Brew Guide

Everyone has a different way to make coffee and the internet abounds with guides of how it should be done. At Patricia, because we place such a premium on consistency, we don't alter our recipes very often.

This is a simple guide, based on how we brew coffee at Patricia:

Espresso

We currently use 20g ground coffee for a 46g beverage. If your portafilter doesn't hold 19g, just use the same ratio 1 : 2.3.

Clean everything as well as you can, especially everything that will touch your coffee.

Carefully tamp your coffee as flat and evenly as you can.

Aim for your shot to run for 26 - 36 seconds, but don't sweat if it doesn't. It should still taste delicious.

Filter

For batch brew, we use 55g - 60g of ground coffee per 1L of water. This is a pretty good starting point for any filter method. The ratio is 1 : 16.7 - 18.2. Just adjust your recipe to taste.

In our dedicated pour over room at Patricia Lonsdale St, we are currently using 18g of coffee to 290g of water. Using a V60 Switch in the closed position, we pour a 60g 'bloom', wait 1 minute, then switch to the open position. We then slowly pour the rest of the water, aiming to have the total brew finished between 2.5 and 3 minutes.

Again, clean everything like crazy. It might be obvious but cleaning will have a substantial impact on the quality of the cup. 

A good starting point for recipes and methods is brewmethods.com. Any questions or issues though, just get in touch!