-bodied, rich, and unhurried

The French press gives you a full-bodied, rich cup. With the coffee steeping directly in water, it is a straightforward way to explore a fuller texture and a slower morning ritual.

Coffee

30 g

Water

500 g

Grind

Coarse

Temperature

Just off the boil

Time

4 minutes steep

What you’ll need

French press with room for the recipe, kettle, scale, timer, spoon, and cups or a serving carafe.

Let’s brew.

1. 1

   Warm the press with hot water and discard it. Add 30 grams of coarsely ground coffee. Bring fresh water to a boil, then let the active bubbling settle before pouring.

2. 2

   Start your timer and add 500 grams of water, wetting all the coffee. Give it a gentle stir and place the lid on with the plunger raised.

3. 3

   Let the coffee steep for four minutes. Keep the press on a stable surface, then lower the plunger slowly and evenly without forcing it.

4. 4

   Pour all the coffee into cups or a separate carafe straight away. Leaving it in the press keeps it in contact with the grounds and can make later cups taste harsher.