We roast on Monday, Tuesday and Thursday, with dispatch days being Wednesday and Friday.

Brewing Guides

We get asked a lot about our recommendations for brewing coffee, and while it's all good and well to provide a receipe, we must always advise that the grinder used and the water where you are play a much bigger role in the outcome of your coffee than any recipe does. 
Use these recipes as your starting point
 
Aeropress Recipe:
Inverted 
Preheat 
  1. Put 17g of coffee and start a timer.
  2. Pour 50g of boiling water in.
  3. Pour the rest of the water – 170g – on the coffee in around 20 seconds. Your final weight should be 237g.
  4. Stir 5 times. Wait until 1:45, stir 3 times again.
  5. Put the basket with filter on, close it.
  6. Put the aeropress on the server or cup and push until you will hear the air coming out.
  7. Enjoy your sweet and juicy cup of coffee.

 

V60 Recipe:
Put a filter in a V60 and pre-wet it with some hot water, as this will get rid of the bleached paper taste.
  1. 18g of coffee in.
  2. Pour around 60g of water on the coffee, stir it gently and wait 30 seconds.
  3. At 00:30 pour hot water to 150g.
  4. At 00:55 pour hot water to 200g.
  5. At 01:20 pour hot water to 250g.
  6. At 1:45 pour hot water to 300g.
  7. Gently swirl your V60 and let the coffee drip.
  8. Your brew should finish between 2:30-3:00.

 

Chemex Recipe:

  1. Pour 300g of cold water into the Chemex
  2. Place flowers in the Chemex. 
  3. Brew a coffee in a V60 and appreciate how good the Chemex is at holding flowers. 

Espresso Recipe:
  1. Know your basket size, and always start with 0,5g less than it recommends. So, if you have 20g baskets use 19,5g of coffee.
  2. Distribute evenly and tamp flat.
  3. Extract at least double your dose - so we're aiming for 42g of espresso
  4. This should be finished between 25 and 30 seconds so long as your grinder burrs are sharp.  

 Happy brewing!

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