BREW GUIDES.
There are many ways to make a great cup of coffee. Here are some of our favourite brew methods and a quick guide to each one.
Whichever method you choose, make sure the beans come from McCabe’s.
Espresso
Grind your freshly roasted coffee beans into your portafilter to ensure the basket is full (16g-20g)
Distribute and tamp the coffee firmly to avoid channeling and ensure even extraction
Insert the portafilter into the group head and activate the brew immediately.
TOP TIP: You should extract around double of your dry dose in 20-30 seconds
i.e., if your dose 18g of coffee should aim to get 36g of espresso in your cup. You can also preheat your cup to ensure the coffee is hitting a warm surface.
Stove Top / Moka Pot
The recommended ratio to start with is 15g coffee to 250ml water temperature, preferably 90-94°C
- Pour water into the bottom pot until it is just under the inside valve.
- Fill the filter with finely ground coffee, Level it off.
- Place the filter in the bottom pot and screw on the top section
- Place the stove-top pot over medium heat, leaving the lid open.
- Monitor the brew as the water boils and coffee begins to appear.
Remove the pot from the heat when the coffee goes pale in colour and starts to bubble. Wait until the bubbling stops before serving.
Plunger / French press/ Cafetiere
The recommended ratio to start with is 30g coffee to 500ml water temperature, preferably 90-94°C
- Preheat the press with hot water and discard
- Add coarsely ground coffee to the press and cover the coffee with water to bloom, allow to sit for 30secs
- Stir the coffee twice and pour the remainder of the water into the press
- Leave to brew for 3.5 minutes
- Skim foam and floating particles off the surface with a spoon.
- Place the filter on top of the press and gently push down
TOP TIP: If you meet too much resistance, you may have used too much coffee, too
fine a grind or not let the coffee steep for long enough.
AEROPRESS Single serve
Recommended ratio to start with is 18g coffee to 250ml water temperature, preferably 90-94°C INVERTED METHOD
- Wet filter paper before brewing
- Add finely-ground coffee to the chamber, ensure coffee grounds sit flat,
- Pour water to the number 4 on the chamber
- Allow to bloom for 30 seconds
- Slowly pour the remaining water over the coffee
- Stir 5 times, place filter paper on the chamber and flip onto drinking vessel
- Press for 30 seconds
TOP TIP: Do not press all the way to the bottom stop when you hear a hissing noise.
CHEMEX
You will need:
• Chemex
• Filter paper
• Timer
• 40g of medium/coarse
grind coffee
• 650g of hot water
(between 90-95°C)
METHOD:
- Fold the filter paper in four and place it inside the chemex, keeping three layers
facing the spout. - Rinse the filter paper with hot water and distribute an even bed of ground coffee.
- Pour 80-100g of water and allow coffee to bloom for 30 seconds.
- Gently pour the rest of the water in a spiral movement, aim to pour 100g every 30 seconds, and avoid pouring directly onto the filter paper.
V60
You will need:
• V60 and a cup
or glass beaker
• Scales and timer
• Filter paper
• 16g of medium grind
coffee
• 250g of hot water (around
92°C)
METHOD:
- Position V60 over the cup or glass beaker.
- Place the filter paper in the V60, rinse the paper with hot water and empty the cup.
- Put the coffee into the V60 and level the coffee.
- Slowly pour the hot water into the centre of the coffee, avoid pouring water on the
paper directly. Aim for a speed of 50g of water every 30 seconds, use the timer to guide you
