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Need a fix
Your complete guide

Contents
Ingredients 3 Sugar 8
Choose flavour of coffee/beans 4 White sugar 8
Get beans ground to suit your machine 4 Brown sugar 8
Which grind for your machine? 4 Raw sugar 8
Coffee beans 5 Honey 8
Columbia coffee 5 Stevia 8
Costa rica coffee 5 Drip coffee makers (cone filters) 9
Ethiopian coffee 5 Plunger pot / french press 10
Guatemala coffee 6 Percolator 10
Kenya coffee 6 Espresso machine 11
Kona coffee 6 Espresso moka pots 12
Jamaican coffee 6 Vacuum coffee pot 13
New guinea coffee 6 Method 14
Sulawesi coffee 6 1. Get away from the bed 14
Sumatra coffee 6 2. Turn on the lights 14
Hot water 6 3. Stretch or exercise 14
Milk 7 4. Coffee 14
Cream 7 5. Combination 14
Non-dairy creamer 7 Heating milk 16
Soy milk 7 Heating in a microwave 16
Rice milk 7 Heating with a stove top 16
Cashew milk and almond milk 7 Coffee machine reference 17
Other dairy additives 7

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Ingredients
To make any coffee you’ll need the right
ingredients.

• A coffee making device

(see coffee machines description pictures at the back)

• Hot water
• Coffee beans (ground to suit machine)
• A milk product (if you use milk)
• A sugar type
(a sweetener of sorts if you’d like to use them)

Some cost more, some taste different. When you

mix and match, they have the ability to create
some amazing results.
In minutes you’ll know everything about making
your perfect morning cup of coffee.

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Choose flavour of coffee/beans
Selecting beans is all about getting the flavour you
want. In most decent coffee shops you’ll have a coffee
of the day, or special blend that will be different in
flavour and/or consistency to their regular blend. By
learning about what the various coffee blends are
supposed to taste like will help you in deciding a blend
of bean for your morning cup.
If you like the coffee from your favourite coffee shop
and they sell beans - start there. They’ll be only too
happy to tell you all about the various types they
have, or tell you all about the one type they are most
proud of and give you the beans ground for your
particular machine.
Get beans ground to suit
your machine
How fine is fine? How chunky is coarse take a look:
Coarse Very distinct particles of coffee. Like
heavy-grained kosher salt. Downright chunky.
Medium Gritty, like coarse sand.
Fine Smoother to the touch, a little finer than
granular sugar or table salt.
Extra fine Finer than sugar, but not quite powdered.
Grains should still be discernable to the
touch.
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The table below will tell you which grind to choose to
suit your particular coffee-brewing method.
Which grind for your machine?
Drip coffee makers (cone filters) Fine
Plunger pot / French press Coarse
Percolator Coarse
Espresso machines (pump or steam) Extra fine
Espresso moka pots Fine
Vacuum coffee pot Coarse
Having the beans ground for your machine allows for
the water to pass through the machine properly to
create your perfect morning coffee.
A standard coffee measure should be 2 tbsp. (1/8 cup)
• 2 tablespoons per 3/4 cup
• 55 grams per litre
• 3.75 ounces per 1/2 gallon
If you want to know more check the SCAA’s web page
at www.scaa.org.
Ultimately the amount of coffee to use is a personal
taste but I highly recommend at least starting with the
standard and adjusting from there and don’t forget
as you move toward more water and less grounds
you will extract more off flavours. Most people that
say they don’t like strong coffee mean they don’t like
bitter coffee and weak coffee actually has more bitter
compounds. You can always add hot water to weaken
coffee. Weak coffee is just weak coffee and cannot
be fixed.
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Coffee beans
There are two types of gourmet coffee beans, Robusta
and Arabica. The Robusta coffee bean is grown in
Africa (Ivory Coast, Cameroon, Uganda, Angola),
as well as Malaysia, Vietnam, Sri Lanka, Brazil and
India. This bean is 30 percent of the world’s coffee
consumption and offers the highest caffeine.
Arabica coffee accounts for roughly 70 percent of the
coffee in the world. Found in Central America , South
America, India and Eastern Africa in countries such as
Ethiopia, Kenya, Tanzania, Zambia and Mozambique.
Coffee Bean Regions
The most desirable coffee is grown in altitudes about
3000 feet. The altitude produces more elegant,
complex flavours in the coffee cherries which contain
the beans. The fruit must be hand-picked from trees
which can bear flowers, green fruit, and ripe cherries all
at the same time.
The outer pulp and parchment of the coffee cherry are
removed to reveal two beans, which are then cleaned,
dried, graded and hand-inspected. The beans range
in colour from pale green to dark yellow when raw. They
are exported in their raw state for roasting, blending
and grinding at their final destination.
Keep in mind when learning many different coffee facts
that there are numerous styles of coffee blends based
off original coffee blends and each has their own merits.
The list provided is a general over view so that you
may understand where the root of coffee comes from
and what the base taste for certain types of coffee
may reflect. This list should help you quickly learn about
original coffee blends.
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This is by far not every coffee listed on the entire planet
but this is the basis for most coffees. Other types of
coffees and blends can be mixed or cross produced to
create unique blends of coffee but knowing the original
coffee sources here will help you learn what types will
be best for you and your taste buds.
Some people are able to taste more complex flavours
and everyone taste things differently so please take the
tasting listed below as a guide. The best way to know if
you like it of course is to try it.
Columbia Coffee
Sweet in flavour and delicious. Because of its mild
acidity it is easy to drink and highly consumed in
America. When you think sweet flavour of this coffee
don’t think overly sweet of a cappuccino but more of
a milk and coffee ‘with a hint of vanilla sweet’.
Costa Rica Coffee
Known primarily as a classic roast. Has a moderate
acidic level and is mild in taste. This coffee is good if
you do not like a strong coffee but like great flavour.
Ethiopian Coffee
Moderately bold or medium bodied flavour. Has a very
strong coffee aroma which is inviting. This smells excellent
when brewing early in the morning. Because it is not
as mild as some coffee some people will not like it. To
reduced strength as with all coffee just add a little extra
water to the pot or add a little extra hot water to you
individual cup of coffee.
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Guatemala Coffee Sumatra Coffee
Smokey almost spicy flavours with a medium body or Bold blend of coffee or full bodied but surprisingly low
moderate body. Try Guatemala Anigua Antigua for in acidity. Slightly spicy and a mild aroma.
a delicious blend of coffee.

Kenya Coffee
Finely acidic with a fruitiness in flavour. This coffee
Hot water
features a beautiful aroma and is simply an amazing
breakfast blend. The acid is gentle for those with a The quality of water going into the coffee has a direct
weak stomach. reflection on the taste and quality of the coffee. So try
and use filtered water (if your water doesn’t taste great,
Kona Coffee you might think about getting a water filter or purifier).
Born in the mountains of Hawaii this coffee has a You can go nuts and do all sorts of things. The easiest
medium body, but a rich flavour that has hints of wine and most readily available is tap water, boiled in a
and spice. kettle. It’ll be distilled and ready for use as soon as the
water is boiled.
Jamaican Coffee
Jamaica Blue Mountain Coffee is a classification of coffee
grown in the Blue Mountains of Jamaica. The coffee that
is grown here is noted for its mild flavour and lack of
bitterness. Over the last several decades, this coffee has
developed a reputation that has made it one of the most
expensive and sought-after coffees in the world.

New Guinea Coffee

Moderately acidic coffee with a very strong aroma.
This is a full bodied coffee and has a very deep distinct
taste. The more body general the stronger the flavour.

Sulawesi Coffee
Deeply rich full bodied coffee. Very bold in flavour and
has an almost exotic feel to it.

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Milk
The most common coffee additives are dairy and
sweeteners. Many people enjoy their coffee with a bit
of milk, but there are lots of ways to combine coffee
with dairy and dairy alternatives. Here are some of the
common dairy/dairy alternatives people add to coffee:
Milk is commonly added to coffee. Some people
prepare their beverage with milk as a base (as is the
case with Masala Chai), but more often than not, milk is
mixed with the finished coffee or espresso.
Proportions of coffee to milk vary with drink types.
For example, lattes often have more milk than other
espresso drinks. For a full list of coffee styles, look to
the back.
Milk may be foamed or frothed for additional texture
in drinks such as cappuccinos and macchiattos. (See
back for coffee definitions).
Cream
Cream is occasionally added to coffee and tea
drinks, such as Espresso con Panna. It is often
whipped and sweetened.
Some people mistake the term “cream tea” to mean tea
with cream. It actually means a snack of tea, Devon
cream and scones.
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Non-Dairy Creamer
Non-dairy creamer (a.k.a. “whitener”) is a lactose-free dairy
alternative for coffee. Found in liquid or granule/powdered
form. Artificially flavoured varieties include caramel,
chocolate and seasonal flavours. It can be flammable
and is not what you’d call a “natural food product.”
Soy milk, Rice milk, Cashew milk, Etc.
Those seeking more natural non-dairy options often turn
to soy milk, rice milk, cashew milk, almond milk, oat milk
and the like.
Soy milk
Widely available and provides a decent full bodied,
flavoursome nature, but some people with lactose
sensitivities are also allergic to soy.
Rice milk
Although less widely available than soy, but more
available than other alternatives. It has a slightly
sweet taste that works well with coffee and tea, but its
consistency is watery compared to milk.
Cashew milk and almond milk
Provide a decent full bodied, flavoursome nature to
other non-dairy alternatives. They are also usually also
more expensive.
Other Dairy Additives
Some people add other dairy products, such as evaporated
milk or sweetened condensed milk to their coffee or tea. A
prime example of this is Hong Kong milk tea.
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Sugar

White sugar Honey

White sugar is the most common sweetener used in
tea or coffee. You can get white sugar in regular
granulated form, or finer ground as icing sugar or
confectioner’s sugar. Powdered sugar isn’t typically
used for simple beverage sweetening. White sugar
is processed from sugar cane to have the molasses
removed, and then it’s filtered, crystallised and dried.
Brown sugar
It’s made by adding the molasses back to regular white
sugar, which makes it much more moist and more prone
to clumping than white sugar. I have heard that a piece
of white bread in the container will keep your brown
sugar soft.
Of course, honey isn’t a kind of sugar, but it’s a popular
sweet touch nonetheless. Produced by bees, it’s a
very natural form of sweetener that requires next to no
processing before use. Liquid honey will crystallise over
time, but whipped honey will remain soft (like butter)
indefinitely.
Stevia
A herbal product that is far sweeter than sugar. The
botanical name is Stevia rebaudiana Bertoni. Stevia
sweeteners can be found in many health food stores,
or even grown in your own garden.

Raw sugar
Raw sugar is very similar to brown sugar, except this is
sugar that hasn’t been processed into white. So it has
its natural molasses content intact. It’s lighter than brown
sugar in flavour, but the texture is more coarse (almost
like kosher salt).

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Process
An easy step-by-step process that will produce Drip coffee makers (cone filters)
your perfect morning cup every time.
Drip brew, or filter coffee, is a method for brewing
There are many different styles of machines available,
coffee which involves pouring water over roasted,
here are the most popular:
ground coffee beans contained in a filter. Water seeps
(Page 17 for coffee machines description pictures) through the coffee, absorbing its oils and essences,
Drip coffee makers (cone filters) solely under gravity, then passes through the bottom
of the filter. The used coffee grounds are retained in
Plunger pot / French press
the filter with the liquid dripping into a collecting vessel
Percolator such as a carafe or pot.
Espresso machine 1. Boil kettle (you want the water to be just cooler than
Espresso moka pots boiling when using).
Vacuum coffee pot 2. Setup filter paper inside single cup coffee filter.
3. Filter papers are found in most supermarkets.
4. Place single cup coffee filter over coffee cup.
5. Scoop two teaspoons (7-9 grams) of medium to fine
ground coffee beans into filter paper.
6. Pour approx. One coffee mug of hot water over
ground coffee (you’ll need to be considerate of the
amount of milk you are aiming to add later), aiming
to get all the ground coffee to remain in the middle
of the filter so as to get the most extraction out of
the beans.
Once cooled a little, fold the filter paper over on itself
and scrunch like a tea bag to extract all the coffee liquid
7. Pour into coffee cup leaving enough room for the
amount of milk you require.
8. Add milk and sweetener if required.

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Plunger pot / French press
The French press goes by various names around the
world. In New Zealand, Australia and South Africa the
whole apparatus is known as a coffee plunger and
coffee brewed in it as plunger coffee. Its French name
is cafetière à piston. In French it is also known by its
brand names, notably, Melior, from an old brand of this
type. In the UK, the Netherlands, and Ireland the device
is known as a cafetière, the French word for a coffee
maker or pot.
1. Boil kettle (you want the water to be just cooler than
boiling when using).
2. Scoop two teaspoons (7-9 grams) of coarse/medium
ground coffee beans into your french press pot.
3. Pour hot water up to the top of the press pot leaving
enough room to allow the filter to do its job. This
should be roughly to the top metal/plastic bracket
on your French press pot.
4. Stir with a teaspoon/chopstick a few times to help the
coffee ground release all the flavours.
5. Place the filter top onto your French press and allow
to steep (You may have to experiment to determine
the length of brewing time that takes your fancy).
1 cup (2-3 minutes)
2-4 cup (4-5 minutes)
6. Press plunger handle evenly and firmly to the bottom
of your press pot.
Make sure the pouring grill is at the french press pouring
end and slowly pour coffee liquid into mug/cup
allowing for milk if required.
7. Add milk and sweetener if required.
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Percolator
The percolator is an excellent way to have the relaxing
sound of the coffee liquid burbling and gurgling, and
to waft the aroma of coffee through the home. The one
I remember as a kid. The percolator is a very simple
system with a couple of things to watch out for. Make
sure the ground coffee and the water is measured
correctly, so as to not over extract the coffee and
produce a weak cup lacking flavours and complexity.
The reverse can also happen whereby you under
extract the coffee and produce a robust yet bitter cup.
Here’s how to do it right.
1. Scoop two teaspoons (7-9 gms) of coarse/medium
ground coffee (per cup of coffee you want) into the
filter basket.
2. Fill the auto-drip percolator with cold water to the
level of the amount of cups you’d like, and turn on.
Each machine will produce varying results, so you
might need to change measurements to suit.
3. The water boils, rises through a tube, and spills
over the grounds in the filter basket. And when the
percolator has stopped brewing, and the pot is filled
with dark liquid we are done.
4. Turn off the percolator.
5. Remove the pot from the heated element.
6. Pour into coffee cup leaving enough room for the
amount of milk you require.
7. Add milk and sweetener if required.
NB. Do not leave the coffee on the heating plate as this
continual heating will completely change the flavours and
quality of the coffee.
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 NEED A
CNOEFEFDE EA
FIX?
COFFEE
YFOI U
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YOUR
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GCUO MI PDL EET E
GUIDE
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