Learn How to Brew Coffee
Hario V60
Pour Over
⏱ 3:00The iconic pour over method. Its conical shape and spiral ridges ensure even extraction and give you full control over the process.
Chemex
Classic Pour Over
⏱ 4:00A legendary 1941 design that combines an elegant glass form with a thick paper filter. Crystal-clear, light, and delicate coffee.
French Press
Classic Immersion
⏱ 4:00The most accessible brewing method. Full immersion produces a full-bodied, rich cup with thick texture and natural oils.
AeroPress
Fast & Flavorful
⏱ 2:00Invented in 2005 by Alan Adler, the AeroPress is light, compact, and versatile. Brews a sweet, full-bodied cup in under 2 minutes.
Espresso
Concentrated Perfection
⏱ 0:25–0:30The heart of coffee culture. High pressure creates a concentrated, rich shot with characteristic crema on top.
Cezve (Turkish)
Centuries of Tradition
⏱ 3:00–4:00An ancient method recognized by UNESCO. Finely ground coffee brewed slowly in a copper cezve with characteristic foam.
Cold Brew
Summer Refreshment
⏱ 12–24 hoursCoffee steeps in cold water for 12–24 hours. Incredibly smooth, sweet, and low-acid. Stores in the fridge for up to 2 weeks.
Moka Pot
Italian Classic
⏱ 4:00–5:00An icon of Italian coffee culture since 1933. Steam pressure pushes water through coffee for intense, full-bodied results.
Ready to Brew?
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🛒 Shop CoffeeHario V60
Pour Over
The V60 is the iconic pour over method created by Hario. Its conical shape and spiral ridges ensure even extraction and give you full control over the process. The result is a clean, bright, and complex cup.
Step by Step
Heat and Prepare
Fold the filter along the seam and place it in the dripper. Rinse thoroughly with hot water — this removes the papery taste and preheats the dripper and cup. Discard the water.
Grind and Dose
Measure 15 g of coffee and grind it medium-fine — the texture should resemble sea salt. Add the coffee to the filter and level it gently.
Bloom (0:00 – 0:30)
Start the timer and slowly pour 30–40 ml of water in a circular motion, wetting all the grounds. Wait 30 seconds — the coffee will swell and release CO₂.
First Pour (0:30 – 1:15)
Pour slowly in a spiral motion from the center outward, without touching the filter walls. Reach 150 ml total. Maintain a steady stream.
Second Pour (1:15 – 2:00)
Continue with slow circular pouring up to 250 ml. Pour over dark spots, avoid the light ones. The goal is even extraction.
Wait for Drawdown (2:00 – 3:00)
Let the water drain completely. Total time should be around 3 minutes. If faster — grind finer. If slower — grind coarser.
Serve and Enjoy
Remove the dripper, gently swirl the cup to mix the coffee. The V60 reveals floral and fruity notes like no other method.
💡 Pro Tip
For best results, use freshly roasted coffee (up to 4 weeks from roast date) and filtered water.
Chemex
Classic Pour Over
The Chemex is a legendary 1941 design that combines an elegant glass form with a thick paper filter. The result is crystal-clear, light, and delicate coffee with pronounced floral notes.
Step by Step
Prepare the Filter
Unfold the filter so one side has three layers and the other has one. Place the triple layer toward the spout. Rinse thoroughly with hot water. Discard.
Grind and Add Coffee
Measure 30 g of coffee and grind medium-coarse — like coarse sea salt. Slightly coarser than V60. Add to the filter and level it.
Bloom (0:00 – 0:45)
Pour 60–70 ml of water, evenly covering all the grounds. Stir gently with a spoon to eliminate dry spots. Wait 45 seconds.
First Pour (0:45 – 1:45)
Pour slowly in a spiral from center to edge. Pour over dark spots, avoid light ones. Reach 300 ml total.
Second Pour (1:45 – 2:45)
Continue pouring until 500 ml. Maintain the water level without overflowing. Pour slowly and evenly.
Drawdown (2:45 – 4:00)
Wait for all the water to drain. Total time should be around 4 minutes. Lift the filter and discard.
Swirl and Serve
Gently swirl the Chemex to mix the coffee. Pour into warmed cups. Chemex coffee reveals sweet, floral notes.
💡 Pro Tip
The thick Chemex filter retains more oils — the coffee is cleaner than V60. For a fuller cup, try grinding slightly finer.
French Press
Classic Immersion
The most accessible and classic home brewing method. The immersion technique produces a full-bodied, rich cup with a thick texture and natural oils. No special technique required — just patience.
Step by Step
Preheat the Press
Rinse the French Press with hot water to preheat it. This helps maintain stable temperature during brewing. Discard the water.
Grind and Dose
Measure 30 g of coffee and grind it coarse — like breadcrumbs or coarsely ground black pepper. Coarse grinding is critical to avoid sediment.
Add Water (0:00)
Add coffee to the press. Start the timer and pour halfway (250 ml) with hot water. Make sure all grounds are wet.
Stir (1:00)
At 1 minute, stir with a wooden spoon or paddle to break the crust on top. Use wood, not metal, to avoid cracking the glass.
Top Up and Wait
Top up the remaining water to 500 ml. Place the lid (without pressing the plunger) and wait until 4:00 minutes total.
Press the Plunger (4:00)
Push the plunger down slowly and evenly. If too much resistance — grind is too fine. Too easy — too coarse.
Serve Immediately
Pour the coffee into cups or a thermos immediately. If left in the press, it will continue to extract and become bitter.
💡 Pro Tip
For even cleaner coffee, after pressing, pour through an additional metal filter. Use coffee with chocolate and nutty notes — ideal for this method.
AeroPress
Fast & Flavorful
Invented in 2005 by Alan Adler, the AeroPress quickly became a worldwide favorite. Light, compact, and incredibly versatile — it brews a sweet, full-bodied cup in under 2 minutes.
Step by Step
Prep the AeroPress
Place a paper filter in the cap. Rinse with hot water — removes papery taste and preheats the device. Warm your mug too.
Grind and Add Coffee
Measure 17 g of coffee and grind medium-fine — like table salt. Attach the cap and set it on your mug. Add the coffee.
Add Water (0:00)
Start the timer and quickly pour 220 ml of hot water (85–92 °C). Make sure all grounds are saturated. The pour should take 10 seconds.
Stir and Seal
Stir 3 times with the paddle. Insert the plunger and pull up slightly to create a vacuum seal and stop dripping.
Wait (until 1:15)
Wait until 1:15 on the timer. It's short but sufficient for full extraction with this recipe.
Press (1:15 – 1:45)
Stir once more and press the plunger slowly and steadily — about 30 seconds. Stop when you hear a hissing sound.
Clean Up and Enjoy
Unscrew the cap and push out the puck — easy, clean. Rinse the plunger. You have a sweet, concentrated cup of coffee!
💡 Pro Tip
AeroPress is perfect for travel! Try lower temperature (80 °C) for a sweeter cup with fruity coffee.
Espresso
Concentrated Perfection
Espresso is the heart of coffee culture. Under high pressure (9 bars), hot water passes through finely ground coffee in 25–30 seconds, creating a concentrated, rich shot with characteristic crema.
Step by Step
Heat the Machine
Turn on the espresso machine at least 15–20 minutes before brewing. Flush water through the group to heat the portafilter too.
Dose and Grind
Remove the portafilter and wipe clean. Measure 18–20 g of coffee and grind very fine — like powdered sugar.
Distribute and Tamp
Distribute the coffee evenly in the basket. Tamp with consistent pressure (~15 kg) until smooth and level.
Purge the Group
Flush water through the group briefly (2–3 seconds) to remove residue and stabilize temperature. Lock in the portafilter.
Extract (25–30 sec)
Place the cup and start extraction. The stream should look like a "mouse tail". Stop at 36–40 ml in 25–30 seconds.
Evaluate and Adjust
If sour and watery (under-extracted) — grind finer. If bitter and dry (over-extracted) — grind coarser.
Enjoy
Perfect espresso has thick, velvety crema, balanced flavor between sweet and sour, and a long aftertaste. Stir the crema and sip!
💡 Pro Tip
Use freshly roasted coffee (between 7 and 21 days from roast date). Very fresh coffee produces too much crema. Invest in a good grinder — it's more important than the machine.
Cezve (Turkish Coffee)
Centuries of Tradition
An ancient method recognized by UNESCO as intangible cultural heritage. Finely ground coffee is slowly brewed in a copper or brass cezve, creating a rich, full flavor with characteristic foam.
Step by Step
Measure the Water
Pour 170 ml of cold, filtered water into the cezve. The cold start is important for slow, even flavor extraction.
Add Coffee and Sugar
Add 14 g of finely ground coffee (powder) and sugar if desired. DO NOT stir — let the coffee absorb the water naturally.
Place on Low Heat
Place the cezve on the stove at the LOWEST heat. Slow heating is the key to rich flavor and good foam. 3–4 minutes.
Watch the Foam
As the coffee heats, dark foam (kaimak) will form. Watch carefully — the foam will start to rise. DO NOT stir.
Lift in Time
When the foam rises to the rim — lift immediately. NEVER let it boil! Boiling destroys the foam and flavor. Repeat 2–3 times for thicker foam.
Distribute the Foam
With a spoon, distribute the foam evenly between the cups. The foam is a sign of well-made coffee.
Pour and Wait
Pour slowly into cups. Wait 1–2 minutes for the grounds to settle. Drink slowly and enjoy the tradition!
💡 Pro Tip
For authentic taste, use dark roast coffee and a copper cezve. Traditionally served with a glass of water and Turkish delight.
Cold Brew
Summer Refreshment
Cold Brew is a long-extraction method where coffee steeps in cold water for 12–24 hours. The result is incredibly smooth, sweet, and low-acid coffee. Perfect for summer.
Step by Step
Grind the Coffee
Measure 100 g of coffee and grind very coarse — even coarser than French Press. Like roughly cracked pepper.
Combine Coffee and Water
Pour the coffee into a jar and add 1,000 ml of cold filtered water. Stir well to ensure all grounds are wet.
Cover and Steep
Cover the jar. Steep at room temp for 12 hours or in the fridge for 18–24 hours for a gentler flavor.
Strain
Strain through a fine sieve, cheesecloth, or paper filter. For cleaner results, strain twice. Don't press the grounds.
Dilute to Taste
The concentrate is quite strong! Dilute 1:1 with water, milk, or plant milk. Experiment to your taste.
Serve Over Ice
Fill a glass with ice and pour. Add syrup, milk, or vanilla if desired. Store the concentrate in the fridge for up to 2 weeks.
💡 Pro Tip
Use coffee with chocolate and caramel notes for best results. Cold brew is also an ideal base for coffee cocktails!
Moka Pot
Italian Classic
The Moka Pot (Bialetti) has been an icon of Italian coffee culture since 1933. Steam pressure pushes water through coffee for an intense, strong result with full body — the closest to espresso without a machine.
Step by Step
Pre-heat the Water
Heat 300 ml of water to about 60–70 °C (not boiling). Pre-heated water prevents the coffee from burning during slow heating.
Fill the Bottom Chamber
Pour warm water into the bottom chamber up to the safety valve level. NEVER exceed the valve.
Add the Coffee
Fill the basket with 18–20 g coffee, ground medium-fine. Level the surface but DO NOT tamp. Coffee should be loose.
Assemble and Seal
Place the basket in the bottom chamber. Screw the top part on tightly (carefully — the bottom is hot). Use a towel.
Place on Medium Heat
Place on medium heat with the lid open. Watch — after 2–3 minutes coffee will start flowing with characteristic gurgling.
Remove from Heat
When you hear loud hissing and the stream turns lighter — remove immediately. Wrap bottom with wet towel to stop extraction.
Stir and Serve
Stir coffee in the upper chamber — the bottom portion is stronger. Pour into cups. Great on its own or with milk.
💡 Pro Tip
Don't tamp the coffee — bitter moka pot coffee usually comes from overheating or tamping. Try medium roast coffee for balanced flavor.
The Art of Brewing Tea
From classic English Breakfast to ceremonial Matcha — master the perfect cup with our step-by-step guides. Temperature and timing make all the difference.
Earl Grey
Bergamot-Scented Classic
⏱ 3–5 minA beloved classic since the 1830s. Black tea infused with oil of bergamot creates a uniquely aromatic, citrus-floral cup with smooth finish.
English Breakfast
Strong & Full-Bodied
⏱ 3–5 minThe world's most popular morning tea. A bold, malty blend designed to pair perfectly with milk and stand up to a hearty breakfast.
Jasmine Green Tea
Floral & Delicate
⏱ 2–3 minHand-rolled green tea pearls scented with fresh jasmine blossoms. They unfurl in hot water, releasing an intoxicating floral aroma.
Matcha
Ceremonial Grade
⏱ 2 minFinely ground shade-grown Japanese green tea. Whisked with a bamboo chasen into a vibrant, umami-rich, frothy bowl — or blended into a latte.
Masala Chai
Indian Spiced Tea
⏱ 10–15 minAn authentic Indian tradition. Strong black tea simmered with whole spices — cardamom, ginger, cinnamon, cloves — and sweetened with milk.
Ready to Brew?
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🍃 Shop Tea CollectionEarl Grey
Bergamot-Scented Classic
Named after the British Prime Minister Charles Grey in the 1830s, Earl Grey is one of the world's most recognized tea blends. Black tea infused with natural bergamot oil creates a uniquely aromatic cup — citrusy, floral, and wonderfully smooth.
Step by Step
Boil Fresh Water
Start with fresh, cold, filtered water. Bring to a full boil (100 °C), then let it cool for about 30 seconds to reach 95 °C. Avoid reboiling old water — it loses oxygen and makes the tea taste flat.
Preheat Your Cup or Teapot
Pour a little hot water into your cup or teapot, swirl it around, and discard. This maintains the correct brewing temperature and ensures even extraction.
Measure the Tea
Use 3 g (about 1 heaping teaspoon) of loose-leaf Earl Grey per 250 ml cup. If using a teapot, add one spoon per cup plus "one for the pot."
Pour and Steep
Pour 250 ml of hot water (95 °C) directly over the leaves. Cover your cup or close the teapot lid — this traps the volatile bergamot oils that give Earl Grey its signature aroma.
Wait 3–5 Minutes
Steep for 3 minutes for a lighter, more citrus-forward cup, or up to 5 minutes for a stronger, more robust flavor. Don't exceed 5 minutes — the tannins will make it bitter.
Remove the Leaves
Remove the infuser or strain out the leaves. Leaving them in will over-extract and turn the tea astringent. The color should be a rich, coppery amber.
Serve and Enjoy
Earl Grey is delicious on its own, highlighting the bergamot. Add a splash of milk for a creamier cup, or a slice of lemon to amplify the citrus. A touch of honey complements the floral notes beautifully.
🍃 Pro Tip
For an iced Earl Grey, brew double-strength (6 g per 250 ml), steep for 4 minutes, then pour over a full glass of ice. Add a sprig of lavender for an Earl Grey Lavender twist.
English Breakfast
Strong & Full-Bodied
English Breakfast is the world's most popular morning tea — a strong, full-bodied blend of Assam, Ceylon, and Kenyan black teas. Designed to be robust enough to pair with milk and sugar, it delivers a malty, brisk, and deeply satisfying cup.
Step by Step
Bring Water to a Full Boil
English Breakfast is a robust black tea that can handle — and actually needs — boiling water (100 °C). Use fresh, cold water and bring to a rolling boil. The high temperature extracts the full malty, rich character.
Warm the Teapot
Rinse the teapot or cup with boiling water and discard. This step is especially important for English Breakfast — the temperature stability ensures a strong, even brew.
Measure the Tea
Use 3 g (1 rounded teaspoon) per cup. For a teapot: one spoon per cup plus one extra "for the pot." English Breakfast can handle a generous dose.
Pour Boiling Water
Pour 250 ml of boiling water directly over the leaves. Cover with a lid or cozy to retain heat — this is critical for full extraction of English Breakfast's bold flavors.
Steep for 3–5 Minutes
3 minutes for a lighter, brisk cup. 4–5 minutes if you plan to add milk — the stronger brew balances beautifully with dairy. Don't exceed 5 minutes or it will become tannic and harsh.
Remove the Leaves
Lift out the infuser or strain the leaves. The tea should be a deep reddish-brown. Leaving the leaves in will make the tea too bitter and astringent.
Add Milk and Serve
The classic British way: add a splash of cold milk (the "milk first or after" debate remains unresolved!). Sugar is optional. English Breakfast shines with or without milk, but it's built to be a milky, comforting morning cup.
🍃 Pro Tip
For the best morning ritual, brew two cups' worth in a teapot and wrap it in a tea cozy to stay warm throughout breakfast. English Breakfast also makes an excellent base for London Fog — just add steamed milk and vanilla syrup.
Jasmine Green Tea
Floral & Delicate
Jasmine tea has been a Chinese tradition for over 700 years. Hand-rolled green tea leaves are layered with fresh jasmine blossoms during the scenting process, absorbing their intoxicating fragrance. The pearls slowly unfurl in hot water, releasing a complex, floral, sweet aroma.
Step by Step
Heat Water to 75–80 °C
This is crucial. Green tea is delicate — if the water is too hot, it will scald the leaves and produce a bitter, grassy taste. If you don't have a thermometer, bring water to a boil and let it cool for 3–4 minutes.
Warm Your Vessel
Gently warm your cup, gaiwan, or glass teapot with some hot water and discard. A glass vessel is ideal — you can watch the beautiful jasmine pearls slowly unfurl.
Measure the Pearls
Use 3 g (about 1 teaspoon, or 5–6 pearls) per 250 ml. Jasmine pearls are tightly rolled and will expand significantly — don't use too many or the tea will be overwhelming.
Pour Gently and Steep
Pour the 75–80 °C water gently over the pearls. Watch them slowly begin to unfurl and dance in the water. Steep for 2–3 minutes — no more. The first steep is light and fragrant.
Pour and Admire
Pour the tea into your cup. The color should be a pale green-gold, crystal clear. The jasmine aroma should be pronounced — floral, sweet, almost honeyed. Take a moment to enjoy the fragrance before sipping.
Re-steep 2–3 More Times
This is the beauty of jasmine pearls — they can be steeped 2–3 additional times! Add 30 seconds to each subsequent steep. The second steep is often the most complex. The third is gentler and sweeter.
Sip Slowly
Jasmine green tea is best enjoyed plain — no milk, no sugar. Sip slowly and let the floral and vegetal notes evolve on your palate. It's a meditative experience, not just a drink.
🍃 Pro Tip
Cold brew jasmine pearls overnight (3 g per 500 ml, refrigerated for 8–12 hours) for an incredibly smooth, sweet, floral iced tea. The cold water extracts sweetness without any bitterness.
Matcha
Ceremonial Grade Japanese Green Tea
Matcha is finely ground shade-grown Japanese green tea with over 800 years of tradition. Unlike other teas, you consume the entire leaf — giving you a concentrated dose of antioxidants, L-theanine, and a unique umami-rich flavor. Preparation requires a bamboo whisk (chasen) for the authentic experience.
Traditional Preparation (Usucha)
Prepare Your Tools
You'll need a matcha bowl (chawan), a bamboo whisk (chasen), and a bamboo scoop (chashaku) or a small teaspoon. Soak the chasen in hot water for 30 seconds to soften the tines — this prevents breakage.
Heat and Warm the Bowl
Heat water to 70–80 °C. Pour some into the bowl, swirl it around, and discard. Dry the bowl with a clean cloth. The warm bowl ensures the matcha doesn't cool too quickly.
Sift the Matcha
Sift 2 g (about 2 chashaku scoops or 1 level teaspoon) of matcha through a fine mesh sieve into the bowl. This step is essential — it breaks up clumps and ensures a smooth, frothy result.
Add a Small Amount of Water
Pour about 20 ml of hot water (70–80 °C) into the bowl. Use the chasen to gently mix the matcha into a smooth paste — no lumps. This is your base.
Add Remaining Water
Pour another 50 ml of hot water (70–80 °C) into the bowl. You now have approximately 70 ml total — the classic usucha (thin tea) ratio.
Whisk in a "W" Motion
Hold the chasen vertically and whisk vigorously in a "W" or "M" pattern (NOT circular). Use your wrist, not your arm. Whisk for 15–20 seconds until a thick, uniform layer of fine foam appears on the surface.
Lift and Enjoy
Gently lift the chasen from the center to create a small peak of foam. The matcha should be a vibrant green with a creamy froth on top. Drink it in 3–4 sips — don't let it sit or the powder will settle.
🍃 Pro Tip
For a Matcha Latte: whisk 2 g matcha with 30 ml hot water until frothy, then add 200 ml of steamed milk (oat milk works beautifully). Sweeten with honey or vanilla syrup. Store matcha in the fridge, sealed, to preserve its color and freshness.
Masala Chai
Indian Spiced Milk Tea
Masala Chai is India's national drink — a bold, fragrant blend of strong black tea simmered with whole spices and milk. Every family has their own recipe. The key is using whole spices (not powder), a strong tea base, and simmering everything together so the flavors meld into a warming, aromatic, creamy cup.
Step by Step
Prepare the Spices
Lightly crush in a mortar: 4 green cardamom pods, 1 small cinnamon stick, 4 whole cloves, 4 black peppercorns, and a 1-inch piece of fresh ginger (sliced). Crushing releases the essential oils — don't grind to powder.
Simmer the Spices in Water
Add 250 ml of water and the crushed spices to a small saucepan. Bring to a boil, then reduce heat and simmer gently for 5 minutes. The kitchen will fill with an incredible aroma. This step is what separates real chai from tea-bag chai.
Add the Tea Leaves
Add 5 g (2 heaping teaspoons) of strong black tea — Assam CTC works best with its malty, bold character. Simmer for 2 more minutes. The tea should turn a deep, dark brown.
Add the Milk
Pour in 250 ml of whole milk (full-fat gives the best body and sweetness). Bring to a gentle boil — watch carefully, it will rise quickly! Reduce heat immediately when it starts to foam up.
Simmer Together (2–3 min)
Let the chai simmer on low heat for 2–3 minutes. The milk, tea, and spices need time to marry. The color will change from light brown to a rich, creamy terracotta. Stir occasionally.
Sweeten to Taste
Add sugar to taste — traditionally 1–2 teaspoons per cup. Jaggery (unrefined cane sugar) or honey adds depth. Stir until dissolved. Chai is meant to be sweet — it balances the spice.
Strain and Serve Hot
Strain through a fine mesh sieve into cups — traditionally small glasses or clay cups (kulhar). Pour from a height for a bit of froth. Serve immediately while piping hot. Masala chai waits for no one!
🍃 Pro Tip
For an even richer chai, add a star anise and a pinch of fennel seeds to the spice mix. Oat milk makes an excellent dairy-free alternative — its natural sweetness complements the spices beautifully. Never use tea bags for chai — loose-leaf Assam CTC is non-negotiable.