These guides serve as a good place to start. The grinder you use, coffee you choose, and the different ways to make that special cup of coffee.

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AeroPress

The AeroPress is great for experimenting with different brewing techniques, simple to use and easy to clean. A great choice for all types of coffee.

GRIND: Table salt.

METHOD:

1. Put together Aeropress with filter, pour hot water through to rinse away paper taste and also it warms the brewer.

2. Add 15g of coffee and pop the Aeropress on your favourite mug.

3. Pour on 250g of 90-94c water and stir to make sure grinds are well saturated.

4. Insert rubber end of Aeropress plunger loosely into the bottom section to stop coffee dripping through into the mug too soon.

5. Leave for 1 minute before removing plunger and stirring.

6. Insert plunger and gently press aiming for a press time of around 45 seconds.

ROASTERS TIP: The Aeropress is so versatile you can have your favourite coffee anytime, anyplace.

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Cafetiere

The Cafetiere is a classic brewer which makes full flavoured big brews with minimal effort and is a great choice for all different types of coffee.

GRIND: Granulated sugar.

METHOD:

1. Measure out 60g coarsely ground coffee per litre of water into a pre-warmed cafetière.

2. Add water just off the boil 90-96c stir and leave to brew for 5-8 minutes.

3. Remove any floating grinds and plunge.

ROASTERS TIP: You can vary steeping times to taste; We have found that lighter roasted coffees from higher altitudes tend to suit a longer brew whereas traditional darker roasts are best brewed shorter.

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V60/Drip Filter

Loved for its simplicity, ease of use and consistency of brews, the V60 is our preferred pour-over coffee brewer and is the best for producing crisp, clean brews with lots of clarity.

GRIND: Granulated sugar.

METHOD:

1. Rinse the paper with boiling water to remove the papery taste and pre-warm brewer.

2. Measure out 15g of coffee per 250ml of water into your wet filter.

3. Add enough water just off the boil 90-96c to cover your grinds and “bloom” the coffee.

4. Once the foaming subsides, add the rest of your hot water in stages, keeping the brewer half filled all times.

5. The brew should be completed in around 5 minutes. If it doesn’t you may need to adjust your grind: Coarser will bring quicker brews and finer will bring slower brews.

ROASTERS TIP: We find it’s best to brew directly onto digital scales, this way you are definitely getting the ratio of coffee to water just right.

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Stovetop / Moka Pot

We find using a moka pot helps to make a strong, deep and balanced coffee, making it ideal for Americano lovers and also easy to just pack and take with you wherever you go.

GRIND: Castor sugar.

METHOD;

1. Fill the basket insert loosely to the brim with your ground coffee, do not tamper just tap to settle.

2. Fill base with boiling water and screw tightly (use a tea towel for this).

3. Place on a low heat we find gas is best.

4. Wait for the coffee to appear from the spout and remove from heat at the first sign of spluttering.

5. Wrap a cold wet tea towel around base to stop the brew, this reduces the risk of over extraction.

ROASTERS TIP: Do not leave the pot on the hob for too long as this can give your coffee a bitter taste.

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Espresso Machine

Espresso is a black, Italian style coffee, which is also the base of the cappuccino, latte, mocha etc…

GRIND: Fine, coarse flour

METHOD:

1. Fill your portafilter basket to the top with your coffee - this will be around 14-18g, depending on your machine.

2. Using a tamper, apply even pressure to the coffee grounds - don’t push too hard, just ensure it’s level.

3. Place your portafilter into the espresso machine’s group head.

4. Start the water flowing by pushing the button, or switching on your espresso machine. TOP TIP 1: If your espresso machine has an automatic timer, don’t use it! You’ll get a better extracted shot of espresso if you keep an eye on it yourself.

5. The water should pour like runny honey from a spoon, turning from dark brown to a pale blonde colour and thinning while it does so - that’s when you should stop the water. This will be between 25 and 30 seconds, making 40-50ml of espresso. TOP TIP 2: Coffee’s flowing slowly, or not at all? Either use a little less coffee, if using pre-ground coffee, or use a coarser grind if you’re doing it yourself. Flowing too fast? Just do the opposite!