By choosing Equal Exchange you’ve demonstrated that your coffee, and where it comes from, is very important to you.

The 3 Basic Elements

Water
Coffee is 99% water! Use only the cleanest, freshest water available.

Water Temperature
The perfect temperature to brew coffee is between 90°C and 96°C. When brewing manually with a cafetière or filter cone, remove your kettle of boiling water from it’s heat source and let it sit for 2 minutes before pouring over your ground coffee.

Grind
When you purchase whole bean coffee, it’s best to grind it right before brewing, although it’s perfectly fine to grind your coffee when you buy it. Your goal is to achieve the right grind for the right brewing method:

  • Coarse grind for cafetière brewing
  • Medium-coarse grind for automatic filter machines
  • Medium-fine grind for filter cone method
  • Fine grind when making espresso

If you purchase Equal Exchange ready ground coffee this is a medium – coarse grind.

Storing your coffee

Storing your coffee in an airtight container is optimal. Properly stored coffee can stay fresh for up to two weeks and should not be refrigerated, nor is it necessary to keep it in the freezer.

Brewing

There are multiple ways to brew coffee in your own home these days. Below we’ve offered a selection but there are many more. For espresso machines and electric drip through machines, follow the instructions on the equipment and play around with the coffee to suit your own tastes.

Coffee to water ratio
Whatever method of brewing you use, the general standard is 15g of ground coffee (or one heaped tablespoon) per 250ml freshly boiled water.

cafetiere

Cafetière (Instructions for a 1 litre cafetière)

  1. Put 8 tablespoons of freshly ground coffee (coarse grind) into the bottom of the cafetière.
  2. Bring water to a boil.
  3. Remove water from the heat and allow to cool for about 2-4 minutes.
  4. Pour the water over the ground coffee in a circular motion to saturate the grounds. Allow a ½ inch space at the top of the cafetière for the coffee to expand and bloom as it steeps.
  5. Place the plunger on the top and wait for the coffee to brew for 4-6 minutes (depending on your taste). Then take the plunger off and stir.
  6. Replace the plunger and start plunging at a consistent pace until finished.
  7. We recommend decanting the coffee to preserve freshness and to stop it continuing to brew.

Hario V60 image

Hario V60

  1. Set the V60 on to a cup or mug, open the paper filter and place it inside the cone.
  2. Pour a small amount of hot water through the empty filter. This reduces paper taste and pre-heats the V60 and cup. Tip out the excess.
  3. Prepare 20g ground coffee (medium fine grind)
  4. Place cup and V60 on to your scales. Add the coffee grounds.
  5. Pour a small amount of hot water (90°C to 96°C) in to dampen the grounds. Stir 3 times. Wait 30 seconds allowing the coffee to bloom.
  6. Continue pouring the water in several short, circular pours. Try not to pour water directly onto the filter. Stop when you have poured a total of 340g of water.
  7. Wait for the coffee to drain.
  8. The total brew should take 2.5 minutes.

Chemex image

Chemex

  1. Fold filter and place into the top of the Chemex.
  2. Pour a small amount of hot water through the empty filter. This reduces paper taste and pre-heats the Chemex. When ready empty the water out into the sink.
  3. Prepare 25g of medium drip ground coffee and pour it into the filter, shaking gently to flatten the bed of grounds.
  4. You will need 400ml freshly boiled water (90°C-95°C)
  5. Pour enough hot water in to dampen the grounds. Stir 3 times.
  6. Wait 30-45 seconds, allowing coffee to bloom.
  7. Starting in the centre, pour in the remaining water, consistently in a circular motion to saturate the bed of grounds.
  8. Stir gently 2-3 times.
  9. Wait for coffee to drain (4-5 minutes if brewed correctly). Place filter and grounds in compost.

Aeropress image

Aeropress

  1. Put a filter in the cap and twist on to the chamber.
  2. Stand Aeropress on a sturdy mug and add 15g (one scoop) of fine ground coffee into the chamber.
  3. Give it a shake to level the coffee.
  4. Pour 250ml freshly boiled water into the chamber then stir for 10 seconds.
  5. Insert the plunger into the chamber but don’t push down yet. Let the coffee brew for 90 seconds.
  6. Plunge down pressing firmly for around 20-30 seconds

Moka pot image

Moka Pot

  1. Grind enough coffee to fill the basket. Medium to fine grind.
  2. Fill the bottom chamber with water but not exceeding the pressure valve.
  3. Add enough coffee to the basket to fill it up but don’t pack down.
  4. Assemble the pot making sure it’s screwed together properly.
  5. Place on a medium heat.
  6. After 4-5 minutes, pot should be gurgling. Remove from heat once the water reaches the bottom of the spout in the top chamber or all the water is through.