Great coffee at home. No barista needed.
Pick what you have. Follow the pictures. That's it.
Easy Pour
3–4 minutes a cup · 1 sachet, 1 cup · just hot water
One sachet, one cup: 11 g of freshly ground coffee for about 160 ml. Specialty coffee instead of instant, and quicker than you think.
Swapping from instant? A spoon of instant is about 2 g of coffee powder. Each Easy Pour sachet is 11 g of freshly ground coffee, for just a couple of minutes more.
You need
- Easy Pour sachet
- A cup
- Hot water
-
Step 1: Boil water
Boil water, then let it rest for 30 seconds.
-
Step 2: Tear
Tear the top off the sachet along the dotted line.
-
Step 3: Hang it
Open the paper arms and hook them over the sides of your cup.
-
Step 4: Pour a little
Pour a little water, just enough to wet the coffee. Wait 20 seconds.
-
Step 5: Pour slowly
Pour the rest slowly in 2 more pours, about 160 ml in total.
-
Step 6: Let it drip
Let it drip through, about 2–3 minutes.
-
Step 7: Enjoy
Lift the sachet out and enjoy your cup.
-
Step 8: Feel like more coffee?
Hang the same sachet on another cup and pour about 120 ml of hot water slowly to get a light one.
Golden rules
Do
- Let boiled water rest 30 seconds
- Pour slowly
- Use about 160 ml (a regular cup)
- Tip the used grounds into your plants, a little at a time (the paper goes in the bin)
Don’t
- Don't squeeze the sachet
- Don't pour all the water at once (it overflows)
- Don't save the used sachet for later; pour the light one straight away
Something not right?
Too strong
Add a splash of hot water.
Too weak
Use a smaller cup of water next time.
Moka pot
8 simple steps · about 5 minutes · no machine needed
You need
- Your 30th Feb moka pot
- Ground coffee (fine)
- Hot water
- A gas stove
-
Step 1: Open it
Twist the top off the bottom. Lift out the little funnel basket. You now have 3 parts.
-
Step 2: Add hot water
Boil water first. Pour it into the bottom part, up to just below the small brass valve. Hot water makes a smoother cup.
-
Step 3: Add coffee
Fill the funnel to the top: 13 g (5 level teaspoons) for a 3-cup pot, 10 g (4 teaspoons) for a 2-cup. Swipe it flat. Don't press.
-
Step 4: Close it
The bottom is hot now, so hold it with a cloth. Wipe the rim, drop the funnel in and screw the top on tight.
-
Step 5: Heat it
Put it on a low–medium gas flame, with the lid open. Keep the flame under the pot, not up its sides.
-
Step 6: Watch & listen
In 1–3 minutes, coffee starts to rise. When it hisses and gurgles, it's done.
-
Step 7: Turn it off
Turn off the gas right away and take the pot off the stove. Hold it by the black handle only.
-
Step 8: Pour & enjoy
Stir, then pour into small cups. It's strong, like espresso. Add hot water or hot milk if you like.
Golden rules
Do
- Use fine ground coffee, ground fresh if you can
- Fill the funnel to the top every time. Level it, don't press it
- Keep the flame low to medium
- Hold the pot only by its black handle. The metal gets very hot
- Start with hot water from the kettle. Less time on the flame means less bitterness
- Let it cool fully before you open it
Don’t
- Don't fill water above the brass valve
- Don't press or pack the coffee down
- Don't use a high flame, or let the flame lick the sides
- Don't use it on induction. Aluminium only works on gas
- Don't leave it on the stove after it gurgles, or heat it empty
- Don't put in less coffee to make less. Always fill the funnel
Making just one cup?
A moka pot always makes its full amount. Less coffee gives weak, sour coffee, so fill the funnel every time.
3-cup pot
13 g coffee · 5 level tsp · about 150 ml hot water
One big mug: pour it all and top up with hot water or hot milk. Or 3 small cups.
2-cup pot
10 g coffee · 4 level tsp · about 100 ml hot water
One regular cup: just right for one person. Or 2 small cups.
Cleaning
- Let it cool completely
- Unscrew and tip out the used coffee (great for plants!)
- Rinse every part with warm water only. No soap, no dishwasher
- Dry all parts and store it open, so it never smells stale
Something not right?
Tastes bitter or burnt
Start with hot water, lower the flame, and turn it off when it gurgles.
Tastes weak or watery
Fill the funnel right to the top, and use a finer grind.
Nothing comes out
Coffee is pressed too hard or ground too fine. Refill loosely and try again.
Leaks from the middle
Screw it tighter. Wipe coffee off the rim and the rubber ring first.
Hissing from the valve
Too much water or a blocked funnel. Turn off, let it cool, use less water.
French press
8 steps · about 5 minutes · no electricity
You need
- French press
- Ground coffee (coarse)
- Hot water
- A spoon & a timer
-
Step 1: Boil water
Boil water, switch off, and let it rest 30 seconds.
-
Step 2: Add coffee
Take the lid off. Add 2 heaped tablespoons (about 17 g, or 7 level teaspoons) of coarse coffee for every cup (250 ml).
-
Step 3: Pour water
Pour the hot water over the coffee. Make sure it's all wet.
-
Step 4: Stir
Stir gently 3 or 4 times.
-
Step 5: Wait 4 minutes
Put the lid on with the plunger pulled up. Don't press yet.
-
Step 6: Press slowly
Push the plunger down slowly, about 20 seconds.
-
Step 7: Pour it all out
Pour all the coffee out right away, or it turns bitter.
-
Step 8: Enjoy
Black, or with milk and sugar.
Golden rules
Do
- Coarse coffee, like sea salt
- Rest boiled water 30 seconds
- Wait the full 4 minutes
- Press slowly
- Pour it all out after pressing
Don’t
- Don't use fine coffee
- Don't pour bubbling water
- Don't press fast or force it
- Don't leave coffee sitting in the press
- Don't fill above the top metal band
Cleaning
- Let it cool
- Scoop out the used coffee for your plants (not down the sink)
- Rinse glass and filter, a drop of soap is fine
- Once a week, unscrew and wash the mesh filter
Something not right?
Bitter
Pour out right after pressing, or wait 3½ minutes.
Weak
A little more coffee, full 4 minutes.
Hard to press
Coffee too fine, lift a little and press gently.
Gritty
Coarser grind, leave the last sip.
Goes cold fast
Rinse press and cup with hot water first.
Cold coffee · way 1 of 2
Cold coffee (with a mixer)
8 steps · about 10 minutes · makes 1 tall glass
No mixer? Make it in a French press ↓
You need
- Strong coffee
- Cold milk
- Sugar
- Ice
- A mixer or blender
-
Step 1: Make strong coffee
Brew a small cup of strong coffee, about 60 ml (moka pot, or French press with double coffee).
-
Step 2: Let it cool
Wait 5 minutes, until it's warm, not hot.
-
Step 3: Into the mixer
Pour the coffee into the mixer jar.
-
Step 4: Milk & sugar
Add 1 glass (200 ml) cold milk and 2 teaspoons sugar.
-
Step 5: Add ice
Add 4 or 5 ice cubes. Want it thicker? Add a scoop of vanilla ice cream.
-
Step 6: Blend
Lid on tight. Blend 30 seconds until frothy.
-
Step 7: Pour
Pour over 2 or 3 ice cubes in a tall glass.
-
Step 8: Enjoy
A little cocoa on top if you like. Drink it straight away.
Golden rules
Do
- Brew it strong
- Cool the coffee first
- Use cold milk
- Taste, then add sugar
- Serve straight away
- Give the used grounds to your plants, a little at a time
Don’t
- Don't pour hot coffee onto ice and milk
- Don't use too little coffee
- Don't blend over a minute
- Don't fill the jar more than half
- Don't make it hours ahead
Something not right?
Weak or milky
More coffee or less milk.
Watery
Cool the coffee first, more ice in the glass than the mixer.
Not frothy
Blend a little longer, use full-cream milk.
Too bitter
A little more milk or sugar.
Too sweet
1 teaspoon next time.
Cold coffee · way 2 of 2
Cold coffee (in a French press, no mixer)
8 steps · about 10 minutes · no mixer needed
You need
- French press
- Coarse coffee
- Cold milk
- Sugar
- Ice
-
Step 1: Brew it strong
Add 2 heaped tablespoons of coarse coffee and half a glass (120 ml) of hot water. Stir, lid on, wait 4 minutes.
-
Step 2: Press & pour out
Press slowly, pour the coffee into a cup, rinse the press.
-
Step 3: Let it cool
Wait 5 minutes, until it's warm, not hot.
-
Step 4: Milk into the press
Add 200 ml cold milk and 2 teaspoons sugar. Keep the press only a third full.
-
Step 5: Froth the milk
Lid on, pump the plunger up and down fast, 20–30 times, until foamy.
-
Step 6: Ice & coffee
Fill a tall glass with ice and pour in the coffee.
-
Step 7: Top with milk
Pour the frothy milk over it. Spoon the foam on top.
-
Step 8: Enjoy
Stir, a little cocoa on top if you like, drink straight away.
Golden rules
Do
- Brew double strong
- Rinse the press before frothing
- Cold, full-cream milk
- Pump fast with short strokes
- Serve straight away
- Give the used grounds to your plants, a little at a time
Don’t
- Don't froth with old grounds in the press
- Don't fill more than a third with milk (it doubles)
- Don't pour hot coffee over ice
- Don't push hard to the bottom while frothing
- Don't let it sit
Something not right?
Weak
3 tablespoons of coffee, or less milk.
Won't froth
Cold full-cream milk, pump 10 more times.
Watery
Cool the coffee first, bigger ice cubes.
Bitter
Pour out right after pressing, add more milk.
Gritty
Coarser grind, leave the last sip.
Make it your way
-
Cold brew
No stove. 4 tbsp coarse coffee + 500 ml cold water in a French press. Fridge 12 hours, press, mix 1:1 with milk.
-
Mocha
Add 1 tablespoon chocolate syrup before blending or frothing.
-
Vanilla
Add a scoop of vanilla ice cream.
-
Iced black
No milk. Pour strong coffee over a glass full of ice, top with cold water.
More ways
Drip / pour over
4 steps · about 3 minutes
-
Step 1: Measure
14 g coffee (6 level teaspoons, or 1½ heaped tablespoons) to 250 ml water.
-
Step 2: Heat water
Water at 92–95°C (just off the boil).
-
Step 3: Wet & wait
Wet the coffee with a little water, wait 30 seconds.
-
Step 4: Pour in circles
Then pour slowly in circles. Finish in about 3 minutes.
Home espresso
4 steps · 25–30 seconds a shot
-
Step 1: Grind fine
Whole bean, ground fine.
-
Step 2: Dose
About 14 g in (6 level teaspoons, or 1½ heaped tablespoons).
-
Step 3: Pull the shot
28 g out, in 25–30 seconds.
-
Step 4: Adjust
Adjust the grind to taste.
Which grind?
- Fine like table salt Moka pot, espresso
- Medium like sand Drip, pour over
- Coarse like sea salt French press, cold brew
- Already done Easy Pour
Buying whole bean? Grind just before you brew.
Stuck? Message us on WhatsApp, we'll help.
+91 88268 81057