1. Add filtered water to your kettle and boil to 96°C. If you do not have a temperature programmable water kettle, boil the kettle and leave it to stand for around 30 seconds - the water should then be close to 96°C.
2. Remove the plunger, and preheat the glass chamber with hot water.
3. Weigh out 20g of fresh beans and grind on a coarse setting.
4. Discard the heating water from the glass chamber, and add the ground coffee. Place it on the scales and set to zero.
5. Gently pour 40g water onto your grounds. Stir the slurry and leave for 30 seconds – the coffee grinds will start to ‘bloom’.
6. Pour the remaining water into the chamber and place the plunger gently on top of the grounds. Let the coffee steep for 3 and a half minutes.
7. Gently remove the plunger from the scale, hold the handle firmly and press the plunger down using only the weight of your hand.
8. Once the plunger is fully compressed, turn the lid to open the spout and pour away!

Instructions

1. Boil the water to 96°C. Fold the filter along the seams, open up the filter and place it into the V60 brewer cone.
2. Place your V60 on a vessel — a carafe or mug. Thoroughly rinse the filter with hot water to remove the papery taste, then discard this water. This helps the paper sit well, and also heats the V60 and the vessel.
3. Place the V60 and vessel on your scale and tare to zero. Weigh out and grind 15g of coffee to medium grind setting.
4. Pour around 40g of water, just enough to saturate the grinds. This will initiate the “blooming”. Start the timer from the moment the water hits the coffee and allow the bloom to stand for around 20 to 30 seconds.
5. Pour the remaining 210g of water gently on top of the ground coffee in a circular motion from the outside of the filter towards the centre.
6. Let the coffee filter through until the coffee bed is level. This should take about 2 minutes and 30 seconds to 3 minutes.

Instructions

1. Recommended Kokako Coffee Recipe Aotea
   Dose (coffee in) 18g
   
   Yield (coffee out) 36g
   
   Extraction 28-30 seconds Mahana or Swiss Water Decaf
   
   Dose (coffee in) 19g
   
   Yield (coffee out) 34g
   
   Extraction 25-28 seconds
   
2. Turn on and preheat the espresso machine including the portafilter.
   This can take up to 30minutes for some machines, so get your machine warming up in advance.
   
3. Wipe the portafilter basket clean with dry cloth. Ensure all basket holes are clear.
   Both moisture and leftover grounds might make your espresso taste astringent and bitter.
   
4. Place your portafilter on the scale and tare to zero, then fill the portafilter basket with 18g of Aotea ground coffee.
   This way you can be sure that your extraction will be correct because your dose won’t be too much or little.
   
5. Distribute the coffee grinds evenly in the portafilter basket.
   Most likely your grinder will dose the grounds to the portafilter’s basket to a mountain shape. When distributing, the aim is for a consisting of an even and spread flat mass of grinds: no air pockets, divots, or cracks. Bad distribution can lead to channelling and uneven extraction
   
6. Tamp evenly and consistently.
   The aim of tamping is to remove any air pockets in the coffee puck and to collapse clumps of grinds (if you turned the portafilter upside down, the coffee wouldn’t fall out.). Pay attention that the puck is horizontally leveled so that you avoid channeling and uneven extraction. Flush your group head before inserting the portafilter to the group head, you might want to rinse the group head to remove any old coffee.
   
7. Insert the portafilter and start brewing immediately.
   If you don’t start brewing immediately, the heat from the group head can burn the surface of your coffee which leads to bitter note in the cup.
   
8. Be aware of the yield & brew time.
   There should be a short delay before the coffee pours, between 3-8 seconds depending on your machine. Then the first part of the extraction will begin to drip from the spout then develop into a gentle, even stream and stop the shot to make 36g of espresso. This will take about 30 seconds. Discard the puck, clean the basket and rinse the group head.
   

Instructions

1. Ensuring the on/off button at the bottom of the unit is switched off, place the paper filter into the filter basket, folding down the closed edges to fit inside the basket. Rinse with some water to wash away any paper fibres, and set the flow valve on the side of the basket to closed (the bottom setting).
2. Grind your coffee on a medium-coarse filter grind, transfer into the filter, and put the filter basket in place on the unit. Place the thermos or carafe under the coffee filter basket.
3. Fill the water reservoir on top of the unit to number 10 (1.25L).
4. Turn on the Moccamaster, and allow the water to automatically drip into the filter basket until it reaches number 8 on the reservoir. At this point, give the filter basket a gentle shake from left to right, or a gentle stir with a wooden stirrer. This is the blooming process. Then lift the flow valve to fully open (the top setting) and allow the rest of the water to drip through. This should take about 5 minutes, until the reservoir is empty.
5. Once all the water has filtered through the coffee grinds, discard the filter. You can compost both the grounds and paper filter. Your delicious filter coffee is now ready to enjoy.

Instructions

1. Grind your coffee to a coarse plunger grind. Add the ground coffee to the mesh filter, and place inside the glass flask.
2. Add 100g of cold filtered water and stir gently to ensure all the coffee grounds are saturated. This is to “bloom” the coffee.
3. After stirring, slowly add 500g of water and put the lid on the flask. Leave it to steep for 12-24 hours in the fridge.
4. Once the coffee is finished steeping, remove the filter and put the grinds in the compost. Thoroughly clean and dry the filter so it’s ready for next time! Your cold-brewed coffee is now ready to enjoy, and it will keep in the fridge for 4-5 days.

For a 1l cold brew maker, follow this same guide, but using 85g of freshly ground coffee to 1l of cold filtered water. Bloom with 200g of water, then add the remaining 800g.

Instructions

1. Add filtered water to your kettle and boil to 95°C. If you do not have a temperature programmable water kettle, boil the kettle and leave it to stand for around 45 seconds - the water should then be close to 95°C.
2. Fold the closed edges of the paper filter down, and place the filter inside the Clever Dripper. Thoroughly rinse the filter with hot water to remove the papery taste, then discard this water. This helps the paper sit well, and also heats the Clever Dripper.
3. Weigh out 25g of whole bean coffee and grind medium-coarse (slightly finer than plunger grind), pour into Clever Dripper and place on the scale. Tare the scale to zero.
4. Pour in 75g of water, just enough to wet the grinds. This will initiate the “bloom” period. Start the timer from the moment the water hits the coffee and allow the bloom to stand for around 30 seconds.
5. Pour the remaining 325g of water gently in a circular motion. Put the lid on top for heat retention.
6. At about 2:30 to 3 minutes, you can draw down the coffee. To do this, take the Clever Dripper off the scale and place it atop a carafe or mug. This activates the draining valve, which allows the coffee to draw down. Let this continue until the coffee bed is level—it should not take more than 90 seconds (adjust your grind accordingly if this takes too long).