The Ultimate Brewing Guide for Premium Coffee Lovers

Invented by Alan Adler in 2005, the Aeropress quickly became a favourite among coffee enthusiasts for its unique air-pressure technique. This method ensures rapid brewing and a rich extraction that minimizes acidity.

Ratio: 1:15 (coffee to water)

Quantity: 18g coffee, 270g water

Grind: Fine to medium-fine

Instructions:

• Wet the filter in the Aeropress cap.

• Add your coffee grounds.

• Pour a small amount of hot water to bloom the coffee for 30 seconds.

• Add the remaining water.

• Press down slowly for a full-bodied cup.

Originating from Japan, the V60 is named for its V-shaped cone and 60-degree angle. It's a method that allows full control over the brewing time and temperature, and is celebrated for its precise extraction and clarity of flavor.

Ratio: 1:16

Quantity: 20g coffee, 320g water

Grind: Medium-fine

Instructions:

• Place the filter in the V60 and rinse with hot water.

• Add the coffee grounds.

• Begin with a 30-second bloom pour.

• Continue pouring in a circular motion until you've added all the water.

The French Press, known for its simplicity and rich brew, has been a staple in many households since the 1920s. Its immersion brewing technique results in a rich full-bodied coffee.

Ratio: 1:15

Quantity: 30g coffee, 450g water

Grind: Coarse

Instructions:

• Add coffee grounds to the French Press.

• Pour hot water evenly.

• Let it steep for 4 minutes.

• Slowly press the plunger down and serve

Emerging in Italy in the early 20th century, the espresso method is more than just a brewing technique; it's a coffee culture. Using pressurized water to extract flavors from finely-ground coffee, it serves as the foundation for many beloved drinks like lattes and cappuccinos. Its signature is a strong concentration topped with a golden crema.

Ratio: 1:2 (for a double shot)

Quantity: 18g coffee, 36g water

Grind: Fine

Instructions:

• Tamp the coffee evenly in the portafilter.

• Brew for 25-30 seconds.

• You should get a thick, golden crema on top.

Invented in 1941 by Dr. Peter Schlumbohm, the Chemex is not only a brewing device but a work of art, even holding a place in the Museum of Modern Art in New York. Its design emphasizes purity, using a special thick paper filter to produce a clean and vibrant cup.

Ratio: 1:16

Quantity: 40g coffee, 640g water

Grind: Medium-coarse

Instructions:

• Place the thicker portion of the filter facing the pouring spout.

• Rinse the filter with hot water.

• Add coffee grounds.

• Begin with a 30-second bloom pour.

• Continue pouring in stages until all the water is used.

Moka Pot (Stovetop Espresso) Conceived in Italy in the 1930s by Alfonso Bialetti, the Moka Pot is often referred to as a stovetop espresso maker. However, its mechanism differs from an espresso machine. It uses steam pressure to push water through coffee grounds, creating a strong and rich brew that's a staple in many Italian homes.

Ratio: 1:10

Quantity: 20g coffee, 200g water

Grind: Medium-fine

Instructions:

• Fill the bottom chamber with water up to the safety valve.

• Place your coffee in the filter basket without pressing it down.

• Assemble the Moka Pot and place it on medium heat.

• Coffee will start flowing out from the top chamber in a few minutes. When the gurgling sounds begin, lower the heat.

• Once the coffee has stopped bubbling out, it's ready to be served.

One of the most ancient brewing methods, Turkish coffee has its roots in the Ottoman Empire. Characterized by its ultra-fine grind and unique preparation in a cezve or ibrik, it delivers a thick and robust cup. The coffee is unfiltered, often leaving a sludgy residue at the bottom, which is integral to the experience.

Ratio: 1:10

Quantity: 20g coffee, 200g water (for one cup)

Grind: Extra fine, almost a powder

Instructions:

• Add water to the Turkish coffee pot (cezve).

• Add coffee grounds and sugar if desired (no stirring yet).

• Slowly heat on low flame. As the coffee warms, you can stir it.

• When the coffee starts to froth, and before it boils over, pour a little into each cup.

• Return the pot to the heat until it froths again, then fill each cup. The goal is to achieve a thick foam.

Dating back to the early 19th century, the percolator once ruled American households before the rise of the drip coffee maker. It continuously cycles boiling water through coffee grounds using gravity until reaching the desired strength. While it's less popular today, it still holds nostalgic value and is cherished for its robust brew

Ratio: 1:15

Quantity: 30g coffee, 450g water

Grind: Coarse

Instructions:

• Fill the bottom chamber of the percolator with water.

• Place coffee grounds in the upper chamber/filter basket.

• Assemble the percolator and place on medium heat.

• The water will be forced up through the coffee grounds and the brewed coffee will accumulate at the top.

• Once the bubbling sound becomes consistent, reduce the heat and let it brew for 7-10 minutes.

• Remove from heat and serve.