The grinder matters more than the brewer. A good burr grinder gives an even grind, which means an even extraction and a sweeter cup.
For filter coffee, a hand grinder from around €80 is a great start. For espresso you need a grinder that can make very small adjustments; expect to spend €250 or more.
Blade grinders chop the coffee unevenly. They are better than pre-ground coffee, but not by much.
Coffee is 98% water, so the water you use changes the taste. Very hard water makes coffee flat and chalky; very soft water makes it sour and thin.
If your tap water is hard, try a simple jug filter or bottled water with a low mineral content. You will taste the difference straight away.
Cold brew is coffee made with cold water over a long time. It is smooth, sweet and low in acidity — perfect for summer.
Mix 100 grams of coarsely ground coffee with one litre of cold water. Leave it in the fridge for 16 to 18 hours, then filter it through a paper filter. Dilute one to one with water or milk and serve over ice.
Cold brew keeps in the fridge for up to a week. Our Brazil Cerrado makes a lovely chocolatey cold brew.
What does single origin really mean, and why does it matter? In short: it is coffee from one place, so you can taste that place. Read more on our single origin page.
The AeroPress is forgiving, fast and easy to clean, which makes it perfect for the office or when travelling.
Use 15 grams of coffee, ground medium, and 220 grams of water at 90°C. Use the inverted method: stir for 10 seconds, steep for 1:30, flip and press slowly for 30 seconds.
Try it with our Colombia Huila for a sweet, round cup.
This washed coffee from the Yirgacheffe region grows at 1,900 to 2,200 metres. Expect jasmine, bergamot and lemon, with a light, tea-like body.
It shines as a filter coffee: try it in a V60.
From small farms around Pitalito in Huila, this coffee is sweet and balanced with notes of red apple, caramel and milk chocolate. A crowd-pleaser in every brewer.
The Hario V60 is the easiest way to taste everything a good coffee has to offer. It takes three minutes, a kettle and a scale.
15 grams of coffee, ground medium-fine (like table salt), 250 grams of water just off the boil (about 94°C), a paper filter, a V60 and a scale.
Rinse the filter with hot water and throw that water away. Add the coffee and pour 40 grams of water to let it bloom for 30 seconds. Then pour slowly in circles until the scale reads 250 grams. The water should have run through after about 2:45 to 3:15.
If your coffee tastes sour, grind finer. If it tastes bitter or dry, grind coarser. Our Ethiopia Yirgacheffe is a great coffee to start with.
Kenya AA is the largest screen size of Kenyan coffee. This lot from Nyeri tastes of blackcurrant, grapefruit and tomato leaf, with a bright, juicy acidity.
Brew it as a filter coffee and let it cool a little: the fruit really opens up.
A natural processed coffee from the Cerrado Mineiro, with notes of hazelnut, cocoa and brown sugar. Low in acidity, full in body — great as espresso, in milk and as cold brew.