No gatekeeping.
No jargon.
Just how to make a great cup with what you've got. Every method below follows the same format: what you need, the numbers that matter, a simple step-by-step, and one tip that'll actually make a difference.
If something tastes off, the answer is almost always grind size or water temperature. We'll tell you which one to adjust in each guide.
The one that matters most. If you've got a Sage, a Breville, or any machine with a portafilter, this is your daily ritual. Here's how to get it right without overthinking it.
| Machine | Any espresso machine with a portafilter | Grinder | Built-in or standalone burr grinder |
| Dose | 18g of coffee | Yield | 36g of liquid espresso |
| Time | 25–30 seconds | Water Temp | 92–96°C |
If you're using a Sage Barista Express, start at grind setting 8 and adjust from there. Every bag of coffee will behave slightly differently, so don't be afraid to move it around.
Everyone owns one. Most people use it wrong. This is how you get a properly good cup out of that glass jug gathering dust in your cupboard.
| Equipment | French press (any size) | Grinder | Burr grinder or pre-ground (coarse) |
| Ratio | 15g coffee per 250ml water | Grind | Coarse — like rough sea salt |
| Water Temp | Just off the boil (~95°C) | Brew Time | 4 minutes |
The single biggest upgrade you can make here is grinding fresh rather than using pre-ground. Even a cheap hand grinder will make a noticeable difference.
Portable, forgiving, and weirdly fun. The AeroPress is a favourite for a reason — it's nearly impossible to make a bad cup with one.
| Equipment | AeroPress + paper or metal filter | Grinder | Burr grinder |
| Dose | 15g coffee | Water | 200ml at ~85°C |
| Grind | Medium-fine — between espresso and filter | Brew Time | 2 minutes total |
The AeroPress is incredibly forgiving. If your coffee tastes thin, add more grounds or let it steep a bit longer. If it's too strong, just add a splash of hot water after pressing. No rules here.
This is the one that looks the most like a ritual. It takes a bit more attention than the others, but the reward is a clean, bright cup that lets the coffee do the talking.
| Equipment | V60 dripper + paper filters + server or mug | Grinder | Burr grinder |
| Dose | 15g coffee | Water | 250ml at ~93°C |
| Grind | Medium — like granulated sugar | Brew Time | 2:30–3:30 total |
If your brew finishes much faster than 2:30, your grind is too coarse. If it's dragging past 3:30, go coarser. The grind is your main control here.
The stovetop classic. It won't make true espresso, but it'll make something strong, rich, and satisfying — and it costs about twenty quid.
| Equipment | Moka pot (any size) | Grinder | Burr grinder or pre-ground (fine) |
| Dose | Fill the basket (don't tamp) | Water | Fill to below the valve with hot water |
| Grind | Fine — finer than filter, coarser than espresso | Heat | Medium-low stovetop |
The number one mistake with a Moka pot is too much heat. Keep it at medium-low. High heat scorches the coffee and gives you that burnt, metallic taste everyone blames on the pot itself.
Low effort, high reward. Cold brew is smooth, naturally sweet, and basically makes itself overnight. It's also a great way to use up beans that have been open a bit longer than ideal.
| Equipment | Large jar, jug, or French press | Grinder | Burr grinder or pre-ground (very coarse) |
| Ratio | 70g coffee to 500ml cold water | Grind | Very coarse — like raw sugar or breadcrumbs |
| Brew Time | 12–24 hours in the fridge | Serves | Makes a concentrate (dilute to taste) |
Cold brew concentrate keeps in the fridge for up to two weeks. Make a big batch on Sunday and you've got effortless iced coffee all week.
Which Coffee, Which Method?
Not sure which GRNDUP batch to use with which brew method? Here's a rough guide.
Espresso
Our blends (Batch No. 01–04) are roasted with espresso in mind. They're designed to deliver balanced, sweet shots with body. If you're pulling shots daily, start here.
Cafetière & Cold Brew
The medium and darker roast blends work brilliantly here. Their heavier body stands up well to the longer steep times. Try Batch No. 01 or No. 02 for a reliable, rich cup.
AeroPress & Pour Over
This is where the single origins (Batch No. 05 onwards) really shine. Lighter roasts and more delicate flavours come through beautifully with these methods. If you want to taste what makes a Colombian different from an Ethiopian, filter brewing is the way.
Moka Pot
Treat this like espresso's slightly louder cousin. The blends work well, but a punchy single origin can be brilliant here too. Experiment.