Brewing a pour-over with the Hario V60

You'll need a V60 brewer, scales, grinder, freshly roasted coffee, filtered water, filter papers, a kettle, a cup, a stirrer and a timer.


    • Weigh out 15g of coffee and grind to a medium setting, you want the consistency to be that of granulated sugar.

    • Boil your water. Then let it cool for 1 minute to 93 degrees.

    • Wet your filter paper with hot water.

    • Add your coffee and get your timer ready. (We recommend Acaia Pearl S Scales with built in timer)

    • Add 50ml of water. Pouring slowly in a circular motion.

    • Stir your brew 3 times ensuring all grounds are soaked.

    • Add another 50ml of water every 30 seconds until you've added 250ml of water overall.

    • Tap your V60 after your final pour

  • You are looking for all the water to have drained through between 2.5 to 3.5 mins.

If the coffee is too intense or harsh, use less coffee.
If the coffee is weak and watery, use more coffee.

If the coffee is bitter, grind coarser next time.
If the coffee is flat, sharp or sour, then grind finer next time.

If the coffee is juicy, rich and sweet, then neck it!!

Brewing a Cafetiere using the Bodum

For this one, you're going to need a cafetiere - obviously, we recommend the Bodum Brazil, you'll also need a kettle, filtered water, grinder, scales and some roasted coffee.


    • First, go ahead and boil your kettle

    • Weigh out and grind your coffee. You're going to want to weight out 80g of coffee per litre of water, ground like sea salt.

    • Place your cafetiere on your scales, with your ground coffee inside and tare to zero.

    • Add all your just off the boil water in one go and stir a couple of times to make sure all the coffee is saturated.

    • Allow to steep for 4 mins, then remove the top crust with a spoon.

    • Insert the plunger, and press gently.

    • Pour and enjoy.

If the coffee is too strong and heavy, use less coffee or brew for less time.

If the coffee is weak and thin, use more coffee or brew for longer.

If the coffee is bitter, grind coarser next time
If the coffee is sharp, sour or flat, grind finer next time.


If the coffee is just right, grab a pal and share a brew together.

Let's take a look at brewing with a Stovetop

You'll need your stovetop pot, a grinder, a heat source, and some filtered water.


    • Boil your kettle with filtered water 

    • Grind your coffee to slightly finer than a filter style grind, but not as fine as espresso.

    • Fill the basket with your coffee and sweep the top off with your finger. (if you weigh the basket here you can decide whether you need more or less coffee next time)

    • Add hot water from the kettle to the base of the stovetop, just up to the steam valve.

    • Put the basket on the base and very carefully screw down (watch your fingers here).

    • Place stovetop on heat source.

  • Lift the lid now and again, letting off some steam. When the coffee begins to come through, wait for a spluttery, gurgling sound, then take off the heat.

If you're wondering what consistency of grind you'll need for this one, we think we've got our Stovetop grind just right. Grab a bag, and you'll be set.

Otherwise, you're looking for a grind around the mid-point on most grinders.

Using the Aerobie Aeropress

You're gonna need an Aeropress, then you're also gonna need some scales, a kettle, paper aeropress filters, some roasted coffee, filtered water, and a grinder.


    • Weigh out 15g of coffee and grind on a fine-to-medium setting, around the consistency of granulated sugar.

    • Add into your Aeropress

    • Boil 250g of water, and leave for 1 minute until just off boil, around 93 degrees.

    • Add your water all in one go. We recommend using filtered water with a low mineral content or investing in a home water filter.

    • Gently stir your brew 3 times, ensuring all grounds are soaked.

    • Wet the filter paper, and screw the cap on.

    • Place a mug over the cap and carefully invert.

    • Plunge at 1 minute 30 seconds.

    • Overall brew time 2 minutes.

If the coffee is too intense or harsh, use less coffee.
If the coffee is weak and watery, use more coffee.

If the coffee is bitter, grind coarser next time.
If the coffee is flat, sharp or sour, then grind finer next time.

If the coffee is juicy, full and flavourful then drink it up and brew another!