BREW GUIDES
WATER
Beyond the beans, the freshness of your grind and the quality of your water make a huge difference to how your coffee tastes. Coffee is mostly water, so it makes sense that the water you use plays a leading role in the flavour of your cup.
Always grind your coffee fresh just before brewing. Coffee is naturally aromatic, and much of its depth and character are lost once it is pre-ground. Buying whole beans and grinding only what you need allows you to capture the full flavour potential every time you brew.
Water quality and hardness affect not only taste but also your equipment. This is why many cafés invest in high-quality filtration and softening systems before the water reaches their machines.
For home brewers, filtered water is the best starting point. If you have access to softer water, ideally between 50 and 175 ppm, you will notice an even cleaner and more balanced flavour in your cup. If you are curious to explore the science behind it, Water for Coffee by Maxwell Colonna-Dashwood and Christopher Hendon offers a fascinating deep dive into how water chemistry shapes extraction and taste.
ESPRESSO
At Auro, we aim for an espresso extraction ratio of 1:2, using 19g in and 38g out over about 25 to 30 seconds. This balance delivers a full-bodied shot with depth, clarity, and a lingering sweetness. Depending on your portafilter basket size, you can adjust the dose slightly while keeping the same ratio for the best results.
When serving with milk, we recommend adding around 100 to 120g of textured milk per shot to create a smooth, balanced cup.
For magic: Use an 18g dose, extract 24g out, and add 60 to 80g of milk depending on your preference.
The key to a great espresso is precision and patience. Small adjustments in grind, dose, or yield can completely transform the flavour profile, helping you find the perfect harmony between acidity, body, and sweetness.
FILTER / V60
For a clean, balanced cup, we recommend a ratio of 1:16, using 15g of coffee to 240ml of water. Aim for a medium-coarse grind, similar to coarse sand or granulated sugar, and use a hand grinder where possible for consistency and freshness.
Begin by pouring about 50ml of hot water at roughly 92°C to allow the coffee to bloom. After 30 seconds, continue pouring in stages of 50ml at a time, finishing with a final pour of around 40ml. Each pour should be slow and even, helping the coffee extract gently for a smooth, flavourful result.
If your brew tastes too bitter, try grinding a little coarser or slightly lowering your water temperature. If it feels flat or lacking in flavour, use a finer grind or slightly hotter water. Let the coffee cool to around 55–60°C before drinking, that’s when its sweetness and delicate aromatics truly come to life.
MOKA POT
The Moka Pot is perfect for a rich, espresso-style brew at home without the need for a machine. Use freshly ground coffee and fill the water chamber just below the safety valve for the best extraction. Brew gently over medium heat, allowing the coffee to slowly rise and develop deep, bold flavours. Let the coffee rest for a moment and enjoy once it’s cooled to around 60°C, when the aromatics are at their peak.
FRENCH
PRESS
For a balanced and flavourful brew, start with a ratio of 30g of freshly ground coffee to 500ml of water. A medium–coarse grind works best, ideally achieved using a hand grinder for consistency. Always use soft, filtered water to highlight the coffee’s natural sweetness and clarity.
Pour about 100ml of hot water over the grounds and let the coffee bloom for one minute. This process releases trapped carbon dioxide, visible as small bubbles on the surface, and allows the flavours to develop. Give the mixture a gentle stir, then add the remaining water and let it steep for four minutes.
Press the plunger down slowly and evenly, then pour the coffee into a separate carafe or directly into your cup. Allow it to cool slightly to around 60°C before drinking, as this is when the coffee’s complexity and aromatics peak.
SUGGESTION:
If your coffee tastes too bitter, try using slightly cooler water (around 92°C) or a coarser grind.
If the brew seems silty, pour it into a separate carafe first and let it rest before serving; this helps achieve a cleaner cup.
DRIP
BAGS
Drip bags are an easy way to enjoy a fresh, high-quality cup of Auro coffee wherever you are. We recommend using soft water and a freshly brewed cup to really bring out the flavours.
Start by opening your drip bag and placing it over your cup. Slowly pour hot water, ideally around 92–96°C, to allow the coffee to bloom and release it's natural aromas. The gentle bubbles you’ll see are a sign of the coffee waking up.
Once the water has fully filtered through, give your coffee a gentle stir and let it cool to around 60°C before enjoying. This temperature allows the flavours to open up and ensures you taste all the subtle notes in your brew.
SUGGESTION:
If your coffee tastes too bitter, try using slightly cooler water or pouring more slowly.
If your coffee seems muddy or over-extracted, pour a little at a time to control the strength and clarity.
For the freshest taste, always store drip bags in a cool, dry place and enjoy them soon after opening.