POUR OVER

The Pour Over method using the elegant Hario V60 is great for those looking for complete control over brewing extraction. We’ve concocted the recipe below to produce a super juicy, generous and clean result with our coffee. Have a try!

WHAT YOU’LL NEED

Hario V60 #2
Hario V60 #2 filter paper
Scales
Kettle & Filtered water
Grinder
Timer
Stirring Device
Large cup or Decanter
Fresh KoKo coffee

METHOD

1. Bring filtered water to the boil. Don't wet the filter paper, use it dry - trust us, it will taste better than the old-school 'wet filter paper to get rid of any paperiness' method.
2. Weigh out 20 grams of whole bean coffee. Grind the coffee so that it’s slightly coarser than sand and add it to the filter ensuring an even bed.
3. Place V60 over cup/decanter and place both on scales. Tare.
4. Pull filtered water off the boil and wait till it cools to 97° (about 45-60 secs).
5. Starting your timer, pour 60ml of water to saturate the entire coffee bed. 
6. Allow 30 seconds for coffee to bloom then begin pouring slowly into the centre outwards in small circular motions*.
7. Slowly pour in this fashion adding water every 10 – 15 seconds ensuring your water line doesn’t creep too far above the coffee line to ensure optimum coffee extraction. Finish your pour when you reach 280ml. 
8. Your pour should take between 1:50 and 2 minutes and your total contact time should be between 2:20 and 2:30 minutes. Different coffees extract very differently though so use this as a guide.
9. Swirl your decanter to aerate, serve and enjoy!

NOTE
*Coffee de-gasses or ‘blooms’ when it’s fresh - the coffee bed should raise up and bubble a little. This pouring method is called ‘Riding the Bloom’ – when you pour in circular motions in the center while pushing the grounds outward.

As your coffee cools, it’s flavours and nuances will come to the fore.

AEROPRESS

The Aeropress essentially created a new brewing category that falls somewhere between immersion and pour over. It’s consistent, easy to use and compact - so it’s great for travel.

WHAT YOU’LL NEED

Aeropress
Paper Aeropress filter
Scales
Kettle & Filtered water
Grinder
Timer
Stirring device
Cup or Decanter
Fresh KoKo coffee

METHOD

1. Bring filtered water to the boil. Use a dry Aeropress paper filter - don't pre-wet it.
2. Weigh out 18 grams of whole bean coffee. Grind the coffee so that it’s slightly coarser than sand and add it to the Aeropress chamber.
3. Place Aeropress and cup on scales and tare.
4. Pull filtered water off the boil and wait till it cools to 97° (about 45-60 secs).
5. Start your timer and add 270ml of water into the Aeropress until it reaches near the top. Gently stir coffee.
6. Attach lid and let that baby brew.
7. After 2:30 minutes, remove plunger and stir for 5 seconds. Replace the plunger and slowly push down for 20 seconds, until you hear a hissing sound. Brewing time 3:00 minutes.
8. Serve and enjoy!

NOTE
There should be moderate resistance when you push down the plunger. If it's hard to push down, it’s likely your grind is too fine, and if it's very easy, it’s likely your grind is too coarse.

FRENCH PRESS

Classic by design and full-bodied by nature, the French Press or Plunger is easy to brew, very consistent and super reliable.

WHAT YOU’LL NEED

Bodum French Press (4 cup)
Scales
Kettle & Filtered water
Grinder
Timer
Stirring device
Fresh KoKo coffee

METHOD

1. Bring filtered water to the boil and wait till it cools to 97° (about 45-60 secs).
2. Warm up your French Press by rinsing it with very hot water to maintain temperature while brewing.
3. Weigh out 38 grams of whole bean coffee. Grind the coffee so that it’s about as coarse as breadcrumbs then add it to the press.
4. Place your French Press on scales and tare.
5. Start your timer then add 300ml of water to the Press making sure to saturate all the grounds.
6. After 1 minute, break the crust with your stirring device and give it a good stir.
7. Add a further 300ml of water to the Press and place the top on without pressing the plunger down. Let that baby brew.
8. At 4:00 minutes firmly press the plunger all the way down.
9. Let all the fines settle to the bottom of the French Press for a minute or so, serve, and enjoy!

NOTE
For larger of smaller Presses, the brewing ratio is 60-65g ground coffee per 1L filtered water.

To make cleaning easier, pull the plunger up a little so it’s not resting on the ground coffee.

bonaVITA IMMERSION

The bonaVITA Porcelain Immersion Dripper produces the bold, full-bodied coffee you'd get from a French Press with the control and clarity of pour over coffee. It's a great way to upgrade your coffee brewing.

WHAT YOU’LL NEED

bonaVITA Porcelain Immersion Dripper
Filtropa #4 filter paper
Scales
Kettle & Filtered water
Grinder
Timer
Stirring device
Cup or Decanter
Fresh KoKo coffee

METHOD

1. Bring filtered water to the boil. Use a dry filter paper (don't pre-wet it). 
2. Weigh out 24 grams of whole bean coffee. Grind the coffee so that it’s slightly coarser than sand and add it to the filter.
3. Place bonaVITA over cup and place both on scales. Tare.
4. Pull filtered water off the boil and wait till it cools to 97° (about 45-60 secs).
5. Double check to make sure valve at the bottom is closed (Off).
6. Start your timer and Gently saturate the entire coffee bed with 50ml of water.
7. After this 30 second pre-infusion, begin pouring with a full stream. Pour up to 400ml as quickly as possible to begin full extraction. Gently stir.
8. Attach lid to retain heat and let that baby brew.
9. After 2:30 minutes (including pre-infusion time) gently stir the brew for about 5 seconds, ensuring you incorporate the coffee at the bottom of the dripper (being careful not to break the filter paper).
10. Open the valve and wait for the coffee to drain.
11. Serve and enjoy!