Brewing Guides

Craft the perfect cup

Six brewing methods, tested on our own kitchen counter. Same beans, wildly different cups — watch the technique, then pick your favourite ritual below.

French Press Pour Over (V60)Moka Pot Aeropress South Indian Filter Cold Brew

4 min

Recipe · 4 min

French Press

Full-bodied, rich, textured

Ratio

1 : 15 (30 g coffee to 450 g water)

Grind

Coarse

Temp

94–96°C

1Warm the press with hot water, then discard.
2Add 30 g of coarsely ground coffee.
3Pour 450 g of just-off-boil water evenly. Start the timer.
4At 1 minute, gently break the crust with a spoon and skim foam.
5Place lid, plunger up. Steep undisturbed for 3 more minutes.
6Press slowly and decant immediately into a warm mug.

Pro tip · Use fresh, coarsely ground beans and pre-warm your mug for a bolder cup.

3 min

Recipe · 3 min

Pour Over (V60)

Bright, clean, articulate

Ratio

1 : 16 (20 g coffee to 320 g water)

Grind

Medium-fine

Temp

93–95°C

1Rinse the paper filter with hot water. Discard water.
2Add 20 g medium-fine grounds. Tap to level.
3Bloom: pour 40 g water. Wait 30 seconds.
4Pour in slow spirals until you reach 160 g by 1:00.
5Continue pouring to 320 g by 2:00.
6Total brew: 2:45–3:15. Swirl and serve.

Pro tip · Slow, concentric pours create the cleanest, brightest cup.

5 min

Recipe · 5 min

Moka Pot

Intense, chocolatey, syrupy

Ratio

Fill basket level, no tamping

Grind

Fine (finer than filter, coarser than espresso)

Temp

Preheated water

1Boil water separately. Fill the bottom chamber to the valve with hot water.
2Add fine grounds to the basket — level, do not tamp.
3Assemble the pot (use a cloth — it will be hot).
4Place on medium heat with the lid open.
5When you hear gurgling and see honey-coloured coffee, remove from heat immediately.
6Cool the base with a wet cloth to stop extraction.

Pro tip · Starting with hot water prevents over-cooking the grounds and delivers a smoother cup.

2 min

Recipe · 2 min

Aeropress

Balanced, versatile, forgiving

Ratio

1 : 15 (17 g coffee to 250 g water)

Grind

Medium-fine

Temp

85–90°C

1Insert filter into cap, rinse, and attach to the chamber. Set on your mug (inverted or standard).
2Add 17 g of medium-fine grounds.
3Pour 50 g water. Stir 3 times. Wait 30 seconds.
4Fill to 250 g. Attach plunger to seal.
5Wait until 1:15 total, then press slowly for 30 seconds.
6Stop pressing when you hear a hiss.

Pro tip · Great for travel — try inverted method for stronger extraction.

10 min

Recipe · 10 min

South Indian Filter

Traditional, bold, milky

Ratio

3 tbsp coffee to 1 cup water

Grind

Fine (like table salt)

Temp

Boiling

1Add 3 tbsp of fine dark-roast grounds to the top chamber. Level, do not press.
2Pour freshly boiled water to fill the chamber.
3Cover and let the decoction drip for 8–10 minutes.
4Heat 200 ml of milk with sugar until frothy.
5Add 30 ml of decoction to a tumbler.
6Pour hot milk from height to create froth. Serve immediately.

Pro tip · The higher you pour the milk from, the frothier the crema on top.

12 hr

Recipe · 12 hr

Cold Brew

Smooth, low-acid, sweet

Ratio

1 : 8 (100 g coffee to 800 g water)

Grind

Coarse

Temp

Cold / room temperature

1Combine 100 g coarse grounds with 800 g cold filtered water in a jar.
2Stir gently to ensure all grounds are wet.
3Seal and refrigerate for 12–16 hours.
4Strain through a fine mesh, then again through a paper filter.
5Dilute 1:1 with water or milk before serving over ice.
6Store the concentrate refrigerated for up to 10 days.

Pro tip · Naturally sweet and low-acid — perfect for hot summer afternoons in Coorg or Chennai.

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Pick beans worthy of your ritual

Every recipe deserves fresh, single-estate coffee. Roasted to order and shipped within 48 hours.