The Moka Pot was invented by Alfonso Bialetti in 1933 and continues to be popular today. This stove-top method can produce a strong flavourful cup. Although the pot is often referred to as an espresso maker, the coffee is typically extracted at a lower pressure (1-2 bar or 100-200 kPa) than espresso from a portafilter machine (9 bar or 900 kPa).

CHOOSING YOUR COFFEE :
A range of coffees can be considered suitable for this method, but we find that a number of Moka Pot enthusiasts prefer a more intense taste. We therefore recommend Cauca from Colombia and two of our blends – Taiga Blend and Nordic Noir.

There are two main methods in use with the Aeropress: the ‘Upright’ and the ‘Inverted’ methods. The Inverted method allows for a longer extraction time, but yields a smaller volume of coffee. Whichever method you use is a matter of personal preference. However, it is worth noting that the last five World Aeropress Champions (2015-2019) have used the Inverted method!

There are two main methods in use with the Aeropress: the ‘Upright’ and the ‘Inverted’ methods. The Inverted method allows for a longer extraction time, but yields a smaller volume of coffee. Whichever method you use is a matter of personal preference. However, it is worth noting that the last five World Aeropress Champions (2015-2019) have used the Inverted method!

There have been many manifestations of the filter method, both manual and automated, since it was invented in Germany in 1908 by Melitta Bentz. The use of a paper filter gives a clean cup quality as the filter absorbs a portion of the coffee oils and retains most of the solids. The coffee grounds can be removed cleanly within the filter paper.

CHOOSING YOUR COFEE :
There has been a resurgence in filter coffee in recent years, driven from the US West Coast and also Japan. The trend has favoured lighter roasted and more acidic coffees such as our African Queen (light roast) and Inca Gold (medium/ dark).

Fully-automated machines are becoming increasingly popular as they provide easy one-touch coffee making. On comparison with capsule machines they offer a similar level of convenience, but with the opportunity to brew freshly-roasted whole-bean speciality coffees.

CHOOSING YOUR COFFEE :
Automatic coffee machines use a high pressure extraction system so can be sensitive to the acidity of the coffee. At higher pressures the acidity of the coffee can be amplified such that the coffee is sour for some tastes. We therefore recommend coffees with a lower acidity. Try our Taiga Blend which we find particularly suited to automated machines. Alternatives include our Nordic Noir blend, Quetzal from Guatemala and Bird of Paradise from Papua New Guinea.

A simple and economical brew method which gives a full-bodied cup. After steeping, the coffee grounds are filtered through a wire mesh fitted on a plunger, which allows the coffee oils and some fine solids to be retained in the coffee.

CHOOSING YOUR COFFEE :
This is such a gentle brewing method that we advise that most of our coffees are suitable for the French Press. Two of our favourites are Cauca and Inca Gold, but the other Single Origins are pretty good too!

The first patent for a portafilter was filed in 1938 by Achille Gaggia, an Italian barista. The portafilter machine has since evolved to a high level of sophistication. If you are already looking for this type of machine, you are prepared to spend the time experimenting with all the variables to get just the right espresso for you. This may be more of a hobby than just a way to make coffee!

CHOOSING YOUR COFFEE :
The fine grind and high pressure extraction of a portafilter machine can amplify a coffee’s acidity, which some coffee lovers can find sour. We therefore recommend lower acidity coffees such as our Arabicas from Brazil: Mogiana and Cinco Estrelas. We also developed The Italian Job especially for these machines, a high intensity blend with high robusta content. Note that you will have to re-check the brewing conditions every time you use a different coffee in the machine.