We Roast Specialty Coffee.

Brew Methods

Make a great coffee at Home

Brewing. There’s no one size fits all, by the book method. But that’s the magic of it. From weighing, to grinding, to extracting, every stage of brewing changes the final cup in different ways. Exploring those variables will help you find what you like.

We’re here to help you make the most of your coffee, time, budget, experience and the equipment you have. You’ll experiment. You’ll mess up. You’ll taste coffee like you’ve never tasted it. You’ll enjoy it. And with a little work, you’ll master it. And discover the perfect cup for you. Now. Onto choosing your coffee. Got your coffee? Find out how to store it correctly. Stored them? Get your equipment.

Got your equipment? Find out how to brew using one of the links below…

MOKA EXPRESS – STOVETOP ESPRESSO

How many brews I had as a student in Italy with this Moka! “One of the oldest and most affordable methods of brewing coffee , Moka Express pot or StoveTop Espresso was produced by Luigi De Ponti for Alfonso Bialetti in 1933 which still produces today; and yes, he is Italian too!”

What do you get from this brew? Heavy bodied intense coffee

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Brewing steps:

  • Add hot water (to avoid bitter taste) and fill in to the line in the bottom of brewer below safety valve
  • Fill in the basket with ground coffee as fine as table salt (about 15-17 g)
  • Lever coffee with your finger and screw the parts
  • Put the Moka Pot on the stove and leave the top lid open
  • Use moderate heat
  • After few minutes the coffee will begin to come out
  • Once the colour gets yellow, remove from heat source and close lid
  • With the lid close, put under tab water to stop extraction
  • Pour over you cup and leave Moka to cool

Enjoy your brew!

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CLEVER DRIPPER

Really worthy of his name; thank you coffee engineers “Paper coffee filters were invented in 1908 by Melitta Bentz in Germany Since then many different types of coffee filter machines have been produced with clever dripper being the most affordable and easier to use”

What do you get from this brew? Clean taste brew with good body.

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Brewing steps:

  • Put the filter in the Dripper and rinse though with hot water just off the boil
  • Open the valve and dispose the water (helps remove the paper taste from you brew)
  • Close the valve and put in the paper filter 15g (2 Tablespoons) of coffee as fine as caster sugar
  • Make sure the bed is completely flat
  • Pour in all your water directly into the coffee and stir three times
  • Put the lid back on and let it rest for two minutes
  • Place your Clever Dripper over on a cup and open the valve
  • If it’s taking too long to extract, coarsen the grind

Enjoy your brew!

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AEROPRESS

AeroPress was invented by Alan Adler who became frustrated with the poor quality of the coffee brewed by most home brewing systems and the long wet time of coffee which as a result yields more acidity and bitterness leech out of the grounds into the cup; to overcome these issues, he invented the AeroPress”

What do you get from this brew? Smooth, medium body with less acidity of drip brewed coffee and none of the bitterness

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Brewing steps:

  • Place the filter in the basket, fix it to the chamber and rinse with water just off the boil to eliminate paper flavour
  • Grind 17 g of ground coffee (medium to fine) or one Aeropress spoonful or 2.5 table spoons
  • Pour hot water just off the boil (94 Celsius) up to No.4 and stir slowly two times
  • Put the plunger back on and wait 90 sec
  • Put the plunger back on and gently press down within 30 sec
  • Clean with hot water

Enjoy your brew!

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ESPRESSO

The liquid gold but with a great taste! What an invention! Thank you Italy! “First person to ever patent the espresso style brew is registered in Turin in 1884 under the name of Angelo Moriondo. Luigi Bezzera few years later improved the patent until it was finally sold to Desiderio Pavoni in 1905 who started the industrial production of the machine.”

What do you get from this brew? An intense, concentrated coffee with nice crema

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Brewing steps:

  • Flush the group head for two sec and clean the porta filter with a towel
  • Grind (as fine as sugar) 19-21 g (about 3 Tablespoons) of Espresso beans
  • Level coffee out and tamp twice with a hand tamper
  • Lock the porta filter into the group head
  • Start extraction of the coffee for 25-30 sec
  • Coffee flow should look like the tail of a mouse
  • Extracted coffee should weight 38-42 ml; adjust your grinder according to this! It makes all the difference in your cup

Enjoy your brew!

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POUR OVER

A must brew in a Specialty Coffee House. “ Hario, founded in Tokyo in 1921, started by producing physical and chemical-use glass products with the name Hario Glass Hario takes its name from the 60º angle of its cone and the ultimate edition is the Copper Dripper due to its better heat retention and thermal conductivity which leads to a better extraction”

What do you get from this brew? Lighter body, delicate brew with clarity of flavour

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Brewing steps:

  • Put the filter in the V 60 dripper and rinse it with hot water just off the boil (94 Celsius) to eliminate paper flavour
  • Discard the rinse water
  • Grind 21 g ( about 3 Tablespoons) of coffee (medium to fine) as caster sugar
  • Add coffee to the brewer and saturate the grounds with 50ml water just off the boil (94 Celsius) covering all coffee
  • After 30 sec pour another 100 ml of water in spiral into the coffee itself (not the sides of the filter)
  • After 60 sec, pour in 50 ml more water
  • At 90 sec, add another 50 ml
  • All the water should be in by the 90 sec mark
  • Let water drip until finished
  • It should be done in two to three minutes

Enjoy your brew!

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FRENCH PRESS

Known as well as CAFETIÈRE or Caffettiera a Stantuffo.

An amazing Italo French way to enjoy your brew everywhere "Initially design was from two Frenchmen,Delforge & Mayer in 1852;then Calimani in 1929 improved the original design which was again improved by Cassol in 1935 and later on by Bondanini in 1958" What do you get from this brew? Filter coffee with complex flavours and heavier body

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Brewing steps:

  • Preheat the cafetière by pouring in some boiling water
  • Discard the water; now your cafetière has the right temperature to brew
  • Put in 56 g (about 8 Tablespoons) of coffee (coarse as breadcrumbs) and pour 1. 850 ml of hot water just off the boil water, 94 Celsius
  • Put the plunger back on and wait for four minutes; do not press earlier
  • Remove plunger and stir three times
  • Put the plunger back and press slowly

Enjoy your brew!

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Cappuccino

It’s an espresso based drink with milk In Italy you drink it until 1100 am! After this time only espresso is allowed “Cappuccino takes its name from the colour of the robes that the Capucchin monks wear. It started becoming popular in 18th century in Austria with the use of whipped cream. Only in the 20th century milk was introduced as alternative and became very popular”

What do you get from this brew? A rich velvety milk based drink with noticeable the taste of the espresso! It’s a double shot for Specialty Coffee!

Milk Steaming CAPPUCCINO:

  • Fill your jug with 2/3 of milk (preferably full fat milk; makes better micro foam)
  • Put the steam wand just under the surface of the milk and off centre
  • Start steaming and move slowly the jug down
  • Move the jug up and to an angle creating a vortex on the jug
  • When the jug reaches 60 Celsius it’s too hot to hold. Turn off the steam
  • Tap the milk jug to remove the bubbles.
  • The milk should be like wet paint
  • Pour over your espresso coffee

Enjoy your brew!

Registered Address: 29 The Green, London, United Kingdom, N21 1HS

www.zoiscoffee.com

email: info@zoiscoffee.com

phone: +44 7500 709598