We recommend using:

Your favorite 92 Degrees coffee

Cafetière (French press) 

Good set of scales

Your best loved mug (warmed)

Our recipe

We use a 1:10 ratio to brew: 30g* of ground coffee to 300ml of liquid

Measure out 30g* of coffee; add to the French press

Use coarsely ground coffee (coarser than the texture of sand)

Measure out 300ml of water and heat

Water to be 92°. So if you are using an electric kettle, let the water cool for a minute after boiling.

Pour the water over the coffee

Do this slooooowly…

Mix the coffee grounds and water gently

Then put the top of the press in position, but DO NOT plunge.

Wait three minutes for the coffee to brew…
(maybe take up cross-stitch or learn the guitar during this time)

Then the most exciting step….

Firmly push down the plunger

Pour into your warmed cup and drink awesome coffee. Maybe instagram it...

*10g is one heaped tablespoon

We recommend using:

Aeropress body in 3 parts – filter cap, chamber, plunger
Aeropress scoop and plunger
Coffee, ground medium fine (ask your barista!)
Kettle
Timer
Scales (optional)>

Our recipe:

We use 15g of ground coffee to 250ml of water, for a filter-like brew.

The beauty of Aeropress is that everything you’ll need (aside from your favourite 92˚ coffee) comes in the box, including a years’ worth of filters. Scales are an optional for extra precision, but the coffee scoop and chamber are designed to mean that precise measurements aren’t necessary.

Measure out 30g* of coffee; add to the French press

Method:

Insert a filter paper into the filter cap and screw into the chamber.

Place over your cup of choice and use a generous amount of boiling water to rinse the paper and warm your cup. Tip this water away.

Measure out ~15g of ground coffee.

If you’re not using scales, this is a full, levelled scoop. Tip into the chamber and tap to level.

Set your timer going and steadily pour water until the chamber is full

(or at 250g, if weighing). Grab your paddle and stir three times, using straight rather than circular motions (think of it like drawing a 5-pointed star). Using a rolling circular motion, insert the plunger into the chamber to create a seal. This entire step should take ~10 seconds – be quick!

At the 1 minute mark, remove the plunger and stir again.

Replace the plunger and steadily press down until all the liquid has been pushed through

(if you hear a hiss – STOP!). This should take ~30 seconds.

Allow a couple of seconds for the last of the coffee to drip.

Unscrew filter cap over your (compost!) bin and press the plunger through to remove the coffee. Rinse the Aeropress body immediately after use. Either pat dry and reassemble, or leave to air dry with chamber and plunger locked together, so as not to warp the rubber and maintain a good seal.

Use the paddle to give one last stir, then drink and enjoy!

(And maybe tag us in your morning Instagram too…)

Top tips:

This whole process is so quick that it might take a few attempts for you to perfect it. Over-stirring, not making a proper seal, plunging too fast, or too slow, could all affect the extraction and taste of your coffee, don’t panic and keep trying. Once you’ve got it, you’ve got it - muscle memory is a wonderful thing!

Your favorite 92 Degrees coffee

Moka Pot (and filters)*
Good set of scales
Ideally a long neck kettle or a jug with a narrow spout

Our recipe

For a 2-cup moka pot, we recommend 20-22g of coffee, ground tightly for espresso.

Fill the lower chamber of the moka pot with water

Water should be freshly off the boil.

Tip the coffee grinds into the basket

Shake to settle the grinds so they are level in the basket.

Put the moka pot back together

Be extra careful as lower chamber will be particularly hot.

Place the moka pot onto a medium heat and wait for the espresso to start boiling up into the upper chamber

If your heat is too high, the espresso will shoot up quickly, creating a weak espresso. If it is too low, the espresso will slowly gurgle up and the grinds will spend too long in contact with the water, causing over-extraction.

The last and most important step
Sit down, Drink awesome coffee. Maybe instagram it...

We recommend using:

Tiamo dripper (and filters)*
Tiamo pour-over kettle
Good set of scales
Cup or jug to hold your coffee
Ideally a long neck kettle or a jug with a narrow spout

Our recipe

We use a 1:13.2 ratio to brew (seems confusing but tastes great):

25g** of ground coffee to 330ml of liquid

Assemble your apparatus

Place your cup/jug on the scales; dripper is placed on cup/jug; filter goes in dripper.

Pour some water onto the filter paper before adding the coffee, and then pour this water away, doing this will remove the papery taste and heat through the apparatus

Measure out 25g** of coffee; add this to the filter Press down and flatten the coffee in the filter and remember to zero the scales

Use coarsely ground coffee (about the texture of sand)

Measure out 330ml of water and heat

Water to be 92°. So if you are using an electric kettle, let the water cool for a minute after boiling.

Pour the water over the coffee

Do this slooooowly…

Start pouring the water in a concentric circle pattern. The first pour is to soak the grounds. After a couple of circles, pause; at this stage, you will see a small volcano-like prominence in the centre of the grounds (this is the residual CO2 escaping, referred to as a ‘bloom’).

Then, resume pouring in a circle pattern. The aim is to have filled the cup/jug with 330g of water (as weighed by the scales) in 2.5 minutes.

The last and most important step Sit down, Drink awesome coffee. Maybe instagram it...

* You can totally use a V60, we just prefer the kalita for a more uniform extraction (this is barista speak for turning boring water into awesome coffee)

** 10g is one heaped tablespoon