Learn to brew
Better coffee at home.
No snobbery, no €900 setup. Pick your brewer, follow the recipe, and get a genuinely great cup — then tweak from there.
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V60 pour-over
The clean, bright, tea-like brew that shows off a great single origin. A little fiddly, endlessly rewarding.
- Dose
- 15g coffee
- Water
- 250g water
- Grind
- Medium-fine (like table salt)
- Temp
- 94°C
- 1Rinse the paper filter with hot water and tip the water out — this warms the brewer and rinses off any papery taste.
- 2Add 15g of coffee, tap flat, and start your timer.
- 3Bloom: pour 45g of water to wet all the grounds and wait 35 seconds.
- 4Pour in slow spirals up to 150g by 1:15.
- 5Pour again up to 250g by 1:45, keeping the water level steady.
- 6Let it draw down — you're aiming to finish around 2:45. Give it a swirl and enjoy.
Every guide
Browse the full set.
Coffee basics
The four questions everyone asks.
Whole bean or ground?
Whole bean, every time you can. Coffee goes stale fast once it's ground — buy beans, grind just before you brew, and the difference is night and day.
How does grind size change taste?
Finer = slower water flow = stronger, and past a point, bitter. Coarser = faster = lighter, and past a point, sour. Grind is your main dial for fixing a cup.
Espresso vs filter — what's the difference?
Same beans, different brew. Espresso is concentrated and intense; filter is lighter and more tea-like. Many of our coffees do both — the label tells you which it leans to.
How should I store my coffee?
Somewhere cool and dark, in the bag it came in, sealed. Skip the fridge and the freezer for everyday beans — and drink them within about a month of the roast date.
Ready to brew?