The Typo brew guide

Cafetière.

An unhurried brew with a rich, rounded cup.

Coffee
30g
Water
500g
Grind
Medium-coarse
Temperature
94°C
Time
8-10 min

A suggested starting recipe, not a fixed rule. Adjust to your taste and equipment.

The brew

  1. Warm the brewer

    Warm and empty your cafetière. Add 30g of medium-coarse coffee.

  2. 0:00 / pour and wait

    Add 500g of water at around 94°C. Make sure every ground is wet, then leave it for four minutes.

  3. 4:00 / break the crust

    Stir gently to break the surface crust. Scoop away the foam, then wait another four to six minutes for the grounds to settle.

  4. Pour gently

    Lower the filter just below the surface without pushing it through the grounds. Pour slowly, leaving the sediment behind. Decant the rest rather than leaving it on the grounds.

Find your sweet spot

Not quite right?

Sharp or sour

Let the cup cool a little before judging it. If it still tastes sharp and thin, try a slightly finer grind. With espresso, you can also try a little more yield. Change one thing at a time.

Bitter or dry

Try a slightly coarser grind, and check your brewer is clean. For manual methods, gentler pouring or stirring can help. With espresso, check the shot is not running unusually slowly.

Weak or watery

Check the coffee and water weights first. If the ratio is correct, try a slightly finer grind. For immersion methods, check that all the grounds were wet and the coffee had enough time to brew.

Still need a hand?

Tell us which coffee and brewer you're using, your dose, water or shot weight, and what it tastes like. Email info@typo.ie and we'll help you find the next adjustment.

Same beans. Another way.

Espresso V60 AeroPress Moka pot Filter machine