A few simple rituals for getting the best from your Fire & Ash coffee.
Choose your grind
- Whole bean: grind just before you brew.
- Plunger: coarse.
- Filter & pour-over: medium.
- Moka pot: medium-fine.
- Espresso: fine.
The perfect plunger
- Use 15g of coarsely ground coffee for every 250ml of water.
- Let the kettle rest for 30 seconds after boiling so the water is around 94°C.
- Pour, stir gently and steep for four minutes, then press slowly and serve.
Filter & pour-over
- Start with about 60g of medium-ground coffee per litre of water and adjust to taste.
- Rinse the paper filter with hot water first.
- Wet the grounds with a little water, wait 30 seconds, then pour the rest slowly in circles.
Espresso & moka pot
- Grind fine for espresso and medium-fine for a moka pot.
- For a moka pot, fill the base with hot water to just below the valve, add the coffee without tamping and heat gently.
Storing your coffee
Keep the bag sealed and somewhere cool, dark and dry. Avoid the fridge. For the best flavour, enjoy it within four to six weeks of opening, a little sooner if it's ground.