Practical starting points for brewing, tasting and enjoying great coffee.
What you need:
Directions:
What you need:
Directions:
Machine cup sizes vary; measure water in millilitres.
What you need:
Directions
What you need:
Directions:
Basket doses vary; 1:2 is a starting point so 18g in the portafilter should produce 36g coffee in about 25-35 seconds
Follow machine instructions, especially for pressurized baskets.
All recipes are adjustable starting points. Taste and adjust to suit your preference.
If you find that your coffee is too bitter this typically indicates that it is over-extracted.
Where appropriate to the brew method, try a coarser grind or shorter contact time.
Still not getting the cup you’re after? Contact us about your brewing method and what you’re tasting, and we’ll help you troubleshoot.
If you find that your coffee is too sour this typically indicates that it is under-extracted
Where appropriate to the brew method, try a finer grind or longer contact time and adequate brewing temperature.
Still not getting the cup you’re after? Contact us about your brewing method and what you’re tasting, and we’ll help you troubleshoot.
Try a higher coffee to water ratio and taste it. Strength is concentration (intensity); extraction is how water draws flavour from coffee grounds.
Still not getting the cup you’re after? Contact us about your brewing method and what you’re tasting, and we’ll help you troubleshoot.
Tasting notes are comparisons, not added ingredients or guaranteed flavours.
Note: Flavour changes as coffee cools.
Still not getting the cup you’re after? Contact us about your brewing method and what you’re tasting, and we’ll help you troubleshoot.
Use clean equipment and fresh water. Advice varies by method; change one variable at a time.
Smooth medium roast with nuts and cocoa; Brazil and Guatemala.
Organic medium roast with almond and cacao tasting notes and a light citrus acidity; Mexico and Guatemala.
Full-bodied medium-dark roast with dark chocolate, caramel and peanut butter; Brazil and Indonesia.
Full-bodied medium-dark roast with dark chocolate, nuts and field berries; Brazil, Guatemala, Ethiopia
Full-bodied dark roast with cacao, burnt caramel and orange marmalade; Indonesia and Ethiopia.
Organic Italian-style dark roast with dark chocolate, brown sugar, almonds and a creamy finish; Guatemala and Mexico.
Colombian medium-dark decaf, sugar cane process, with dark chocolate and toffee.
Riverside or Lakeshore for a brighter coffee.
Mountain Top or Fireside for a smooth and balanced cup.
Summit Espresso for a traditional Italian-style espresso.
Burnt Timer for a bold, balanced, dark coffee.
Evening Ember for decaf.
Tasting notes are comparisons, not added flavours.
Store airtight in a cool, dry, dark cupboard away from heat, moisture and light. Grind just before brewing when practical.
Coffee can lose up to 50% of its intensity and flavour 7-10 days after being ground. Therefore we recommend buying whole bean coffee whenever possible. For the best flavour, grind your beans just before brewing. If you don’t have a grinder, freshly roasted ground coffee is still a convenient option.
Not at all! You can make delicious coffee at home with a simple, affordable brewer like a French press or pour-over. Fresh coffee, the right grind size, and a consistent coffee-to-water ratio matter more than a high price tag. If you’re looking to invest in one upgrade, we recommend a burr grinder so you can grind whole beans fresh and get a more consistent grind.
