The Hario V60 Decanter
Pourover hand brewing, also known as cup and cone brewing, is the opposite of fast noisy Italian inspired coffee methods such as espresso or the gurgling Moka Pot. Using this equipment you may find yourself in a moment of perfect mindfulness.Learn More
The Hario V60 Decanter
Pourover hand brewing, also known as cup and cone brewing, is the opposite of fast noisy Italian inspired coffee methods such as espresso or the gurgling Moka Pot. Using this equipment you may find yourself in a moment of perfect mindfulness.
We recommend the Hario V60 whose perfect combination of elegance and ease is a wonderful addition to any home. And our customers tell us it is a perfect part of a romantic weekend brunch at home.
Designed in Japan and inspired by the countries rich heritage for stylish and precise gastronomy the V60 produces a wonderfully ‘clean’ cup of coffee, one with a smooth mouth-feel, completely unadulterated by any sediment.
Quantity of coffee: to produce 250ml of coffee 18g, 400ml of coffee 28g and for 500ml use 35g
Grind size: Medium course 5.5mm/6mm i.e. X on a Hario grinder, X on a Vario home, X on a Baratza Virtuo.
The following method should produce crisp results worthy of extraordinary coffee every time:
Boil kettle and pour hot water into Hario Kettle (the kettle isn’t essential but it makes pouring easier and also helps to ensure the water you pour over has cooled to the right temperature for brewing.
Place a filter in the holder and pout hot water through it to clean the filter and warm up the decanter.
Leave the water to cool down a few degrees while you grind your coffee. You want your water at around 92-94C to extract the maximum flavour from
Put your ground coffee into the filter. Empty the decanter. Start your stopwatch and pour water over the grounds in order to cover.
Every thirty seconds repeat this process. On the second pour expect to see an impressive ‘bloom’ – as you would a crema on espresso so with hand brewing the oils as they gather are known as the bloom.
As you reach almost the required amount of coffee in the vessel stop pouring. Allow the water to filter through.
Swirl the coffee in the pot to ensure that all the layers of flavour are mixed.
The Moka Pot
The Moka Pot is probably the most iconic pieces of coffee equipment and can be found in most kitchens in the world. In modern times, it has been surpassed in terms of brew quality, but with a few tweaks we think it can still yield an acceptable cup of coffee.Learn More
The Moka Pot
The Moka Pot is probably the most iconic pieces of coffee equipment and can be found in most kitchens in the world. In modern times, it has been surpassed in terms of brew quality, but with a few tweaks we think it can still yield an acceptable cup of coffee.
First patented in 1933, the Moka Pot has been produced by hundreds of companies, but all in keeping with the original design and functionality. Personally, we recommend the classic Bialetti Moka Pots for build quality and sheer style.
We would not recommend any of our delicate, light or fruity coffees for the Moka Pot. For best results it needs a robust bean with a darker than average roast due to it's aggressive and hot brewing style.
Quantity of coffee: 17g for a 4-cup Moka Pot, scale up as required.
Grind size: 3mm (reference to be provided)
Separate the three parts of the Moka Pot; the base, the basket and the top which eventually holds the brewed coffee.
Fill the base with cold water to the middle of the protruding valve
Grind the recommended amount of coffee. You can use our grind chart to see the coarseness or aim for the consistency of fine sand.
Pour the coffee into the basket, gently tapping it onto the counter to settle it into the basket. Level the top with your finger, ensuring all the coffee remains inside.
Drop the basket into the base and screw the top on tightly.
Place the Moka Pot onto the stove. If you are using gas, aim for a medium/low heat, on an electric you'll want to turn it up to full to speed up the brewing process.
Keep the lip of the Moka Pot open so you can watch the process, after some time, you'll see a rich brown coffee start to pour into the top. As soon as this starts to turn honey color, take the Moka Pot off the heat and close the lid.
At this point, it's important you cool the base of the Moka Pot as fast as possible. We recommend place it in you sink and pouring water over it, ensuring you don't spill or dilute the coffee. If you want to take it a step further, have an ice bath prepared to plunge it into.
You should now have a small amount of dark coffee similar in taste to espresso. You can drink it neat like the Italians, or add some water to dilute it to taste.
With its invention in 2005, the Aerobie Aeropress is a relative newcomer to the wide and varied world of hand brewed coffee. Perfect for use in the home or office, the aeropress is recognised across the coffee industry as one of the most efficient...Learn More
With its invention in 2005, the Aerobie Aeropress is a relative newcomer to the wide and varied world of hand brewed coffee. Perfect for use in the home or office, the aeropress is recognised across the coffee industry as one of the most efficient and versatile brewing methods.
One of our favourite features of the Aeropress (aside from the amazing coffee) is how easy it is to clean. A simple rinse of the coffee grinds, throw it in the dishwasher or sink and you're good to go again.
Whilst it is possible to brew any strength of coffee using the aeropress, we think that it's best showed off by brewing a full bodied, sweet and fruity cup of filter.
Quantity of Ground Coffee to Brew 250ml of Filter: 14g
Recommended Grind: Medium course so to approximately the fineness of table salt.
For best results, we recommend the 'inverted method' as expertly presented in the World Aeropress Championships.
Measure out 14g of coffee and grind as detailed above; approximately the coarseness of table salt.
Place the wide end of the plunger on the table and place the numbered tube with the wide end face upwards over the rubber plunger to the bottom of 'Number 4'
Preheat the numbered tube and wet the paper filter in the meshed cap with boiled water.
Pour your coffee into the numbered tube and add water ten seconds off boil to the top of the 'Number 3'.
Stir thorough for approx ten second and let it sit a further twenty seconds.
Fill the Aeropress with the off-boil water to the top of the 'number 1'
Place the cap and pre-wetted paper filter on the top and screw on firmly.
Wait a further one and a half minutes before carefully flipping the aeropress on to your cup. (Ensure you hold the two halfs of the aeropress together)
Press down on the plunger with a gentle and steady pressure, it should take thirty seconds.
When you hear the hiss, your coffee is ready. Carefully remove the aeropress and enjoy.
The cafetiere, or french press, is one of the most recognisable methods of brewing filter coffee at home. Its simple design makes it easy to use and it can be one of the cheapest ways to yield a fantastic coffee with very little effort.Learn More
The cafetiere, or french press, is one of the most recognisable methods of brewing filter coffee at home. Its simple design makes it easy to use and it can be one of the cheapest ways to yield a fantastic coffee with very little effort.
Whilst we think that the french press is suitable for most of our coffees, it tends to result in a full bodied cup with more oils than a paper filter. With this in mind, some of our more delicate or fruity coffees are better suited to a brew method such as aeropress or V60.
Quantity of coffee: 30g for a small 500ml cafetiere, 60g for a 980ml cafetiere.
Grind size: 8mm (reference to be provided)
Boil your kettle and use some of the water to heat up the french press.
Weigh out the correct amount of coffee, 60g to a litre is a good ratio to start on.
Grind the coffee as indicated above or refer to our grind chart, normally the consistency of coarse sand is fine.
Ensuring the french press is empty of water, add the grinds and pour in the water. Never use water that is still boiling as this will burn the coffee, wait a minimum of thirty seconds to cool to the correct temperature.
Start a timer for three minutes. Whilst you wait, procure yourself two soup spoons or similar.
When the timer finishes, use the two spoons to push the top layer of grinds into the water, wait a moment for them to settle, then skim them from the top of the coffee and discard.
Place the plunger on the french press and slowly plunge, if it's hard to push the plunger down, you may have ground the coffee too fine. Loosen it up for next time.
Pour the brewed coffee and enjoy. Never let it sit in the french press with the grounds as it will over-brew and become bitter, always decant into another container.
GRINDERS WE LOVE
The Baratza Encore is professional quality grinder designed to fit effortlessly into any speciality coffee enthusiasts kitchen. With conical burrs, highly adjustable grind settings and quiet and cool motor; you'll find that this grinder is a great choice for...Learn More
The Baratza Encore is professional quality grinder designed to fit effortlessly into any speciality coffee enthusiasts kitchen. With conical burrs, highly adjustable grind settings and quiet and cool motor; you'll find that this grinder is a great choice for any filter coffee method.
Whilst Baratza are relatively new to grinder design, their fifteen year history has already yielded them numerous awards for their innovative products. With it's professional grade conical burr system and pulse grind button, the Baratza Encore is certainly no different, offering you professional quality grind consistency at an affordable price.
The Baratza Encore is able to grind fine enough for espresso, but is better suited for any of the available filter brew methods. If you are looking for an espresso grinder, we highly recommend the Vario Home from Baratza.
The Hario Slim is a small and sleek hand grinder perfect for brewing speciality coffee at home or on the go. With its compact size, easily cleanable parts and replaceable ceramic burrs, this hand grinder is a great first step for home coffee enthusiasts.Learn More
The Hario Slim is a small and sleek hand grinder perfect for brewing speciality coffee at home or on the go. With its compact size, easily cleanable parts and replaceable ceramic burrs, this hand grinder is a great first step for home coffee enthusiasts.
Designed by Hario, the Japanese firm responsible for the elegant V60 cone and filter paper system, this grinder was created to encourage people to start grinding and brewing really wonderful fresh coffee at home whatever their.
It also makes for an ideal travelling coffee kit when paired with an Aerobie Aeropress for when you're fed up with lousy hotel coffee.
We recommended the Hario Slim for the following brew methods; V60, Aeropress, Cafetiere or Moka Pot.
Not suitable for home espresso where an electric grinders is required.
How to use
Separate the clear base from the black bean compartment
Adjust the grind according to our Grind Chart (turn the grey nut clockwise to the top before adjusting it anti-clockwise the desired number of clicks)
Screw the clear base back onto the bean compartment, remove the handle and lid
Weigh and then add the beans.
Re-attach the lid and handle and turn steadily until all beans have been ground.
Unscrew the base and brew a perfect cup of coffee.
The Krups GVX231 Electric Coffee Grinder is a great entry level home grinder designed with versatility in mind. With its large range of adjustment and flat burrs, it's a great first step into the world of home brewed speciality coffee.Learn More
The Krups GVX231 Electric Coffee Grinder is a great entry level home grinder designed with versatility in mind. With its large range of adjustment and flat burrs, it's a great first step into the world of home brewed speciality coffee.
With a pedigree in precision manufacturing of over 150 years, Krups are known for creating a wide range of entry level coffee equipment amongst other kitchen appliances.
Whilst you may find yourself outgrowing this budget grinder on your speciality coffee journey – it is noisy, lacking in the perfect grind consistency of more expensive models and will heat up if used more than occasionally on any day - at the remarkable price point it's certainly a great way to take the first step.
This grinder is best suited for filter brew methods. If you are wanting to brew espresso or high-end coffees such as our Signature Series, we recommend you take a look at the Baratza Virtuoso.
How to use
Weigh out the recommended amount of beans for your brew method (see our brew guides for more information).
Add the beans to the hopper and ensure the clear grind collector is in place.
Adjust the grind according to our Grinder Chart
Press and hold the power button until it grinding commences.
When the beans are all ground through, press the power button again to turn off (We recommend you keep the hopper free of beans when not in use to ensure freshness and flavour).
Why grinding matters
At Sea Island we often get asked about the best way to brew coffee at home; what machine should I buy? What brew method should I use? What is the ideal brew ratio for such and such beans?Learn More