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A few important things

Apart from the beans, the freshness of the ground coffee and the water makes a huge difference to the taste of the coffee (At the end coffee is just mostly water!)

Try and grind the coffee fresh just before your brew. Coffee is very aromatic and we lose a lot of the aroma and flavours with pre ground coffee. So buying whole beans is always the best option.

Water quality and hardness plays a huge role in the taste of the coffee. It also affects your coffee machine. It is also the reason why most cafes invest in a very good filtration system and softening system before the water reaches the coffee machine.

If you like to go deeper into this rabbit hole, I strongly suggest the book

Water for Coffee

An in depth, scientific understanding of how water affects solubility and taste in coffee.

Co-written by Maxwell Colonna-Dashwood and Christopher Hendon.

To keep it simple try using filtered water at the least if you can. If you can get softer water (50 to 175 ppm) all the better.

Espresso guides

Please note that these are recommendations only and feel free to adapt them to your own taste

We aim to extract a ratio of 1:2 for espresso. Recommended dose of 19gm in and 38gm out in about 25 to 30 seconds.

Feel free to play around with the dose based on your portafilter basket size while keeping the ratio of 1:2.

If serving with milk add about 100gm to 120gm (its given in grams as textured milk is easier to measure in grams) of milk to each shot.

For Magic : Aim for a ratio of 1:1.5, that is 18gm in and 24gm out and add 60 to 80gm of textured milk based on your preference.

If you find something exciting other than the recipe, we would love for you share it with the community.

Please reach out if you want to discuss about this.

Filter/ Pour Over

Please note that these are recommendations only and feel free to adapt to your own tastes.

We recommend a ratio of 1:16 (240ml of water to 15gm of ground coffee). Grind the coffee medium coarse (to the consistency of coarse sand or granulated sugar but not too chunky). We feel a hand grinder does a very good job with this one.

Pour 50ml of hot water (about 92C) and wait for the coffee to bloom. Pour 50 ml after 30 sec of blooming and repeat four more times with the last pour being only 40ml.

If you notice or experience harshness (too bitter), try increasing the grind size a little bit or reducing the temperature a little bit.

If its lacking flavour consider a slightly finer grind or higher temperature.

Wait till the coffee comes to a temperature of 60C before drinking, the flavours come to life at around 55 to 60C.

Feel free to experiment and share your experiments. We love to hear about them

Plunger/ French Press

This is a recommendation. Please feel free to adjust to your taste.

Start with a ratio of 30gm ground coffee to 500ml of water.

We recommend using a hand grinder with medium coarse setting.

Always chose soft water and freshly ground coffee to get the best taste.

Add 100ml of boiling water and let it bloom (sit aside for 1 min). This helps with the release of the trapped carbon-dioxide which appear as the the bubbles on the top.

Give it a stir and add the remaining water and let it sit for 4 min.

Push the plunger in very slowly and decant the top into a different coffee dispenser or directly into your cup.

Wait till it cools down to about 60C before you start to enjoy. The flavours come to life at around that temperature. You can also enjoy the flavours a lot better at that temperature.

Suggestion:

1. If you find the coffee is too harsh (bitter): try reducing the temperature of water to around 92C before adding to the coffee. If your kettle doesn't show the temperature try waiting a minute or two before after the water reaches boiling temperature. You can also try grinding a bit coarser to reduce the bitterness.

2. If you find that your coffee is still muddy/ silty, try decanting into a separate carafe first from the plunger after the first 5min of brewing.

Wait for it to cool down and then pour the top layer into your cup.