Brew guide
Think of this less as a rulebook and more as a reference. Every brew method has its own feel, and part of the fun is figuring out what works for you. Start with these guides, make small adjustments, and follow your taste from there.
Espresso machine
A classic method for a concentrated, full-bodied shot.
Coffee: 18–20 g finely ground
Method: Tamp evenly, lock in portafilter
Method: Pull for 25–30 sec
Result: Thick, syrupy shot with rich crema
Stovetop
A simple, old-school way to make espresso-style coffee on the stove.
Coffee: Fine-medium grind, fill basket (don’t press)
Water: Fill bottom chamber to valve
Method: Heat slowly on low–medium
Result: Strong, smooth, bold coffee in small servings
Aeropress
A versatile, portable way to get an espresso-like cup without a machine.
Coffee: 14–18 g finely ground
Water: 90–95 °C
Method: Brew 1–2 min (invert or standard), press gently
Result: Concentrated, espresso-like cup
Try our Espresso Range
Pour-over
A hands-on method that highlights clarity and bright flavors.
Coffee: Medium grind, 15–18 g per 250 ml water
Water: 90–95 °C
Method: Slow circular pour over coffee bed, total brew ~3–4 min
Result: Bright, clean cup with delicate flavors
French press
A full-immersion method that gives a rich, heavy-bodied cup with bold flavor.
Coffee: Coarse grind, 20 g per 300 ml water
Water: 90–95 °C
Method: Pour water over grounds, stir gently, steep 4 min, then press
Result: Thick, round cup with strong, pronounced flavors
Chemex
A slow, elegant pour-over method with a clean, crisp finish.
Coffee: Medium-coarse grind, 20 g per 300 ml water
Water: 90–95 °C, pre-wet filter
Method: Pour in slow, steady circles, brew ~4–5 min
Result: Crisp, elegant, clear flavor profile
