Always grind the coffee beans just before brewing process. Weight is very important. Make sure to set grind size level just right for best drinking experience.


Use water filters similar to Brita to filter chlorine and cut water hardness. In very hard water area, use bottled water but this is the worst option for the enviroment and it is not a solution. Water filter is more enviromentaly friendly. Bear in mind that this advice is only for coffee brewing. Water low in minerals is catching minerals from your body. Drinking water should be always hight in minerals for effective hydration of our body.





Time: around 50 seconds

Grind: Fine, Medium

Weight: 100g/l – quick

75g/l – longer brew




1. Grind the coffee

2. Put filter paper into the holder and lock to the body. Run hot water through to rinse the paper.

3. Place mug on the scale and turn aeropress upside down, put rubber seal just below number 4. Put main part of aeropress on top, add grinded coffee.

4. Boil water, wait 20 secods, turn on scale, add water, start timer and stir.

5. Put piston part on, make sure it seals but do not press just yet.

6. After 30-60 seconds take mug and brewer of the scale and slowly push until all liquid has gone through.

7. Pull the piston back few centimeters then remove filter holder, holding over bin, push the pluner to remove grounds. Rinse imediatelly and clean the bottom.



Time : 9 minutes

Grind : Medium/Coarse

Ratio : 75g/l




1. Grind Coffee

2. Boil the water.

3. Rinse the press with hot water. Drain.

4. Add grinded coffee.

5. Put press on the scale and switch on.

6. Pour over quickly to get all coffee wet. Make sure you add correct ratio. Leave soaking 4 minutes. Then stir.

7. Wait another 5 minutes.

8. Place plunger on top but do not plunge.

9. Pour the coffee slowly through the mesh, make sure you resist pouring in bottom, otherwise you will have silty taste.

10. Allow coffee to cool in the glass/cup.





Grind: Medium/ Coarser then Aeropress

Weight: 30g/500ml


Time: 2 minutes



1. Grind the coffee.

2. Boil the water.

3. Put paper filter into V60 and rinse with hot water.

4. Add coffee to the V60 over paper filter. Place it on top of jug or cup and place on the scale.

5 .After kettle has boiled, wait 10 secods if you are pouring from same kettle. Start the timer . If you are using specialist pouring kettle, pour immediatelly.

6 .Using the scale, add about twice as much water as coffee, stir for 15 seconds.

7 .Wait another 15 seconds then pour another dash(50-60g) in an outward spiral.

8. At 1 minute, add the rest of the water. Make sure you wash all grounds from the sides,. Give it a swirl.

9. Wait until all water is drawn. Aim for around 2 minutes + 30 secs.

10. Discard and clean paper and ground.

11. If it takes longer or shorter , adjust the grind. Coarser for shorter, Finer for longer time.




Ratio: 30g/500ml

Time: 3-4 minutes

Grind: Medium to coarse



1. Fold paper filter as showen on the box, boil the kettle and place the filter in the chemex, double side facing the spout.

2. Pour hot water through filter, pour away the water.

3. Grind the coffee, put it into the paper filter, tap the chemex to level the coffee.

4. Put chemex on the scale. Start the timer add 75g of water, let it sit for 30 seconds, add half of the remaining water in a outward spiral motion. Let it sit, then add remaining water. Aimfor 3-4 minutes.

5. Discard filter and grounds and pour to preheated cups.




Grind: Fine (coarsier then espresso)

Dosage: 20 to 24g

Time: 3 – 4 minutes.



1. Boil the kettle.

2. Grind the coffee. Fill the basket, level it. Do not compress.

3. Fill the bottom section with boiled water just under the mark.

4. Put the basket with the coffee into the bottom part. Make sure rubber is clean. Assemble the top, It needs to seal properly.

5. Put the pot to low to medium heat leaving the lid open to watch the brew.

6. When you hear gurgling sound and see coffee starts to blonde out, close the lid and take it out of the stove.

7. Put the stove straight under the cold running water to stop the pressure.

8. Pour immediatelly.




Grind: Very fine

Weight: 16-21g depends on the basket

Time: 25- 30s



1. Grind into portafilter.

2. Evenly distribute, if possible use distribution/leveling tool.

3. Tamp firmly and make sure it is level.

4. Flush some water trough the group head in the machine.

5. Lock the portafilter.

6. If using scale put cup/s on the scale. Turn on. If not using scale use stopwatch.

7. Start brewing. Start the timer from the first drip.

8. Aim for the time/grams recommended by roaster. Usually 25-30 seconds, 40-60 grams. Depends on the kind of beans.


Stop discard and Enjoy!


Ratio: 75g-85g of coffee per Litre

Grind: Medium/Caster sugar



1. Grind the coffee

2. Boil the water.

3. Fit the filter into the upper chamber, make sure it is fully flushed.

4. Place the bottom chamber on the scale and pour in calculated amount of water by ratio.

5. Transfer the bottom chamber to your heat source (gas burner, halogen lamp).

6. Place the upper chamber on top, do not seal!

7. When the water starts to boil, seal the top chamber on top of bottom chamber, reduce the heat to low. Look down on the filter making sure it is centered. If it is not centered you will see a lot of bubbles flowing from one side. Push it to the center with stick or spoon.

8. Bubbling on top of the chamber will become agressive with big bubbles. Once the bubbles become smaller, you are ready to brew.

9. Add the grinded coffee to the top chamber with bubbling water, stir untill all coffee wet. Start the timer.

10. After 30 seconds give it a gentle stir to break the crust and immerse coffee back to the water.

11. Turn off the heat after another 30 seconds. Once the coffee starts to drawn down ,stir gently clockwise and anticlockwise to prevent sticking to the wall. Do not stir too much.

12. Allow coffee to drawn completely. Pour the coffee into coffee pot to prevent cooked taste.

13. Let it cool off.




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