Enjoy Clark St Coffee At Home
Enjoy your Brew Your way with our easy home brewing techniques
Stove Top
Brew Recipe
10.5g of coffee to 100ml of water
What You'll Need
Stove Top
Gas/Induction cook top
Ground espresso coffee (consistency of caster sugar)
Boiled filtered water
Method
- Unscrew the Stove Top
- Fill the bottom part with filtered boiled water (water Level should be in line with the bottom of the valve)
- Fill the funnel with desired amount of coffee. Fill it loosely to the top then give it a tap. Continue to fill the rest with remaining coffee.
- Gently place the funnel into the base of the stove top
- Grab the top part and screw gently on the base of the stove top
- Place it on the stove and turn heat on
- Leave the lid open so you can watch the crema come out (this should take about 1 minute)
- Once the coffee starts to extract, close the lid
- When you hear it bubbling, turn the gas off. It will continue to brew once the gas has been turned off.
- Once finished, give it a gentle swirl and pour into your cup
- Enjoy with milk or black. If it’s too strong add a little hot water to dilute slightly
Plunger
Brew Recipe
60g of coffee to 1000ml of water
What You'll Need
Ground espresso coffee (consistency of sand)
Plunger
Kettle
Filtered water (water temperature 95 degrees if you’re able to control temperature with your kettle, alternatively let the kettle sit off boil for a minute)
Scales
Timer
Stirrer
Method
- Add some boiled water to the plunger, swirl it around to heat up the glass vessel, remove water
- Add ground coffee to the plunger
- Pour the desired amount of boiled water in and start your timer
- At the 1 minute mark, give it a good stir then let it steep for another 3 minutes
- At the 4 minute mark, it’s time to plunge. Slowly push down the plunger
- Try to pour out all the coffee after it’s been brewed otherwise it will keep brewing resulting in a bitter brew
- Enjoy black or with milk!
Aeropress
Brew Recipe
15g of coffee to 200ml of water
What You'll Need
Aeropress
Aeropress Filter Paper
Scales
Timer
Stirrer
Ground filter coffee (consistency of sand)
Plunger
Kettle
Filtered water (water temperature 95 degrees if you’re able to control temperature with your kettle, alternatively let the kettle sit off boil for a minute)
Mug/Cup
Method
- Time to warm up the aeropress: Connect the 2 chambers then pull them apart (numbers should be upside down with the cap screw facing the top)
- Place a filter in the cap. Fill the top chamber with water, screw on the cap then dispense the hot water. Gently remove the filter cap (keeping the filter paper in tact and in place in the cap)
- Pull the chambers apart again and place on your scale
- Tare them off then add coffee
- Pour in 200ml of water (this should fill close to the top), start your timer
- Give it a good stir
- At 1.15 put the filter cap back on and carefully push out any air
- Grab your mug and place it on top
- In one swift motion, flip the mug and aeropress
- Slowly push down on the aeropress (this should take about 20 seconds)
- Watch carefully as you get closer to the end, once you hear a hiss, stop pushing
- Aeropress is ready to enjoy!
Moccamaster
Brew Recipe
60g of coffee to 1000ml of water
What You'll Need
A Moccamaster
Cold filtered water
Ground filter coffee (consistency of raw sugar)
Filter paper
Method
- Remove the filter holder and place a filter paper snugly and evenly into the holder. Carefully wet the paper filter whilst in the chamber
- Add desired amount of ground coffee into the chamber. Give it a little tap to ensure the coffee grounds are evently distributed
- Add the filtered water to the reservoir tank (make sure the water is cold)
- Insert the chamber and turn on the Moccamaster (if you have a water spout that comes over your moccamaster and you are able to see the water flow, wait until the coffee is saturated then give it a good stir with a spoon)
- Once brewing has finished, grab the thermal pot/carafe and give it a good swirl
- Pour and enjoy!
V60 Pourover
Brew Recipe
12g of coffee to 250ml of water
What You'll Need
V60
Filter papers
Ground filter coffee (consistency of white sugar)
Kettle (water temperature 95 degrees if you’re able to control temperature with your kettle, alternatively let the kettle sit off boil for a minute)
Filtered water
Scales
Timer
Stirrer (a teaspoon will work)
Jug/Mug/Drinking vessel of your choice
Method
- Open up the filter paper and place it into the V60 cone
- Pour some hot water around the paper to get rid of the paper taste and heat up the V60
- Place the V60 on top of the drinking vessel of your choice
- Place these on top of your scales and tare off to zero
- Add 12g of coffee and give it a little shake to level out the coffee
- Tare your scale to zero once again
- Start your timer and add 50g of water in a slow sircular motion starting in the middle then working the water around the edges
- Give the coffee slurry a good stir ensuring all the coffee is wet
- At 30 sec add another 50g of water
- Repeat this process of 50g water every 30 seconds until you reach 250g of water
- At the end of the last pour, grab the pour over and give it a good swirl, this will help push down all the coffee from the sides ensuring all coffee ground are extracted evenly
- Remove the V60 and enjoy!
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Seasonal Espresso
Mastermind
Dose: 22g
Beverage Weight: 54g
Time: 29-31 seconds
WallFlower
Dose: 22g
Beverage Weight: 54g
Time: 29-31 seconds
Ringleader
Dose: 22g
Beverage Weight: 50g
Time: 29-31 seconds
Espresso Machine Configuration
Brew Temperature: 95 Degrees
9 Bar Pressure
22g VST Baskets
No pre-infusion
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Coffee equipment available
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