The AeroPress is one of the most delicious ways to brew Antz coffee.

Don’t let the strange appearance put you off! It’s simplicity and convenience make for a fantastic coffee experience. The most important step in brewing AeroPress coffee… is to equip yourself with one! You can get an AeroPress from our online shop.

Ingredients:

  • 13 grams of your favourite Antz coffee
  • 200 grams of water

Tools:

  • AeroPress
  • Filter paper for AeroPress
  • Grinder
  • Digital scale
  • Timer
  • Kettle
  • Cup

Brew Method:

  • Preheat your kettle. The target temperate is 94c, but we get great results with water just off the boil.
  • Insert filter paper into the AeroPress lid and use hot water to thoroughly rinse the filter paper. This removes any dust or paper taste and helps keep the filter paper in the lid.
  • Insert the rubber plunger to the base, with about 1 centimetre to spare, and don’t attach the lid and filter yet.
  • Flip the AeroPress over, so the rubber plunger is facing up. This creates a sealed area for brewing which you can now fill up with hot water to preheat the AeroPress.
  • Grind 13 grams of coffee at a medium coarseness. The grinds should be courser than espresso but finer than pour over. You can experiment with what tastes best on your grinder.
  • Empty the AeroPress of the pre-heating water and place the grinds carefully into the brewer. Be careful not to get grinds on the sealing surface of the AeroPress.
  • Place the AeroPress with the coffee in it on a scale, and tare it so the scale reads 0 grams.
  • Pour 200 grams of your preheated water into the AeroPress and start a timer.
  • Gently stir the grinds with the included stir tool for 15 seconds.
  • Carefully add the lid with the filter inside and let the coffee steep for 2 minutes.
  • At the 2-minute mark, place your cup upside down on the AeroPress, and carefully invert the cup and AeroPress in one movement, by gripping the device carefully but firmly and supporting it with the cup. The plunger should now be on top, ready to press.
  • Now the fun part. Plunge the coffee over 30 seconds or so. Press firmly until you can’t press any more.
  • When you have finished plunging the AeroPress, carefully remove the cap, and aim your AeroPress over the bin. Give the plunger a firm whack, and the coffee puck will shoot into the bin (if you aimed correctly!).
  • Rinse AeroPress with water.
  • Enjoy your delicious Antz coffee brewed with AeroPress.

Pour over is a delicate and methodical brewing experience that highlights the sweet and nuanced characteristics of a Antz coffee.

A pour over coffee will have complexity and character that is difficult to capture through other brewing methods. If coffee brewing is part of the experience for you, pour over might be the thing that takes your coffee to the next level.

Get your favourite pour over brewer ready (or grab one from our online store) and take a few moments to go over the process from start to finish. We recommend reading the method before you brew, as there are a few techniques that are hard to pick up on the fly.

Ingredients:

  • 24 grams of Antz coffee, ground at a medium setting.
  • A proportional volume of filtered 94c water based on your coffee weight, up to the maximum recommended for your brewer.

Tools:

  • Pour over cone (we recommend the V60)
  • Filter paper for pour over
  • Grinder
  • Digital scale
  • Timer
  • Kettle
  • Brewing vessel

Brew Method:

  • Preheat your kettle. The target temperate is 94c, but we get great results with water just off the boil.
  • Insert filter paper into the brewing cone and use hot water to thoroughly rinse the filter paper. This removes any dust or paper taste and preheats the cone.
  • Grind your beans at a medium/course setting. The grind size should be close to coarse sea salt. You can experiment with what tastes best on your grinder as you get more familiar with the process.
  • Empty the brew vessel of the pre-heating water and place the grinds carefully into the cone.
  • Place the pour over cone, on top of the brewing vessel and place it on the scale, and tare it so the scale reads 0 grams.
  • Pour double the grams of your coffee dose into the centre of the coffee grinds. If you are brewing 250mls of coffee, you will have 15 grams of coffee in the cone. Your first pour will be 30 or so grams of water into the centre of the coffee grinds.
  • Let the coffee sit and steep for 30 seconds. It will expand and bloom as the coffee absorbs water and carbon dioxide is released from the coffee grinds.
  • Slowly but consistently pour 1/2 of the total brew volume. Your scale will read about 125 grams after your second pour if you had a coffee dose of 15 grams.
  • At the 1:30 minute mark, slowly but consistently pour the remaining volume of the total brew. Your scale will read 250 grams at the end of your third and final pour.
    1. A few notes on pouring technique: When pouring, avoid filling the brewing cone too much. Try to keep the coffee pour consistent, near the centre mass of the water. If there are dry grinds floating on the top of the brew cone, you can use a paddle/spoon to gently immerse them, or use the water pour to integrate the grinds into the brew.
  • The total brew time from start of first pour to last drops should be around the 2:45 to 3:15 mark. You can use a combination of grind setting and pour rates to affect the total brewing time, so some experimentation will be required.
  • Remove filter paper and coffee grinds from brewing cone, careful not to flush any grinds down the drain. The filter paper and coffee can be composted or discarded.
  • Rise the brewing cone.
  • Enjoy your delicious Antz coffee brewed through pour over.

A throw back to simpler times, the Stovetop coffee brewer, also known as the Moka pot is a familiar and iconic coffee brewing experience.

Great for lovers of a syrupier rich and bolder coffee experience. Somewhat traditional Italian in style and flavour.

This is one alternative brewing experience where our blends really shine!

Ingredients:

  • Enough ground coffee to fill the filter basket of the coffee brewer. Precision is less critical here.
  • Hot filtered tap water is best for flavour, but cold water will work fine also.

Tools:

  • Moka pot/stove top coffee brewer
  • Antz coffee beans ground to a stovetop/AeroPress coarseness. Medium/fine for those with a grinder at home
  • Kettle for boiling water if you want to preheat.

Brew Method:

  • Preheat the kettle
  • Fill Moka Pot/Stovetop brewer coffee filter basket so its level at the top
  • Fill the water reservoir with hot water up to the safety valve
  • Gently place the coffee ground chamber into the water reservoir, and screw on the top half of the brewer so it is nice and tight.
  • Place on your stove, preferably the smallest burner for better heat control.
  • Turn on the heat, and let it brew.
  • Once you hear a hissing or gurgling sound, turn off the heat and its ready to serve. You can dilute it with hot water for a long-black type experience if it is a bit too *Italian* for you.

French press/plunger brewed coffee is an easy peasy brewing method with a super consistent result, and its very convenient for caffeinating a group of people without too much fuss.

As a bonus, you can follow this method with cold water and leave it in the fridge over night steeping for an excellent and easy cold brew coffee experience. Just top up the coffee grinds with cold water, stir in the crust, and place in fridge covered for 12-14 hours before plunging.

Ingredients:

  • For a 600ml brew, you will need about 36 grams of Antz coffee. A 6:100 coffee to water ratio is ideal. Precision with plunger is not as critical as other methods so no stress if you do not have a scale. 4 tablespoons of coffee will be close.
  • 600mls-ish of water just off the boil

Tools:

  • French press (medium size is usually the most common, at 600ml).
  • Kettle
  • Antz coffee beans ground to a plunger/French press setting. Fairly coarse grind

Brew Method:

  • Preheat the kettle and preheat the plunger with hot water.
  • Discard preheating water and remove the plunger from the vessel.
  • Add 36 grams of freshly ground coffee to the vessel.
  • Top up with water recently boiled, till about 5cm from the top.
  • Let the coffee brew for 2 minutes then stir in the crust of coffee at the top of the vessel allowing the grinds to settle.
  • Insert the plunger and gently apply pressure until you reach the coffee grinds and compress them slightly. Don’t squeeze them down too much.
  • Pour it slowly when serving to avoid too many fine particles from pouring out.