Step by step guide:

1. Place filter paper into the neck of the Chemex with the three point fold lined up with the spout.
2. Wash the filter paper with hot water (optional) whilst in the neck of the Chemex to wash away potential papery taste and to warm up the brewer.
3. Weigh out the coffee – we recommend using 60g per litre – and grind on a coarse grind (the texture of granulated sugar). For this recipe, we’re going to be using 30g coffee and 500g water to yield around 440ml brewed coffee.
4. Dispose of water from the brewer and place ground coffee into filter paper – give the Chemex a shake to level out the grinds.
5. Place your Chemex on a set of zero’ d scales – we like scales.
6. Set your timer and pour 60g water over the coffee to begin brewing – fresh coffee will start to bubble and release gases at this stage – ‘blooming’ the coffee. Take a paddle (or a spoon will do the trick) and give the coffee a stir to make sure all grounds have been in contact with the water.
7. After 20 seconds or so, pour the remaining water over the coffee 50g at a time up to 500g total. You can move the kettle in small circular movements to look like a pro (beard & checked shirt optional) – but mainly you just want to evenly wet all the coffee. Don’t pour down the sides…
8. The water should finish flowing through in around 4 minutes and will continue dripping for up to 1 minute. If it’s taking any less or any longer then you need to adjust your grind size.

Step by step guide:

1. Fill the base with warm or hot water to the small valve (take care!).
2. Grind the coffee like granulated sugar.
3. Make sure that the metal basket for the coffee is dry and free of moisture before filling it with ground coffee to the brim. Gently tap the basket down to level out coffee grounds and ensure an even extraction.
4. Place the basket into the base on top of the pot, making sure that the thread is clean and dry. You do not need to tighten this too tight as the metal expands during heating.
5. Turn the heat source onto a medium to high temp – as the water is already hot it should not take long for the steam produced to force the water up through the central spout of the pot.
6. Take the pot off the heat just as the coffee begins to gurgle and splutter a bit (this is a good sign!) wrap in a cold damp cloth to avoid over extraction.

Home Filter Machine

Each of these are subtly different, but work on the same principle. Start with 60g of coffee per litre of water. Use freshly ground coffee – like Demerara sugar. Use fresh water to fill to the required level (remember…. 60g/litre). You can even pre-warm the brewing funnel and flask if you want, but definitely don’t leave the coffee sitting on the hot plate – that will ruin it quickly…

Step by step guide:

1. Rest your V60 on a cup or server and put your clean filter paper into place.
2. Wash the filter paper with hot water whilst in the cone of the pour over to wash away that pesky papery taste and also to warm up the brewer and server.
3. Place the 15g of course ground coffee in wet filter – give a quick Ainsley-style shake to level out the grounds.
4. We recommend placing your server and brewer on a set of scales set to zero so you can brew with the correct amount of water.
5. Pour 30g of water over the coffee to begin brewing – fresh coffee will start to bubble and release gases at this stage – ‘blooming’ the coffee. Take a paddle (a spoon will do the trick) and give the coffee a stir to make sure all grounds have been in contact with the water.
6. After 20 seconds, slowly pour the remaining 220g of water over the coffee a bit at a time, moving the kettle is a small circular motion allowing for full saturation through the bed of the coffee.
7. The coffee should brew in a maximum of 2mins30 – if it takes much less time or longer time you may need to adjust your grind size.

Step by step guide:

1. Pop a clean filter paper into the filter holder and then screw onto the main chamber.
2. Place chamber over a cup or server and rinse through with hot water to wash any potential papery taste from the filter (Yuck).
3. Put 17g of ground coffee into the chamber.
4. Place your AeroPress on to a set of scales set to zero so you can brew with the correct amount of water.
5. Set your timer going and pour 30g of water (or up to the number 1 line) over the coffee to begin brewing – fresh coffee will start to bubble and release gases at this stage – ‘blooming’ the coffee. Take a paddle (a spoon will do the trick) and give the coffee a stir to make sure all grounds have been in contact with the water.
6. After 30 seconds top up with 250ml water (or to the number 4 line) and leave to brew for 1min 30secs.
7. After two minutes plunge the top of the AeroPress into your cup – sip away!

Step by step guide:

1. Set your kettle to boil.
2. Use hot water to warm up the pot of your French Press and warm up your cup/s.
3. Weigh out 20g of coffee and grind on a course setting – like the texture of Demerara sugar.
4. Empty the pot of hot water and place ground coffee into the pot.
5. We recommend placing your French Press and brewer on to a set of scales set to zero so you can brew with the correct amount of water.
6. Set your timer going and pour 300g of 95⁰ water onto the coffee in a circular motion making sure that all coffee grounds are evenly covered.
7. Place the plunger loosely on the top of the pot to keep the heat in during the brew process and allow for a more consistent extraction.
8. After about 4 minutes, plunge and serve!

Step by step guide:

1. Reminder: For espresso machines, finely grind your beans for best results.
2. Make sure everything is piping hot. Place your ground coffee in the basket.
3. A good extraction time for Grumpy Mule coffee is about 27 seconds (+/-3) per shot, but feel free to experiment.  If you’ve got fine espresso ground coffee, a dose between 14-18g should work (a grinder really helps though!). Just don’t count mississipily.
4. Enjoy your espresso. If you are making a cappuccino, latte, flat white or other milky drink concoction, steam your milk to create texture and practice being a latte art genius.