Coffee is a
complex product

With all the different brewing devices, grinders and single origins out there, selecting the right equipment for you can be quite a daunting experience.  With this comprehensive guide, we will give you all the information you need to get the best out of your home coffee experience.  Before we dive into the different brewing devices, there are a few basic things we need to cover.

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Make sure that the coffee you are buying is roasted for your preferred brewing method.  Generally speaking, coffee is roasted either for espresso or filter.  Espresso roasted coffee is usually darker than filter; this is done due to the unique nature of the espresso machine and makes the coffee more palatable.  The basic rule of thumb is, if you’re making your coffee any way other than espresso or stovetop, ask for filter roast.

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Coffee is a natural product, and as such it has a shelf life.  While it won’t go bad on its own, it will lose some of its freshness and flavour if left too long.  Coffee (prior to being ground) begins to lose freshness at around 4 weeks after roasting (roast dates are printed on the bags).  It can also be quite volatile when consumed too fresh.  When coffee is roasted, the beans begin to give off Co2 which can prevent water molecules from making contact with the grinds when brewing.  For this reason, we recommend resting freshly roasted coffee for around 4 days before consuming. 

Grind consistency

The consistency of coffee grounds plays a huge role in how we perceive flavour in our coffee.  Coffee ground for espresso for example needs to be very fine in order to restrict water flow; this gives it more time to absorb the delicious flavours from the grounds.  Pour over style coffee can be ground much coarser because there is no pressure competing against the grounds, meaning that flavours are extracted slower.  It’s important to adjust your grind consistency to your brew method of choice.

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The water you use to make your morning brew can drastically change the taste of your final cup.  Always use clean, filtered water and remember to use fresh water in your kettle if it has been sitting for a while.


The type of grinder you choose may be more important than you think.  Investing in a high-quality grinder can be the difference between a bad coffee and a great one.  The reason for this is grind consistency.  If you use a grinder with poor-quality burrs you might experience inconsistent grind particle sizes, this will lead to over/under extracted coffee and unpleasant characteristics.  A high-quality grinder will ensure your coffee granules are a uniform size and extracting at an even rate.  Investing in a grinder such as the Comandante will make a world of difference to your morning brew.

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A good pair of scales is essential for producing great coffee consistently.  Make sure you find a set which can measure to one decimal point and is fairly responsive to slight changes.  The industry standard Acaia scales are both stylish, practical and re-chargeable, but if your budget doesn’t quite stretch that far, there are several great brands that do the job just as well.

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Brew Methods

Drip Style


Bialetti Moka

French Press


This method has been around for centuries and continues to be the most common way coffee is consumed globally.  Hot water is poured slowly over ground coffee in a circular motion to gently extract its delicate flavours.  The paper filter allows the resulting cup to be clean and light, free of excess oils and stray grinds.  For manual methods we recommend either Hario’s V60 or Loveramics’ Dripper.  If you prefer a more ‘hands-off’ method then you can’t go past the Moccamaster range.

Drip Recipe and Method

You’ll need:

- 15g filter roasted coffee (ground to the consistency of coarse sand)

- 250g filtered water (around 93 degrees)

- Paper filter


1. Place paper filter into the dripper and place the dripper on top of your cup.

2. Wet the paper filter with hot water (pro-tip: use excess water to pre-heat your cup).

3. Put coffee into the filter and slowly pour 40g of hot water over the grounds.

4. Wait 30 seconds for the coffee to ‘bloom’.

5. Resume pouring hot water slowly until you’ve reached 250g.


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The Aerobie Aeropress is a relative newcomer to the brewing scene, but it has taken the coffee world by storm!  Because of its lightweight, durable design and its ease-of-use, the Aeropress has become the number one recommended brewing device for travel.  While similar to drip style filters, the Aeropress also incorporates the use of pressure to speed and vary the coffee’s extraction.  This adds an extra layer of control that traditional drip filters don’t offer, allowing for different flavour profiles from different methods; fun for the experimental coffee geek.

Aeropress Recipe and Method

You’ll need:

- 16g filter roasted coffee (ground to the consistency of coarse sand)

- 250g filtered water (around 93 degrees)

- Aeropress filter paper


1. Place filter paper in the basket and attach to the Aeropress (bottom section).

2. Place the Aeropress on top of a mug or carafe and wet the paper filter with hot water.  Discard this water.

3. Place ground coffee in the brew chamber and pour over 200g of hot water.  Allow to sit for 2 mins.

4. Place the plunger in the top of the brewer and gently press down.  The coffee should flow through the filter with little effort.  If you encounter too much resistance, then you will need to adjust your grinder coarser.  Conversely, if the coffee flows through the grinds with little or no pressure required, you will need to go finer on the grind.  The plunging step should take approximately 30 seconds.

5. Add remaining hot water to your coffee to taste.


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The Bialetti Moka, or stovetop style brew method has had a place in Italian kitchens since the 1930’s and is so iconic that it has become synonymous with global coffee culture.  Its iconic design was originally inspired by creator Alfonso Bialetti’s wife who distinctively had broad shoulders, a narrow waist, wore pleated skirts and often stood with one hand on her hip (the Moka’s handle).  If used correctly, the Moka can make an exceptional coffee similar to an espresso.

Moka Recipe and Method

You’ll need:

- 20g espresso roasted coffee (ground to the consistency of
fine sand)

- 300g filtered water (around 93 degrees)


1. Unscrew the base of the Moka and remove the metal filter.

2. Fill the base with 300g hot water and replace the metal filter.

3. Put ground coffee into the metal filter and gently distribute it evenly across the surface.

4. Carefully screw the main body back onto the base (it will be hot).

5. Place the Moka onto a stove and turn on a low flame (lowest possible on a gas hob).

6. Allow to brew.  Coffee will begin to bubble out of the spout in the centre of the main body.

7. When the liquid is nearly all in the top chamber remove from heat and allow to finish extracting.

8. Serve with hot milk and dilute with hot water if it’s too strong.


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Originally a modification on a tomato juice separator patent, the French Press began brewing coffee in Europe in the late 1920’s.  Its simple design and operation is key to its staying power with very little technique required to produce an excellent cup of coffee.  While not the most elegant or fanciful brewer, the French Press has its place in modern coffee making and is one of the most popular brew methods globally.

French Press Recipe and Method

You’ll need:

- 20g filter roasted coffee (ground to the consistency of very coarse sand)

300g filtered water (around 9 degrees)


1. Remove lid and plunger and place ground coffee in the brewing chamber.

2. Pour over approximately half of the hot water and gently stir so that all of the grounds are saturated.

3. Pour over remaining water and plunge the grounds just below the surface of the water.

4. Allow to brew for approximately 5 minutes.

5. Plunge the coffee all the way down and serve.


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The Technivorm Moccamaster is the industry standard in automatic filter brewing machines.  Built using patented thermal technology, the Moccamaster provides the best temperature stability and distribution for ultimate consistency in your brew every time.  If ease of use and repeatability are important factors for your home-brewing needs, then the Moccamaster is the brewer for you.

Moccamaster recipe and method*

*As the Moccamaster comes in multiple different sizes, we recommend a ratio of 6g of coffee per 100g of water


1. Weigh out and pour cold filtered water into the Moccamaster’s reservoir.

2. Place Moccamaster paper filter into the brew cone and wet to keep in place.

3. Weigh out and place coffee (ground to the consistency of coarse sand) in the paper filter.

4. Place carafe (or cup if using the Cup One Moccamaster) under the brew cone.

5. Press the button to start brewing.  Wait until all the water is drained from the reservoir.


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