We understand that making coffee at home doesn't always produce the same results as when you buy coffee at cafes. However, there are some very simple steps that you can take to improve your coffee and enjoy the full aromatic flavour of the fresh beans you have purchased.

In order to make the best possible cup of coffee, you must have three important elements:

  • Coffee brewer
  • Quality water
  • Fresh and high quality beans

There are many different ways to make coffee, which is enjoyed the world over in a variety of traditions. Here we discuss some of the most popular methods used in North America; however, if you like to brew your coffee in a way that is not in our list, feel free to contact us and we would be more than happy to discuss the best way to reach coffee perfection.

French Press

Ground coffee is placed in a glass container; hot water is added and allowed to steep. A tightly fitting plunging screen is then pushed to the bottom of the glass, where the grounds are trapped. Unexpected coffee grounds can enter the coffee in this method, which allows for more oils and coffee solids (small, desirable suspended particles called colloids) that provide a cup of coffee with more aroma and dense body. People who prefer coffee to have a strong character and substance consider this a perfect brew method.

  • When you're using a French press, always boil the water before you start grinding the beans. This will allow it to cool to the correct temperature and prevent scalding the coffee.
  • Depending on the quality of your water, you may find that using filtered water significantly improves the taste of your coffee. In any case, you should always use fresh water.
  • Grind-A high quality grinder is the most important factor in guaranteeing the perfect French press coffee. What you are looking for is a grinder that will produce large grounds, all of equal size. If you use a cheap grinder you will end up with some fine particles mixed in with the large grounds. The press filter will not be able to remove these fine particles and you will end up with a 'muddy' brew. Also, too many fine particles will result in the coffee being over extracted and bitter. Note: press pots will have either a nylon or a metal filter. In general, a metal filter requires a coarser grind than a nylon filter.
  • When it's time to heap in the fresh coffee, be generous. It is always easier to dilute your brew than to make it stronger. As a guide, you should allow 1 rounded tablespoon per cup of water. This can be modified to your own taste.
  • Now your water is slightly cooled from boiling point - perfect for good extraction of coffee flavour and aroma. When you pour the water into the press, be sure to cover all the grounds.
  • Gently stir to make sure all the grounds are wet. During stirring, the coffee will rise to the top of the pot.
  • Pop the lid on and let steep for approximately 2-3 minutes for a small pot, or 4 minutes for a large pot.
  • Press and enjoy! When the coffee has finished brewing, you need to carefully plunge the press filter down through the coffee. Be slow, steady, and keep the rod upright. If you tilt the rod, or press too quickly you might ruin your brew by letting grounds escape from beneath the filter, or by overflowing the pot. 

Pour Over

Using the pour over method is a simple and affordable way to brew a superior cup of coffee while on the road or in the comfort of you're own home. It takes a little extra effort, but very convenient in the end.

  • The water used for the pour over brewer should be the same as the French press, between 195 and 205  degrees F. If your kettle is not temperature controlled, letting water rest after it has come to a boil will allow you to easily reach an ideal temperature.
  • The grind for the pour over brewer is not as coarse as the French press and not as fine as espresso, it should be similar to the coarseness of sugar and have a uniform look and feel. The cone filter needs a slightly finer grind than a flat-bottom filter. This will slow down the rate of flow and allow more time for extraction.
  • The amount of coffee used will vary depending on your taste. The Specialty Coffee Association of America recommends 14.5 grams of coffee for every 8 oz of water — approximately 2 tbsp of coffee for every 8 oz of water.
  • When the coffee has been properly ground and the water is at the ideal temperature, the water should be slowly poured over the grounds in a varied manner allowing the grounds to slowly moisten. The coffee should be stirred, and as it drips, the sides of the filter should be scrapped allowing for the water to continue to extract flavor from all of the grounds.


The term 'espresso' is often used for a type of coffee, but it is actually the term for the brewing procedure. Espresso means coffee that is made at the moment when it is requested and it refers to a quick infusion of water through coffee grounds using either a stovetop or an electrical machine. The difference with other brewing systems is that the water is forced under pressure through finely ground coffee packed tightly into the filter.

  • Preheat your portafilter and cup
  • Dry your portafilter and evenly distribute 16-18 grams of freshly ground coffee into a double basket filter.
  • Use approximately thirty pounds of even pressure when tamping your coffee. The surface should be flat and level with no holes for channeling.
  • Flush your group head with two seconds of hot water and then insert your portafilter into the group head.
  • Brew the espresso immediately for approximately 20-26 seconds to create two ounces.


The Chemex is a simple and classic brewing method that has been around for half a century. A natural wood and glass ensemble that complements any décor, still taking nothing away from making an elegant cup of coffee from the comfort of your own home.. 

  • Open the Chemex-Bonded® Coffee Filter into a cone. One side should have three layers. Place the cone in the top of your coffeemaker with the thick portion toward the pouring spout.
  • Using Regular or Automatic Grind coffee only, put one rounded tablespoon of coffee per 5 oz. cup into the filter cone. If you prefer stronger coffee, use more; there is never any bitterness in coffee brewed using the Chemex® method.
  • When the water is boiling, remove it from the heat until it stops boiling vigorously. It should now be at about 200 degrees, a perfect brewing temperature. Pour a small amount of water over the coffee grounds, just enough to wet them without floating. This is important because it allows the grounds to "bloom," so the desirable coffee elements can be released.
  • After this first wetting gradually pour more water, soaking the grounds each time, but keeping the water level well below the top of the coffeemaker. Once the desired amount of coffee is brewed, dispose of the spent grounds by lifting the filter out of the coffeemaker. You are now ready to enjoy a perfect cup of coffee!