Coffee of The Month Club

Pour Over (V60 / Orea)
Grind medium, use 15g coffee per 250g water (1:16). Start with a bloom: pour double the coffee weight in water and let it sit 30 seconds. Continue pouring slowly in circles until you reach your total water weight, aiming for around 3 minutes brew time. Use a consistent pour and a good-quality filter to avoid clogging.

AeroPress
Grind medium-fine, 15g coffee to 220g water. Add water, stir 10 seconds, attach the plunger, steep 1 minute, then press slow for 30 seconds. Experiment with inverted or standard method for stronger or smoother results.

Moka Pot
Fill the bottom with hot water, basket with medium-fine coffee, level it off, don’t tamp! Medium heat, brew until you hear the hiss, then remove from stove immediately. Strong, bold, espresso-like intensity. Use filtered water to avoid mineral buildup.

French Press
Grind coarse, 60g coffee per litre water. Add hot water, stir, lid on, steep 4 minutes, then press slowly. Pour immediately to avoid over-extraction.

Batch Brewing (Large Filter / Drip Machine)
Grind medium, 55–60g per litre of water, depending on taste. Use filtered water, add coffee to the basket, and start brewing. For best results, pre-wet the filter to avoid paper taste, and brew only as much as you’ll drink within 30 minutes as coffee starts losing flavour fast once it sits.