Super7Coffee Brewing Methods

The whole process, from the cherry being picked then roasted, to being in your hand is an awesome journey. We want you to fall in love with our Super7Coffee, so we have this bad ass section on the best ways to brew your coffee.


The name says all: an espresso is to be freshly prepared and enjoyed immediately. Expressly.

For coffee purists, espresso is the quintessential coffee preparation – rich, aromatic and velvety all at once; a natural layer of crema on top belying a full-bodied, yet deftly balanced liquid below.  

When ideally realized, a small miracle of chemistry and physics: science and art gliding together on air.

Espresso’s authentic formula is clear and basic, its proper execution a matter of training, experience and natural talent.  A jet of hot water at 88°-93°C (190°-200°F) passes under a pressure of nine or more atmospheres through a seven-gram (.25 oz) cake-like layer of ground and tamped coffee.

Done right, the result is a concentrate of not more than 30 ml (one oz) of pure sensorial pleasure.


Call it drip coffee. Call it filter coffee. By any name, brewed, filtered coffee is by far the most popular preparation method, alive with aroma and rich taste.  

The method’s origins can be traced to early 20th-century Germany and the advent of paper filters.  

Grind is critical.  Choose medium, because coffee ground too coarsely will taste weak in the cup. If it’s ground too finely, you can expect a bitter brew.  

Use a thermal carafe and enjoy within a few hours of preparation, and be sure to clean your machine thoroughly (about once a week for daily users) to eliminate oil and mineral build-up that alter coffee’s taste.

For an expert brew:

    • Warm up the coffee pot for a few minutes, filling it with hot water

    • Use 7-8 grams (about a tablespoon) of ground coffee for about every 100-150 ml (about 3.3-5 oz) of water.  The amount of coffee can be adjusted to your taste, or to the machine manufacturer’s recommendations.

    • Add water and coffee to machine

    • Remove from heat and pour into thermal carafe (if you don’t brew directly into one) to keep the coffee warm and fragrant.


A cylindrical pot with a plunger and built-in filter screen that presses hot water through ground coffee: that’s the simple beauty of the French press, method of choice for many the world over, creating an earthy, rich taste in the cup. A French press is also known as a cafetiere. 

The secret is all in the grind: choose medium, with uniformity and consistency throughout.  Very coarse grinds may clog the filter, while very fine grinds will pass through the filter, muddying the results.

Press like the best:

  • Place the pot on a dry, flat surface. Hold the handle firmly, then pull out the plunger

  • Add a heaping tablespoon (10-15 grams) of coffee to the pot per 200 ml (6.7 oz) of water

  • Pour hot water—not quite boiling—into the pot, and gently stir

  • Carefully reinsert the plunger into the pot, stopping just above the water and ground coffee (do not plunge yet), and let stand for 3-4 minutes 

  • Press the plunger down slowly, exerting steady pressure.


In Italy, ordering a Caffe Moka is quite different from, say, calling for a Mocha coffee in America.  To sound alike is not to taste alike, coffee-style.  For making moka, the chocolate syrup is nowhere in sight.

Small, two-chambered moka pots sit on many Italian stovetops, easy to use and producing a full-bodied coffee, rich in aroma. Many have an hourglass shape, but you can find moka pots in a variety of styles, all based on the same operating principle.  Water is heated in a lower chamber. Vapor pressure approaching two atmospheres pushes the water up through ground coffee in a filter, which collects in the upper chamber as liquid coffee.  

It’s really that simple, but it does take some practice, a careful eye and the right grind, never too fine. Use a low flame, and be sure not to overheat to coffee.

Making a moka coffee:

  • Fill the base chamber with cold water up to the level of the valve. Insert the filter.

  • Completely fill the filter with ground coffee, but don’t pack it down.

  • Make sure the filter and rubber gasket are in place. Screw the two chambers tightly together.

  • Place the moka pot on the stove. Warning: keep the heat low.

  • Remove pot from heat just when coffee starts to gurgle, before it starts to rise and bubble. You’ll be sure to extract only the best parts of the coffee.

  • Mix the coffee with a spoon before pouring into cups.

  • Rinse the coffee maker with hot water and let dry thoroughly before screwing chambers back together.

The AeroPress Is a Great Way to Make Coffee

The Original Method

  1. Heat the water: Bring your water to a boil then let it cool for about 1 minute. (You're aiming for something in between 175°F and 195°F.)

  2. Grind the beans: Measure out 2 full AeroPress scoops of coffee beans (about 4 tablespoons) and grind until fine.

  3. Wet the filter: Assemble the AeroPress with a paper filter inside the cap and place on top of a mug or cup. Drizzle a little warm water in to wet the filter.

  4. Add the coffee: Place the funnel on top of the cup and pour in the coffee. Remove the funnel.

  5. Add the water: Pour in coffee until it comes up to the top line on the AeroPress.

  6. Stir: Use the paddle stirrer (or a spoon) to stir once, briefly.

  7. Press: Insert the plunger. Firmly press down the plunger until you hear a long hiss.

  8. Taste and dilute: Taste the coffee and if desired add more water. The AeroPress makes a concentrated cup of coffee and if desired you can split this amount between two cups and add a little more hot water.

The Upside-Down/Reverse Method

  1. Assemble the AeroPress upside-down: Heat the water and grind the coffee as described above. Assemble the AeroPress by putting plunger in the chamber. Flip upside-down but don't put the cap or filter on.

  2. Pour in the coffee: Put the funnel in. Pour the ground coffee (from 2 AeroPress scoops of beans) into the the chamber.

  3. Pour in the water: Add hot water until the chamber is almost full.

  4. Stir once: Use the paddle (or a spoon) to stir once.

  5. Steep for 1 minute: Try steeping for 1 minute, but adjust in future batches if this comes out too strong or too weak.

  6. Put on the cap: Place a paper filter in the cap and screw tightly onto the chamber.

  7. Flip over, carefully! Quickly and carefully flip the full AeroPress over so the cap is down, and place on a mug or pitcher.

  8. Press: Press as directed above.

  9. Taste and dilute: Again, taste and dilute if desired with more hot water.


No matter what the brewing method, make sure you measure correctly, use the correct amount of water and understand that timing is essential. Oh, and make sure you use the best god damn coffee in the UK.... Super7Coffee!


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