How to prepare your coffee
We can supply you with pre-ground coffee but we recommend you buy whole bean. As soon as coffee beans are ground, the flavours and aromas start to dissipate. Whole beans stay fresher for longer. Pre-ground coffee tastes its best in the first seven days after opening.
Keeping method, water and brew time constant, grinding on just before you brew, gives you more control over the process and helps you make your coffee just how you like it.
The following table may be useful:
| Method | Coffee grind | Weight | Water Volume |
| Cafetiere | Coarse (1.0mm - 1.2mm approx.) | 17g | 250ml |
|
Pour over |
Medium (0.6mm - 0.8mm approx.) | 15g | 250ml |
|
Moka |
Medium-Fine (0.4mm - 0.6mm approx.) | Fill filter pot | Fill to the bottom of the safety valve |
|
AeroPress |
Medium-Fine (0.4mm - 0.6mm approx.) | 15g | Fill to number 4 |
|
Espresso |
Fine (0.2mm - 0.4mm approx.) | 18g | 36ml (1:2 ratio) flowing through in 30 seconds. |
For all preparation styles:
- If the coffee is too sour, grind finer.
- If it is too bitter, grind coarser.
- If it is too weak, increase amount of coffee.
You'll be amazed how different a coffee can taste by changing grind size alone, but if you don't get the results you want, play around with the other variables.
We recommend the Hario V60 dripper and a KINGrinder manual grinder. You'll need some paper filters too and a scales (the one you already have in your kitchen will do). Hario does a nice starter kit.