There is no wrong way to make coffee. This is how we make Rise & Shine at home, and the dial shows roughly how your grind should feel for each one. Start here, then make it yours.
like caster sugar
Coffee18 to 20g (a full basket)
Waterabout 40g out
Time25 to 30 seconds
Grind feelscaster sugar
Grind fine, fill the basket, tamp flat and level.
Pull the shot. Aim for roughly double the coffee weight in the cup.
Tastes sour? Grind a touch finer. Tastes bitter? A touch coarser.
Those numbers are cafe talk. At home the only rule is: if it tastes good to you, you nailed it.
Coffeefill the basket level, no tamping
Waterto the valve line
Time4 to 5 minutes on low
Grind feelstable salt
Fill the bottom with water to just under the valve.
Fill the basket level with coffee. Do not press it down.
Medium-low heat, lid open. When it starts to gurgle, take it off.
The gurgle is the moka pot telling you it is done. Take it off then and it stays sweet.
Coffee15g (about 2 tablespoons)
Water250g just off the boil
Timeabout 3 minutes
Grind feelsraw sugar
Rinse the paper, add coffee, and pour just enough water to wet it. Wait 30 seconds.
Pour the rest in slow circles, in two or three goes.
Done when it stops dripping. Swirl and enjoy.
This one shows off everything Rise & Shine has going on. Our favourite lazy Sunday brew.
Coffee30g (about 4 tablespoons)
Water500ml just off the boil
Time4 minutes
Grind feelssea salt flakes
Coffee in, water in, give it one gentle stir.
Lid on, wait 4 minutes. Put your toast on.
Plunge slowly and pour it all out so it does not keep brewing.
The most forgiving brew there is. Nearly impossible to get wrong.
Coffee100g (a big cup of grounds)
Water1 litre, cold
Timeovernight in the fridge
Grind feelsbreadcrumbs
Grounds and cold water in a jar or jug, stir once.
Fridge overnight, 12 to 18 hours.
Strain through a plunger or a cloth, pour over ice.
Make it Sunday night and your whole week is sorted.
Still not sure? Come past the cafe and ask us, we love this stuff.
Grab a bag here.
