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How to brew coffee in a coffee maker


No matter how much time and care a farmer takes to grow the most exquisite coffee beans, or the unique skill an artisan roaster uses to roast those beans, the perfect cup of coffee still relies on the maker to finish the job of brewing the perfect cup of gourmet coffee.


As with most things, its easy when you know how and because at our coffee club we get asked about how to make coffee so much, we thought it would be a good idea to produce this handy no nonsense guide for some of the most popular and best coffee makers on the market.


Download our brewing guide poster.pdf or take a look at the diagrams below and please join our mailing list below to find out about other helpful guides to coffee in the future:

The perfect cafetiere

1. Pop the kettle on

  1. 2.Weigh 56g of fresh coffee or use 6 heaped tablepoons

3. Grind coarsely

4. Brew using just off the boil water & plunge after 4 minutes

5. Pour and enjoy!

The perfect filter coffee

1. Pop the kettle on

  1. 2.Weigh 20g of fresh coffee or 2 heaped tablepoons

3. Grind finely

4. Pour coffee into filter paper and add to filter cone

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5. Pour a small amount of water over the coffee in small circles motion.  Wait 30 seconds for the coffee to bloom and then fill up the filter paper with circular motions from the centre.

Stove top espresso brewing

1. Unscrew the brewer

  1. 2.Weigh 20g of fresh coffee or 2 heaped tablepoons

3. Grind extra finely

4. Pour coffee into chamber and tamp with the palm of your hand gently

  1. 5.Reassemble the brewer and heat on the oven hob until the kettle is full and it bubbling has slowed

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Grinding guide

Grind is one of the most important factors to get right when brewing the perfect cup.  The coarseness of the coffee is a big factor when brewing and you can easily ruin a great cup of coffee by grinding too finely or too coarsely.

It is sometimes difficult to understand what consistency each grind option relates to.  Here’s our guide:



Coarse - Distinct particles of coffee. Like heavy-grained salt.

Medium - Gritty, like coarse sand.

Fine - Smoother to the touch, a little finer than granular sugar or table salt.

Extra fine - Finer than sugar, but not quite powdered. Grains should still be discernible to the touch.

Turkish - Powdered, like flour. Most blade grinders will be unable to grind this finely.

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