Speciality Coffee Brewing

Brewing great coffee at home is a balance of creativity, curiosity, and some science-based fundamentals. While equipment, brew methods, and trends evolve, there are some basics of brewing that remain the same: the coffee; the grind size; and the brewing techniques that bring everything together. This guide covers the foundational knowledge you need, plus detailed, method-specific brew guides developed by our expert coffee team.

Choosing the right grind size for your brewing method is essential for balanced, optimal brewing that gets the best out of your coffee. The quality of the grind, and particularly the size, will significantly affect the taste of the final cup, and depending on how you’re brewing, you’ll require a particular grind size to avoid over- or under-extraction. See the guides for grind guidance for each method.

Water makes up over 98% of your brewed coffee, so its quality, mineral content, and temperature play a crucial role in how your coffee tastes. Water temperature directly affects extraction: hotter water extracts flavour compounds more quickly, while cooler water slows extraction and can leave coffee tasting under-extracted.

Water quality is just as important. Tap water is often described in terms of hardness, which refers to the level of dissolved mineral content. Very hard water (high mineral content) can mute flavours and create a heavier, flatter cup, in contrast to soft water, which allows the natural character of the coffee to come through cleaner. Using filtered water helps strike a balance, producing a cup with clarity while also reducing mineral build-up inside your equipment.

Fresh coffee is one of the simplest ways to improve your brewing at home. Over time, roasted coffee naturally loses the aromatic compounds and carbon dioxide that contribute to flavour, sweetness and complexity in the cup.

To keep your coffee tasting its best, store it in a cool, dry place away from direct sunlight, heat and moisture. Always reseal the bag after use, or consider a vacuum sealed storage container, and avoid transferring coffee between containers unnecessarily, as exposure to air can accelerate staling. While coffee can still be enjoyable for many weeks after roasting, we recommend brewing it within the period suggested on the bag to experience its full flavour potential.