Brewing Guides

You don't need expensive gear to make coffee that tastes like the roastery. You need fresh beans, a decent grinder, a scale, and a method you can repeat. Here are the four we lean on most, with the ratios and grind sizes we actually use.

Start with the two rules that matter

First, grind right before you brew — coffee goes stale in minutes once it's ground, not days. Second, weigh your coffee and water instead of guessing. A kitchen scale is the single cheapest upgrade to your cup. Our house starting point is about 60 grams of coffee per litre of water, then adjust to taste: more coffee if it's weak, coarser grind if it tastes bitter.

Pour-over (V60 / Chemex)

Clean, bright and great for single origins. Use a medium-fine grind, roughly a 1:16 ratio — try 22 g of coffee to 350 g of water. Rinse the filter, add the grounds, and pour just enough water to wet everything for a 30-second bloom. Then pour in slow, steady circles, keeping the bed level, aiming to finish around 2:45–3:15 total. If it drains too fast and tastes thin, grind finer; too slow and bitter, grind coarser.

Moka pot

The stovetop classic — rich, strong, and forgiving once you know the trick. Fill the base with hot water up to the valve, add a medium grind to the basket without tamping, and put it on medium heat with the lid open. When the coffee starts to gurgle and turn pale, take it off the heat and cool the base under the tap to stop the extraction. Chasing the last drops is what makes moka taste burnt.

French press

The most hands-off method there is. Use a coarse grind and a 1:15 ratio — about 30 g of coffee to 450 g of water. Pour, stir the crust after four minutes, skim the foam, then plunge slowly and pour straight away so it doesn't keep brewing. Decant any leftover into a mug rather than leaving it on the grounds.

Espresso & capsules

For a machine, aim for an 18 g dose pulling roughly 36 g of espresso in 25–30 seconds, and dial the grind finer or coarser to hit that window. Short on time? Our Nespresso-compatible capsules are built for exactly this — a consistent shot at the push of a button, no scale required.

Dial one method in before chasing the next. Once your morning cup is reliably good, the rest is just play. — Ahmed Muhjed, Head Roaster