Brewing Procedures

The above notes are intended as guidelines, as a starting point if you are not familiar with these brewing methods. There are many variations to every method (YouTube is a good place to start) so you may want to experiment to find the one that works best for you.

Choose your method

Moka Pot

STOVE TOP METHOD FOR A FLAVOURFUL CUP

Unscrew the boiler from the pourer
Fill the boiler with hot water up to just below the safety valve (the use of hot water saves the coffee grounds being heated too much as you heat the pot).
Grind the coffee on a medium setting and fill the coffee-holding funnel up to the top. Do not tamp down.
Place the funnel into the base (boiler) and the filter disc and gasket into the upper section and screw the two parts of the pot together.
Bring the water slowly to the boil and water will start to flow through the coffee pad into the upper section of the pot where the brewed coffee is collected (you could leave the lid open to get a better view).
The end of the process is signalled by a gurgling sound once the lower section is almost empty. Immediately remove from the stove and place the lower section under cold running water to prevent any further (over-) extraction.
Pour the coffee.

French Press

SIMPLE METHOD, FULL BODIES COFFEE

Measure out the appropriate amount of coffee. A good starting point is a ratio of 1 part coffee to 16 parts water (62.5g coffee per litre of water).
Grind the coffee on a medium-coarse setting (fine enough to give a good extraction but not so fine that the mesh is blocked and you are unable to push down the plunger).
Place the pot on your scales, add the coffee and tare the scales. The water used should be just ‘off the boil’ ie. between 92°C and 96°C. Pour water on to the coffee to the desired weight
Stir the coffee with a long spoon and set a timer to 4 minutes.
Place the plunger in the pot, up to the top of the floating grounds.
After 4 minutes standing, press the plunger down through the coffee until it reaches the compacted grounds.
Pour the coffee.

Portafilter

WHEN COFFEE IS A HOBBY

The following parameters are suitable for coffee extraction using a portafilter machine:

Water temperature 88-96^oC
- The lower temperatures are used for dark roasts, the higher for light roasts
- Narrower ‘normal’ range 90-93^oC
Steam temperature 126-128^oC
Typical shot duration 25-30 seconds
Typical coffee weight 10-12g for single portafilter, 18-20g for double
- If there is too much coffee in the portafilter you will see an imprint in the coffee puck. If so, reduce the coffee amount by 0.5g

Heat the machine before use: the group head should be too hot to touch
Flush the group head before attaching the portafilter to maintain the temperature of the head prior to extraction
Set the target ratio of weight of coffee grounds to coffee drink eg. 1:2
- Single 12g coffee to 24g in cup
- Double 17g coffee to 34g in cup(s)
Set the grinder to a setting suitable for the coffee you are brewing
- This will be determined by ‘trial and error’. The appropriate grind size is that which gives the intended coffee weight in the cup with the target shot duration
Stir the espresso cup once you have pulled the shot (to prevent a gradient of coffee strength/ taste). A cappuccino cup can be swirled
When setting the parameters check the coffee for over- or under-extraction
- Too sour (taste at the front of the tongue), aim for a longer extraction time
- Too bitter (taste at the back of the tongue), aim for a shorter extraction time

Bee House

CLEAN CUP QUALITY

Weigh out the appropriate amount of coffee. A good starting point is a ratio of 1 part coffee to 16 parts water (62.5g coffee per litre of water).
Grind the coffee on a medium-fine setting (to a consistency of table salt).
Fold the filter paper into a cone and place in the filter holder. The filter holder can be placed onto a stand set/ drip station with a server jug, or directly onto a coffee mug.
The water used should be just ‘off the boil’ ie. between 92°C and 96°C. It is recommended that you use a drip kettle, with a specialised ‘gooseneck’. Pour a small volume of water through the filter paper: this reduces the likelihood of a papery taste and also warms up the equipment. Remember to pour the rinse water out of the jug before you start brewing!
Place the coffee in the filter, shaking the filter holder to even out the coffee surface.
Place the drip station with filter holder and serving jug (or a mug) on your scales and press the tare button.
In a circular motion, pour about 50g of water from the drip kettle onto the coffee (not directly onto the filter paper). This will enable gases to escape from the coffee grounds (and water to enter for extraction).
Again with a circular motion, pour the remainder of the water onto the coffee covering as much of the filter paper as possible then leave to filter through.
Once all or most of the water has passed through the filter, stir the serving jug and pour the coffee.

Aeropress

LOREM IPSUM

The ‘Upright’ Method

Pull the plunger out of the chamber
Place a filter in the filter cap
Twist the filter cap into the chamber
Stand the chamber on the mug and pour ground coffee into the chamber. We recommend the same grind as for filter coffee. Use 14g coffee for 210g water
Shake to level the coffee
Place the mug and coffee maker on a balance and zero (tare) the balance. Add 210g water at 96oC (just ‘off the boil’). The coffee will start slowly dripping into the mug
Remove the mug and coffee maker from the balance together. Stir the coffee quickly then insert the plunger into the chamber slightly to slow the dripping of the coffee. Wait 30 seconds
Press the plunger gently until it reaches the grounds
The coffee is now ready to drink! Drink as it is or add hot water or milk to taste
Cleaning: Remove the filter cap then push the plunger to eject the used coffee and the filter. Rinse the Aeropress with water (wash with detergent and water periodically and rinse thoroughly). It is possible to rinse the filter with water and re-use several times before disposal.
Cold Brew: In Step 6 use water at room temperature. In Step 7 let the coffee stand for 1 minute

The ‘Inverted’ Method

Pull the plunger out of the chamber as far as the number ‘3’
Stand the Aeropress ‘upside-down’ on the plunger (with the ‘filter end’ facing upwards)
Pour ground coffee into the chamber. We recommend the same grind as for filter coffee. Use 11g coffee for 165g water
Place the Aeropress on a balance and zero (tare) the balance. Add 165g water at 96oC (just ‘off the boil’). Stir the coffee and water in the chamber
Remove the Aeropress from the balance and leave to stand for two minutes
Place a filter in the filter cap
Twist the filter cap into the chamber
After two minutes, invert the Aeropress and place on the mug (filter down)
Press the plunger gently until it reaches the grounds
The coffee is now ready to drink! Drink as it is or add hot water or milk to taste
Cleaning: Remove the filter cap then push the plunger to eject the used coffee and the filter. Rinse the Aeropress with water (wash with detergent and water periodically and rinse thoroughly). It is possible to rinse the filter with water and re-use several times before disposal.
Cold Brew: In Step 4 use water at room temperature.

Coffee machines

EASY ONE TOUCH COFFEE MAKING

MISSING TEKST?

Bean Goose Coffee

SHOP

Start with the basics!