Coffee Roasting Workshop

Pour all the water in one go and place the lid on without pressing. At 4 minutes, break the crust with a spoon, lift off the foam, and wait another minute for the grounds to settle. Press slowly and decant straight away so it doesn't keep extracting.

Fill the base with hot water up to the valve -this prevents the coffee from scorching. Heap the basket, level it off, don't tamp. Assemble and brew on medium heat. The moment you hear the gurgle change pitch, pull it off the burner and cool the base under cold water to stop extraction.

Rinse the paper filter with hot water and discard the rinse. Bloom with 60ml for 45 seconds. Pour in slow concentric spirals - centre outward reaching 150ml by 1:15 and 300ml by 2:15. The drawdown should finish by 3:00. Give the server a gentle swirl before pouring.