Quick guide: Grind size controls how quickly water moves through coffee.

1. Fine: Espresso machine. Slow, controlled flow under pressure.
2. Medium-fine: Stovetop / moka pot. Similar direction to espresso, but slightly coarser.
3. Medium: Pour over and batch brew. Even extraction without choking the filter.
4. Coarse: French press and cold brew. Longer contact time needs a bigger grind.

If coffee tastes sharp, sour or thin, grind a little finer. If it tastes bitter, dry or heavy, grind a little coarser.

EQUIPMENT:

• Espresso machine
• Grinder
• Tamper

TIPS:

Running slow, tasting heavy or bitter? Usually too fine or a bit overdosed. Open the grind slightly or drop the dose back a gram or two.

Want more intensity? Push the dose up a touch or let the shot run a few seconds longer. Small changes. Big difference in the cup.

Aim for a steady, even flow. Not dripping, not gushing. When it’s right, you’ll see it and taste it straight away.

Instructions:

Recipe: 20–22g in, 40–50g out, 25–30 sec.

1. Preheat your machine, group head and handle before brewing.
2. Use fresh coffee and grind fine, just before making the shot.
3. Weigh your dose into the basket so you can repeat the result.
4. Distribute the coffee evenly across the basket. Avoid clumps or gaps.
5. Tamp firm and flat. Keep the coffee bed level.
6. Lock the handle in and start the shot straight away.
7. Watch the pour. It should start slowly, then flow steady and even.
8. Stop when you reach your target yield.
9. Taste, then adjust. Too fast, grind finer. Too slow, grind coarser.

Espresso is all about control. Small changes in grind size, dose and yield can make a big difference in the cup.

Shop espresso blends

Espresso FAQ’s

How often should I clean my espresso machine?
Give it a quick clean after each use. Wipe the steam wand, flush the group head and knock out the puck. A deeper clean once a month helps keep flavour clean and the machine working properly.

Can I use pre-ground coffee?
You can, but fresh ground coffee will give you better flavour, aroma and control. If you can adjust grind size, you can properly dial in the shot.

How should I store beans?
Keep beans airtight, cool and away from direct light. Avoid moisture and heat. Do not store them in the fridge.

Do I need filtered water?
Yes. Clean, filtered water helps protect your machine and gives better flavour in the cup.

Can I make espresso without a machine?
Not true espresso, but a stovetop brewer can make a strong espresso-style coffee.

What coffee is best for espresso?
A balanced blend with body. Something that works black but still carries well through milk.

EQUIPMENT:

• Stovetop / moka pot
• Grinder or just use ground coffee

TIPS:

Grind sits between espresso and filter. Not powder fine, not coarse. Somewhere in the middle.

Fill the basket level. Don’t tamp it down. Just a light shake to settle.

Instructions:

Recipe: Fill basket. No tamp. Water below valve.

1. Use a medium-fine grind. Slightly coarser than espresso.
2. Add hot water to the base, stopping below the safety valve.
3. Fill the basket with coffee and level it off. Do not tamp.
4. Screw the brewer together carefully. It will be hot.
5. Place on medium heat with the lid open so you can watch the flow.
6. When coffee starts flowing, keep the heat gentle.
7. Remove from heat once the flow becomes pale or starts to rush.
8. Pour straight away.

Stovetop coffee is strong and rich. If it tastes burnt or harsh, use lower heat and remove it earlier.

Shop stovetop coffee

HOW TO BREW POUR OVER

EQUIPMENT:

• V60 dripper
• Paper filters
• Gooseneck kettle
• Grinder
• Scales
• Timer
• Mug

RECIPE:

• 1:16 ratio
• 15g coffee
• 240g water at 95°C

TIPS:

A gooseneck kettle makes life easier. Better control, cleaner pours. Aim to finish somewhere around 3 to 4 minutes. Grind sits in that medium to medium-coarse range, think table salt. Lighter roasts will lean brighter, more acidity, more fruit. It’s a method that lets you play. Small tweaks, noticeable shifts in the cup.

Pour over is simply hot water passing through coffee in a filter. Gravity does the work. What lands in the cup is clean, defined, and layered. Often called filter or drip as well, though those terms can cover batch brewers too.

INSTRUCTIONS:

1. Heat the water
   Bring fresh water to the boil.
   
2. Grind and dose
   Weigh out 15g and grind medium-coarse.
   
3. Load the dripper
   Place the filter, rinse it, then add the coffee.
   
4. 0:00
   Start your timer and pour to 50g. Let it bloom.
   
5. 0:45
   Continue pouring to 160g.
   
6. 1:30
   Finish your pour at 240g and let it draw down.

Shop filter coffee

EQUIPMENT:

• Kettle
• French press
• Grinder or just use pre-ground coffee

TIPS:

If the plunger won’t go down smoothly, stop. Don’t force it. Glass can crack under pressure. That usually means the grind is too fine, so back it off a bit coarser.

Chasing more punch? Nudge the dose up. Say 22g instead of 20g. Small moves. Find your spot.

French press, or plunger as most still call it here, is one of the easiest ways to brew at home. Full immersion, longer contact time. You get a heavier, rounder cup. Holds up well with milk too, more so than most pour-over styles.

INSTRUCTIONS:

1. Heat your water
   Bring fresh water to the boil using a kettle.
   
2. Grind
   Use about 20g of coffee. Go coarse. Think rock salt, not sand.
   
3. Load the press
   Add the coffee to an empty French press.
   
4. Ratio
   Work around 1:15. For example, 20g coffee to 300ml water.
   
5. Add water
   Pour in about 300g of hot water, steady and careful.
   
6. Steep
   Give it a gentle stir, place the lid on, but don’t plunge yet.
   
7. Finish
   Let it sit for around 4 minutes, then press down slowly and evenly.

Shop French press coffee

EQUIPMENT:

• Aeropress
• Paper filters
• Grinder or just use ground coffee

TIP:

If it’s a struggle to press, the grind’s too fine. If it drops with no resistance, too coarse. You’re aiming for a slow, steady push, around 30 seconds, with a bit of give. That’s the sweet spot.

The Aeropress is fast, simple, and surprisingly flexible. A mix of immersion and gentle pressure. The result is smooth, rounded, low bitterness. Easy to take anywhere. Bench, office, travel kit.

INSTRUCTIONS:

1. Prep the filter
   Place a paper filter into the cap and rinse with hot water over your cup. Gets rid of paper taste and warms things up.
   
2. Set up and dose
   Assemble inverted. Plunger in, chamber on top. Add 15g of coffee, ground just a touch finer than table salt.
   
3. Add water
   Pour in about 220g of hot water, or up to the “4” mark. Fresh off the boil works fine.
   
4. Stir and seal
   Give it a proper stir so everything’s wet. Attach the cap, then flip it onto your mug.
   
5. Wait and press
   Let it sit for about 2 minutes. Then press down slowly, around 30 seconds, until you hear that soft hiss.
   
6. Taste and tweak
   Have a sip. Too hard to press, go coarser next time. Too easy, tighten it up. Adjust and dial it in.

Shop AeroPress coffee

EQUIPMENT:

• Drip filter machine
• Grinder or just use ground coffee

TIP:

Cup coming out thin or a bit sharp? Tighten the grind slightly. Tasting heavy, dragging, or bitter? Open it up a touch. Tiny changes here shift everything. Brew time, flavour, balance.

Drip filter is about consistency. Set it up, let it run. Water moves through the coffee at a steady pace, no pressure, just gravity doing its thing. The result is clean, even, easy to drink. Suits black coffee well, especially if you’re after something lighter than espresso.

INSTRUCTIONS:

1. Grind
   Medium grind. Around table salt. Use about 60g per litre of water.
   
2. Fill
   Filtered water if you’ve got it. Take it to the 1L mark.
   
3. Set the basket
   Rinse the paper filter with hot water, then add your coffee. Level it out.
   
4. Brew
   Lock everything in and switch it on. After about 30 seconds, a quick stir can help even extraction.
   
5. Let it run
   You’re looking for roughly 5 to 7 minutes. Too quick or too slow, adjust grind next round.
   
6. Finish
   Give the carafe a swirl. Pour it out. Done.
   

Shop batch brew coffee

EQUIPMENT:

• Cold brew maker (like a Toddy Cold Brew System or a dedicated cold brew jug)
• Large jar or brewing vessel
• Coarse grinder
• Filter (paper, cloth, or fine mesh)
• Scale or measuring cup
• Spoon or stirrer
• Bottle or container for storage

TIPS:

Grind coarse. Closer to cracked pepper than anything fine. Keeps it clean.

Instructions:

Recipe: 100g coffee to 1L water.

1. Use a coarse grind.
2. Add coffee to a jar or cold brew brewer.
3. Add cold filtered water.
4. Stir gently so all grounds are wet.
5. Cover and refrigerate for 12–18 hours.
6. Strain well through a filter or fine mesh.
7. Serve over ice, or cut with water or milk.

Cold brew should be smooth and low in bitterness. If it tastes too strong, dilute it. If it tastes weak, steep longer or use more coffee next time.

Shop cold brew coffee

Cold Brew Jug