Blue Door Brew Guides

Get the most out of every bean.

Here are a few simple methods to get you experimenting and having fun while finding unique flavour profiles.
Our Blue Door Brew Guides will help you achieve maximum flavour along with full-bodied aroma.

French Press

The French-Press is one of the most popular ways of brewing coffee. Producing bold flavours and richness due to the metal strainer which allows more of the natural coffee oils to permeate the coffee. This is one of the easier ways to prepare ground coffee beans.

The only downside to this less refined filter is that a small amount of sediment might find its way to the bottom of your coffee cup.

Preparation method

Measurements: 80 grams per jug, 750 ml boiling water

Grind: Course

Filter: None (Metal strainer)

  1. Boil enough water to fill the plunger. After the kettle has boiled let it cool down for about 2 minutes. This will prevent the coffee from burning. Pre-heat the vessel to prevent excess heat being drawn out as the coffee steeps.
  2. A French Press uses a medium to coarse grind so we recommend using about 16g of coffee for every 250ml of water, which is a 1:15 coffee-to-water ratio.
  3. Add the desired amount of ground coffee into the plunger and gently pour the water over the grounds. A general indication of the amount of water could be to completely submerge the grounds.
  4. Let the coffee ‘bloom’ (the process where excess CO2 is released) for about 30 seconds.
  5. Add the rest of the water, put the lid on top of the vessel, and don’t plunge just yet! Let the coffee steep for 4 minutes. A timer works like a charm to ensure the coffee doesn’t get over-extracted.
  6. When the 4 minutes are up, press the filter down with a firm and constant pressure. If it’s hard to press, it means the coffee is ground too fine; if there is minimal resistance, then the coffee is too coarse. When you have completely plunged the coffee, decant it immediately. If it isn’t decanted, it will continue to brew, over-extract and become bitter.
  7. Enjoy!

Moka-Pot

The Moka-Pot is a simple stove-top method which has been used for decades. The design hasn’t changed much through the ages. The lower chamber of water heats up and boils through your coffee grinds into a separate chamber above.

Pretty simple, yet, producing a great espresso style coffee. Note: With too much water it may boil over, so please be careful.

Preparation method

Measurements: Fill the chamber

Grind: Fine

Filter: None (Metal basket)

  1. Fill the coffee basket with your favourite ground beans.
  2. Fill the water chamber to just below the pressure valve.
  3. Screw the Moka Pot together carefully.
  4. Place on a heat source and heat to approx 96 degrees C.
  5. As soon as you see the coffee entering the top chamber reduce the heat to 50%.
  6. Once all of the water has risen into the top chamber your coffee is ready to enjoy.

Cold Brew

The Cold Brew is one of the most refreshing ways of enjoying your favourite coffee on a hot day. Brewed over a long period, at room temperature, givin your coffee a distinctly smooth mouth-feel with almost zero acidity. Keep your Cold Brew in the fridge, and ready to drink, for up to two weeks.

Preparation method

Measurements: 90 grams per 500ml purified water

Grind: Course

Filter: Any filter

  1. Place your coffee grounds into any jug/carafe, or just use your French Press (pictured here is a Toddy Cold Brew Filter).
  2. Fill the jug with the room temperature water.
  3. Start the brewing process (approximately 12 hours).
  4. After the coffee has bloomed (after the first 15 min) give it a vigorous stir for a minute or so.
  5. For the rest of the brewing time give the solution a gentle stir every few hours.
  6. After the 12 hours have passed, prepare a clean second vessel for the coffee to be filtered into.
  7. Filter your new Cold Brew through a paper filter so your coffee is particle free.
  8. Pour your cold brew over a couple of purified-water ice cubes.

The Clever Dripper

This is a simple and proven method. The Clever Dripper is really just an immersion brewer. Similar to a pour-over cone, your coffee is brewed using a paper cone filter and the coffee drains from the bottom. The Clever Dripper’s unique stopper system keeps the coffee in the jug until you press down on your mug. A valve then opens and your brew is released into your mug, mess and fuss free. The Clever Dripper is popular with coffee lovers for it’s ease of use. It is easy to clean and you get a consistant cup of coffee every time.

Preparation method

Measurements: 20 grams ground coffee, 300ml boiling water

Grind: Medium/Course

Filter: Paper Cone #4

  1. Rinse the Clever Dripper with some boiling water.
  2. Place a filter into the Clever Dripper and fill with your favourite ground beans.
  3. Pour boiling water over the grounds, slowly and in a circle, saturating all of the grounds evenly.
  4. Let the coffee grounds steep in the hot water for about 2 and a half minutes
  5. After about one minute give your steamy hot grounds a gentle stir.
  6. When your coffee has brewed, decant your coffee by placing the Clever Dripper on top of your mug and press down. The valve will open and your fresh brew will be released into your mug.

Hario V60

Hario V60 is a simple, yet clever brewing method. The design includes moulded grooves along the edges which helps stop the paper cone filter sticking to the sides. This allows the coffee to flow out of the filter bag more evenly and encourages better extraction at the bottom of the cone. Some people find it takes a bit of time to get the best out of this method, although a very satisfying result is always achieved.

Preparation method

Measurements: 20 grams ground coffee, 300ml boiling water

Grind: Medium

Filter: Paper Cone #4

  1. Rinse the Hario v60 Filter and Decanter with some boiling water.
  2. Place a filter into the Hario v60 and fill with your favourite ground beans.
  3. Pour boiling water over the grounds, slowly in a circle, saturating all of the grounds evenly, for approximately 20 seconds. Wait 10 seconds for the coffee to bloom, and then pour the remainder of the water slowly and evenly in concentric circles, avoiding the sides of the paper cone.
  4. Using a teaspoon, slowly agitate the coffee grounds so that all the water flows through the filter.
  5. After all of the water has passed through the filter, remove the filter and Hario v60 from on top of the jug.
  6. Your coffee is ready to enjoy.

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