Your Coffee - Your Rules

• Finely grind 20grams or preferred amount for your machine of coffee for espresso
• Remove the porta filter from the machine and run some water manually through the group head
• Dry filter basket and place coffee into basket
• Ensure coffee is evenly dispersed throughout the basket and then place group onto a flat surface and tamp.
• Carefully insert into the machine and place a cup on brewing scales and tare them off
• Start timer and flow of water
• Stop flow of water once espresso volume reached 40ml if not an auomatic machine

This should be achieved in 28 - 34sec If your shot finished too early (e.g. 20secs) then you need to make your grind finer to slow the flow of water through your coffee. If your shot finished too late (e.g. 40secs then you need to make your grind more course. Ensure when you are changing your grind you discard some coffee to ensure the change has come through as most grinders will have some retention.

• Coarsely grind 20g of coffee roaster for filter
• Heat water to just before boil
• Fold filter paper along seam and place into V60 cone 
• Pour just enough hot water into filter paper to rinse and preheat cone
• Discard water 
• Insert 20g coarsely ground filter coffee into filter paper
• start timer & add 50mls of water
• At 30 secs add a further 100mls water slowly in circular motion 
• At 1 min add another 100mls of water slowly in circular motion 
• Wait until it has finish dripping, remove cone, stir your brew and enjoy!

Making steeped brew demands a coarse grind. Otherwise it can easily end up bitter and over-extracted during the long steep. Unless it’s marketed specifically for cold brew, most pre ground coffee found in stores is too fine.

• Measure 200g coffee and 2L water
• Grind the Coffee Beans an a Coarse setting
  This is probably the most important step in making steeped brew. With such a long steeping time, fine grounds will over-extract, and your steeped brew will taste bitter or astringent, the opposite of that smooth flavour you’re craving.
• Combine Coffee and Water
  Simply combine the coffee and water, then patience is the name of the game.
• Steep for 20hrs at room temperature
• Strain and filter Into a clean vessel
  If you’re using a big batch brewer, it will already have some type of paper filter. If you’re using another type of vessel; strain your brew through cheesecloth, or use a coffee filter and filter it like you would with drip coffee. Store your cold brew coffee in the fridge.

• Twist apart your stovetop and remove the filter basket.
• Add freshly ground coffee to the basket, enough to slightly overfill. The grind needs to be a notch coarser than espresso grind.
• Tap the filter on the bench once or twice to collapse and settle the grinds and remove any air pockets.
• With a butter knife or flat object, scrape the basket to level off the coffee.
• Fill your stovetop with cold filtered water to just under the overpressure valve. Add the filter and screw the top on.
  
• Turn heat source on to high.
• Pressure will push the water up through the coffee into the top chamber when water boils.
• Keep the lid open so you are able to see when the first bubbles of coffee start coming through.
• When you see the first bubble, take the stovetop off the heat.
• Enjoy the Italian style espresso!

• Coarsely grind 40g of coffee for filter
  heat water just to before boil
• Place coffee into French Press
• Pour 600 ml of boiled water into the French Press
• Place plunger loosely into top of the French press to trap the heat in
• Wait 4 minutes
• Press slowly
• Pour off the liquid into cups or another vessel to ensure the coffee doesn’t keep brewing.
• Let your coffee cool a little and enjoy... if you want add a little textured milk