Filter Archives

Tastes Better Drip Bag Coffee

Get bouncy with coffee bag

Ingredients

Toys you need

Coffee bag brewing tips

Use a sturdy mug that can hold at least 250ml of liquid, to prevent spilling when you bounce and steep the coffee bag.
Brew with hot water just off the boil for the maximum extraction.
Adjust the bouncing amount and steeping duration according to taste preference: Bounce more for a thicker body, or bounce less for a tea-like mouthfeel.
Bouncing is necessary to agitate the coffee grounds. Steeping without bouncing will result in a weak and hollow brew.
The bouncy method is one of the many brewing ways to give a nice cup of coffee. There are other ways to get a good brew too. For example, stir and squeeze with a spoon, add fresh milk or concentrated milk etc. Feel free to experiment and have fun!

How to play

Step 1: Pour

Pour 180ml of hot water just off the boil. Let water saturate the coffee grounds in the coffee bag for 1 minute.

Step 2: Bounce & Steep

At 1:00, bounce the coffee bag up and down for approximately 80 times.

For a tea-like mouthfeel, bounce about 60x and remove the coffee bag at 5-minute mark.
For a thicker body (more ‘gao’), bounce as much as you like for 5 minutes and steep the coffee for a longer duration. But cap the total brew time at 10 minutes to minimise astringency.

Enjoy the coffee aroma as you brew!

Alternatively, you can also cover your mug with a lid to retain more heat, then set it aside to do your work.

Step 3: Remove & Serve

At 5:00, remove coffee bag from the mug. Serve as is.

Smell, slurp, enjoy!

Great coffee doesn’t need to be complicated.

Check out our convenient coffee steep bags, freshly roasted and delivered in Singapore — for your brew-anywhere moments.

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The delightful cold brew coffee story

Cold brew your coffee in a bottle

Ingredients

Toys you need

Cold brew coffee tips

Adjust the flavour and strength by playing with the cold brew ratio. In this cold brew recipe, the coffee to water ratio is 1 : 10. You can reduce the coffee grounds for a lighter body or increase the coffee grounds for a stronger taste.
Use coarse grind size. We recommend the following grind sizes:

- - 6 to 7 notches for Hario Skerton +
  - 19 to 21 for Baratza Encore

Serve over ice for a chilling brew or add milk for a cold brew latte. Adjust the ratio according to your taste preference. We recommend the following ratios:

- - Coffee to ice ratio of 3 : 1 (e.g., for 180g coffee, add 60g ice)
  - Coffee to milk ratio of 3 : 1 (e.g., for 180g coffee, add 60g milk)

How to play

Step 1

Weigh and grind 62g of coffee.

Step 2

Add 62g of coffee grounds into the filter.

Step 3

Attach the silicone frame onto the filter and set it on the glass bottle.

Step 4

Remove the cap. Slowly pour filtered water into the glass bottle, up to the top square mark.

Step 5

Put on the cap and wiggle the bottle gently.

Step 6

Place the cold brew bottle in the refrigerator. Let brew for 8 – 12 hours.

Let time draw out the best coffee flavour.

Step 7

After 8 – 12 hours, remove the filter and reattach the silicone frame on the glass bottle. Remove cap to serve. Serve as is, or add ice/ milk as desired.

Note: Drink your coffee as soon as brewing is completed. If you are unable to finish the coffee, store it in the refrigerator. Consume within 2 days.

Smell, slurp, enjoy!

We hope this cold brew coffee recipe brings something special to your cup.

If you’re looking for quality coffee beans to try next, visit our roastery homepage to see what we’ve been roasting and discover fresh coffee beans roasted for cosy, everyday rituals!

Cold Brew Coffee (Immersion) Read More »

AeroPress Black Coffee (Upright)

Ruby

The story of the best AeroPress recipe

Brew your AeroPress black coffee

Ingredients

Toys you need

AeroPress Coffee tips

Adjust serving as desired, at coffee to water ratio of 1:18.
Use fine to medium-fine grind size. We recommend the following grind sizes:

- - 2 to 3.5 notches for Hario Skerton +
  - 4 to 8 for Baratza Encore

For filter roast, brew with hot water just off the boil. For espresso roast, brew with water at 85°C-90°C.

How to play

Step 1

Bring water to boil. While the water is heating, grind 11g of coffee.

Step 2

Insert paper filter in filter cap. Twist filter cap onto AeroPress chamber. Then, stand chamber on sturdy mug.

Place AeroPress and mug onto scale and tare.

Step 3

Add 11g of coffee grounds into chamber. Wiggle to level the coffee grounds. Then, tare scale.

Optional: Use the AeroPress Funnel to transfer the ground coffee from your coffee grinder bin to the AeroPress chamber if necessary.

Step 4

Start timer. Pour 200g of hot water into chamber.

Step 5

Remove chamber and mug from the scale. Insert plunger till the seal is fully covered. Let steep until 2-minute mark.

Step 6

At 2:00, swirl gently, holding the entire AeroPress and mug together.

Step 7

At 2:30, press plunger gently at constant pressure, until plunger touches grounds at 3-minute mark.

Step 8

Pull back plunger slightly. Remove AeroPress from mug. Serve.

Smell, slurp, enjoy!

If you’re brewing beautiful black coffee, you’ll want the right coffee beans.

Check out our latest filter and espresso roast coffee beans — all fresh and ready for your AeroPress coffee ritual!

AeroPress Black Coffee (Upright) Read More »

Hario Immersion Dripper SWITCH

Ruby

Flick the switch for fantastic drip coffee

Brew with immersion dripper SWITCH

Ingredients

Toys you need

Immersion dripper coffee tips

Adjust serving as desired, at coffee to water ratio of 1:16.
Use medium grind size. We recommend the following grind sizes:

- - 4 to 5 notches for Hario Skerton +
  - 11 to 12 for Baratza Encore

For filter roast, brew with hot water just off the boil. For espresso roast, allow hot water to cool for 3 to 5 mins before brewing.
This recipe is also applicable to the Clever Dripper. Try it!

How to play

Step 1

Bring water to boil. While the water is heating, insert paper filter into the SWITCH. Then, grind 15g of coffee.

Step 2

Set SWITCH on top of the Range Server. Press the switch to release the valve. Rinse paper filter adequately with hot water. Empty the Range Server.

Step 3

Place SWITCH and Range Server on the scale and tare. Flick the switch up to close the valve.

Step 4

Add 15g of coffee grounds into SWITCH. Wiggle to level the coffee grounds. Then, tare the scale.

Step 5

Start timer. Add 30g to 45g of hot water into SWITCH for coffee to bloom. Swirl the SWITCH gently for an even distribution of water.

Place the SWITCH back onto the Range Server once the grounds are evenly wet.

Step 6

At 0:45, pour hot water into SWITCH until the scale reads 250g. Let steep until 2-minute mark.

Enjoy the aroma while your coffee is brewing.

Step 7

At 2:00, gently stir (2x anti-clockwise and 2x clockwise) with a teaspoon to knock off the grounds.

Step 8

At 2:15, press the switch to release the valve. Let your coffee flow.

Step 9

At 4:00, flick the switch up to close the valve. Then remove SWITCH from Range Server. Serve.

Smell, slurp, enjoy!

Thanks for reading — we hope this Hario SWITCH recipe inspires your next brew!

If you’re looking for beans to match your mood, browse our freshly roasted coffee beans in Singapore.

Hario Immersion Dripper SWITCH Read More »

iced coffee recipe_how to make Japanese iced coffee with V60

V60 Iced Coffee (Japanese-Style)

Ruby

The discovery of a luxurious V60 iced coffee

Note: Enjoy your Japanese-style iced coffee on its own. Sugar, extract, flavouring, cream, milk and any other additives are not necessary!

Brew your V60 iced coffee (Japanese-style)

Ingredients

Toys you need

V60 iced coffee tips

Adjust serving as desired, at coffee to water (includes ice) ratio of 1:15.
Keep hot water at 60% and ice at 40% of total brew volume.
Use medium grind size. We recommend the following grind sizes:

- - 4.5 to 5 notches for Hario Skerton +
  - 12 to 13 for Baratza Encore

Brew with hot water just off the boil.
To enjoy an icier brew, add 2 to 3 ice cubes in your cup to serve.

This iced coffee recipe focuses on giving a sweet cup of Japanese-style iced coffee. To learn how to adjust sweetness, acidity and strength of your brew, check out our V60 (Advanced 4:6 Method) recipe!

How to play

Step 1

Bring water to boil using the Drip Kettle or boil enough water to fill the Drip Kettle. While the water is heating, insert paper filter into V60. Then, grind 20g of coffee.

Step 2

Set V60 on top of the Range Server. Rinse paper filter adequately with hot water. Empty the Range Server.

Step 3

Add 120g of ice into the range server. Tare the scale.

Step 4

Add 20g of coffee grounds into V60. Wiggle to level the coffee grounds. Then, tare the scale.

Step 5

Start timer. Pour 50g of hot water in a continuous circular motion, moving from the centre point into a wider circle and then back to the centre point. Complete this pour in 10 seconds, then pause.

Step 6

Pour another 2 times at intervals of 45 seconds. To highlight the sweetness of your iced coffee, refer to the following brewing phases for the amount of each pour:

Brewing Phases (Iced Coffee)

Time	Coffee Scale Reading	Water Amount to Add
00:00	0g	50g
00:45	50g	70g
01:30	120g	60g
02:15	180g	Remove V60 Dripper

*Note: We recommend completing each pour in 10 seconds.

Step 7

At 2:15, remove V60 from Range Server. Serve immediately.

Smell, slurp, enjoy!

Love a good cup as much as we do? Come by our roastery homepage to explore what’s fresh from the coffee roaster!

V60 Iced Coffee (Japanese-Style) Read More »

V60 Recipe (Advanced 4:6 Method)

Ruby

The story behind the best V60 recipe

Featuring Tetsu Kasuya’s winning coffee recipe in World Brewers Cup 2016 — the best V60 coffee recipes in the world! Using the versatile 4:6 method with a TDS aim of 1.30, this recipe highlights all the sweetness and fruitiness in the coffee beans to give you a clear, juicy cup. Take a sip and you’ll understand why this perfect brewing method has captured the hearts of coffee lovers around the world.

Brew your sweet V60 coffee

Ingredients

Toys you need

Pour Over Pro Kit:

V60 recipe tips

Adjust serving as desired, at coffee to water ratio of 1:15.
Use coarse grind size. We recommend the following grind sizes:

- - 6.5 to 7 notches for Hario Skerton +
  - 19 to 21 for Baratza Encore

For filter roast coffee brew with hot water just off the boil (94°C and above). On the other hand, for espresso roast coffee, allow hot water to cool for 3 to 5 mins (88°C – 92°C) before brewing.
Observe your coffee bed at the end of the brew. A flat coffee bed suggests an even extraction.
In this V60 recipe, we have adapted Tetsu Kasuya’s 4:6 method to yield 3-4 cups of sweet coffee, as we feel it is more optimal with a size 02 brewer.
To yield 1-2 cups, divide the ingredients by 2. Brewing and pouring time remains the same. You can also refer to our V60 4:6 method recipe video for 1-2 cups.

4:6 Method: Adjusting sweetness, acidity and strength

In this step by step guide, we will be using the World Brewers Cup 2016 winning recipe that highlights more sweetness in your coffee.

However, you can adjust the sweetness, acidity and strength to your liking by referencing the above table.

How to play

Step 1

Bring water to boil using the Drip Kettle or boil enough water to fill the Drip Kettle. While the water is heating, insert paper filter into V60. Then, grind 40g of coffee.

Step 2

Set V60 on top of the Range Server. Rinse paper filter adequately with hot water. After that, empty the Range Server.

Step 3

Add 40g of coffee grounds into V60. Wiggle to level the coffee grounds. Then, tare the scale.

Step 4

Start timer. Pour 100g of hot water in a continuous circular motion, moving from the centre point into a wider circle and then back to the centre point. Complete this pour in 10 seconds, then pause.

Step 5

Pour another 4 times at intervals of 45 seconds. To highlight the sweetness of your coffee, refer to the following brewing phases for the amount of each pour:

Brewing Phases (Advanced 4:6 Method – Sweet)

5 Pours for Balanced Strength

Time	Coffee Scale Reading	Water Amount to Add
00:00	0g	100g
00:45	100g	140g
01:30	240g	120g
02:15	360g	120g
03:00	480g	120g
03:30	600g	Remove V60 Dripper

*Note: We suggest completing each pour in 10 seconds for optimal results.

Step 6

At 3:30, remove V60 from Range Server. Serve and enjoy!

Smell, slurp, enjoy!

Troubleshooting your V60 4:6 method recipe

V60 brewing issues you may encounter

Sometimes, things just don’t happen the way we want it to. This is true for coffee brewing too!

From our experience, some frustrating issues brewing with V60 4:6 method includes:

Slow drawdown
Water clogging towards the end
Papery taste
Coffee tastes too intense or too acidic

Fortunately, all these issues are interconnected and can be resolved by slightly adjusting your brewing technique, or changing to a suitable brewing gear — affordably.

In this article, we’ll discuss how to easily troubleshoot your brewing recipe, to make the best V60 coffee.

5 tips to troubleshoot your V60 coffee recipe

Table of Contents

Add a header to begin generating the table of contents

1. Check the paper filter you are using

Different brands of paper filter may be made up of different material and pore size, and thus affects the rate of drawdown and taste.

Similarly, even paper filters from the same brand but different model can give varying results.

(a) Packaging and Model: Box vs Plastic Pouch

Hario paper filter (plastic pouch) VCF-02-100M

For example, if you are using Hario paper filter for V60, then you might notice that different Hario packaging and model gives you different drawdown time.

(b) Processing: Unbleached vs Bleached

Hario paper filter (unbleached)

VCF-02-100M

An unbleached paper filter may give you papery notes if not rinsed well, whereas a bleached paper filter, albeit safe to use and gives a shorter drawdown time, may not be so good for our environment.

Because changing your paper filter could drastically affect the whole brewing experience and coffee taste, we recommend that you stick to one brand and one model that you prefer, so that it is easier to adjust other variables.

In our case, we are using the Hario unbleached paper filter, model VCF-02-100M. And we only rinse it once as we preheat our brewing apparatus.

So far, we are happy with it — no papery notes in our coffee, decent drawdown time without clogging issue. Plus, it’s eco-friendly too!

Nevertheless, if you would like to understand a little more about the drawdown time for Hario brand paper filters, we think it will be very useful (also entertaining) to look at the experiment that James Hoffman have done in his video “The Truth About V60 Filter Papers” .

In addition, if you would like to explore scientific analysis of various brands and types of coffee filters, check out the article “An In-Depth Analysis of Coffee Filters” as you sip your coffee.

2. Check the grinder and grind size

Do you find your V60 still clogging at the 4-minute mark?

If this is the case, there are a few reasons for the clogging (assuming you are using the Hario paper filter model VCF-02-100M):

(a) Grind size is too fine for your V60 recipe

Every grinder, even from the same manufacturer and model, can produce slightly different grind size at the same grind setting.

For instance, our recommended grind size 21 on our Baratza Encore could be a 22 to 24 grind size on yours, depending on the alignment as well as wear and tear conditions of the burrs.

Therefore, feel free to explore your grind setting and try a few rounds of brew to dial in.

Based on our experience with our Baratza Encore, a grind size of 19 to 21 usually works well. And following are our brewing observations:

20g dose > No water above coffee grounds at 3 min 20s
40g dose > No water above coffee grounds at 3 min 30s
At 3 min 30s, we remove the V60 dripper to sit on another mug for it to continue dripping. At this time, it is common that coffee is still dripping into the mug at this time. And if you would like, have a taste of the remaining drips in this mug, it should taste weak and bitter 🙂

(b) Grinder produces more fines than expected

Sometimes, fines from the previous finer setting are the ones that block the pores of paper filter.

Therefore, if you have changed the grind settings previously, you can try purging with a few grams of coffee (4g to 5g for Baratza Encore).

However, if purging does not work, then it be could be due to alignment or wear and tear condition of the burrs. In this case, you may want to clean your grinder and try brewing again.

In the case of Baratza Encore, you can consider trying the following:

Firstly, follow the Baratza grinder cleaning instructions to give your grinder a good brush
After cleaning, test at grind size 22 again to see if there is any improvement in the clogging. How does the coffee taste?
If it is still clogging, go coarser (e.g., 24) to observe the drawdown and taste.
How about going finer (e.g., 20) to compare the drawdown and taste?
Lastly, go back to 22, adjust your pouring to a faster flowrate (i.e., more aggressive pouring). Observe the drawdown to see if is faster. And taste.

Usually for every grind change, we will purge with about 4-5g of coffee beans.

Most importantly, don’t forget to empty the ground container before grinding for your next brew. This clears out any leftover grounds from the previous grind, keeping your coffee fresh and preventing different grind sizes from mixing together.

3. Check coffee dosage and brewing ratio

Comparing 20g vs 40g dose, the 40g dose generally feels a little slower in the drawdown as there are more coffee grounds to work with.

In addition, brewing ratio is the fundamental determinant of the overall taste of your coffee. In the case of V60 4:6 method, we always keep the brew ratio constant at 1:15.

With that, we only adjust sweetness, acidity and strength by the volume for each pour, as well as our pouring style, i.e. hold the kettle lower or higher, control the water flow speed, more aggressive pouring etc.

Of course, if you feel adventurous or just want to try the effect of adjusting brewing ratio, you can increase the brewing ratio, e.g., from 1:15 to 1:16 for a less intense brew, or decrease the brewing ratio e.g., from 1:15 to 1:14 for a stronger brew.

Just a friendly reminder: try changing one variable at a time to avoid getting mixed up along the way. It’ll keep things nice and clear as you experiment!

4. Check your brewing temperature

If you are using filter roast or light-roasted coffee beans, and you are not using a temperature adjustable electric kettle, make sure that you brew with water just off the boil, so that you know you are brewing with water at 94°C and above.

That is because water loses heat really quickly — in a matter of seconds, especially if you in are in an air-conditioned room or brewing in cold weather.

On the other hand, for espresso roast, you can allow hot water to cool for 3 to 5 mins (88°C-92°C) before brewing, depending on the temperature of your surroundings.

So, if you’re brewing in an air-conditioned room or in cold weather, you might find that you only need to wait a minute, or maybe you don’t need to wait at all.

Of course, there is no harm if you want to try brewing your espresso roast with water straight off the boil; your coffee is just going to taste more intense, and you might like it after all!

In short, to get the best result from this V60 recipe, you’ll need HOT enough water. If the water is not hot enough, you might get an under-extracted brew, which can be too acidic.

5. Change your brewing kettle

The Chinese have a saying: “工欲善其事，必先利其器。” It means “To do a good job, one must have an effective tool.”

Hario V60 Buono Coffee Drip Kettle

In this case, our daily short spout electric kettle is really not suitable for brewing with 4:6 method, because there’s just no way for us to control the water flow no matter how hard we try.

Similarly, with the pour over gooseneck jug, we find it’s likely more suited for brewing drip-bag coffee. Its unsuitability for V60 brewing could be due to either the narrow size of the spout or the odd angle of the tip.

Due to its unusual design, the gooseneck jug has a slow and limited water flow rate, making it challenging for us to perform more aggressive pouring techniques.

So, we will like to propose that if you really want to make the best V60 coffee, not just for 4:6 method recipe but all other coffee recipes, consider getting a suitable gooseneck kettle.

Not any gooseneck kettle, but a proper one that is designed specifically for pouring versatility and control.

And we’re not going to lie — a good electric gooseneck kettle with temperature adjustment is expensive. But it is a good investment if you are going to use it every day.

If not, the Hario V60 Drip Kettle “Buono” 120 is good enough!

Trial and error with V60 coffee recipe

Lastly, there is no hard and fast rule to brewing the best V60 coffee.

In other words, trial and error is the only way to find the perfect V60 coffee that suits you.

Thanks for brewing with us. We hope this V60 coffee recipe brings comfort to your day and warmth to your cup.

If you’re looking for freshly roasted coffee beans, we deliver freshly roasted coffee beans in Singapore — perfect for your home brews!

V60 Recipe (Advanced 4:6 Method) Read More »

V60 (Basic 4:6 Method)

Ruby

The invention of an iconic V60 recipe

This basic V60 coffee recipe is a feature and adaptation of Tetsu Kasuya’s 4:6 Method – Basic. Tetsu Kasuya was crowned the World Brewers Cup Champion in 2016 with the invention of this unique brewing method. Using our filter roast coffees with TDS aim of 1.30, the Basic 4:6 Method gives you a balanced cup, which is clear and flavourful.

Brew a flavourful V60 coffee

Ingredients

Toys you need

Pour Over Pro Kit:

Basic V60 coffee tips

Adjust this basic V60 coffee serving as desired, at coffee to water ratio of 1:15. For example, if you use 20g of coffee grounds, you’ll need 300g of water for brewing. Similarly, if you use 30g of coffee grounds, you’ll require 450g of water.
Use coarse grind size. We recommend the following grind sizes:

- - 6.5 to 7 notches for Hario Skerton +
  - 19 to 21 for Baratza Encore

For filter roast, brew with hot water that’s just off the boil. If you’re using espresso roast, you might want to try lower temperature water, around 88°C to 92°C, to reduce bitterness.
Observe your coffee bed at the end of the brew. A flat coffee bed suggests an even extraction.

This basic V60 coffee 4:6 method is an easy filter coffee recipe that focuses on giving a balanced cup of coffee. If you’re new to using the V60 Hario dripper, this recipe is perfect for you.

To learn how to adjust sweetness, acidity and strength of your brew, check out our V60 (Advanced 4:6 Method) recipe!

How to play

Step 1

Bring water to boil using the Drip Kettle or boil enough water to fill the Drip Kettle. While the water is heating, insert paper filter into V60. Then, grind 20g of coffee.

Step 2

Set V60 on top of the Range Server. Rinse paper filter adequately with hot water. Empty the Range Server.

Step 3

Add 20g of coffee grounds into V60. Wiggle to level the coffee grounds. Then, tare the scale.

Step 4

Start timer. Pour 60g of hot water in a continuous circular motion, moving from the centre point into a wider circle and then back to the centre point. Complete this pour in 10 seconds, then pause.

Step 5

Repeat the pour another 4 times at intervals of 45 seconds. Each pour is 3x the amount of coffee grounds (i.e. 3 x 20g= 60g):

*Note: No matter how much coffee grounds you are using, we suggest finishing each pour within 10 seconds for optimal results.

20g Coffee - Brewing Phases (Basic 4:6 Method)

Time	Coffee Scale Reading	Water Amount to Add
00:00	0g	60g
00:45	60g	60g
01:30	120g	60g
02:15	180g	60g
03:00	240g	60g
03:30	300g	Remove V60 Dripper

30g Coffee - Brewing Phases (Basic 4:6 Method)

We’ve received some fantastic feedback from our fellow coffee lovers, including a popular request for the brewing phases customised for 30g of coffee. We’re excited to fulfill this request and have included the details right here for your convenience. Happy brewing, and thank you for sharing your thoughts with us!

Time	Coffee Scale Reading	Water Amount to Add
00:00	0g	90g
00:45	90g	90g
01:30	180g	90g
02:15	270g	90g
03:00	360g	90g
03:30	450g	Remove V60 Dripper

Step 6

At 3:30, remove V60 from Range Server. Serve and enjoy!

Smell, slurp, enjoy!

We hope you enjoyed this V60 recipe as much as we loved sharing it.

If you’re looking to bring comforting brews into your everyday, check out our coffee subscription service for freshly roasted coffee beans in Singapore — easy, flexible, and always freshly packed.

V60 (Basic 4:6 Method) Read More »

French Press

Ruby

French Press for a hearty brew

Brew your French Press coffee

Ingredients

Toys you need

Precision Kit:

French Press coffee tips

Adjust serving as desired, at coffee to water ratio of 60g per litre of water or 1 : 16. If you prefer a thicker body, you can use a ratio of 1 : 15 or even 1 : 14.

Here’s the coffee-to-water ratio (1 : 16) table for your quick reference.

French Press Coffee Ratio (1 : 16)

Coffee	Water
20g	320g
30g	480g or 500g
40g	640g
50g	800g

The French Press is a very forgiving and infallible coffee maker. As such, coffee beans of all roast profile — whether filter roast or espresso roast, light roast or dark roast, work well with the French Press brewing method. So the most important thing is to pick the coffee with the flavours that you enjoy! And we love Romance for its fruity and floral flavours!
Use medium grind size. We recommend the following grind sizes:
- - 4 to 5 notches for Hario Skerton +
  - 12 to 14 for Baratza Encore

Brew with hot water just off the boil.
The ideal steeping duration is 9 to 12 minutes. To minimise astringency, we recommend to steep up to a maximum of 12 minutes (a timer is going to be very useful!). Any longer than that, your French Press coffee may taste bitter and astringent.

How to play

Step 1

Boil enough water to fill the French Press. While the water is heating, grind 30g of coffee.

Step 2

Remove plunger from the French Press. Place the cylinder pot on the coffee scale. Tare the scale. Add 30g of coffee grounds into the cylinder pot. Then, tare the scale again

Step 3

Start timer. Pour 500g of hot water into the cylinder pot. Enjoy the aroma while your coffee is brewing.

Step 4

At the 4-minute mark, gently stir the top of the coffee with a tablespoon to break the crust. Then, using 2 tablespoons (it’s easier than using 1 tablespoon), remove the foam and floating crust.

Step 5

At the 9-minute mark, gently remove the cylinder pot from the scale and place it on the table. Insert the plunger and press it down until it touches the surface of the coffee.

Pour and serve.

*Note: Avoid pressing all the way down to touch the coffee grounds in the French Press. This is because pressing and squeezing will stir up the already settled grounds, which in turn gives you a muddy sludge in your cup.

Smell, slurp, enjoy!

There’s always room for another great cup.

If you’re curious to try something new, explore our freshly roasted coffee beans in Singapore!

French Press coffee FAQ

Can I pour hot water a second time after the first brew?

We have tried doing this!

Unfortunately, coffee isn’t like tea where we can refill water repeatedly. Pouring hot water onto the grounds for a second brew didn’t give a pleasant taste — it’s literally coffee water with only astringency and bitterness. That’s because all the awesomeness has been extracted in the first brew.

As such, we wouldn’t recommend brewing two times with the same grounds for your French Press Coffee.

How can I save time with brewing more coffee from a small French Press?

Sometimes we just want to drink more coffee than usual, but having a small French Press (e.g. 0.5 litres) seems to make things a little inconvenient.

In this case, we suggest trying out the following steps:

Brew one round of French Press Coffee.
After pouring out at 9 min, dispose the grounds and rinse lightly.
Repeat the brew a second time with fresh grounds. Then you can let time do the work while you enjoy the first brew. Your second brew should be ready before you finish enjoying your coffee.

The suggestion above is suitable if you mostly brew a small volume for individual consumption but occasionally craves for more.

On the other hand, if you are frequently brewing more than 0.5 litres of coffee, it would be more enjoyable to get a larger French Press so that u can brew it in one go

I brew too much French Press coffee and couldn’t finish it in one go. What can I do?

If you can’t finish the coffee in a go, pour the remaining coffee into a mug, cover and put it into the fridge.

Now you can enjoy a cooling cup of French Press coffee anytime later in the day. And we strongly recommend finishing the coffee within the day.

[IMPORTANT!] Don’t forget to pour it into a separate pitcher (not to over-steep!) before placing the coffee in your fridge.

Can I pre-brew French Press Coffee before my guests arrive?

Absolutely! You can pre-brew your French Press coffee before your guests arrive for your party. That’s the best arrangement and a time-saving strategy.

Just a little note: The acidic taste is more prominent when coffee cools to room temperature. As such, we suggest serving it cold to minimise that.

Simply pour your freshly brewed French Press coffee into a separate pitcher (don’t over-steep!) before placing the coffee in your fridge. Serve only when your guests arrive.

Life’s a breeze with French Press!

French Press Read More »