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Brew Guides – Recipe Collection

V60 Hand Drip

When brewing a new coffee with the v60 hand drip method, we often start with this basic and very simple brew recipe and adapt it if needed.

extraction time: 2:30-3:00
ground coffee: 15g
water at 93°c: 250g
coffee-water ratio: 1:16.7


  1. Grind 15g of specialty coffee at a medium-coarse grind setting.
  2. Rinse paper filter with hot water.
  3. Pour 50g of water and stir slightly with a spoon.
  4. Pour 200g of water (250g in total) after 30s and swirl.
  5. Total brew time should be around 2:30 to 3:00. Adjust grind if brew is faster/slower.


Adjust this recipe to the coffee used and to your preference. We often brew with a third pour: Instead of pouring the remaining 200g of water at 30 seconds, we pour 100g and then another 100g at around 1:00 to 1:10.

Basic Espresso Recipe

This is where we often start out when brewing a new coffee as an espresso.


extraction time: 25-32s
ground coffee: 19g
double espresso weight: 47.5g
coffee-water ratio: 1:2.5


  1. Grind your coffee at a pretty fine grind setting.
  2. Dose 19g of finely ground specialty coffee into your basket, distribute evenly and tamp.
  3. Time around 30 seconds. Start timer when you push the button on your machine.
  4. Yield two shots with a total weight of 47.5g. Adjust grind if shots are longer/shorter.


Play around with your grind setting, extraction time and dose, as well as your coffee-water ratio. We recommend to start experimenting with the extraction time and grind setting first and when you have found a pretty good combination, make slight adjustments to the dose and/or ratio if needed.

Aeropress

The Aeropress is an unbelievably versatile coffee maker, a toy with almost unlimited possibilities. This is one of our favorite recipes, using the «Inverted Bypass Method».


extraction time: 1:30
ground coffee: 24g (coarser than espresso, finer than V60)
water at 93°c: 100g
water at 85°c: 100g
coffee-water ratio: 1:8.3


  1. Grind 24g of specialty coffee at a grind setting somewhere between V60 and espresso, but closer to V60.
  2. Rinse the paper filter and the Aeropress with hot water.
  3. Invert the Aeropress with the plunger about ⅓ in and add your coffee.
  4. Start a timer and pour 100g of water at 93°C and gently stir a couple of times.
  5. After 45s, screw on the filter cap with the paper filter inside, push out the remaining air and flip onto a cup.
  6. Press all the coffee into the cup when the timer hits 60s. Try to finish at 90s.
  7. Dilute with 100g of water at 85°C or with cold water and ice.


As always, we recommend to experiment and try as many different variations of this recipe as you can think of (as well as completely different recipes). There are lots of websites and blogs our there with Aeropress recipes, one of our favorites is AeroPrecipe.

French Press

The French Press is a super simple filter coffee maker. Use our recipe as a basis and adapt it as you go, depending on your coffees and your preferences.


for a medium sized (600 ml) french press

extraction time: 4:00

ground coffee: around 24g (medium-coarse)

water at 93°c: 400g

coffee-water ratio: 1:16.7


  1. Grind about 24g of specialty coffee at a medium to coarse grind setting (just a tad coarser than for V60 filter coffee).
  2. Rinse the french press with hot water.
  3. Add ground coffee to the preheated french press.
  4. Pour 100ml of hot water into the french press, let it sit for 45s then slightly stir.
  5. Pour another 300ml of hot water into the french press and put the top on without pressing.
  6. At 4 minutes total brew time, push the press all the way down.
  7. Pour the coffee into a cup or pitcher to prevent it from sitting on the grounds any longer and thus taste burnt and bitter.

Bialetti

The coffee pot everyone knows, often just called Bialetti (which is a manufacturer of these), moka pot or cafetera. It's found in most households in Switzerland and it stands for an intense, espresso-esque coffee, which we see situated somewhere between filter coffee and espresso.


for a medium sized (3 cup) moka pot

extraction time: 3:00

ground coffee: around 24g (a little bit coarser than espresso)

water at 93°c: 200g

coffee-water ratio: 1:8.3


  1. Finely grind about 24g of specialty coffee.
  2. Pour water at 93°c into the pot. Fill up to just under the sieve, so there is no air between.
  3. Fill the sieve with the ground coffee to the very top without pressing it down.
  4. Screw the top part onto the pot tightly and place on medium heat stove top.
  5. Gently lift up the pot when the coffee starts to flow so your coffee won't burn – gently regulate the heat by lifting it higher or lower so that the coffee never gets too hot but flows out consistently.
  6. After about 3min, the chamber should be filled with coffee. Switch of the stove and enjoy.

Flat White

The Flat White – its origin claimed by both New Zealand and Australia – is one of our favorite versions of coffee with milk. There are a lot of confusion and many version of it out there. This is our version of the infamous Flat White.


  1. Pull a double espresso shot into a 150-200ml cup or glass.
  2. Steam about 100ml of milk with the espresso wand of your coffee machine. Go for a very light foam.
  3. Pour latte art and make it look nice.


The milk-coffee ratio can make a significant change. Some people like it stronger, some like it milkier. Try out different ratios to find your favorite. We usually use a double espresso of about 40-60ml in a 160ml cup, which means we use about 100-120ml of foamed milk. We believe that this ratio is truest to the original flat white and we use other names for other ratios.

Iced Latte

This is an easy basic recipe for a delicious iced coffee with plant-based or cow milk. If you don't have an espresso machine, you can use coffee made in a moka pot or similar.


  1. Fill a glass with ice cubes.
  2. Add cold milk or plant-based alternative and leave 2-3 cm of space for your coffee.
  3. Pull a double espresso shot – or single for a lighter version.
  4. If you like it sweet, add sugar to the espresso shot while it's hot.
  5. Pour the espresso shot into the glass – that's it!


Tips:

  • To avoid the ice in the glass to melt quickly, you can cool down the espresso shot with an ice cube before mixing.
  • Use a triple shot to make it stronger.
  • When using plant-based milk, we love oat milk. Sproud (milk made of peas and oat) works fine, too. If using soy milk, be careful not to mix hot and cold too quickly.

Matcha Latte

Matcha Latte (or Maccha Latte) is one of our favorite non-coffee lattes and hot beverages. Our recipe is very simple and can easily be used at home.


water at 80°c: 30g

matcha powder: 3g

milk, before steaming: roughly 170g


  1. Mix roughly 3g of good quality matcha powder with 30g of warm but not too hot water, ideally around at around 80°c.
  2. Whisk with a chasen (matcha whisk) or household whisk until there is some foam on the surface.
  3. Now is the time to add sugar if you want any. Whisk again to dissolve the sugar.
  4. Steam milk with the steam wand of your espresso machine. Oat milk works great, too.
  5. Pour latte art to make it look nice. Or just mix milk with matcha.


Use a fine sieve when you add the powder in step 1 to prevent the brew from clumping.

When using good quality, fresh matcha and water at around 80°c, sugar may not be needed as the brew won't end up too bitter and the milk will add some natural sweetness to it.

Espresso Tonic

This new trend-setter can be enjoyed with or without alcohol and is the perfect refresher on a hot summer day.


  1. Pull a double espresso shot (or single for a lighter version).
  2. Add ice cubes to a glass or jar of about 300ml.
  3. Add the tonic water. We suggest Kandt or Gents.
  4. We appreciate an espresso tonic without alcohol, but if you want to go for the boozy option, we recommend adding 4cl of vodka.
  5. After the tonic's foam has settled, carefully add your espresso shot.
  6. Garnish with a wedge of lemon if you're looking for that extra acidity.


Enjoy responsibly.

Glühkaffee

It's not glühwein, it's not coffee, it's glühkaffee. This is a winterly recipe for a mulled wine alternative based on filter coffee.


for a medium sized (600 ml) french press

extraction time: 4:00

ground coffee: around 24g (medium-coarse)

water at 93°c: 400g

coffee-water ratio: 1:16.7


  1. Mix 2g of cinnamon with half a gram each of nutmeg and cardamom and add two cloves.
  2. Add spices with 24g of medium-coarsely ground (a tad coarser than for V60 filter coffee) specialty coffee to pre-rinsed brewer. We use the french press for big batches.
  3. Pour 100ml of water at 93°C into the french press, let it sit for 45s then slightly stir.
  4. Pour another 300ml of water at 93°C into the french press and put the top on without pressing.
  5. At 4 minutes of total brew time, push the press all the way down.
  6. Pour the coffee into a cup or pitcher to prevent it from sitting on the grounds any longer.
  7. Add a few drops of fresh orange or lemon juice, 10g of sugar and 2-3cl of vodka (or other booze, if you prefer).


This can also be enjoyed without alcohol of course.