No products in the basket.
You don’t have to be a coffee expert to prepare expert coffee. By following these simple steps, using our great beans and some inexpensive equipment, you’ll be creating barista coffee in a jiffy.
- Step 1First thing’s first: always use freshly roasted, specialty grade coffee. No exceptions.
- Step 2Go for whole beans and grind them just before you brew. Forget about the pre-ground stuff. It may be handy, but what you gain in convenience, you’ll lose in flavour.
- Step 3Buy a decent coffee grinder (Wilfa or Baratza are a good place to start). You can consider a manual one too, if you don’t mind a bit of elbow grease.
- Step 4Get the right water. Ideally you want either soft, filtrated or spring water. Unfortunately, most tap water in the UK is too hard, which isn’t ideal.
- Step 5Use a scale and timer to weigh and time the perfect blend. Hario has one that does both at a reasonable price.
- Step 6Be patient. Coffee making isn’t exactly rocket science, but will take a bit of practice to really nail the perfect brew.
As the name suggests, this device offers a rather nifty way to make a brew. It’s fast, effective and always produces a clean, tasty cup. Some call it a French press with a filter, since they both use the immersion method, but the Clever Dripper gives an even cleaner outcome.
- Step 1Put the filter into the chamber and fill it with hot water; then place on top of the server – the valve at the bottom will switch and the water will drip into the server. This is the working principle of the dripper, now you can discard the water and put the server aside.
- Step 2Weigh and grind your coffee.
- Step 3Place the dripper on top of the scale (without the server) and add the coffee, making sure to level and tare the system.
- Step 4Start the timer and add 400 ml. of water with a steady pour.
- Step 5Put the cap on top of the brewer and wait four minutes.
- Step 6Finally, place the dripper on the server again and let the coffee drip. After about two minutes it should drip through completely and you can enjoy your coffee.
- Step 7Again, playing with grind size, brew time and temperature may bring you very different tastes. Why not experiment a bit? That’s one of the main perks of being a home barista, after all.
This ultra-handy, easy-to-use brewer makes crisp, delicious coffee in a flash. Taking its name from the 60-degree angle of the sides, the V60 comes in a range of sizes, materials and colours.
- Step 1Place the filter on top of the dripper and place them on top of the server. Rinse the filter with hot water and discard it
- Step 2Weigh and grind your coffee (24 grams)
- Step 3Put the ground coffee into the filter and level it off
- Step 4Put the brewing combo on top of your scale and tare it
- Step 5Pour over 60-70 grams of water, using circular movements trying to saturate all the grounds. Stir the forming slurry gently with the wooden stirrer
- Step 6Continue to add water with a constant rate, using a Hario pour over kettle is important at this point
- Step 7Keep an eye on the scale – your total amount of water should be added within 60 to 90 seconds
- Step 8Leave the coffee until it drips completely into the server and then remove the filter with the grounds. (Remember, coffee grounds are an organic compound and may be reused in many different ways. Take a look at some here)
- Step 9And you’re all done – time to enjoy. If the brew time is longer than 3.30 minutes, coarsen your grind size next time (and vice versa) You can also adjust your coffee to water ratio according to your taste.
The Aeropress is one of the latest (and coolest) ways of brewing coffee. The clever handiwork of inventor Alan Adler, the Aeropress is becoming increasingly popular and has formed a rather considerable following who set up competitions, share recipes and even organise Aeropress parties.
- Step 1Place the Aeropress filter into the cap and rinse well
- Step 2Insert the plunger into the brewing chamber, making sure it’s attached properly
- Step 3Weigh your coffee and grind it
- Step 4Place the Aeropress on your scale (brewer facing up) put the coffee inside and tare it all
- Step 5Add 50ml. of water and start the timer. Stir gently and let it rest for 30 seconds
- Step 6Add the rest of the water (190ml) to the chamber
- Step 7Seal the cap on top and wait until the total brew time reaches two minutes
- Step 8Place the cup on top of the cap (making sure the diameter of your cup is slightly bigger than the caps’) and flip the whole ‘system’
- Step 9Press until you extract all of the coffee into the cup, but stop when you reach the grounds, otherwise you may end up with particles in your cup
- Step 10You can adjust the taste of your coffee by playing around with the grind size, extraction time or water temperature – Aeropress is the most flexible coffee gadget.
A really easy way to make great, full-bodied coffee, that doesn’t cost you an arm and a leg. It’s often slated for the sediment and coffee particles it leaves in the cup, but that can be easily resolved with some careful brewing.
- Step 1Rinse the French press jar with hot water and discard
- Step 2Weigh and grind your coffee (30 grams)
- Step 3Put the ground coffee into the jar, place it on the scale, tare and pour in the entire 500 ml
- Step 4Stir gently and let it rest for 4 minutes
- Step 5Put the plunger and press slowly without disturbing the coffee grounds
- Step 6Pour the coffee beverage into the cups and enjoy. Simple.
- Step 7If you want a more intense coffee you can extend the brew time to five minutes or grind the beans a little bit finer.
The Chemex is a state-of-the-art, classic pour over device that makes clean, well-balanced cups with outstanding taste and body. Invented in 1941 by Peter Schlumbohm and manufactured by Chemex Corporation ever since, it’s enjoyed something of a ‘comeback’ in recent years.
- Step 1Place the filter on top of the Chemex. Make sure the triple layered side is on the spout side of the brewer. (this provides a constant rate of flow)
- Step 2Rinse the paper with hot water and discard it
- Step 3Weigh and grind your coffee. (30 grams)
- Step 4Put the ground coffee into the filter chamber and level it off
- Step 5Put the Chemex on top of your scale and tare
- Step 6Pour over 60-70 grams of water, using circular movements trying to saturate all the grounds. Stir the forming slurry gently with the wooden stirrer. Continue to add water at a steady rate. (It’s important to use a gooseneck pour over kettle at that point)
- Step 7Your total amount of water should be added within the first two minutes. Remember to keep an eye on the scale
- Step 8Leave the coffee until it drips completely into the lower chamber, then remove the filter with the grounds. (There are some good ways to reuse the coffee grounds. Take a look here)
- Step 9That’s it. Sit back and enjoy your coffee. If the brew time is longer than six minutes, try a coarser grind next time. If it’s under six minutes, try a less course grins. You can also adjust your coffee to water ratio according to your taste.