BREW GUIDE

Coffee’s better when it suits your style.

Whether you’re pulling shots, plunging, or pouring over, we’ve got you. Below are our favourite ways to brew each blend.

  •

    Espresso

    1. Grind 18–20g of coffee nice and fine, think table salt.
    2. Tamp evenly into your portafilter with firm, level pressure.
    3. Lock it in and pull a shot for around 25–30 seconds.
    4. Aim for 36–40g in the cup — balanced, smooth, and full of flavour.
    5. Serve it straight or with your favourite milk.
  •

    French Press / Plunger

    1. Coarsely grind 18–20g of coffee.
    2. Add to your plunger and pour in 300ml of hot water.
    3. Give it a gentle stir and pop the lid on.
    4. Let it brew for 4 minutes.
    5. Slowly press down and pour. Sip and chill.
  •

    Mocca Master

    1. Fill the bottom chamber with water (just below the valve).
    2. Fill the basket with a fine-medium grind and level it off.
    3. Assemble the pot and place it over low-medium heat.
    4. Once the brew starts bubbling, turn off the heat.
    5. Let it finish, then pour into your favourite mug.
  •

    Pour Over / V60

    1. Rinse your filter and add 15g of medium-fine coffee.
    2. Start your pour with 30ml of water and let it bloom for 30 seconds.
    3. Slowly pour the remaining 220ml in circles.
    4. Aim for a total brew time of 2.5 to 3 minutes.
    5. Let it drip through, then enjoy a clean, vibrant cup.
  •

    Cold Brew

    1. Coarsely grind 60g of coffee.
    2. Add to a jar or cold brew maker with 1 litre of cold water.
    3. Stir gently to combine.
    4. Cover and steep in the fridge for 12–18 hours.
    5. Strain, serve over ice, and enjoy the smooth, mellow buzz.
  •

    AeroPress

    1. Add a filter and rinse with hot water.
    2. Add 14g of medium-fine coffee to the chamber.
    3. Pour in 200ml of hot water and stir for 10 seconds.
    4. Let it brew for 1 minute, then press gently.
    5. Add more water for a longer cup, or keep it short and punchy.

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