Illustration of a glass French press filled with coffee and steam rising from the lid

PLUNGER COFFEE (A.K.A FRENCH PRESS

  • Place coarse ground coffee in the plunger.
  • Pour in 95°C water (which is 5 minutes off the boil).
  • Fill vessel with a small amount of water to just cover the coffee and allow to bloom for 30 seconds.
  • Add the rest of the water and stir gently.
  • Cover and let steep for 4 – 5 minutes.

Enjoy.

A ceramic pour-over coffee maker with a terracotta cone, light wood lid, and clear glass carafe on a warm beige background.

FILTER/POUROVER COFFEE

  • Place a filter in your pour over and sit over a cup.
  • Use a scale to weigh 18-20g medium grind coffee.
  • Heat your water to just off boiling.
  • Wet the coffee first and allow it to bloom for 30 seconds before pouring in the rest of the water.
  • Sporadically pour in the rest of the water, hesitating as it passes through the grinds, remove the pour over and
    enjoy the perfect cup for one.
Black coffee press sitting on a Yahava branded mug with scattered coffee beans on a counter

AEROPRESS

  • Boil fresh water to 91°C (which is 10 minutes off the boil)
  • Place a filter paper into the cap and wet it.
  • Use a scale to weigh 18 – 20g of AeroPress ground coffee onto the filter.
  • Place your AeroPress over a cup and fill with hot water.
  • Stir then add the plunger and allow to brew for 1 minute.
  • Press all the way down until you hear a hissing sound.

Enjoy a brew that is as good as any espresso.

Steaming moka pot with a cup of coffee and coffee beans on a wooden table

STOVETOP COFFEE (A.K.A MOKHA POT)

  • Fill the bottom half of the pot with fresh, cold water.
  • Fill the funnel shaped filter basket with fresh ground coffee and level off but do not press down.
  • Make sure the seal is clean & free of grinds before screwing the two halves together.
  • Place over low heat until the water begins to bubble into the top chamber. At this point, turn the heat off.
  • Once all the water has bubbled into the top chamber, serve hot and enjoy.

Cin cin.

Stainless steel espresso machine with a portafilter and small cup on top

ESPRESSO COFFEE

  • Use a very fine grind – for a single espresso shot use around 9g of ground coffee, while a double shot is around 18g.
  • Aim for an even ‘puck’ of coffee, lightly tamped with the final level about 2-3mm below the rim of the filter basket.
  • ALWAYS flush your group head before locking in your filter basket, this rinses out remaining old grinds and ensures fresh water for your espresso shot.
  • Aim for 20-25ml (single shot) and 40-45ml (double shot) over 25-30 seconds.