“Taste is personal, but we love sharing OUR brew methods that bring out the best in our beans.

No rules, just great coffee and a little purpose in every cup—made possible by you!”

BB's BREW METHODS

- step by step -

ESPRESSO BASED DRINKS

(Double Shot)

Use our 'Whole Bean' or 'Espresso' grind

You’ll need:

An espresso machine, digital scales (accurate to 0.1g), a WDT tool, distribution tool, stopwatch and your favourite espresso cup.

ESPRESSO

  1. Weigh out 18g of finely ground coffee and add it to the portafilter.
  2. Use your WDT and distribution tool to break up any clumps and level the coffee bed. This helps keep the extraction nice and even.
  3. Tamp firmly – around 20kg of pressure is the aim.
  4. Give the group head a quick flush, then lock in the portafilter.
  5. Pull the shot, aiming for 36g in the cup in around 28 seconds.
  6. THAT'S YOUR ESPRESSO - ENJOY THE COFFEE AS NATURE INTENDED

AMERICANO

  1. Pour hot water (about 90–120 ml) over your espresso creating a smoother, more consistent flavor.
  2. Optional: Add milk or sweetener if you like.

LONG BLACK

  1. Pour your espresso over hot water (about 90–120 ml) preserving the crema for a bolder, layered taste.
  2. Optional: Add milk or sweetener if you like.

CREAMY and longer ?

Pour steamed or heated milk over your Espresso: (about 120–180 ml) for a small drink.

Latte: Pour gently, mostly milk with a small layer of foam.

Cappuccino: Equal parts milk and foam.

Flat White: Less milk, very thin layer of microfoam.

Optional: Add sweetener or flavor syrup.

A little note:
Espresso is all about small tweaks and patience. Expect some trial and error while you fine-tune your grinder settings and tamping technique.

You may also need to programme your machine to deliver the right amount of water – your machine’s manual will point you in the right direction.

V60 DRIPPER

Using our 'Filter' grind

You’ll need:
A V60 dripper, also known as a pour-over coffee dripper, paper filter, temperature-controlled pour-over kettle, and a mug or drip decanter.

  1. Pre-heat your dripper, pop in the paper filter, and rinse it through with hot water. This warms everything up and removes any papery taste.
  2. Sit the V60 on your pre-heated mug or decanter.
  3. Add 18g of medium-fine ground coffee to the filter and give it a gentle tap to level the bed.
  4. Start by pouring 50g of water at around 93°C, just enough to wet all the coffee. Let it sit and bloom for a moment as the aromas come alive. *
  5. Slowly pour the remaining 200g of water in stages, using a gentle circular motion and trying not to disturb the coffee bed too much. *
  6. Once the draw-down has finished, give your cup a gentle swirl before drinking. This helps aerate the coffee and brings the flavours together.

Take your time, enjoy the process, and let the coffee do its thing ☕

* the use of scales can negate measuring the water and making a mess (1 gram (g) of water is equal to approximately1 milliliter (mL))

CAFETIÈRE

Using our 'Cafetière' grind

(For Two)

A clean, crisp cup with very little sediment

You’ll need:
A cafetière (600–1,000ml), temperature-controlled kettle, scales, stopwatch, a soup or dessert spoon, and two mugs.

  1. Warm up the cafetière with hot water, then tip it away. This helps keep everything at the right temperature.
  2. Add 36g of medium-coarse ground coffee to the cafetière.
  3. Slowly pour in 200ml of water at around 93°C, using a gentle circular motion to wet all the coffee.
  4. Let it bloom for 30 seconds, then carefully add the remaining 400ml of water.
  5. Leave it to brew for 4 minutes – and resist the urge to stir.
  6. You’ll see a crust form on the surface. Gently skim this off with a clean spoon.
  7. Leave it for another 5 minutes, again without stirring. This helps the grounds settle for a cleaner cup.
  8. Slowly press the plunger down, then pour into your pre-heated mugs and enjoy.

One last tip:
If there’s any coffee left that you plan to drink later, decant it now. Leaving it sitting on the grounds will keep extracting and can make it bitter.

Take your time, share the moment, and enjoy the brew ☕

AeroPress®

Using our 'AeroPress®' grind

Great for adventures when you have a means to boil water amd little else!

  1. Start by dampening the rubber plunger—this helps it glide smoothly and form a nice, snug seal. Assemble your AeroPress® in the upside-down position (plunger on the bottom, chamber on top) and set it on your kitchen scale. Hit the tare button to zero things out.
  2. Pop a paper filter into the cap and give it a quick rinse with hot water to clear out any papery flavours. Set it aside for now—you’ll need it in a bit.
  3. Scoop 18g of medium-fine ground coffee into the chamber. Since we’re using the inverted setup, your coffee will sit right on top of the plunger. Tap it flat if needed. Tare the scale again before adding water.
  4. Pour in 50g of water at around 93°C. Let the coffee sit and bloom for 30 seconds—this gives it time to release built-up gases and enhances the flavour.
  5. Slowly pour in an extra 150–170g of water. Once it’s all in, give it a gentle stir for about 10 seconds to mix everything evenly.
  6. Screw the filter cap onto the brewing chamber.
  7. Leave to brew for around 3 minutes to diffuse the flavours before next step (take longer for your desired taste)
  8. Now comes the careful part—flip the whole AeroPress® over and set it on top of your cup. Take your time to do this smoothly.
  9. Begin pressing the plunger with firm, steady pressure. You should feel a bit of resistance—that’s a good sign. Keep pressing until you hear that familiar hiss of air at the end. The whole plunge should take around 25–30 seconds.
  10. Enjoy x