Recipe:

• Grind: Medium-coarse.

• Coffee: 15 grams (1 tablespoon) per 250ml of water.

• Water: 250ml, heated to 90-95°C.

• Extraction Time: 3-4 minutes.

How to:

1. Place a paper filter into the drip brewer and add the coffee grounds.

2. Pour hot water over the grounds in a circular motion, ensuring all grounds are saturated.

3. Allow the coffee to drip through the filter for 3-4 minutes.

4. Serve and enjoy the bright and flavourful cup of coffee.

Recipe:

• Grind: Coarse.

• Coffee: 15 grams (1 tablespoon) per 250ml of water.

• Water: 250ml, just off the boil.

• Extraction Time: 4 minutes.

How to:

1. Add coarsely ground coffee to the French press.

2. Pour hot water over the grounds, ensuring all are saturated.

3. Stir gently to mix the grounds with water.

4. Place the lid on the French press with the plunger pulled up.

5. After 4 minutes, slowly press the plunger down.

6. Pour and enjoy the full-bodied, rich coffee.

Recipe:

• Grind: Medium-coarse.

• Coffee: 15 grams (1 tablespoon) per 250ml of water.

• Water: 250ml, just off the boil.

• Extraction Time: 2-3 minutes.

How to:

1. Fold the filter paper and place it into the V60 dripper.

2. Rinse the filter with hot water to remove paper taste and preheat the V60 and server.

3. Add the ground coffee to the filter and gently tap to settle.

4. Start pouring hot water in a circular motion, saturating all grounds.

5. Allow the coffee to bloom for 30 seconds.

6. Continue pouring water slowly, maintaining a steady pace.

7. The total brew time should be 2-3 minutes.

8. Serve and enjoy the clean and nuanced flavours.

Recipe:

• Grind: Medium-fine.

• Coffee: 15 grams (1 tablespoon) per 220g of water (3 cups)

• Water: 250ml, 30 seconds off the boil.

• Extraction Time: 1-2 minutes.

How to:

1. Assemble the Aeropress with a paper filter in the cap.

2. Add coffee grounds to the Aeropress chamber.

3. Pour hot water over the grounds up to the desired level.

4. Stir gently for 10 seconds to mix.

5. Insert the plunger and press down slowly for 20-30 seconds.

6. Dilute with hot water if desired for an Americano.

7. Enjoy the clean and flavourful cup of coffee.

Recipe:

• Grind: Medium- Fine.

• Coffee: Fill the basket with finely ground coffee, levelled off, without pressing.

• Water: Fill the lower chamber just below the safety valve.

• Extraction Time: 4-5 minutes.

How to:

1. Fill the lower chamber of the Moka Pot with hot water up to the safety valve.

2. Insert the filter basket and fill it with finely ground coffee.

3. Assemble the Moka Pot and place it on the stovetop over medium heat.

4. Once you hear a gurgling sound, remove from heat and serve immediately.

5. Enjoy the strong and flavourful coffee with a rich aroma.

Recipe:

• Grind: Fine.

• Coffee: 18-20 grams for a double shot (1 tablespoon per shot).

• Water: Approximately 30ml per shot or 60ml per double shot.

• Extraction Time: 25-30 seconds.

How to:

1. Grind the coffee beans finely and dose into the portafilter.

2. Tamp the coffee grounds evenly and firmly.

3. Lock the portafilter into the espresso machine.

4. Start the extraction process, aiming for a total of 25-30 seconds.

5. Enjoy your intense and aromatic espresso shot with a creamy crema.