Brewing Tips

Got a specific brewing question? Email us 

However, as a guide please see below.


Coffee: You can use any coffee you like, however please note that you are unlikely to get a full bodied shot with great crema on the top if you use a light roasted coffee. Your espresso shots will then be lost if used in a latte for example and you will end up using more coffee because of the lightness...unless of course that's how you like it :-)

Your espresso shot should look like a mini pint of Guinness with 3 distinct layers and pour out like honey off a spoon. If not, check below:

Grind: Is your coffee ground correctly? For espresso, it should be fine and have a few lumps as the coffee clings together, sort of verging on icing sugar. Please be wary of buying coffee that says, "Ground for all coffee makers", this will not get you great espresso.



Dose: If you have a grinder for your business, please check your dosing chamber to make sure the weight is correct. I can help you further with this, please get in touch.

Make sure your portafilter for your espresso machine is full and "tamped" down. This means the grounds are packed into the portafilter so the water is slowed down for optimum extraction.

Water: Make sure your water is clean and hot enough BUT not too hot. You should be looking for between 90oC and 96oC. Anything above 96oC and you risk cooking and burning the coffee.

If your espresso is coming out in 10 seconds and is acrid, acidic and weak, ask yourself these questions:

Do I have the right dose?

Do I have the right grind?

Do I have the right temperature?


If your espresso is coming out in over 25 seconds and is acrid, bitter and tastes burnt, ask yourself these questions:

Do I have the right dose?

Do I have the right grind?

Do I have the right temperature?


French Press or Cafetiere, (same thing, different name :-)

How big is your cafetiere? How big is your coffee scoop you are using? You can use a table spoon as well.

Again, please make sure you have the right grind!

3 cup - use 3 x 7g (21g)

6 cup - use 6 x 7g (42g)

8 cup - use 8 x 7g (56g)

12 cup - use 12 x 7g (84g)

Add a bit of hot water and stir the coffee and water together then fill up all the way to just below the spout so when you put this lid on to brew it doesn't spurt everywhere.

REMEMBER - NOT BOILING WATER. Let your kettle cool for 30 seconds and then pour in.

Brew for 4 minutes. THEN PLUNGE!!! Anything less or more and you will end up with under extracted or over extracted coffee. Basically it will give you a load of not very pleasant flavours.


Check the side of your jug for the cup markings and fill your water to the line needed and use the same coffee recipe as a French press, (above).


Pour Over

Used for centuries across Europe, this brewing method has seen a resurgence recently.

Using paper or cloth filters, start with a medium to fine grind but adjust as you like it but because the water stays in contact with the coffee, we don't want it too fine otherwise it will be over extracted.

(1g of coffee to 17g of water) is a generally accepted good starting point. Make some brews with this measurement but adjust factors that affect extraction, such as grind size and water temperature, one at a time until you find a recipe that works for you.

Then, try changing the ratio of coffee to water. If your brew tastes watery or weak, add more coffee without changing other factors and evaluate whether it tastes better. If you find your cup too intense, consider reducing the amount of coffee. But remember to keep track of what you’re changing so you can replicate your perfect brew when you find it.

The whole process should take 2 minutes.

This form of brewing will give you the best flavour from your coffee as you can make sure the water goes all over the coffee.