Coffee Brewing Guides

These guides are a good place to start with your coffee journey.

There are many factors that can alter the taste of your coffee from your equipment tools, coffee bean type, and water temperature. Every method and machine requires different techniques and ratios, so these guides serve as practical guidelines to start with. It is completely up to you to play with & to alter the parameters to get the coffee to taste just right for you.

V60

What you need:

V60 Drip cup, Coffee server, Electric Kettle, Digital Scale, V60 paper filter, Stainless steel cup, Coarse ground coffee beans 18g + optional 2g to "flush" grinder, Hot water 270g, Cup/mug

Steps:

Prepare your coffee server jug, then place your V60 dripper on top the V60 cup.
Rinse the filter/wet the filter to remove the paper taste by pouring hot water around it and into the cup, then discard the water.
Grind 2 grams of coffee beans to “flush” your grinder for optimal flavor (optional), then grind 18 grams coffee beans coarsely. Place the coarse coffee grounds into the center of the filter.
Brew the coffee by pouring the water in a slow, circular spiral constantly, letting the coffee grounds “bloom” initially.
TIMING: Pour 75 grams of hot water steadily for 30 seconds, then pour the remaining 195 grams of hot water into the dripper gently.
After the dripping stops, take off the V60 cup, then serve your hot coffee into a cup/mug.
Your pour over coffee is ready to serve!

Syphon

What you need:

Syphon set & heater, Electric Kettle, Syphon paper filter, Digital scale, Stainless cup, Spoon/bambook paddle, Coarse ground coffee beans 18g, Hot water 270g, Cup/mug.

Steps:

Prep the filter by putting it on the metal filter hook & place to the bottom of the syphon hopper, pull on the chain from the bottom to make sure it's securely plugged.
Pour 270g hot water to the bottom of the syphon (the round part of the syphon).
Boil the bottom of the syphon with the heater.
Place the syphon hopper (the top part of the syphon with the filter & funnel) into the bottom of the syphon. Let the water boil & rise to the top chamber.
After enough water has risen to the top, pour 18g of coarse coffee grounds (medium-fine texture) into the top chamber.
Gently submerge all the coffee grounds by stirring.
Let the coffee brew for about a minute.
Turn off the heater & remove the syphon from the heat. The brewed coffee will slowly drip back down through the filter to the bottom of the syphon.
Lift up the syphon hopper & carefully remove it from the bottom.
Pour coffee into a server or a cup and your coffee is ready to serve!

Clever Drip

What you need:

Clever Dripper, Coffee server, Electric kettle, Digital scale, Clever Drip paper filter, Stainless cup, Coarse ground coffee beans 18g, Hot water 270g, Cup/mug

Steps:

To brew coffee with this method, use hot water with a temperature between 92C - 96C (maximum 96C). If the temperature is too high, the coffee will taste burnt. If you don\'t have temperature indicator, you can boil the water and let it sit for three minutes to let the temperature drop first.
Put the paper filter into the Clever Drip and rinse it with hot water to remove the paper taste, then drain/discard the water out.
Add the 18g coarse ground coffee to the center of the filter.
Pour the 270g of hot water in an even circular motion to submerge all the coffee evenly.
Cover it with the lid & let it brew for 4 minutes.
Place the Clever Dripper on top of a coffee server or mug and let the coffee drain through the bottom of the Dripper.
When it has completely drained, remove the Clever Dripper and your coffee is ready to serve!

French Press

What you need:

French Press, Electric kettle, Digital scale, Stainless cup, Spoon/bamboo paddle, Coarse ground coffee beans 18g, Hot water 270g, Cup/mug.

Steps

Add the 18g coarse ground coffee beans into the bottom of the French Press.
Pour the 270g of hot water into the French Press and stir well to make sure all the coffee is combined.
Place the French Press lid on top, letting the bottom of the plunger touch the top of the water level. Do not push it down.
Let it brew for 4 minutes, then push the plunger all the way down.
Serve the coffee immediately into a cup/mug, don’t let it sit in the French Press for too long as it will cause it to continue to brew & over extract the coffee!

Cold Drip

What you need:

Tiamo Cold Brew Tower system, Tiamo paper filters, Coarse ground coffee beans 55g, Cold water 396g, Ice cubes 264g, Cup/mug.

Steps:

Make sure your coffee beans are coarsely grounded for this method.
Place the first paper filter into the coffee chamber (second from the top) by inserting it to the bottom of the chamber.
Add 55g coarsely ground coffee beans on top of the filter into the chamber.
Place the second paper filter on top of the coffee grounds.
Install the coffee chamber carefully into the tower, then place the water vessel chamber (top most) above it. Ensure that the water vessel chamber’s metal tap is securely closed so the water & ice does not prematurely drip out.
Add 264g ice cubes into the top most chamber, then pour the 396g cold water into the water vessel chamber. Close it with the lid.
Slowly twist the metal tap to release the water from the chamber. The rate of drip should be nice and slow, about 1 drip per second.
The total brew time should be about 2.5 hours to maximize the taste of the coffee.
Your cold brew is ready to serve!

Espresso

What you need:

Espresso machine, Coffee grinder, Portafilter, Digital scale, Tamper, Distributor tool (optional), Finely ground coffee beans 18-20g, Espresso cup(s)/mug.

Steps:

Remove the portafilter from the coffee machine & wipe it with a clean cloth to dry the basket.
Place the portafilter on the scale and tare the weight.
Grind 18-20g coffee beans finely & place into the portafilter basket.
Distribute the coffee grounds evenly with a distributor tool or your finger to get an even surface on top.
Use the tamper to evenly tamp the coffee grounds into the basket. Make sure the coffee bed is even level.
Purge the coffee machine grouphead by flushing hot water through.
Lock the portafilter into the coffee machine grouphead and start the shot.
Place the espresso cup(s) under the portafilter and let the machine extract the coffee. It should take about 26-30 seconds to extract 36-40g of espresso liquid. If it is taking longer than 30 seconds or pulling the shot too slowly, try a coarser grind. If it is extracting too quickly and finishes before 26 seconds, try a finer grind.
Your espresso is ready to be consumed as is or to be the base of another coffee beverage! See our other guides for more details.

Hot Cappuccino

What you need:

Espresso shot 18-20g single/36-40g double, Steaming wand, Milk 240g, Cup/mug.

Steps:

Prepare your espresso shot (see our Espresso guide) into cup/mug. 18-20g for a single shot or 36-40g for a double shot.
Steam the milk until it is silky & foamy, the temperature should be about 60C.
Carefully pour the steamed foamy milk into the cup in a small circular motion to mix the espresso together with the milk until the cup is full. There should be more foam on top.
Enjoy your Hot Cappuccino!

Hot Americano

What you need:

Espresso shot ~38g, Hot water 250g, Spoon, Cup/mug.

Steps:

Prepare your espresso shot (see our Espresso guide) into your cup/mug.
Pour 250g of hot water into your cup/mug, ensure that the espresso is mixed in well. You may wish to mix with a spoon if needed.
Enjoy your Hot Americano!

Iced Americano

What you need:

Espresso shot ~38g, Cold water 140g, Ice cubes 160g, Spoon, Cup/mug.

Steps:

Prepare your espresso shot (see our Espresso guide) separately.
Add 160g of ice cubes to your cup/mug, then pour 140g of cold water into the cup.
Pour your espresso shot into your cup/mug. You may wish to mix with a spoon if needed.
Enjoy your Iced Americano!

Macchiato

What you need:

Espresso shot 18-20g single/36-40g double, Steaming wand, Milk, Spoon, Espresso cup.

Steps:

Prepare your espresso shot (see our Espresso guide) into an espresso cup. 18-20g for a single shot or 36-40g for a double shot.
Steam the milk until it is silky & foamy, the temperature should be about 60C.
Using a spoon, scoop the top of the milk foam only & carefully put it on top of the espresso.
Enjoy your Macchiato!

Piccolo

What you need:

Espresso shot 18-20g single/36-40g double, Steaming wand, Milk, Espresso cup.

Steps:

Prepare your espresso shot (see our Espresso guide) into an espresso cup. 18-20g for a single shot or 36-40g for a double shot.
Steam the milk until it is silky & foamy, the temperature should be about 60C.
Carefully pour the steamed milk into the espresso cup in a small circular motion to mix the espresso together with the milk until the cup is full.
Enjoy your Piccolo!

Hot Latte

What you need:

Espresso shot 18-20g single/36-40g double, Steaming wand, Milk 270g, Cup/mug.

Steps:

Prepare your espresso shot (see our Espresso guide) into cup/mug. 18-20g for a single shot or 36-40g for a double shot.
Steam the milk until it is silky & foamy, the temperature should be about 60C.
Carefully pour the steamed milk into the cup in a small circular motion to mix the espresso together with the milk until the cup is full.
Enjoy your Hot Latte!

Iced Latte

What you need:

Espresso shot 18-20g single/36-40g double, Milk 160g, Ice cubes, Spoon/straw, Cup/mug.

Steps:

Prepare your espresso shot (see our Espresso guide) into cup/mug. 18-20g for a single shot or 36-40g for a double shot.
Add ice cubes to your cup/mug, then pour 160g of milk into the cup.
Pour your espresso into your cup/mug. You may wish to mix with a spoon or straw if needed.
Enjoy your Iced Latte!