Chemex

1. Place a paper filter in the top of the Chemex with the three-sided part to the front (where the spout is).
2. Pour hot water into the Chemex and fill the bottom section. This will rinse the filter along with pre-heating the Chemex.
3. Remove the wet filter and tip out all the water, then put the filter back in the top.
4. Grind your coffee beans (if applicable) on a coarse setting.
5. Put coffee grounds in the filter – Depending on the size of your Chemex (3-8 cup), use a ratio of 1g coffee to 16ml water. For example, for a 3 cup you could use 20g of coffee and 320ml of water. This ratio should be changed to taste, which will require experimentation by you. You’re welcome!
6. Boil the kettle, and allow it to rest to ensure the temperature drops slightly below 100 degrees Celsius before using.
7. Initially pour in 2ml of water for every 1g of coffee, allowing the coffee grounds to bloom or expand.
8. Stir gently to ensure all the coffee is wet.
9. Slowly pour the remainder of the water into the Chemex, ensuring all sections are covered. How you pour the water over the coffee is where the Chemex process becomes an artform!
10. As the last of the water drains through the filter, use a spoon to push any remaining coffee grounds down the sides of the filter.
11. Once all the water has drained through, the coffee is ready to drink. Remove the filter and pour!

Plunger

1. Preheat the plunger with hot water, tipping it out before brewing.
2. Grind your coffee beans (if applicable) on a coarse setting.
3. Put coffee grounds into the plunger, using a ratio of 1g coffee to 15-16ml of water. This ratio should be changed to taste and bean type.
4. Boil the kettle and immediately pour into the plunger.
5. Using a spoon lightly stir, ensuring all coffee is wet.
6. Lightly push the plunger down until just below the level of the water, which will make sure all the coffee remains wet for the entire brew time.
7. Allow the coffee to brew for 5 minutes.
8. Once the brew time is complete, lightly press the plunger all the way down. If you have trouble pushing it down it could be due to the grind not being coarse enough.
9. Pour and drink!
10. Ensure all coffee is poured out after the brew time, because if you leave it in it will continue to brew and become bitter.

Siphon

1. Pre-boil some water.
2. Pour water in the bottom bowl (120ml per cup) and light the alcohol burner or whatever heating method you are using.
3. Place the filter into the upper bowl with the stem pointing down the tube. Don’t forget to attach the hook on the end of the stem!
4. Put medium ground coffee into the upper bowl (10g per cup).
5. Lightly place the upper bowl into the lower bowl.
6. When the lower bowl heats, water will begin to rise into the upper bowl. Then slowly stir the coffee making sure that all of it is wet.
7. Continue to heat for 40 to 60 seconds.
8. Take care to ensure heat is removed when the lower bowl is almost empty and allow the coffee to drip into the bottom bowl.
9. Once it is empty of water, carefully remove the upper bowl.
10. Enjoy. Repeat. 

Stovetop

1. Fill the bottom part of the Stovetop with water. Make sure you don’t fill it past the steam release valve.
2. Reattach the top (filter) onto the bottom section and fill it with coffee grounds (ground fine – suitable for espresso style coffee) – do not tamp the coffee!
3. Screw on the top tightly (ensure the filter plate is in place properly first).
4. Place on the stovetop and apply heat.
5. After around 5 minutes, you should hear the stovetop begin to gurgle which indicates there is no more water in the bottom section.
6. Remove from heat and rest for half a minute.
7. Stir and serve.
8. Note: Another method is to brew with the lid open, waiting for the rising coffee to change colour as an indicator of when to stop brewing.

Turkish

1. Put 90-100ml of filtered water into the Turkish pot per cup.
2. Add 2 heaped teaspoons of finely ground coffee per cup.
3. Add 1 teaspoon of sugar per cup.
4. Slowly mix and apply a low heat to dissolve the sugar.
5. Once the sugar has dissolved, stop stirring and continue to heat on a medium heat.
6. When the coffee begins to foam up, take the pot off the heat immediately and allow the coffee to settle.
7. Return the pot to heat and allow it to foam up again, and remove to settle back down.
8. Return the pot to heat for the last time.
9. Once it foams, remove the pot from heat and serve immediately by pouring small portions into the cups to prevent grounds from getting into the cup. 

Aeropress

1. e prefer the inverted method, which means placing the plunger slightly into the chamber (to the “4” mark on the chamber) and standing it upside down.
2. Carefully put 15g of medium-ground coffee into the chamber.
3. Boil the kettle, and allow it to rest to ensure the temperature drops slightly below 100 degrees Celsius before using.
4. Add 200ml of water to the Aeropress chamber and stir to make sure all the coffee is wet.
5. Let the coffee brew for 90 seconds.
6. While the coffee is brewing, place a paper filter in the screw-top and rinse with hot water.
7. Firmly attach the Aeropress screw-top and carefully turn it over and place on top of your coffee cup.
8. Press down firmly until all the water has filtered through into your cup.

Cone Filter

1. Place a paper filter into the cone and rinse thoroughly with hot water.
2. Put 15g of medium-ground coffee into the Cone Filter.
3. Boil the kettle, and allow it to rest to ensure the temperature drops slightly below 100 degrees Celsius before using.
4. Pour an initial 30ml of hot water into the Cone Filter, to allow the coffee to “bloom” (expand).
5. Stir gently to ensure all coffee has gotten wet.
6. Slowly pour the remaining hot water, around 220ml into the Cone Filter.
7. Use a spoon to push coffee off the sides of the filter into the water as it drains through and give it a gentle stir
8. Once the water filters through, enjoy it!