CAFETIERE

1. Weigh out your coarse ground coffee into your cafetiere - I weigh my coffee the first few times and then eyeball 15g (for me that is 3 rounded tablespoons).

2. Boil the kettle and give it a minute or two to cool slightly, then pour 250g of water into the cafetiere. Start your timer for four minutes.

3. Give the brew a gentle stir, ensuring you reach the bottom and un-clump anything stuck there. Pop the lid on and leave to brew.

4. After four minutes start to plunge the filter - press gently and don't press so hard that at the bottom you 'squeeze' the grounds.

AEROPRESS

1. Grind 20g medium ground coffee - this is a good place to start and then experiment how fine you like it according to taste. Finer grind will lead to more body and there is more resistance when you plunge. You might also like to change the volume of coffee too.

2. Wet the filter before use. Paper doesn’t taste nice Assemble the Aeropress by following the instructions that come with it.

3. Add the ground coffee. Give a little tap to flatten the coffee bed. Pour 175ml water. Stir to ensure all the coffee is included in the immersion

4. After one and a half minutes to two minutes, gently depress the plunger. This should be done slowly - takes around for 30 seconds.

5. Taste and if necessary add up to 75ml water and stir.

V60

1. Rinse your filter paper over your  cup with hot water and dispose. Leaving pre-heated cup + washed filter paper. 

2. Weigh out 15/20g of ground coffee for every 250ml of water.

3. Bloom the grounds by gently and slowly pouring a 50ml of hot water, (cooled after boiling to 97C), onto the coffee in your dripper. The grounds will absorb the water and expand for around 30-40 seconds. Blooming your coffee like this will add a lot more depth to your brew.

4. Slowly pour in 100ml water in a circular motion. Give a little spin to include all the coffee in the dripper. Add remaining 100ml water slow and steady. This takes around 2

5. Once you have poured the desired amount of water, remove the dripper and filter. Enjoy. 

6. Although not essential, you may have seen a goose-neck kettle in conjunction with a dripper which controls the rate you add water to your coffee grounds + pouring very evenly and slowly will give you a lot more control over your pour, and will ultimately allow you to get the best out of your coffee.

7. The one thing to remember is to pour   r e a l l y   s l o w l y … It takes around 3 minutes from start to finish.

MOKA / STOVE TOP

1. Weigh 20g of coffee (4 teaspoons approximately ) of coffee. The grind is  almost as fine as you would for an espresso. You can play with weight and grind to suit your taste.

2. Fill the bottom half of your Moka pot with freshly boiled water. 

3. Fill the filter basket with coffee, give it a little shake to settle the grounds. Pop it into the bottom compartment.

4. Carefully screw on the top.

5. Place on the stove over low/medium heat - if it explodes you went too high, if it just gurgles your heat is too low. 

6. As the water in the bottom approaches boiling, pressure pushes coffee through to the top of the pot.

7. You know its ready when you hear the Moka gurgle. 

8. Pour immediately and enjoy with milk, if too strong top up with freshly boiled water.