Espresso

1. Turn on your espresso machine. While you wait for it to reach the optimal temperature, warm your cups by pouring in a splash of boiling water and let it stand.
2. Grind your coffee to a fine One tablespoon of ground coffee (7 g) is equal to one cup of coffee. Only add the necessary tablespoons for the amount of cups you want.
3. Tamp the ground coffee for even extraction.
4. Slide the handle into place and start your espresso. It should start as a slow drip after about four seconds, after which it becomes a solid stream, with the entire extraction process lasting between 20 to 30 seconds.
5. Stop the extraction, remove the handle, and enjoy your perfect espresso with either a splash of hot water or a dollop of milk.

Tips

• If the espresso rushes out immediately, the grind is either too coarse or too little. Contrastingly, if it barely drips, the grind is either too fine or too much.
• Inspect the coffee grounds before you throw it away; it should be firm and damp. If there is a puddle of water, the espresso ran for too long, allowing it to over-extract.
• Don’t forget to clean your machine on a regular basis. Neglecting your machine will result in bitter tasting coffee and a thriving environment for bacteria.

Automatic Brew

1. Place a paper filter into the filter basket. For a richer brew, use a permanent filter.
2. Grind your coffee to a medium-fine One tablespoon of ground coffee (7 g) is equal to one cup of coffee. Only add the necessary tablespoons for the amount of cups you want.
3. Pour cold water into the reservoir. Use roughly 180 ml per cup.
4. Press the start button and then wait for the magic to happen! It’s that simple.

Tips

• If you want a stronger brew, grind your coffee to a finer texture.
• If you want a weaker brew, grind your coffee to a coarser texture.
• If you want an acidic brew, use lightly roasted beans.
• If you want a bold, chocolatey brew, use dark roasted beans.

French Press

1. Put water into your kettle, and allow it to heat up. Turn it off just before it reaches boiling point because boiling water will scald your coffee.
2. Grind your coffee to a coarse For a 600 ml pot, use roughly 65 mg of coffee, or use one tablespoon (7 g) per 100 ml of water.
3. Pour the ground coffee into the pot. Fill the pot approximately halfway, allowing it to fully saturate the ground coffee for a minute before filling it the rest of the way.
4. Stir the coffee, put the lid on and wait for three minutes.
5. Press the plunge slowly and enjoy immediately!

Tips

• If the brew tastes too bitter, use a coarser or less grind.
• If the brew tastes too weak, use a finer grind.
• If the brew tastes too potent, add water.