MOCCAMASTER

This controlled brewing method works on the basis of gravity helping the water pass through the coffee. The results are a soft, smooth, vibrant coffee.

Coffee: 60g per 1L water

Grind size: Medium to course

Brew time: Approx. 5 minutes per 1L

Method: Fill your water reservoir to the desired level. Rinse your filter and then place your coffee grinds inside evenly. Flick on the power and wait for the first spurt of water. Wait 30 seconds while turning the filter holder gently to make sure surface area is evenly saturated. After 30 seconds, open the drip tray all the way turning the filter holder gently to ensure even saturation until all water has filtered through (approx. 5 minutes). Close the drip stop once a slow drip is present and serve.

AEROPRESS

A controlled, total immersion brew method. Applied pressure forces water through the coffee, resulting in an espresso-style experience. Yum!

Coffee: 12g per 220ml water

Grind size: Fine to medium

Brew time: 2 minutes

Method: Using the inverted method, wet the filter and place coffee in tube, add water and agitate grounds. Wait 90 sec, press slowly for 30 seconds.

FRENCH PRESS

This brewing method uses a longer hot-water steep time creating an earthy, rich cup of coffee.

Coffee: 70g per 1L water (90-96 degrees celcius)

Grind size: Medium to course

Brew time: Approx. 7 minutes.

Method: Place your coffee grounds into the French Press and proceed to pour your water over them until saturated, wait 4 minutes and then stir the crust into the water submerging the grounds. Wait 2 more minutes, then gently plunge the coffee to the bottom and leave to rest for 30 seconds.

POUR OVER

This controlled brewing method works on the basis of gravity helping the water pass through the coffee. The simple design results in an even extraction.

Coffee: 20g per 330ml water

Grind size: Medium to coarse

Brew time: Approximately 3 minutes

Method: Pre-infuse coffee for up to 30 seconds. Continue pouring
concentric circles until finished.

SYPHON

A controlled brewing method. The expanding air forces water into the brew chamber. Once you remove the heat source, the air contracts, bringing your lovely brewed coffee with it.

Coffee: 10g per 100ml water

Grind size: Fine to medium

Brew time: 1 minute

Method: Place water in lower bowl then attach top chamber with wet filter. Start on medium heat. Once water has reached the top chamber, add coffee and start timer. Stir at 30 seconds. Take off heat at 1 minute and stir.

COLD DRIP

Coffee grounds are steeped in cold water for an extended period of time. A controlled flow of water passes through the coffee reducing the acidity and bitterness. Smooth and velvety, this coffee is best served over ice.

Coffee: 100g per 1L water

Grind size: Fine to medium

Brew time: Between 5 and 24 hours.

Method: Aim for 2 drips every 3 seconds. Place 2 parts water, 1 part ice in top chamber and set drip rate. As the water in the top chamber depletes, adjust drip rate accordingly. Serve over ice.