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CinderfieldCOFFEE ROASTERS

Brew guides

Better coffee at home is mostly three things.

How much coffee?

For pour-over and cafetière. Start balanced, then adjust to taste.

How many mugs?

2
How strong?
Coffee
31g
Water
500ml

No scale? That's about 5 level tablespoons of ground coffee. A scale is the cheapest upgrade in coffee, though.

Guide 1

Pour-over (V60)

Clean, clear and the best way to taste what makes a coffee special. Our light roasts shine here.

Coffee
15g coffee
Water
250g
Temperature
93°C
Time
3 minutes

You'll need: V60 or similar dripper, paper filter, kettle, scale

  1. 1Rinse the paper, add coffee and pour 40g of water to bloom for 30 seconds.
  2. 2Pour slowly in circles up to 150g, then to 250g by 1:30.
  3. 3Let it drain; aim to finish around 3:00.

Tip: Pour slowly and keep the bed of coffee flat. If it drains in under 2:30, grind finer; over 3:30, coarser.

Our pick for pour-overGuji Natural

Guide 2

Cafetière

The most forgiving way to brew, with a rich, heavy cup. The secret is patience, not pressing hard.

Coffee
30g coffee
Water
500ml
Temperature
93°C
Time
4 minutes

You'll need: Cafetière, kettle, spoon

  1. 1Add coarse coffee and pour all the water over it.
  2. 2After 4 minutes, stir the crust and scoop off the foam.
  3. 3Wait 5 more minutes if you can, then plunge gently and pour.

Tip: Don't push the plunger to the bottom: stop just above the grounds and pour gently to leave the silt behind.

Our pick for cafetièreMorning Field

Guide 3

Espresso

Small, intense and the base of every milk drink. Weigh what goes in and what comes out; it changes everything.

Coffee
18g coffee
Water
36–40g out
Temperature
93°C
Time
27–32 seconds

You'll need: Espresso machine, grinder, scale, tamper

  1. 1Grind fine and level the bed with a gentle, even tamp.
  2. 2Aim for twice the dose out: 18g in, about 38g in the cup.
  3. 3Sour? Grind finer. Bitter? Grind a touch coarser.

Tip: Change one thing at a time, and only the grind until you're close. Fresh coffee needs a few days' rest after roasting.

Our pick for espressoNight Shift Espresso

Guide 4

Moka pot

Strong, sweet and very Italian. Not quite espresso, but lovely with hot milk.

Coffee
Fill the basket, don't tamp
Water
Just below the valve
Temperature
Start with hot water
Time
4–5 minutes

You'll need: Moka pot, kettle, hob

  1. 1Fill the base with just-boiled water so the coffee doesn't stew.
  2. 2Heat on medium with the lid open.
  3. 3Take it off the heat as soon as it starts to sputter.

Tip: Starting with just-boiled water means the coffee spends less time on the heat, so it tastes sweeter and never burnt.

Our pick for a moka potCerrado Sweet

Fix my coffee

Taste it black first, then find what's wrong below.

Sour or sharp

Under-extracted: the water didn't pull out enough sweetness.

Grind finer, use hotter water, or brew a little longer.

Bitter or dry

Over-extracted: too much came out, including the harsh bits.

Grind coarser, use slightly cooler water, or brew shorter.

Weak or watery

Not enough coffee for the water.

Use more coffee (move one step stronger in the calculator).

Flat or dull

Usually old beans, or coffee ground a long time ago.

Buy smaller bags more often, and grind just before brewing if you can.

Still not sure which coffee to start with? Take the coffee finder quiz.