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Brewing Guides
Great coffee starts long before the first sip. Whether you're dialling in your espresso or perfecting a slow pour over a weekend morning, these guides are here to help you get the most from every bag of Park Coffee.
Espresso: Ratios, Dose & Tamping
Espresso is as precise as it is rewarding. Small adjustments make a significant difference here's how to dial it in.
The Golden Ratio
A classic espresso uses a 1:2 brew ratio — so 18 g of ground coffee yields approximately 36 g of liquid espresso in 25–30 seconds. Ristretto pulls run closer to 1:1.5; lungos extend to 1:3. Start at 1:2 and adjust to taste.
Dose
Most double baskets take 17–19 g of ground coffee. Weigh your dose every time eyeballing introduces inconsistency that no technique can compensate for.
Grind Size
If your shot runs fast (under 20 s) and tastes sour or thin, grind finer. If it runs slow (over 35 s) and tastes bitter or dry, go coarser. Change one variable at a time.
Tamping
- Distribute grounds evenly in the basket before tamping, use a finger or distribution tool to level the bed.
- Apply 15–20 kg of even, downward pressure and keep the tamp level. An angled puck channelling water to one side will ruin extraction.
- Give the tamp a single, light twist to polish the surface ,this is optional but helps seal the puck.
- Do not tap the portafilter after tamping; it cracks the puck.
👉 Explore our espresso coffees — blends and single origins selected for clarity and body in the cup.
Pour Over & V60: The Method
Pour over produces a clean, nuanced cup that lets the character of the bean shine. The Hario V60 is our dripper of choice for its control and consistency.
What You Need
- Hario V60 dripper and paper filter
- Gooseneck kettle (temperature control is a significant advantage)
- Kitchen scales accurate to 0.1 g
- Timer
- Freshly ground Park Coffee — medium-fine grind
Recipe (1 cup)
- Coffee: 15 g
- Water: 250 g at 93–96 °C
- Ratio: 1:16.5
- Total brew time: 3:00–3:30 minutes
Step-by-Step
- Rinse the filter. Place the paper filter in the V60, set it on your vessel, and pour hot water through to remove any papery taste and preheat the dripper. Discard the rinse water.
- Add your coffee. Weigh 15 g of freshly ground coffee into the filter. Create a small well in the centre.
- Bloom (0:00–0:30). Start your timer and pour 30–40 g of hot water in a slow spiral, making sure all grounds are saturated. Wait 30 seconds. This releases CO₂ trapped in fresh coffee and sets up an even extraction.
- First pour (0:30–1:00). Slowly pour to reach 130 g total, spiralling outward from centre. Keep the water level steady — don't let the bed run dry.
- Second pour (1:00–1:45). Pour steadily to 200 g.
- Final pour (1:45–2:30). Pour to 250 g. Allow to drain completely.
- Serve. Total drawdown should finish between 3:00–3:30. If it's faster, grind finer. If slower, grind coarser.
👉 Brew better with the right tools — browse our pour over equipment, including gooseneck kettles and V60 drippers.
AeroPress: Recipes & Technique
The AeroPress is one of the most versatile brewers available forgiving enough for beginners, adaptable enough for coffee obsessives. Here are two recipes to get you started.
Classic AeroPress (Upright)
- Coffee: 17 g, ground medium-fine
- Water: 220 g at 85–90 °C
- Time: ~2 minutes total
- Place a paper filter in the cap, rinse with hot water, and lock onto the chamber.
- Set the AeroPress upright on your mug and add 17 g of coffee.
- Start timer. Pour 220 g of water, stir gently for 10 seconds.
- At 1:30, attach the plunger and apply slow, steady downward pressure over 30 seconds. Stop pressing when you hear a hiss.
- Enjoy as is or dilute with 80 ml of hot water for a longer cup.
Inverted AeroPress (Stronger & More Control)
- Coffee: 20 g, ground medium
- Water: 200 g at 88–92 °C
- Time: ~2:30 minutes total
- Insert the plunger into the chamber and flip it upside down so the plunger is at the bottom.
- Add 20 g of coffee. Pour 40 g of water and stir to bloom for 30 seconds.
- Pour remaining water to reach 200 g. Stir once, attach the rinsed filter cap.
- At 2:00, carefully flip the AeroPress over a mug and press steadily for 30 seconds.
👉 Pick up an AeroPress from our equipment range we stock the full kit including spare filters and tote bags.
Milk Texturing: The Basics
Silky, microfoamed milk transforms an espresso into a flat white, latte, or cortado. It's a skill that rewards practice here's where to begin.
Choose Your Milk
Whole milk is the easiest to texture and produces the sweetest, creamiest result. Oat milk (barista edition) is an excellent dairy-free alternative t froths well and complements lighter roasts without overpowering them.
Temperature
Target 60–65 °C. Above 70 °C, proteins break down and the milk tastes scalded and flat. Use a thermometer until your hand can judge it reliably the jug should be too hot to hold comfortably but not burning.
Technique
- Fill the jug one-third full milk doubles in volume as air is introduced.
- Purge the steam wand to clear any condensation.
- Submerge the tip just below the surface, angled slightly off-centre to create a spinning vortex.
- Introduce air in the first few seconds by lowering the jug slightly you should hear a gentle paper-tearing sound, not loud splashing.
- Submerge the tip fully once you've added enough volume and continue spinning to integrate the foam until the jug reaches temperature.
- Tap and swirl the jug on the counter to pop any large bubbles, then pour immediately.
For Flat Whites and Lattes
Pour in a slow, controlled stream from low height, then lift slightly to guide the foam onto the surface. Aim for a 1 cm layer of microfoam glossy and paint-like in texture, not bubbly.
👉 Our milk jugs and accessories make a noticeable difference to your pour.
The Foundation: Start With Good Coffee
Every technique in this guide will only take you as far as your beans allow. Park Coffee sources and roasts with a single standard in mind coffees that are worth the effort of brewing well.
