- Important Tips:
- Ensure all brewing equipment is thoroughly cleaned after every use.
- Only use filtered water where possible. Coffee is mostly water so only use the highest quality water
available. This will also help your equipment last longer.
- Making a successful espresso shot takes practice and many fine adjustments. These are the basic
- Step 1: Preheat cup with hot water.
- Step 2: Remove your group handle, ensure the portafilter is warm, clean and dry.
- Step 3: Purge and flush the grouphead by running the water for a few seconds.
- Step 4: Finely grind coffee and evenly fill portafilter. Tap on the group handle on your bench to level
out the coffee.
- Step 5: Level out coffee grounds and tamp (tamp with approx. 15kg of pressure). Ensure coffee is
evenly dispersed and tamped to allow even extraction of the coffee.
- Step 6: Lock the portafilter into the group head and immediately begin extraction.
- Step 7: Extraction should begin with a slow drip, then build to a gentle steady stream.
- Step 8: Once the coffee colour changes to a light blonde colour, end extraction. The extraction
should take 25-30 seconds.
- Step 9: Serve and enjoy.
- Tip: At the end of extraction, the coffee puck should remove with a firm tap. The puck should be dry
and firm, and break like a biscuit. If you’re your puck is wet and extraction is too fast, your grind is
too coarse or your tamp is too light.
Stovetop (Moka Pot)
- Stovetop coffee makers can produce an excellent, traditional coffee. The key is to make sure you
don’t over extract the coffee and turn it bitter.
- Step 1: Fill base with water up to the safety valve.
- Step 2: Grind coffee at medium setting (approx. 15-20g for 4 cups).
- Step 3: Place basket into the base and completely fill basket with ground coffee.
- Step 4: Clean off excess coffee grounds and screw together.
- Step 5: Place stovetop coffee maker on medium heat (gas or electric).
- Step 6: Leave to brew (if using stainless steel, leave lid open) until coffee is a yellow honey colour.
- Step 7: Once brewing is complete, close the lid if open, remove from heat and run base under cold
water. This will stop the brewing process and prevent over-brewing.
- Step 8: Serve and enjoy.
- Tip: If adding milk to your coffee, use steamed milk, not cold milk from the fridge.
Plunger (French Press)
- Great plunger coffee is easy produce if you do it correctly. The most common mistake is to add
boiling water which burns the coffee and turns it bitter.
- Step 1: Pre-heat your plunger with hot water, empty and dry.
- Step 2: Coarsely grind coffee (10g coffee per 100mL water) and add to plunger.
- Step 3: Heat water to 94 degrees C (approx. 30-60 seconds off the boil) and pour into plunger,
ensuring all coffee grounds are completely saturated. Set your timer.
- Step 4: Once the coffee has bloomed (approx. 1 minute), give a gentle stir.
- Step 5: Leave the coffee to brew for a total of 4 minutes.
- Step 6: Gently stir again and slowly plunge the coffee.
- Step 7: Serve and enjoy.
- Tip: Decant any left over coffee to prevent it over-brewing and turning bitter.