BREWING METHODS

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When it comes to making that perfect cup of coffee, there’re a whole bunch of ways to do it; from using different brewing apparatus, to how you grind your beans, to how you mix water with your precious coffee grounds.

These factors each play a big role in how your coffee tastes once you finally get to drink it.
Here are our instructions to ensure you can always brew the perfect cup at home:

Espresso

Stove Top

Plunger

Pour Over Chemex

Pour Over Hario V60

AeroPress

Espresso

Strength-o-meter:

10/10

Coffee to Water Ratio – 1:2

Why we rate it:

Espresso is the caffeine daddy; with a bean to water ratio of 1:2 a well pulled espresso shot is what’s going to give you the mightiest boost – morning, noon or night.

The strength behind an espresso shot lends itself to being taken straight, with extra of 94ºC water or mixed with milk, however you like it best.

We love espresso coffee for its super high intensity & flavour, and it showcases the skills of our baristas; there’s nowhere to hide in a long black.

What you need:

To pull a Thirdeye Coffee Roasters double (~35g espresso extraction):

  • Calibrated coffee scales
  • 19g coffee beans (not sure which ones; check out our brew finder to find out)
  • Grinder (we recommend this one)
  • Tamp
  • Espresso machine
  • Drinking vessel (could be a demitasse, could be a mug – we’ll only judge a little)

FYI:

You need to clean and dry your portafilter in between shots to maintain consistency if you’re serving more than one espresso at a time.

A flat white is the pavlova of the coffee world. The iconic antipodean drink gained popularity among both Kiwi and Aussie caffeine connoisseurs in the 1980’s. Officially, whether it was Wellington, Sydney or Melbourne that the flat white was first created has been lost to the annals of history. 

Unofficially, we all know who really came up with it first.

How to brew your coffee:

  1. Turn your machine on, and allow it to come up to temperature and pressure. You should get your portafilter and drinking vessel warming up now too.
  2. Grind your beans to a fine grit, think table salt size.
  3. Pour the coffee grounds into the (warmed) portafilter’s basket, and spread them out to create a fairly level surface.
  4. Tamp the coffee – here you’re compressing the freshly ground coffee, removing any air pockets and totally levelling the surface.
    Water will always take the path of least resistance; any inconsistencies with the tamp will result in some parts of the puck getting over extracted, and some parts getting under extracted.
    Lean the portafilter against a stable surface and press down evenly with the tamp. Standard recommendation is to keep your elbow at a right angle and apply 15 pounds of force.
  5. Run a small dose of water through the portafilter (to make sure it’s clean and up to temperature) then securely attach the portafilter to the group head of your machine – make sure that thing’s locked in tight. No one likes an espresso explosion when the portafilter falls out and sends hot water and wet coffee grounds everywhere.
  6. Start the extraction immediately – if you’re timing it manually you’re aiming for 35g total weight out in 33 – 35 seconds. If your machine comes with pre-sets press the “Double Shot” button.
    You’re looking for a golden syrup like pour that starts our caramel blond before darkening to brunette. The finished shot should separate into a creamy crema on top of the dark chocolate coffee underneath. (If you notice the shot runs fast or a very pale colour, it’s likely  channelling has occurred; time to restart.)
  7. Enjoy right away – top your espresso shot off with hot water, steamed milk, pouring cream, or knock it back straight. Enjoy!

Stove Top

Strength-o-meter:

8/10

Coffee to Water Ratio – 1:12

Why we rate it:

A brewing method of many names; caffettiera, moka pot, or stovetop espresso. Whatever you call it, they’ll all make your coffee the same way; by using steam to pressurise water and forcing it up, through your freshly ground coffee and into the repository on top.

We love a stovetop espresso for their ease of use, affordability, and production of a final brew that sits perfectly between an espresso shot and a mug of plunger coffee.

What you need:

For ~300ml of brewed coffee:
  • Calibrated coffee scales
  • 25g coffee beans (not sure which ones; check out our brew finder to find out)
  • Grinder (we recommend this one)
  • Stovetop espresso (caffettiera or moka pot)
  • 300ml water
  • Stovetop
  • Drinking vessel

FYI:

A stovetop espresso’s volume is measured by Italian demitasse (30ml) cups. If you’re someone who takes their hit out of a mug, you might find that you measure three (or more!) Italians.

Stovetop espresso makers first made it down-under with Italian migrants after WWII.

How to brew your coffee:

  1. Grind your beans to a medium-fine size; not as fine as for an espresso machine, but finer than you’d use for a pour-over coffee.
  2. Fill the base of the stovetop espresso with 300ml of water, or to just below the pressure valve.
  3. Place the filter funnel (the middle bit) of the stovetop espresso on top of the base and pour the freshly ground coffee beans in. Level them out, but don’t tamp.
  4. Screw the top park of the stovetop espresso onto the bottom. Make sure the seal is tight!
  5. Put the stovetop espresso on the stovetop (surprising, we know) over a low heat setting.
  6. Wait patiently while the pressure builds in the base of the stovetop espresso; forcing the hot water up to percolate through the ground coffee and into the top chamber. Don’t be tempted to turn up the heat here – that’ll give you unpleasantly bitter coffee.
  7. As soon as the stovetop espresso sounds like it’s drowning (or starts to sputter) whip it off the stovetop and you’re ready to serve, with or without milk!

Plunger

Strength-ometer:

7/10

Coffee to Water Ratio – 1:16

Why we rate it:

You know you have one of these lying around. We all do! Like the stovetop espresso the plunger is an apparatus of many names; cafetière (like the stovetop espresso’s caffettiera, but French), French press, or plunger.

We love a plunger coffee.

What you need:

For ~1L of brewed coffee:
  • Calibrated coffee scales
  • 60g coffee beans (not sure which ones; check out our brew finder to find out)
  • Grinder (we recommend this one)
  • 4-cup Plunger
  • Kettle
  • 1L water
  • Stirring implement
  • Drinking vessel

FYI:

A plunger is probably the most common brewing method in New Zealand homes.

You can also use a plunger to make cold brew concentrate, the perfect addition to your fridge door over summer.

How to brew your coffee:

  1. Grind your beans to a coarse size; you don’t want any grounds escaping through the plunger’s mesh filter and ending up in your cup.
  2. Preheat your plunger with hot water (this is especially important if you have an insulated, stainless steel plunger), discard the water once the plunger is hot.
  3. Tip your freshly ground coffee into your plunger and slowly pour recently* boiled water over the top. *Let your kettle sit for 30 seconds once boiled, you’re looking for around 94ºC.
  4. Once the plunger is half way full, give the beans and water a stir to disperse the ground coffee, making sure there aren’t any dry areas and all the coffee is saturated.
  5. Fill the plunger the rest of the way, leaving enough room for the lid / mesh.
  6. Now we wait. Give the coffee 3 – 4 minutes to infuse.
  7. And then; we plunge! Place the mesh of the plunger gently over the top of the beaker and make sure the lid is sealed. Slowly press the plunger down to separate the ground coffee from the liquid and prevent over extraction.
  8. Pour into your preferred drinking vessel, with or without milk, and you’re away. We love a splash of cream.

Pour Over Chemex

Strength-o-meter:

4/10

Coffee to Water Ratio – 1:16

Why we rate it:

Proponents of the Chemex desire clarity of coffee without compromise. We respect that. Because of its unique filter paper; Chemex produces a brew clear and light.

What you need:

For ~500ml of brewed coffee:
  • Calibrated coffee scales
  • 30g coffee beans (not sure which ones; check out our brew finder to find out)
  • Grinder (we recommend this one)
  • Chemex
  • Chemex paper filter (bonded paper filter)
  • ~500ml water
  • (Ideally) Goose-neck kettle – or a standard kettle and steady hand
  • Stirring implement
  • Timer
  • Drinking vessel

FYI:

You need to use a coarser grind for a Chemex pour over than you would use for a Hario V60 pour over, even though the brew method is largely the same. Chemex filters are made using a bonded paper method, which slows down the extraction process, a coarser grind of coffee balances out the impact of the slower extraction by decreasing the available surface area of each coffee grind and preventing over extraction.

It is important to note that the tight weave of the Chemex filter also works to hold back some of the natural oils found in coffee; decreasing crema and sacrificing mouth feel. The clarity of that final brew, though, is unsurpassable.

How to brew your coffee:

  1. Boil your kettle and allow the water to come down in temperature to around 94ºC while you:
  2. Grind your beans to a medium-coarse size; not as coarse as you’d use for a plunger coffee but not as fine as a stovetop espresso needs either.
  3. Place your filter in the top of the Chemex so that the side with three folds is against the spout.
  4. Get the filter thoroughly soaked with hot water, and tip the water out once it filters through to the base of the Chemex.
  5. Put the freshly ground coffee into the wet filter and pour 100ml of your recently boiled water over the coffee and give them a gentle stir to make sure all the grounds are evenly wet.
  6. Leave the coffee to “bloom” for 30 seconds. 
  7. This is where the Gooseneck Kettle comes into its own; slowly and carefully pour the remaining water over the ground coffee using a circular motion making sure not to hit the glass.
  8. Give the ground coffee and water in the filter a quick stir, and leave for 3½ to 5 minutes, until all the water has passed through the coffee and filter, and has stopped dripping into the Chemex.
  9. Remove the filter (and its used grounds) from the top of the Chemex, give the brewed coffee a delicate swirl and serve in your preferred drinking vessel with or without milk.

Pour Over Hario V60

Strength-o-meter:

4/10

Coffee to Water Ratio – 1:16

Why we rate it:

The Hario V60 is your gateway into special coffee brewing. We love inspiring new caffeine aficionados, and the Hario V60 is a great place to start.

What you need:

For 230ml of brewed coffee with a Hario V60 “01”:
    Calibrated coffee scales
  • 15g coffee beans (not sure which ones; check out our brew finder to find out)
  • Grinder (we recommend this one)
  • Hario V60 Dripper
  • Hario V60 paper filter
  • 260ml water
  • (Ideally) Goose-neck kettle – or a standard kettle and steady hand
  • Stirring implement
  • Timer
  • Drinking vessel (typically a mug, you’ll need something sturdy for this one)
  • (Optional) Hario V60 Server Jug

FYI:

Japanese company; Hario has been developing coffee brewing apparatus since 1980, the Hario V60 has been available since 2004. The “V 60” refers to the 60 degree angle of the ‘V’ shaped sides of the dripper.

The Hario V60 is available in three different sizes; “01” (for 1 cup) “02” (for 1–4 cups) “03” (for 1–6 cups)

How to brew your coffee:

  1. Boil your kettle and allow the water to come down in temperature while you;
  2. Grind your beans to a medium size; slightly finer than you’d use for the bonded paper filters of a Chemex.
  3. Balance your Hario V60 Dripper over the mouth of your mug (or Hario V60 Server), and place your filter inside the dripper.
  4. Thoroughly soak the filter with hot water, and tip the water out once it filters through to your mug. Bonus – your mug is now pre-warmed!
  5. Put your ground coffee into the wet filter and pour 100ml of your recently boiled water (94ºC) over the coffee and give a gentle stir to make sure the ground coffee is saturated.
  6. Leave the coffee to “bloom” for 30 seconds.
  7. Slowly and carefully pour the remaining water over the ground coffee using a circular motion making sure not to hit the glass.
  8. Give the ground coffee and water in the filter a quick stir, and leave for 3½ to 5 minutes, until all the water has passed through the coffee and filter, and has stopped dripping into the vessel below.
  9. Remove the Hario V60 Dripper from over your mug, chuck (responsibly) the spent filter and coffee grounds – and you’re good to go, with or without milk.

AeroPress

Strength-o-meter:

5/10

Coffee to Water Ratio – 1:16

Why we rate it:

An AeroPress is great for the caffeinated mad scientist.

With an AeroPress, you can experiment with almost every recommended coffee making parameter. You can; change the size of the grind, throw the recommended coffee:water ratio out the window (if you must), lengthen or shorten the steep time… the forgiving nature of the AeroPress as a brew method will (almost always) let you get away with it.

What you need:

For 200ml of brewed coffee:
  • Calibrated coffee scales
  • 12.5g coffee beans (not sure which ones; check out our brew finder to find out)
  • Grinder (we recommend this one)
  • AeroPress
  • AeroPress filter paper
  • 230ml water
  • Stirring implement
  • Timer
  • Drinking vessel

FYI:

The AeroPress was first developed in 2004 by Alan Adler because he wanted to enjoy a less acidic, less bitter-tasting brew. Adler released the first iteration of the AeroPress into the wild in 2005 and the rest, as they say, is history.

These days, you can even compete to be the AeroPress World Champion – if you think you’ve got what it takes.

How to brew your coffee:

(Note: There are many ways to brew and AeroPress coffee, this is the industry standard.)

  1. Grind your beans to a medium coarseness; coarser than for a stovetop espresso, but finer than for a Chemex
  2. Take the filter cap from the base of the cylindrical AeroPress chamber, place the filter in the filter cap and thoroughly soak the whole thing in hot water.
  3. Screw the filter cap onto the chamber and balance, filter down, over your chosen coffee receptacle.
  4. Pour your freshly ground coffee into the chamber and follow those with 230ml of recently boiled (94ºC) water. Give it a stir.
  5. Leave the water to extract the coffee goodness from the beans for 2 minutes.
  6. Give the mix one final stir, and place the plunger at the top of the chamber.
  7. Holding everything secure, gently depress the plunger all the way down.
  8. Remove the AeroPress from over your mug, chuck the spent filter and coffee grinds, and your fresh brew is ready for consumption.
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