Dark-Woods-Espresso

Making a great espresso is probably too complicated a process to detail everything you need to know here. We have a training booklet and an App, “Coffee: Beans, Barista, and Latte Art” that may help you in more detail.

Here are a few tips that might help though:

  • Your grinder is a very important part of the process. Grind your beans fresh, keep the dose (the quantity of coffee you use) consistent each time, and adjust the texture of the grind to a fine sand like consistency that allows the water to slowly oose through.
  • For tips on how much coffee and water to use, and how long the extraction should take, refer to the guide given for each espresso blend.
  • Distribute the coffee evenly in the filter handle before tamping the coffee down flat and firmly.
  • Flush a little water through the shower to clean it, insert the handle and brew immediately.
  • Regularly clean your machine.

Dark-Woods-cafetiere

  • Use 60 grams of coffee per litre of water (or scale down the same ratio if you want to make less). This ratio has been researched to extract the best balance of flavours out of the beans!
  • Freshly grind your coffee to a coarse sand like consistency
  • Warm the Cafetiere with water from a freshly boiled kettle and then discard the water
  • Add in the desired amount of coffee into the Cafetiere
  • Pour in the water and leave for 3-5 minutes to brew
  • At this point you may want to scoop out the crust of coffee for a cleaner cup and plunge, or just slowly push the plunger down as it is.
  • Enjoy

Dark-Woods-Chemex

  • Use 60 grams of coffee per litre of water (or scale down the same ratio if you want to make less). This ratio has been researched to extract the best balance of flavours out of the beans!
  • Freshly grind your coffee to a coarse sand like consistency
  • Pop a filter paper into your preferred brewer: Chemex, V60 etc.
  • Pour some hot water through the filter to rinse away the papery taste and heat the pot at the same time, then pour away the water
  • Add the ground coffee into the filter giving it a shake to make sure its level
  • Put your brewer on the scales and zero
  • Pour over twice the weight of hot water to the amount of coffee used, to dampen the grinds and allow it to bloom (Froth and bubble as the CO2 is forced out the beans). Use water just off the boil (about 93°c)
  • After about 30 seconds, or longer if it’s still blooming, pour over a little more water to comfortably cover the ground coffee without swamping them. Pour towards the centre of the filter rather than washing water down the sides
  • Keep topping up the water as it drains through until you reach the desired quantity of water to coffee ratio (remember 1ml of water weighs 1 gram)

Dark-Woods-Moka

Not really my favourite way of brewing as the very hot water tends to give a more bitter flavour, but they are a cheap way to get an espresso style drink.

  • Dismantle the Moka pot and fill the filter with finely ground fresh coffee. Level the coffee with your finger but do not pack it down.
  • ¾ fill the bottom chamber with hot water, taking care to leave some space to the top where the steam can gather
  • Put the filter back in and screw on the top section securely
  • Place on the stove to heat the water, but watch it carefully to see the first coffee appearing in the top chamber
  • Take the pot off the heat and allow the rest of the coffee to flow into the top chamber
  • Allow to cool before dismantling to clean

Dark-Woods-Aerospress

The Aeropress is a cheap portable way of making some interesting coffees. It comes with instructions but baristas rarely stick to these. Just play around with different amounts of coffee, water and brewing times and see what works for you.

That said here are some basic steps to help you get started:

  • Push the plunger a few centimetres into the Aeropress and stand it upside down on the plunger
  • Unscrew the filter holder, insert a filter and rinse it in a little hot water
  • Freshly grind your coffee to a coarse sand like consistency
  • Put the Aeropress on the scales so that you can measure how much water and coffee you are using.
  • Put your coffee into the Aeropress and then add your hot water just off the boil (about 93°c). Try 12 grams of coffee to 200 grams of water as a starter.
  • Give it a stir and leave for 30 seconds
  • Replace the filter, securing it carefully by twisting
  • Invert the Aeropress securely over a mug or jug, and slowly push the plunger down as far as it will go
  • Enjoy.