One of the most inexpensive ways to enjoy great coffee. The Hario V60 pour-over dripper has spiralling ribs on the inside of the wall leading to a large hole, which encourage the brew into the cup and prevent the paper filter from sticking to the inside of the cone.
Easy to use, simple to clean – take it with you anywhere. Brilliant!
Use 60g ground coffee per litre of water – (for 400ml water you’ll need 24g of coffee )
Grind your coffee fairly finely – you should feel the grinds between your fingers but it should be just slightly coarser than an espresso grind but finer than for a Chemex
Wet the filter paper and warm the cup with hot water, then discard. Place the coffee in the centre of the paper cone.
Put your cup and Hario Dripper on a set of scales and tare (zero). Pour 80g of water over the coffee so that it “blooms” – this just allows the grinds to get wet and expand, freeing the coffee solids within the grind. Leave for 30 secs
Pour the rest of the water slowly into the cone
Try to aim for about 2 ½ minutes for the full amount of water to drip through. Adjust your grind accordingly. You’ll get it spot on as you practise more
BUY AN AEROPRESS AND GET 250g OF ANY OF OUR COFFEES FOR FREE*
Simple and inexpensive, the Aeropress is one of my favourite ways to make coffee - I use mine every week and have had it for years. It's super easy to clean and very portable. So it's perfect for travel, camping, weekend breaks etc.
Gives a clean cup. Great for single origins in particular, and also fabulous with espresso blends in the morning.
AEROPRESS comes complete with filter papers to get you brewing some of the good stuff straightaway.
*NOTE: PLEASE LET US KNOW WHICH COFFEE AND WHETHER IT'S WHOLE BEAN OR GROUND FOR AEROPRESS YOU'D LIKE IN THE SPECIAL INSTRUCTIONS BOX, WHEN YOU GET TO "CART" AT CHECK OUT (YOU DON'T NEED TO ORDER A COFFEE SEPARATELY)
Rin's tips for a great cup:
Put the filter paper in the cap, then wet the filter paper, chamber and your cup with hot water ... this ensures you don't get cold coffee
Use about 17g of beans per 2 "marker points" of water, and grind from fresh if possible
Don't grind too finely - the grind should feel a bit like sand between your fingers
I like to use the "inversion method" - so put the plunger about an inch of the way into the chamber and turn the whole thing upside down. Add the coffee and water into the upturned chamber
Use slightly cooler water than boiling - 85°C brings out the best in the bean for this method
Stir for 10 seconds and then leave for 30 seconds
Screw the filtered cap on tightly, place the cup over the cap, turn the whole lot over the "right way" (holding everything in place!) and then plunge
BUY THE BIALETTI BRIKKA AND WE'LL THROW IN 250G OF RINALDO'S COFFEE (YOU CHOOSE) FOR FREE.
At the tender age of 18, Rinaldo left the heady metropolis of West Cumbria for university, armed with a tartan suitcase in which, among other things, was his dad's 6-cup Bialetti stove top. Every morning he'd make a full pot and gulp it down using hideous robusta too-finely pre-ground coffee, thinking this was normal behaviour for most strapping lads. Some years later, when the rubber seal melted he threw the away the family heirloom and bought another pot, not realising you could get a replacement for a few quid. Idiot!
How times have changed. Rin, now lovingly roasts only the very finest single origin Arabica coffee and has talked to his pals at Bialetti, to bring to the UK the new Bialetti "Brikka"stove top.
What's so swank about the Brikka? Well, if you're on a budget and like a strong espresso drink this is an ideal solution. The real advantage of this new model, is that unlike other stove tops, the Brikka has a pressure valve that releases when the coffee percolates through, giving a lovely crema. So it's a very simply, inexpensive way to recreate a machine espresso drink at home.
Rin's Tips for the Perfect Stove Top Espresso:
1. Use filtered, cold water 2. Fill to the stamped"H2O" guide in the upper chamber then pour into the lower pot (this gives the exact amount of water required - a nice design improvement by Bialetti) - over or underfilling can produce pressure issues, so stick to the recommended level 3. Use freshly roasted coffee and ideally grind from fresh - this will give you the best chance of a deep crema 4. Don't grind too finely - unfortunately, established brands like pre-ground Lavazza, is too fine. Your grind should have a bit of bite if you runs it in your fingertips - similar to a fine salt texture 5. Fill the basket and level off with a flat finger or a knife. Tap the sides to settle the coffee, get rid of air pockets that can cause "channelling" but DON'T TAMP. Ensure the edges of the basket are clear of grinds 6. Before placing the stove top on the cooker ring, move the pressure valve up and down to ensure it's moving freely 7. Use a high heat if using an electric ring 8. If the pressure valve gets stuck for any reason, have a tablespoon at the ready and gently lift the valve when the crema is ready to be released
(As the instructions recommend, do 3 separate heatings with coffee [BUT DON'T DRINK THE COFFEE] to "season" the pot.
Overall, we think this is great improvement to the world of speciality coffee - a fantastic way to have a strong Arabica morning coffee. We've tried it and we're super impressed.
(Note - currently out of stock ... re-stocking soon)
An ingenious and inxpensive way to get the best out our your loose-leaf teas. The Bredemeijer tea filter is just about the quickest way to infuse your tea and definitively the easiest bit of kit to clean.
Add your tea in the filter and stand it into your cup of hot water (the flat brim will conveniently sit on the rim of your cup/mug).
Once your tea has brewed simply remove the infuser and stand it on the upturned lid, which now doubles as a coaster. That's what we call "double-Dutch" ... clever people, those Neverminders!
Simply tap out the leaves in your compost bin and rinse the diffuser and lid under the tap or put in the microwave.