Good coffee. Made by you.

You do not need to know every coffee term to make a cup you love. Start with your brewer, follow the guide below and adjust one thing at a time.

Keep the dose and water amount consistent. If the cup is not quite right, make a small grind adjustment and taste again. Your favourite cup is the one you enjoy.

Choose your coffee ↗

04 / Brew at home

Good coffee.
Made by you.

Choose your brewer. Follow three simple steps. Make a little more of your everyday coffee.

Pour-over

A slower pour. A moment to explore.

Ground coffee
15 g
Water to add
250 g
Grind size
Medium-fine
Brew time
About 3 min

For one cup · Paper-filter cone, kettle, scale & timer · Start with water just off the boil.

  1. Rinse & measure

    Rinse the paper filter with hot water, then discard that water. Add 15 g of ground coffee and place your brewer over a cup or server.

  2. Wake up the coffee

    Start your timer. Pour 50 g of water to wet the grounds, swirl gently, then wait until 45 seconds. This first soak is called the bloom.

  3. Pour & let it flow

    Add four more 50 g pours, pausing briefly between each. Stop at 250 g total. Let it drain—aim for roughly 3 minutes from the first pour.

One little tip. The 250 g includes your bloom water. Your cup will hold a little less because the grounds retain some water.

A coffee to exploreThe Polar Flight Pilot Blend

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Plunger

Easy mornings. A cup to share.

Ground coffee
30 g
Water to add
500 g
Grind size
Coarse
Steep time
4 min

For about two small cups · A plunger with room for coffee, 500 g water and safe headspace · Use hot, not boiling, water.

  1. Measure & pour

    Add 30 g of coarse-ground coffee. Start your timer and pour in 500 g of hot water, making sure all the grounds are wet.

  2. Let flavour unfold

    Leave the coffee to steep for 4 minutes. Gently stir the surface with a non-metal spoon before placing the lid on.

  3. Press & enjoy

    Keep the brewer on a stable surface. Lower the plunger slowly with light pressure—never force it. Pour into your cups or a serving jug.

One little tip. Pour the whole brew out after pressing, so the remaining coffee doesn’t keep sitting with the grounds.

A coffee to exploreSingle Origin Indonesia Blue Bianca Sumatra

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Espresso

Your café ritual. Your own kitchen.

Ground coffee
19 g
Espresso out
38 g
Grind size
Fine
Brew time
20–30 sec

A double-shot starting recipe · Use 19 g only if your basket is designed for it. Otherwise follow your machine’s dose guidance.

  1. Prepare & tamp

    Warm up your machine. Use a clean, dry basket, add your measured coffee, spread it evenly and tamp level.

  2. Pull your shot

    Put your cup on a scale and zero it. For 19 g of coffee, aim for 38 g of espresso in about 20–30 seconds. This is a 1:2 ratio.

  3. Taste & make it yours

    Taste your espresso. Enjoy it as it is, pour it over hot water for a long black, or finish with milk for your usual café favourite.

One little tip. Flow too fast? Try a little finer. Too slow? Try coarser. Keep the dose steady while you adjust, then let taste guide you.

A coffee to exploreThe Espresso Smith Blend

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A starting point, not a rulebook. Your coffee, grinder and brewer may need small adjustments. Taste first; change one thing at a time.

Recipe notes & sources

No grinder? Choose the grind option named for your brewer on the product page. A kitchen scale helps you repeat a cup you love.

Use heat-safe equipment on a stable surface. Follow your brewer’s instructions, leave safe headspace in a plunger, and never force the press. Hot water and steam can scald.

These beginner recipes are condensed from the guides below. Water amounts are inputs, not finished drink volumes; espresso out means the weight of the brewed shot.