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  • Brewing Guides

The science of coffee brewing

Brewing coffee is an art. We want to share a few very important elements that can influence how your coffee tastes:

Make sure you are using Freshly roasted beans (ideally within 30 days of roast date);

Grind Coarseness - if you grind too fine, your coffee will be over extracted which equals bitterness;

Water Quality (filtered or soft) and Temperature (91C - 96C)

Pre-Infusion (Blooming) and Extraction Time

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We have included a few of our favorite recipes here and hope you will enjoy experimenting!

Cold Brew

Cold Brew Coffee Concentrate

12oz of your favorite Mogiana Coffee Roast - Coarse Grind
(Hint: if you are making drinks with dairy or almond milk, use a dark roast such as RIO Roast; if you are simply adding water to the concentrate to make a regular Cold Brew beverage, use Espresso or Bossa Nova)

1.8 litres of cold water

Place coffee grinds in a container and pour water over top. Stir until all grounds are thoroughly wet. Let it sit for a minimum of 20 hours.

Pour mixture through a paper coffee filter into your choice of carafe.

You will have about 1 litre of cold brew concentrate that can be kept in the refrigerator for up to 4 weeks.

 Check out our favorite recipes!

Use your (or ours!) Cold brew concentrate for some deliciously cooling coffee drinks.

Cold brew iced latte:

  • ½ cup measure of cold brew concentrate
  • 3 large ice cubes
  • Complete with your choice of milk, almond milk or coconut milk
  • 2-3 pumps of flavoured syrup of choice

Cold Brew (Plain):

  • ½ cup measure of cold brew concentrate
  • 3 large ice cubes
  • Add cold Water to taste (usually ½ cup makes a 12oz cup of cold brew)
  • Enjoy it black or with a splash of your favorite milk

Aeropress: Classic

You will need:

  • Scale
  • Round filter
  • Aeropress funnel
  • Stir Rod
  • Aeropress
  • 18g of coffee
  • 270g of hot water
  • Carafe or mug

Recipe:

The first recipe we use for our aeropress uses a 1:15 ratio, but can be slightly adjusted if you prefer a stronger or lighter cup of coffee. 

Step 1: Mount filter into aeropress and rinse with boiled water - this prevents any paper flavours from mixing in with your coffee. 

Step 2: Pour 18g of coffee ground on a medium setting into the base of the aero press. Shake the aeropress so that the coffee is leveled. 

Step 3: Pour 60g of 95°C water, making sure to fully coat the dry coffee grounds, and let pre infuse for 35s. When coffee is freshly roasted, the grounds will bloom while they release more gas. 

Step 4: After 35s, complete with water until 270g, give it a stir or two, and place the plunger back in the base.

Step 5: At the 2 minute mark, plunge slowly for 1 minute until no liquid remains in the aeropress and you hear air hissing.

Step 6: Enjoy your coffee! And make sure to promptly clean your aeropress to avoid oil build up. 



 

Aeropress: Diluting

You will need:

  • Scale
  • Round filter
  • Aeropress funnel
  • Stir Rod
  • Aeropress
  • 35g of coffee
  • 400g of hot water
  • Carafe or mug  

Recipe:

This recipe uses 35g of coffee and a total of 400g of water, for a stronger ratio of around 1:11.

Step 1: Mount filter into aeropress and rinse with boiled water - this prevents any paper flavours from mixing in with your coffee. 

Step 2: Grind 35g of coffee on a fine grind, just a bit coarser than espresso grounds and pour into the aeropress base.

Step 3: Pour 150g of water and let steep for 2 minutes.

Step 4: During the 2 minutes, stir the grounds so they are all coated with water.

Step 5: After 2 mins, plunge the coffee into a carafe.

Step 6: Dilute with 250g of water on the scale to complete the 400g total.

Step 7: Enjoy your coffee!

The Pour Over

You will need:

  • Scale
  • Cone Filter
  • Hario V60
  • 300g hot water
  • 20g of coffee
  • Carafe or mug

Recipe:

Step 1: Rinse cone filter with boiling water - this prevents any paper flavours from mixing in with your coffee.

Step 2: Pour 20g of coffee ground on a medium setting into the filter. 

 Step 3: Pre-infuse the grounds with 40g of hot water (optimal temperature is 95°C), let sit for 30s.

Step 4: After 30s, pour the water in a circular motion around the centre until the scale reads 175g. 

Step 5: When the water has receded to about half the volume, pour hot water until 300g and let drip.

Step 6: Enjoy your coffee!

 

 

The French Press

The French press is a classic brew method, removing many of the variables that can result in poor extraction. Because it is an immersion brew method, the amount of coffee and water can be easily increased or decreased--just ensure the ratio of coffee to water (1:14.5) remains the same.

You will need:

  • Scale
  • French Press pot
  • 800g hot water
  • 55g of coffee

Recipe:

Step 1: Warm up your French Press with a quick rinse of hot water.

Step 2: Weigh out 55g of beans and grind them on a coarse setting, then pour all the grounds into the bottom of the press.

Step 3: Pour 200g of water - the ideal temperature is around 95°C - and let it sit for 1 minute. 

Step 4: After 1 minute, break the crust and stir.

Step 5: Pour the remaining 600g of water for a total of 800g, put the lid with plunger on, and let the timer run until 4 minutes has passed.

Step 6: After 4 mins, firmly plunge the French Press all the way to the bottom.

Step 7: Serve and enjoy!