Plunger:

• Grind Consistency: White sugar
• Quantity:
  • 1 tablespoon (medium taste)
  • 2 tablespoons (strong taste)
  • 1 tablespoon per 250ml

Method:

1. Use hot water to preheat and rinse your brewer.
2. Add the coffee and pour in all your water. You should see most of the grounds float to the top.
3. As the coffee steeps, the grounds will start to sink. At around 2 minutes, give it a gentle stir.
4. Scoop off any foam and particles from the top, then insert the plunger at the top of the brewer. Do not press down yet.
5. Wait for 3 minutes 30 seconds.
6. Slowly press down to just above the sediment at the bottom of the brewer to avoid disturbing it. Pour and enjoy!

Percolator:

• 1 tablespoon per 250ml of water (medium taste)
• 2 tablespoons per 250ml of water (strong taste)
• Brew time: 3–4 minutes

Machine:

• A good benchmark is 10g for a single shot and 20g for a double shot.
• Brew time will depend on the type of machine.

Stovetop:

• A good benchmark is 10g for a single shot and 20g for a double shot.
• Brew time will depend on the equipment used.

AeroPress:

• Grind: Medium
• Quantity: 18g per 250ml of water

Method:

1. Use hot water to preheat the brewer.
2. Rinse the paper filter.
3. Cap the AeroPress chamber and place it over a cup.
4. Insert the coffee into the AeroPress chamber.
5. Add a third of the water and start the timer, stirring 3 times with the AeroPress paddle.
6. Add the remaining water, stir once, and insert the plunger into the chamber. Wait until the timer reaches 1 minute, then stir again.
7. Insert the plunger and plunge for 30 seconds.