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.
To pull a Thirdeye Coffee Roasters double (~35g espresso extraction):
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.
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.
For ~300ml of brewed coffee:
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.
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.
For ~1L of brewed coffee:
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.
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.
For ~500ml of brewed coffee:
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.
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.
For 230ml of brewed coffee with a Hario V60 “01”:
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)
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.
For 200ml of brewed coffee:
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.
(Note: There are many ways to brew and AeroPress coffee, this is the industry standard.)
We have created this tool to help you find the perfect brew for you. Follow through the steps to determine your coffee needs.
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