(Setup)

The AeroPress is compact, quick, and perfect for bold, clean cups - whether you’re at home, work, or halfway up a mountain.

(Equipment)

• AeroPress (with filter)
• 14g finely ground coffee (like table salt)
• 200ml water, just off the boil (~94–95°C)
• Stirrer or spoon
• Timer & scale (optional)

(Process)

1. Place a filter into the cap and rinse it with hot water to eliminate paper taste.
2. Assemble AeroPress in the "inverted" position (plunger down, chamber on top).
3. Add coffee into the chamber.Start your timer and pour in the hot water until you reach 200ml.
4. Stir for 10 seconds.Secure the cap and let it steep for about 1 minute total.
5. Flip over onto your cup and press gently for about 30 seconds.
6. Clean up is quick - just pop the puck and rinse.

(Setup)

The Chemex: where science meets style. Clean, bright, and silky, this is coffee at its most elegant. Perfect for sharing or for that slow Sunday morning ritual. We’re aiming for a balanced brew: sweet upfront, light fruit in the middle, clean finish.

(Equipment)

• Chemex 6-8 Cup
• Chemex filter papers
• Grinder - Comandante are the best!
• 45g medium-coarse grind (like sea salt)
• 700ml water, just off the boil (94–95°C)
• Stirrer or spoon
• Timer & scale (optional)

(Process)

1. Prep the filter – Fold your Chemex filter and place it in the brewer with the triple fold facing the spout. Rinse it with hot water to remove papery taste and warm the glass. Discard rinse water.
2. Add coffee – 45g of freshly ground coffee. Give it a little shake to level it out.
3. Bloom – Start timer. Pour 90–100ml of water (about double the weight of your coffee) to saturate all grounds. Let it bloom for 30–40 seconds.
4. Main pour – Slowly pour in the remaining 600ml of water in gentle, circular motions. Keep the water level just below the rim.
5. Drawdown – Let it drip through completely; it should finish between 4:00–5:00 minutes total.
6. Swirl & serve – Remove the filter, give the Chemex a little swirl, and enjoy the cleanest cup you’ll ever taste.

Note: No one recipe is right, use this above to explore and build out your own style. play with grind weight, bloom weight of water, break pour sections into 200 or 300ml variables and see how they flavour changes!

(Setup)

Espresso - the foundation of it all.
From flat whites to americanos, it all starts here. We’re chasing balance: syrupy sweetness, smooth acidity, and a clean finish. Start fresh, stay consistent, and don’t forget to taste along the way - you're playing the long game here.

(Equipment)

• Espresso machine (set to 93–94°C, 9 bar pressure)
• Espresso grinder (burr style, not blade)
• Tamper
• Scales (accurate to 0.1g)
• Clean dry cloth
• Fresh Cloud Picker coffee (we recommend Henry, Sam or Formation for espresso beginners)

(Process)

1. Purge – Run a quick flush of water through the group head to clean and stabilise temperature.
2. Grind – 18g of coffee, fine texture (like table salt).
3. Distribute & Tamp – Even out the coffee bed and tamp firmly and flat.
4. Lock and Brew – Start your shot and aim for 36g of espresso in 27–30 seconds. Roughly 1:2 ratio with the amount of ground espresso to wet espresso.
5. Taste – Adjust your grind:
   > Too sour or sharp → finer grind (longer extraction)
   > Too bitter or hollow → coarser grind (shorter extraction)
6. Rinse and repeat. Coffee will change as it ages which means you need to adjust the grind slightly as the week goes on.

(Setup)

The French Press is simple, affordable, and versatile - just coffee, hot water, and time.

(Equipment)

• A 12oz (350ml) French press
• 20g filter ground (medium-coarse) coffee, or 3 flat scoops using your press scoop
• A kettle that finished boiling around 2 minutes ago (95°C)
• A spoon, timer & scale (optional)

(Process)

1. Pre-heat your press pot and metal filter with hot water.
2. Discard pre-heat water and place the press on a zeroed scale.
3. Add the coffee to the press.Start your timer and pour in 300ml of hot water.
4. Stir gently after 1 minute.
5. At 4 minutes, press the plunger down slowly.
6. Serve immediately.
7. Don’t let the coffee sit - it’ll over-extract.

(Setup)

The Kalita Wave offers beautifully even extraction and a clean cup - perfect for highlighting the clarity of single origin coffees.

(Equipment)

• Kalita Wave dripper (185) + filter
• 20g medium-fine ground coffee
• 300ml water at ~94–96°C
• Kettle (ideally gooseneck)
• Scale, timer, carafe or cup

(Process)

1. Place filter in the Kalita and rinse with hot water (pre-heats and removes paper taste).
2. Add coffee to the filter and gently shake to level the bed.Start timer.
3. Pour 40g of water for the bloom.
4. Let sit for 30 seconds.
5. Pour in slow, steady pulses to reach 150g by 1:15.
6. Continue pouring in stages, ending at 300g by around 2:00–2:15.
7. Total brew time should be around 3:00.
8. Remove Kalita, swirl your cup or carafe, and enjoy.

(Setup)

That little stovetop icon of Italian genius - the Moka Pot. Think of it as espresso’s charming cousin: bold, rich, and punchy, without the need for a machine. We’re aiming for a smooth, chocolatey cup with gentle sweetness and a bit of bite.

Recipe to start:

• 20g coffee → 300ml water (for a 6-cup Moka)
• Brew time: 4–5 minutes
• Water temp: Just off the boil

(Equipment)

• Moka pot (any size - the 6-cup is a classic)
• Kettle
• Scales (optional but ideal)
• Grinder (set between espresso and filter - medium-fine)
• Fresh Cloud Picker beans (our Henry or Sam blends work beautifully)
• Tea towel or cloth for handling the hot pot

(Process)

1. Preheat your water – Boil your kettle and let it rest for a few seconds (off the boil helps prevent over-extraction).
2. Add water – Fill the bottom chamber of your Moka up to just below the safety valve.
3. Grind & fill – Add 20g of coffee, ground medium-fine. Level it off — no tamping!
4. Assemble & heat – Screw on the top securely and place on medium heat.
5. Wait for the magic – You’ll hear a soft gurgle as the coffee brews.
6. Remove early – As soon as you hear a hiss and see pale, bubbling coffee, remove from heat. (That stops the bitter end bit sneaking in.)
7. Cool the base – Wrap the bottom with a damp cloth to halt extraction.
8. Swirl & serve – Give it a little swirl before pouring - it balances the flavours.
   
   Moka Size Tips
   1-Cup | 10g | 150ml | 2.5-3min
   3-Cup | 15g | 225ml | 3.5-4min
   

(Setup)

The Orea is the minimalist’s dream - clean, quick, and all about clarity. Expect a vibrant, juicy cup with sweet notes and a silky finish. Perfect for those who love pour-over precision but hate faff.

(Equipment)

• Orea Brewer (V3 or V4)
• Orea filter (or Kalita 155 filters)
• 15g coffee ground medium-fine
• 250ml water just off the boil (94°C)
• Gooseneck kettle
• Scales and timer
• Grinder (precision is key for Orea we recommend the Comandante hand grinder)
• Fresh Cloud Picker coffee (try Rwanda, Colombia, or Kenya or Ethiopia for juicy balance)

(Process)

1. Prep the brewer – Place filter in the Orea and give it a quick rinse with hot water to remove any paper taste and warm your cup.
2. Add coffee – 15g, ground medium-fine. Gently shake or tap to level the bed.
3. Bloom – Pour 40–50ml of water (about 3x the weight of coffee). Let it bloom for 30–40 seconds - this releases trapped gases and preps your brew.
4. Main pour – Add water in three controlled pours, keeping the bed flat:
   > First pour: up to 120ml (at 0:40)
   > Second pour: up to 200ml (at 1:30)
   > Final pour: up to 250ml (at 2:00)
5. Drawdown – The water should finish dripping through by 2:30–3:00 minutes.
6. Remove early – As soon as you hear a hiss and see pale, bubbling coffee, remove from heat. (That stops the bitter end bit sneaking in.)
7. Swirl & serve – Give it a swirl to mix the layers, then sip and smile.