Making a great cup of coffee at home or at work doesn't have to be hard. We have some simple recipes and techniques that will have you making great coffee in no time. Now, we’re not suggesting that they’re gospel – they’re just a few tips we've learned over the years. Once you've worked out how you like it, you do it your way. 

The Key to your Brew

You may be surprised to know that filter coffee brewed at home can rival that of some of the most influential artisan coffee bars on the high street. All you need is good quality ingredients and some inexpensive equipment all of which is available directly from Ue Coffee Roasters. 

Keep in mind that small variations in grind coarseness, coffee/water ratio and brew time will make a significant difference to the flavor. The key to unlocking great tasting coffee is simply trial and error, but with the help of the instructions in this guide we will help you get there. 

Whole Beans:

Whole bean coffee is far superior to pre-ground. Coffee rapidly deteriorates once ground,wherever possible buy your coffee in whole bean and store in an airtight container in a cool environment but never in the fridge or freezer. Where possible it should be consumed between 7 – 30 days after the roast date on the bag and ground only seconds before brewing.

Water:

Water is important because it makes up too 98% of the finished drink. Only use fresh carbon filtered water or alternatively bottled water, preferably with a dry residue between 80 – 100mg per litre. Using tap water in areas where the water is particularly hard is not ideal for brewing coffee and will inhibit your ability to extract flavour, allowing only a fraction of the flavour potential into your coffee. So in these areas we strongly recommend that you use freshly filtered or bottled water. 

Equipment:

The most influential factor to the quality of your coffee is the beans themselves obviously. However for the best results we suggest you go to the trouble of investing in a good quality ceramic hand grinder. In addition to the grinder the following recipes have been developed using precise coffee weights, so to enjoy the best possible coffee experience a good set of digital scales and timer will be invaluable – both will be essential to weigh both your coffee and your brewing water. 

THE GOLDEN RATIO

Just imagine yourself cooking, if you can follow a simple recipe out of your favourite cookery book, you can easily produce something 
very tasty. In most cases we base our recipes for each brew method on the SCAA’s Golden Ratio for brewing filter coffee. 

We recommend a ratio of 60g of freshly ground coffee for every 1 litre of water being used. This is a good place to start, but you can fine-tune your own recipe to suit your taste. 

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Ok, lets put the kettle on…


Chemex

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Recipes 

3 Cup 

Brew water (95°c - 97°c ): 360mls / 350g 
Coffee dose: 22g freshly ground coffee 
Grind: medium paper filter 
Total brew time: 2:30 – 3 mins 

6 Cup 

Brew water (95°c - 97°c ): 515mls / 595g 
Coffee dose: 31g freshly ground coffee 
Grind: medium paper filter 
Total brew time: 2:30 – 3 mins 


8 Cup 

Brew water (95°c - 97°c ): 690mls / 675g 
Coffee dose: 41g freshly ground coffee 
Grind: medium paper filter 
Total brew time: 2:30 – 3 mins 

INSTRUCTIONS 

1. Heat the entire Chemex by filling it with hot water, then empty it, ready for the next stage. 

2. Once the vessel is heated, place the filter paper cone in the top and rinse thoroughly (300mls of hot water). 

3. Remove the now wet filter to tip out the rinse water. Return filter and ensure it’s evenly placed, with the thicker side facing the spout. 

4. Drop the ground coffee into the filter and pour 2g of your brew water for every 1g of coffee. The hot water will react with the fresh grounds and bloom (expand). 

5. Stir the bloom just enough to ensure all the coffee is wet. Congratulations, you have just created a slurry. 

6. Now slowly add the remaining water, pouring in small circles over the center of the slurry. Fill to the top of the Chemex (the filter may sit proud to the glass so be careful to not overfill). 

7. Once the last of the water has been added, using a small spoon, gently scrape any coffee that is clinging to the very top of the filter wall into the water. As the water draws down, gently give a final stir. A slight dome should form in the coffee bed. Once the filter has stopped dripping the coffee is brewed. 

Hot tips 

Do your best to ensure the correct water temperature is maintained throughout the whole brewing process – the will help ensure a more even extraction. Also, after making the slurry, try to add water in one continuous pour, keeping the water level topped up until it has all been added. If your coffee brews faster or slower than what is suggested in the recipe, try adjusting the grind (finer if too fast and coarser if too slow). 

 

French Press

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RECIPES

3 Cup 

Brew water (95°c - 97°c ): 340mls / 330g 
Coffee dose: 23g freshly ground coffee 
Grind: coarse 
Total brew time: 5 mins 

8 Cup

Brew water (95°c - 97°c ): 880mls / 850g 
Coffee dose: 55g freshly ground coffee 
Grind: coarse 
Total brew time: 5 mins 

INSTRUCTIONS 

1. Place the coffee grounds in the plunger and pour half the brew water on top. 

2. Dunk the floating grinds with a spoon to ensure all the coffee is wet and continue until the head of coffee has deflated. 

3. Add remaining water and plunge down slightly to keep all coffee grounds immersed. Put the timer on for 5 minutes. 

4. At 5 minutes, finish plunging the coffee grounds and immediately decant the finished brew into cups or a warmed vessel to arrest the brewing.

Hot tips 

Heat your French Press with hot water before brewing. This will help achieve a more stable brew temperature. 

 

Cone Filter

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Recipes

1 Cup 

Brew water (95°c - 97°c ): 370mls / 360g 
Coffee dose: 15g freshly ground coffee 
Grind: medium paper filter 
Total brew time: 1:30 - 2 mins 

2 Cup

Brew water (95°c - 97°c ): 460mls / 445g 
Coffee dose: 28g freshly ground coffee 
Grind: medium paper filter 
Total brew time: 1:30 - 2 mins 

INSTRUCTIONS 

1. Place your dripper on top of the vessel you want to brew coffee into. Place the paper filter in the cone and rinse the paper filter thoroughly with hot water. This has the added benefit of heating the dripper and the collection vessel. Tip out the rinse water. 

2. Drop your ground coffee into the filter paper and pour 2g of your brew water for every 1g of coffee. The hot water will react with the fresh grounds and bloom (expand). 

3. Stir the bloom just enough to ensure all the coffee is wet.  Congratulations, you have just created a slurry. 

4. Now slowly add the remaining water pouring in small circles over the center of the slurry. Fill to the top of the dripper. 

5. Once the last of the water has been added, using a small spoon, gently scrape any coffee that is clinging to the very top of the filter wall into the water. As the water draws down, gently give a final stir following the downward direction of the rifled sides. A slight dome should form in the coffee bed. Once the filter has stopped dripping the coffee is brewed. 

Hot tips 

Do your best to ensure the correct water temperature is maintained throughout the whole brewing process – this will help ensure a more even extraction. Also, after making the slurry, try to add the water in one continuous pour, keeping the water level topped up until it has all been added. If your coffee brews faster or slower that what 

 

Aeropress

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RECIPES

1 Cup 

Brew water (95°c - 97°c ): 200mls 
Coffee dose: 14g freshly ground coffee 
Grind: medium paper filter 
Total brew time: 2 mins 

INSTRUCTIONS 

1. Fit the plunger into the chamber, extended so the rubber seal lines up with the top of the number4. Then stand upside down with the hexagonal end facing up. This is the inverted method. 

2. Place ground coffee into the chamber and add the 200g of water. Give the grounds and water a stir to ensure all the grounds are wet and let it brew for 90 seconds. 

3. While your coffee is brewing, place an Aeropress paper filter into the black diffuser disk 
and rinse with hot water. Then lock into place at the top. 

4. The carefully turn the Aeropress over into your mug and press the plunger down until all water and air has been expelled. 

Hot tips 

You will notice the instructions that come with an Aeropress are a little different, We have  found that the inverted method gives the best results. However you can use the same recipe  with the standard brewing technique

 

Syphon

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Recipes

2 Cup 

Brew water (95°c - 97°c ): 240mls 
Coffee dose: 20g freshly ground coffee 
Grind: medium 
Total brew time: 40 – 60 seconds 

3 Cup 

Brew water (95°c - 97°c ): 360mls 
Coffee dose: 30g freshly ground coffee 
Grind: medium 
Total brew time: 40 – 60 seconds 

5 Cup 

Brew water (95°c - 97°c ): 600mls 
Coffee dose: 50g freshly ground coffee 
Grind: medium 
Total brew time: 40 – 60 seconds 

INSTRUCTIONS 

1. Start by adding the desired amount of heated water into the lower bowl. Then light the alcohol burner or alternative heat source. 

2. Attach the cloth filter to the upper glass bowl, making sure it is centred in the bottom. Then loosely (not sealed) rest the upper bowl in the lower bowel. 

3. When you see the water in the lower bowl starting to bubble, fix the upper bowl into place by gently pressing it down so the rubber ring forms a tight seal. 

4. You will start to see the water rise through the tube into the upper bowl. Once the water leve in the lower bowl has fallen below the bottom of the tube, add the coffee to the water in the upper bowl and mix well with the stirrer. 

5. Continue heating for 40 – 60 seconds. 

6. Move the stand away from the heat source and extinguish the flame. As it cools the coffee will be drawn back down into the lower bowl. 

7. Remove the upper bowl by gently rocking back and forth and place into the upturned cover, which acts as a stand. The lower bowl acts as the server. Enjoy. 

Hot tips 

Once you have finished with your syphon remove the filter and clean thoroughly so as to not let flavours taint the cloth. When the coffee is drawing back into the lower bowl, you can use a cold wet cloth placed against the lower bowl to help speed the cooling process. Keep your cloth filters in a sealed container of water in the fridge, changing the water daily. 

 

Stovetop

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Recipe

A stovetop will not make an espresso, it will 
however make a strong coffee. 
Coffee dose: freshly ground coffee but amount will vary dependent upon make and size of Stovetop 
Grind: medium - paper filter 
Total brew time: 3 – 5 mins

INSTRUCTIONS 

1. Unscrew the pot an fill the base with tepid fresh water up to the level of the safety valve. In our experience using cold water can possibly lead to your coffee scorching the longer it takes to heat up. 

2. Insert the filter basket and fill it to the top with ground coffee of medium coarseness (between Cone Filter and French Press). Clean the rim of the filter basket of any loose grinds of coffee. 

3. Screw the base to the top together firmly. 

4. Place the stovetop on a medium heat and ensure the flame (or electric hotplate) does not exceed the circumference of the base of the stovetop. This way you will not burn the handle. Do not leave the room as the process only takes 3 - 5 minutes. 

5. When you hear the sound of percolation remove the pot from the heat source within 10 - 15 seconds and serve immediately. 

Hot tips 

There is no need to tamp the coffee—in fact it is better not to in order to prevent the coffee from percolating too slowly which will cause bitterness. If you see steam or water escaping from the area where the two halves join, you need a new seal. If steam is escaping from the valve, you need a new valve. We highly recommend that you replace the rubber seal at least once per annum.