Tagged "How to brew the perfect"

How to Start Brewing At Home

Posted by Keith Yee on

Coffee is a necessary thing for most of the people. Some people just enjoy drinking it but for others this is not enough, they are interested in learning how to prepare it so they can enjoy wherever they are. However, it can be troublesome for a coffee lover to head down to a café, especially in the morning when you are getting ready for work or school, so here are my tips to start you off brewing at home with just a few simple tools.

delicious coffee common man coffee roasters

Many of my friends and customers have asked me this question, 'How can I brew a coffee at home that tastes delicious whilst not spending too much money on coffee equipment?' My answer is always the same, go buy a Clever Coffee Dripper (CCD) and a good bag of CMCR coffee! The CCD is suitable for every beginner because it doesn’t require too much technique and the cost is relatively low. All you need to have is a CCD, paper filter, a stirrer, delicious coffee and you are good to go!

CCD common man coffee roasters

So a little about the CCD, firstly it brews coffee in what we call the immersion method. This method allows you to control the steeping time while brewing, resulting in a much more balanced cup compared to other brewing methods.

Once you take your CCD out it’s box, you’ll notice it has a release valve at the bottom of the brewer which unlocks when pushed and allows the water to start dripping when you place it on a cup. You’ll also see it comes with lid which keeps the heat in the brewer, so you can have a lovely hot cup of coffee every time! The CCD is also lightweight and portable so you can enjoy the same great coffee at home, work or even on holidays.

ccd common man coffee roasters

Here’s my recommend recipe and a list of the tools you’ll need:

Paper filter
Scale (Optional but if you want a consistent cup is worth the investment)
Stirrer (a kitchen spoon will do)
Boiling Water
Delicious coffee (roasted for filter and CMCR of course!)

Once you have all these, here how to start brewing:

  1. Place your CCD on either your scale or worktop but do not place on your cup yet otherwise you’ll release the valve!
  2. Fold the paper filter according to the line on the side and place it nicely in the CCD.
  3. Rinse the paper filter with hot water to get rid of the papery taste and warm up the brewer.
  4. Put 15g of ground coffee into the CCD (medium coarse grind size – ask your barista for a filter grind if you don’t have your own grinder).
  5. Pour 250g of hot water into your CCD (or equivalent 1:16 ratio).
  6. Stir 5 times and put the lid on.
  7. Allow to steep for 2:15 minutes.
  8. Take off the lid and stir 5 times.
  9. Now place your CCD on your cup to release the valve and let it drip.
  10. Sit back, relax and enjoy a cup of joy!

It's really that easy! This is my recommended recipe but you may find you like it slightly stronger or weaker depending on the type of coffee you have. Why not have an experiment at home to see what works for you? remember consistency is the key so having a scale and a home grinder will mean you can repeat your recipe again and again.

Did you know that you can also brew cold coffee at home using a CCD? check out our blog for our method and enjoy a delicious cold brew made by you!

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How to Brew the Perfect: Flat White

Posted by Matthew Patrick McLauchlan on

The Espresso

The espresso shot forms the foundation for a great cup, and without a well-executed espresso, the final beverage can fall flat on its face (not the ‘Flat’ that we’re after).

Like a lot of things in life, making espresso is as much art as it is science, but relies heavily on a recipe to reach a consistent result.

The main goal of this standard recipe is to reach a desired result, whilst controlling the myriad of variables that go into the making of espresso.

As an example, here’s a ‘Common’ espresso recipe;

  • Dose In – 22g of Ground Coffee
  • Dose Out – 38g of Espresso
  • Ratio – 1:1.7
  • Extraction Time – 28sec

The Milk

As with the espresso, a lot of attention must be paid to the milk preparation as part of the finished beverage.

Temperature, both at start and finish is critical when preparing milk.

Starting with very cold is imperative to give you ample time for controlled texturing, with the proteins in the milk coming together a trapping air to create a silky, micro-foam texture.

For a Flat White, the amount of foam is important, adding a small amount of foam on top to create some textural contrast, stabilize the beverage as it’s being carried and to create a beautiful pattern on top.

Finishing on the correct temperature is also important, as the milk should be hot enough to ensure that those looking for a wake-me-up in the morning are satisfied, but not too hot as to scald the milk or inhibit the flavours present in the espresso.

The Finished Product

Often overlooked, the ration of espresso to milk is one of the key differences between a Flat White and other milk beverages.

We serve our Flat Whites as a more punchy beverage, with a 1:5 espresso to milk ratio in the cup ensuring the characteristics of our espresso remain intact and translate well through the milk.

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How to Brew the Perfect: Kalita Wave (Flat Bottomed)

Posted by Stella Cochrane on

Sometimes it seems like there's more coffee toys than you can poke a stick at. Whenever one pops up, we like to put it to the test and see what kind of deliciousness it can help us deliver. Pourer devices have been a staple in our toolkit for a while now but after some further experimentation, we've decided to focus on supporting scrumptious gravity fed from the Kalita Wave 185.

If you haven’t brewed with a Kalita Wave yet, you can expect some cutting edge qualitative differences compared to results from a Hario v60. If you haven’t brewed with a v60 yet, I’d still recommend getting a Kalita Wave (ha!). Jokes aside the useability and consistency of result brew to brew with the Kalita has bumped it to the top of our list and whether you’re at home or overseeing a brew bar in a cafe, we’d recommend giving it a burl!

Why more consistent?
The Kalita has three small drainage holes at the bottom which, in addition to the filter paper, allow for an even and controlled drawdown of your brew water, as opposed to the results with one large hole. This helps to standardise your rate of drainage, which in turn provides more consistent results. In testing, we’ve enjoyed great cup quality, clarity and consistency. It’s almost fool proof if you can follow a few basic steps in preparation and brewing.

How do I use it?
Here’s a quick ‘How to’ on brewing with a Kalita:


Great brewed coffee should be complex, satisfying and clean. But most of all, it should be easy to repeat! Here’s a good starting point for a rockin’ Kalita brew:


  • Kalita Wave 185
  • Filter papers
  • Grinder
  • Digital sclaes
  • Timer
  • Kettle or urn
  • Cup or vessel


  • 15g of your favourite CMCR filter roast coffee (lighter than espresso)
  • 280g (or ml) of filtered water or adjust to a Coffee Brew Ratio of 16.7:1(brew water:coffee)
  • Beverage after brew: 250g
  • Target TDS: 1.23% ‐ 1.48%


  1. Bring your kettle to the appropriate temp (~94°C).
  2. Insert filter paper into Kalita.
  3. Use hot water to thoroughly rinse filter paper and preheat device.
  4. Grind 15g of coffee at a medium coarseness (18‐22 on a Baratza grinder).
  5. Place Kalita, with pre-wet filter paper on decanting device and scales, add ground coffee and tare the weight.
  6. Pour 50g of 94°C brewing water in the first 15 seconds. This allows the grinds to release the gas they contain and makes it easier to integrate them in to the brew while pouring.
  7. Wait 15 seconds before pouring another 130g of brewing water over 15 seconds (during 0:30‐0:45) in a steady circular motion. Stay in the centre and avoid pouring into the gaps of the filter.
  8. Pour another 100g of brewing water over 15 seconds (during 1:00‐1:15).
  9. After all liquid has dispensed, discard the used filter paper and rinse Kalita.
  10. Sit back, relax and sip your deliciously brewed coffee.

You can buy a Kalita Wave ceramic cup and filter papers from our online shop, happy brewing!

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How to Brew the Perfect: AeroPress

Posted by Stella Cochrane on

Are you familiar with the Aeropress? It’s one of the most distinctive brewers on the market, looking like a giant coffee syringe. But that’s not all! It’s also the only device to have an international competition, the World Aeropress Championship, dedicated to it.

The Aeropress’ creator also invented the Aerobie, that type of Frisbee that’s a ring instead of a disk. You know that one that goes really far and gets stuck in a tree? The Aeropress is also extremely portable. So portable it can hold a Porlex Mini hand grinder inside of it. So portable it has its own Mile High Aeropress Club. Add to all this the fact that it’s easy-to-use, flexible and easy to clean (very important) and you’ve got a pretty sweet device. All these things make it the secret favourite device of many baristas, the device they use for their caffeine hit at home.

So how do I use it?
Well, one of the great things about the Aeropress is how flexible it is. There is a vast range of grind size, contact times, agitation levels and water temperatures you can use. As always, we encourage you to do your own experiments. A great way to find out about the avant-garde of Aeropress brewing is to check the winner’s recipes on the World Aeropress Championship website, and try crazy ideas like cold blooms and adding different grind sizes at different times. We’d also like to present our own recipe for this humble device. A recipe that is simple, repeatable and delicious.

Great brewed coffee should be complex, satisfying and clean. But most of all, it should be easy to repeat! Here’s a good starting point for a rockin’ Aeropress brew:


  • 13g of your favourite Common Man filter roast coffee (lighter than espresso)
  • 200g (or ml) of filtered water or adjust to a Coffee Brew Ratio of 16.7:1 (brew water:coffee)


  • Aeropress
  • Filter papers
  • Grinder
  • Digital scale
  • Timer
  • Kettle or urn
  • Carafe for decanting


  1. Bring your kettle to the appropriate temp (~94°C).
  2. Insert filter paper into Aeropress lid, and use hot water to thoroughly rinse.
  3. Grind 13g of coffee at a fine-medium coarseness (14-18 on a Baratza grinder).
  4. Attach the rubber stopper with about 1cm to spare on to the base, and make sure there is no danger of slippage. Do not attach the lid or filter at this stage.
  5. Invert the Aeropress so the rubber stopper is facing upwards so you can fill the brew chamber with grounds and water.
  6. Use hot water to preheat device and then empty for the next steps.
  7. Place Aeropress on scale, add ground coffee and tare the weight.
  8. Pour 200g of 94°C brewing water into Aeropress and start timer.
  9. Gently stir for 10 seconds, then add lid and steep for 2 minutes total
  10. At 2 minutes place your cup upside down on top of the Aeropress and, while gripping the cup and Aeropress brew chamber, flip so cup sits right way up on your bench with Aeropress on top ready for plunging.
  11. Plunge into your cup. Plunge should take 15-30 seconds.
  12. Plunge all the way down until you can’t anymore.
  13. After all of the liquid has dispensed, remove the cap, point the Aeropress at a bin and hammer the base to shoot the coffee puck and filter into the bin.
  14. Rinse Aeropress.
  15. Sit back, relax and sip your deliciously brewed coffee.
  16. To get your hands on a Aeropress for home, you can grab one from our online shop. If you’re keen to rock one of these tools in your cafe, then just mention it when you place your next order and we’ll pop one in with your next coffee delivery.

This article was originally published on the Five Senses Coffee website: Aeropress Brew Guide.

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