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ROASTED AT TEMPLE VALLEY, WINCHESTER
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Beyond the cup / Brew at home

A good cup starts here.

A few simple recipes for slower mornings, everyday rituals and coffee made just the way you like it.

Choose how you brew
Preparing a pour-over coffee with House Decaf
Your coffee. Your daily ritual.

Choose how you brew

Start here, then make it yours. These recipes are starting points: your coffee, grinder and water will all make a difference.

Cafetière

A full-bodied cup, with a little time to slow down.

Coffee
15g
Water
250g
Grind
Coarse
Water temperature
92–96°C
Brew time
Around 4 minutes

Allow 250g of brew water per mug; the finished drink will be a little smaller. Check your brewer and server can hold the full recipe.

Four simple steps

  1. Warm the pot.

    Rinse the cafetière with hot water and empty it. Add your weighed, coarsely ground coffee.

  2. Pour and stir.

    Add all of your measured water, start the timer and give the grounds one gentle stir so they’re evenly wet.

  3. Give it four minutes.

    Rest the lid on top with the plunger raised. Leave the coffee to steep for around four minutes.

  4. Press gently. Pour straight away.

    Lower the plunger slowly without forcing it, then pour all the coffee into your mugs or a separate jug.

Pour-over

A clean, bright cup, made one careful pour at a time.

Coffee
15g
Water
250g
Grind
Medium-fine
Water temperature
92–96°C
Brew time
Around 2½–3 minutes

Allow 250g of brew water per mug; the finished drink will be a little smaller. Check your brewer and server can hold the full recipe.

Four simple steps

  1. Rinse and warm.

    Place the paper in the dripper and rinse it with hot water. Empty the rinse water, add your weighed coffee and level the bed.

  2. Let the coffee bloom.

    Start the timer. Add just enough of your measured water to wet all the grounds, then wait around 30 seconds.

  3. Pour slowly.

    Add the remaining water in gentle circles, in two or three stages. Keep the water below the rim and stop at your recipe’s total weight.

  4. Let it finish.

    Allow the water to draw through. Remove the dripper, swirl the coffee and serve. Larger brews may take longer.

AeroPress

A small ritual for a smooth, satisfying cup.

Coffee
17g
Water
200g
Grind
Medium-fine
Water temperature
85–90°C
Brew time
Around 1–2 minutes

One brew at a time. This recipe uses an upright AeroPress Original or Clear and a sturdy mug; stay below your brewer’s maximum fill line.

Four simple steps

  1. Set up upright.

    Fit a paper filter in the cap, attach it securely and stand the brewer upright on a sturdy mug. Add your weighed coffee.

  2. Add water.

    Pour in the measured water without exceeding the fill line. Stir briefly to wet the grounds evenly.

  3. Steep briefly.

    Gently insert the plunger just enough to seal the chamber. Leave for around 30 seconds.

  4. Press slowly.

    Apply gentle, steady pressure for around 30 seconds. Never force it. Remove the brewer and taste; add a little hot water if you prefer.

Espresso

A little precision, a rich cup and a recipe to make your own.

Coffee
18g
Espresso yield
36g
Grind
Fine
Water temperature
Around 92–94°C
Brew time
Around 25–32 seconds

Choose a dose that suits your basket’s rated capacity. Make additional shots separately; don’t double the coffee in one basket.

Four simple steps

  1. Warm and prepare.

    Let the machine warm fully according to its instructions. Wipe the basket clean and dry, then weigh a dose that suits its rated capacity.

  2. Distribute and tamp.

    Grind into the basket. Spread the grounds evenly and tamp level, keeping your preparation consistent each time.

  3. Weigh the shot.

    Place a cup on scales under the spouts and start the shot. Aim for twice the dry coffee weight in brewed espresso.

  4. Taste and adjust.

    Use the time as a guide, then taste. If it runs fast and tastes sour, grind finer. If it runs slowly and tastes bitter, grind coarser.

A small adjustment

Make the next cup better.

Change one thing at a time. Keep the coffee and water weights steady while you find the grind that tastes right.

Bitter or drying?

Try a slightly coarser grind. For immersion brewing, try a shorter steep. Taste the next cup before changing anything else.

Sharp or sour?

Try a slightly finer grind. Make sure all the grounds get evenly wet. With espresso, check that your preparation is level and consistent.

Too weak?

Use a little more coffee for the same amount of water. Weighing both helps you repeat a cup you enjoy.

Keep it fresh.

Keep your coffee sealed in a cool, dry cupboard. Grind just before brewing when you can, and clean your equipment regularly.

Brewing decaf? Start with the same recipe, then adjust the grind to taste. Don’t chase the clock if your cup already tastes good.

Roasted at Temple Valley, Winchester

Start with good coffee.

Two house coffees, ready for your daily ritual. Choose whole bean if you grind at home, or select a grind that suits your brewer.