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Whole bean Espresso ground Cafetière ground

Three simple formats - whole bean, espresso or cafetière ground.

You’ll receive Whole bean

For grinders & bean-to-cup machines

Choose the format that works for you.
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Brewing guides

Get the best out of every bag

A better cup, without the homework. Choose how you brew and jump straight to the simple steps.

Pick your kit

Five ways to make it

Pick your brewing method below. For filter and moka pots, choose whole bean and use your own grinder; we don't offer a separate ground format for these methods.

Bean-to-cup machine

Choose: Whole bean
DoseMachine set
Water92-96°C
TimeAutomatic
  1. 1Fill the hopper with whole beans - only what you will drink in a week or so, and keep the rest sealed.
  2. 2Set the grinder one notch finer if the coffee tastes thin, one coarser if it tastes harsh.
  3. 3Run a blank shot to warm the group, then brew straight into a warmed cup.
  4. 4Rinse the brew unit weekly. Old coffee oils are the most common cause of a bitter cup.
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Home espresso machine

Choose: Espresso ground, or whole bean if you use a grinder
Dose18g in
Yield36g out
Time25-30s
  1. 1Distribute the grounds evenly in the basket, then tamp level with firm, steady pressure.
  2. 2Lock in and start the shot straight away so the coffee is not sitting on a hot group.
  3. 3Aim for roughly double the dry weight in the cup - 18g of coffee gives about 36g of espresso.
  4. 4Running fast and sour? Grind finer. Slow and bitter? Grind coarser. Change one thing at a time.
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Cafetière

Choose: Cafetière ground
Coffee60g / litre
Water94°C
Time4 min
  1. 1Warm the jug with hot water and tip it out - a cold jug drops the brew temperature fast.
  2. 2Add the coffee, pour all the water in one go and give it a gentle stir to wet every ground.
  3. 3Lid on, plunger up. Leave it for four minutes without touching it.
  4. 4Press slowly and pour the whole jug out. Coffee left sitting on the grounds keeps extracting.
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Filter coffee

Choose: Whole bean; grind for your filter brewer
Coffee60g / litre
Water94°C
Time3-4 min
  1. 1Rinse the paper filter with hot water first, then discard it. It removes the papery taste.
  2. 2Add the coffee and level the bed so water passes through evenly.
  3. 3Pour a splash to wet the grounds and wait 30 seconds - the bloom lets trapped gas escape.
  4. 4Pour the rest in slow circles, keeping the bed level. Aim to finish draining by four minutes.
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Moka pot

Choose: Whole bean; grind for your moka pot
FillTo the valve
WaterPre-boiled
HeatMedium
  1. 1Fill the base with already-hot water, up to just below the safety valve.
  2. 2Fill the basket with coffee and level it off. Do not tamp - moka pots need a loose bed.
  3. 3Assemble with a cloth (the base is hot) and put it on a medium heat with the lid open.
  4. 4When it gurgles, take it straight off and cool the base under the tap to stop extraction.
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The basics

Four things that matter more than kit

Buy little and often

Coffee is at its best in the few weeks after roasting. A smaller bag you finish beats a big one that goes stale.

Keep the bag sealed

Air is the enemy. Reseal after every use and keep it in a cupboard - not the fridge, and not the freezer.

Weigh it once

Scales cost very little and remove most of the guesswork. Once you know your dose you can eyeball it.

Use water you would drink

Coffee is almost entirely water. If your tap water tastes of chlorine, filter it and the cup changes completely.

Still not sure?

Tell us how you make it

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