Great coffee starts with great beans, but how you brew them makes a huge difference too. These guides are designed to give you a reliable starting point for each brewing method.

Coffee is personal, so don't be afraid to experiment. Small changes to your grind size, coffee-to-water ratio, temperature or brew time can completely change what's in the cup.

Espresso

There's no single espresso recipe that works perfectly for every coffee. Roast level, origin and blend composition all affect how easily a coffee extracts, so we've created a recommended starting recipe for each Purbeck Roast coffee.

Ratio: 1 : 2.3

Temp: 94°C

Time: 28-32 sec

Ratio: 1 : 2.1

Temp: 92°C

Time: 27-30 sec

Ratio: 1 : 2.1

Temp: 93°C

Time: 27-31 sec

Ratio: 1 : 2.2

Temp: 93°C

Time: 28-32 sec

Ratio: 1 : 2

Temp: 91°C

Time: 26-30 sec

Ratio: 1 : 1.9

Temp: 90-91°C

Time: 25-29 sec

Ratio: 1 : 2.2

Temp: 93°C

Time: 28-32 sec

Ratio: 1 : 2.2

Temp: 93°C

Time: 28-32 sec

What does the ratio mean?

The brew ratio compares the amount of dry coffee in your basket with the amount of espresso in your cup.

For example, a 1:2 ratio using an 18g dose means you're aiming for approximately 36g of espresso.

If you're brewing Jurassic Roast at our suggested 1:2.1 ratio, an 18g dose would give you around 38g of espresso.

Use these recipes as a starting point rather than a strict rule. If your shot runs too quickly and tastes thin, sharp or sour, try grinding finer. If it runs very slowly and tastes harsh, dry or overly bitter, try grinding slightly coarser.

Cafetière / French Press

Cafetière brewing is simple, forgiving and perfect when you're making coffee for more than one person.

You'll need

Coffee: 15g per 250ml water
Grind: Coarse
Water: Hot, just off the boil
Brew time: 4–5 minutes

Method

Add your freshly ground coffee to the cafetière.
Pour over the hot water, making sure all the grounds are saturated.
Give the coffee a gentle stir.
Leave to brew for around 4–5 minutes.
Slowly press the plunger down.
Pour and enjoy.

Make it your own

Want a stronger cup? Add a little more coffee rather than simply brewing it for much longer.

For something lighter, reduce the amount of coffee or add slightly more water.

Extending the brew time will increase extraction, but leaving coffee brewing for too long can introduce more bitterness and dryness.

AeroPress – Espresso Style

An AeroPress doesn't produce true espresso because it doesn't generate the same pressure as an espresso machine, but it can make a delicious short, concentrated coffee.

It's particularly good with our richer medium and dark roasted coffees.

You'll need

Coffee: 17–18g
Grind: Fine to medium-fine
Water: Approximately 60–70ml
Brew time: Around 30 seconds

Method

Place a filter into the AeroPress cap and rinse it with hot water.
Assemble the AeroPress in the standard upright position over a sturdy cup.
Add 17–18g of freshly ground coffee.
Pour in approximately 60–70ml of hot water.
Stir gently to make sure all the coffee is saturated.
Allow it to brew for around 30 seconds.
Press the plunger down slowly and steadily.

The result should be a short, concentrated coffee that can be enjoyed as it is or used as the base for a longer drink.

Fine-tuning your AeroPress

If you'd like a stronger cup, increase the amount of coffee or reduce the water. For something lighter, use a little more water. You can also experiment with temperature and brew time.

Don't force the plunger. A slow, controlled press generally produces better results and makes the AeroPress much easier to use.

AeroPress – Filter Style

For a longer and cleaner AeroPress coffee, we recommend starting with a slightly lighter ratio and topping up to taste.

You'll need

Coffee: 15g
Grind: Medium-fine
Water: 250ml total
Bloom: 30 seconds
Brew time: 1½–2 minutes

Method

Rinse your filter with hot water.
Add 15g of freshly ground coffee.
Pour approximately 40ml of hot water over the grounds.
Leave the coffee to bloom for around 30 seconds.
Give it a gentle stir.
Add more hot water and allow the coffee to brew for around 1½–2 minutes.
Press the plunger down slowly.
Add the remaining hot water to your cup until the coffee reaches your preferred strength.
This approach makes it particularly easy to adjust your finished drink. Taste it first, then add more hot water until you've found your sweet spot.

You can use either the standard or inverted AeroPress method. If you're brewing upright, inserting the plunger slightly into the chamber can help reduce coffee dripping through before you're ready to press.

Don't force the plunger. A slow, controlled press generally produces better results and makes the AeroPress much easier to use.

Moka Pot

The classic stovetop brewer produces a wonderfully rich and intense coffee, sitting somewhere between filter coffee and espresso.

Starting recipe

Ratio: Approximately 1:9
Example: 15g coffee to 135ml water
Grind: Medium-fine
Water: Hot
Heat: Medium

Method

Preheat your water.
Fill the bottom chamber, making sure the water remains below the safety valve.
Loosely fill the coffee basket with freshly ground coffee.
Level the surface without pressing or tamping the grounds.
Carefully assemble the Moka Pot — remember, the base will be hot.
Place it over a medium heat.
As coffee begins flowing into the upper chamber, reduce the heat.
When the flow begins to splutter or gurgle, remove the Moka Pot from the heat.
Cool the base under cold water to stop the brewing process.

Purbeck Roast tip

Don't tamp your coffee.

A Moka Pot isn't an espresso machine and packing the basket too tightly creates unnecessary resistance.

Keeping the heat controlled is also important. You're looking for a steady flow rather than an aggressive eruption of coffee from the spout.

Pour Over

Pour-over brewing is fantastic for exploring the more delicate flavours and aromas within a coffee. It's particularly suited to coffees such as Old Harry, Durdle Door and Purbeck Dawn.

Starting recipe

Coffee: 15g
Water: 250ml
Ratio: Approximately 1:16.5
Grind: Medium
Bloom: 30–45 seconds

Method

Place your filter into the brewer and thoroughly rinse it with hot water.
Add 15g of freshly ground coffee.
Pour approximately 30–40ml of water over the grounds.
Allow the coffee to bloom for 30–45 seconds.
Continue pouring slowly until you've added a total of 250ml of water.
Allow the water to draw through completely.
Swirl, serve and enjoy.

Your pouring technique

Different brewers respond slightly differently.

With a conical brewer such as a V60, try pouring slowly and evenly in controlled circles. You can divide the remaining water into two or three pours.

Flat-bottom brewers are generally a little more forgiving, but an even pour will still help you achieve consistent extraction. If your coffee tastes weak or sharp, try grinding slightly finer. If it tastes heavy, dry or bitter, try going a little coarser.

Filter Coffee

Sometimes great coffee really can be this easy.

Starting recipe

Coffee: 15g per 250ml water
Ratio: Approximately 1:16.5
Grind: Medium

Method

Rinse your paper filter if your machine allows.
Add 15g of freshly ground coffee for every 250ml of water.
Add fresh water to your machine.
Start the brew.
Give the finished coffee a gentle swirl before serving.

For larger batches, simply keep the same ratio:

500ml water — 30g coffee
750ml water — 45g coffee
1 litre water — 60g coffee

More advanced filter brewers may allow you to control water temperature, bloom time and flow rate. Start with the recipe above and then experiment with these settings to find the cup you enjoy most.