Coffee For Life
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Brew Guide

Brother of Mine enamel mug steaming by a campfire

YOUR BREW.
DIALLED IN.

Every recipe tuned for our blends. Pick your coffee, pick your method, follow the steps. We've done the testing so you don't have to.

01PICK YOUR BLEND

Three roasts. One brain. Pick the one that matches your day.

OUR FLAGSHIP
People Every Day
Smooth, balanced, crowd pleaser. Tastes like coco pops and vanilla milkshakes. Best for flat whites and milk drinks.
PUNCHY & DARK
No Sleep Till Brooklyn
Rich, super smooth, unapologetically bold. Tastes like Jaffa cakes dipped in a dark chocolate thickshake.
BRIGHT & FRUITY
Hyperdrive
Full-throttle dark chocolate mission. Maltesers, malt, honey. Built for maximum power. Zero apologies.
02PICK YOUR METHOD

Six brewers. Each one tuned. Tap to load.

03BEFORE YOU START

FRESH BEANS

Use within 4 weeks of roast date. Store sealed in a cool, dark place. If you freeze, use individual sealed doses.

CLEAN GEAR

Old coffee oils go rancid fast. Rinse before each use. Backflush daily. Perth water is hard. Regular cleaning protects your machine.

USE A SCALE

A $30 digital scale is the single best upgrade. Scoops are wildly inconsistent. Weigh your coffee, weigh your water.

WATER MATTERS

Coffee is 98% water. Always use filtered. Perth water is hard. A basic filter protects your machine and improves every cup.

PRE-HEAT

Run hot water through your brewer and cup before you start. A cold vessel drops temperature fast. Warm gear, better extraction.

ESPRESSO

The foundation. Get this right and everything else follows. Pressure, precision, 27 seconds of focus.

FINE (CASTER SUGAR)
WHAT YOU NEED
ESPRESSO MACHINE GRINDER SCALE TAMPER
Espresso machine with grey cup
BREW RATIO
DOSE
20g
YIELD40g
RATIO
1:2
TEMP93°C
TIME27-30s
0:00 SHOT TIMER / TARGET 27-30s
INSTRUCTIONS
01Dose and tampDose into your portafilter. Distribute evenly and tamp flat and level.
02Flush the groupFlush the group head for 2 seconds before locking in.
03ExtractStart extracting. You're looking for a steady, honey-coloured flow.
04Weigh your yieldStop at your target yield. Weigh it, don't guess it.
IF IT'S NOT RIGHTGushing fast and tasting sour? Grind finer. Dripping slow and tasting bitter? Grind coarser. Tastes both sour and bitter? That's channelling. Fix your puck prep, not your grind.
KETTLE WAIT: ~30 SEC OFF BOIL
Breville espresso machine

JUST GOT A MACHINE?

We built setup guides for the 5 most popular espresso machines in Australia. Pick yours, get machine-specific steps, and dial in our coffee from shot one.

BARISTA EXPRESS BAMBINO PLUS DEDICA ARTE BARISTA TOUCH DUAL BOILER
SETUP GUIDE

PLUNGER

The easiest great coffee you'll ever make. Full-bodied, forgiving, and feeds a crowd. Just don't skip the settle.

COARSE (RAW SUGAR)
WHAT YOU NEED
FRENCH PRESS GRINDER SCALE KETTLE
French press pouring into enamel mug by the coast
BREW RATIO
COFFEE
15g
WATER
250ml
RATIO
1:16.7
TEMP94°C
TOTAL~7 min

1 cup = 15g / 250ml. 2 cups = 30g / 500ml. Full 1L plunger = 60g / 1L.

4:00 STEEP 4:00 + SETTLE 2:30
INSTRUCTIONS
01Boil and restBoil your kettle. Let it sit for 30 seconds.
02Add coffee and waterAdd coffee (coarse grind). Pour all the water in with a bit of force to wet everything.
03Stir and steepStir once. Put the lid on. Don't push the plunger down yet. Wait 4 minutes.
04PlungeAt 4 minutes, plunge slowly and steadily all the way down.
05Let it settleDon't pour yet. Let it settle for 2-3 minutes. This is the single biggest upgrade you can make. The fine particles drop to the bottom and your cup comes out noticeably cleaner.
06PourPour gently. Don't tip the plunger right to the end.
IF IT'S NOT RIGHTWeak? Use more coffee. Bitter? Use cooler water or brew for less time. Silty? Let it settle longer before pouring.
KETTLE WAIT: ~30 SEC OFF BOIL

V60 / POUR OVER

Clean, bright, and reveals every nuance. The ritual brewer. Slow circles, steady pour, total control.

MEDIUM (SAND)
WHAT YOU NEED
V60 DRIPPER FILTERS GRINDER GOOSENECK KETTLE SCALE
V60 pour over brewing outdoors
BREW RATIO
COFFEE
15g
WATER
250ml
RATIO
1:16.7
TEMP94°C
TOTAL2:45-3:30
0:40 BLOOM / 0:40
INSTRUCTIONS
01Rinse the filterRinse the paper filter with hot water. This removes paper taste and preheats the brewer. Discard the water.
02BloomAdd coffee. Pour just enough water to wet all the grounds (about 30g). This is the bloom. Wait 30-45 seconds. The bubbling means your beans are fresh.
03SwirlSwirl the V60 gently to mix evenly.
04Pour in circlesPour the rest of the water in slow, steady circles from the centre outward. Avoid pouring on the filter walls.
05Stir and draw downOnce all water is in, give it one stir and a gentle swirl for a flat bed. Let it draw down.
IF IT'S NOT RIGHTDraining too fast (under 2:30)? Grind finer. Too slow (over 3:30)? Grind coarser. Coffee bed should be flat at the end.
KETTLE WAIT: ~30 SEC OFF BOIL

AEROPRESS

The most forgiving brewer out there. Compact, fast, and near impossible to make a bad cup. Travel essential.

MEDIUM
WHAT YOU NEED
AEROPRESS FILTERS GRINDER KETTLE
AeroPress brewing on rock outdoors with gooseneck kettle
BREW RATIO
COFFEE
15g
WATER
200ml
RATIO
1:13.3
TEMP93°C
TOTAL~2 min
1:30 STEEP / 1:30
INSTRUCTIONS
01Set up invertedInverted method. Insert the plunger about 2cm into the chamber. Flip it upside down.
02Add and stirAdd coffee. Pour water. Stir 3 times.
03Cap itPlace the filter cap with a rinsed paper filter on top.
04Flip and pressAt 1:30, carefully flip onto your cup. Press gently and steadily for 30 seconds. Stop when you hear the hiss.
05Dilute (optional)Want it longer? Add 50-80g of hot water for an Americano-style cup.
IF IT'S NOT RIGHTThe most forgiving brewer out there. Too strong? Add water after. Sour? Steep longer or grind finer. Bitter? Coarser grind or cooler water.
KETTLE WAIT: ~30 SEC OFF BOIL

STOVETOP

Old school Italian espresso. Low and slow is the whole game. Cold water is the enemy.

FINE (ESPRESSO GRIND)
WHAT YOU NEED
MOKA POT GRINDER KETTLE STOVE
Moka pot pouring coffee by campfire
BREW RATIO
COFFEEFILL BASKET
WATERTO VALVE
HEATMED-LOW
READY WHENHISSING
INSTRUCTIONS
01Hot water in the baseBoil your kettle first. Pour hot water into the base up to just below the safety valve. Starting with hot water is critical. Cold water burns the coffee.
02Fill the basketFill the basket with coffee. Level it off with your finger. Don't tamp it.
03Assemble and heatScrew the top on (use a towel, the base is hot). Place on the stove with the lid open.
04Watch the flowWatch for a steady, honey-coloured flow. If it sputters, your heat is too high.
05Kill the heatAs soon as the flow turns pale and starts hissing, take it off. Run the base under cold water to stop extraction.
IF IT'S NOT RIGHTThe biggest mistake is high heat with cold water in the base. That forces steam through too fast and burns everything. Low and slow. Use our espresso grind.

MOCCAMASTER

Set it and forget it. The batch brewer that cafe owners trust. Perfect when you need a full pot without the fuss.

MEDIUM (SAND)
WHAT YOU NEED
MOCCAMASTER GRINDER SCALE FILTERS
Pink Moccamaster drip brewer
BREW RATIO
COFFEE
60g
WATER
1L
RATIO
1:16
BREW TIME4-6 MIN
5:00 BREW / 5:00
INSTRUCTIONS
01Fill the tankFill the water tank with cold or room temperature water.
02Grind and loadGrind medium. Place a filter in the basket. Add coffee. Level it off.
03BrewPress the switch. Walk away.
04Swirl and serveGive the carafe a gentle swirl before pouring. This mixes the strong early brew with the lighter end.
IF IT'S NOT RIGHTWeak? More coffee or finer grind. Bitter? Less coffee or coarser grind. Glass carafe? Don't leave it on the hotplate more than 20 minutes.

DRINK RECIPES

LATTE
MILKIER, MILDER

Double shot in a 220-280ml cup or glass. More milk, thinner foam layer. Milder coffee flavour. Good starting point if you're new to specialty coffee or prefer a smoother drink.

CAPPUCCINO
MORE FOAM

Double shot in a 180-200ml cup. More textured foam than a flat white, about 1-2cm on top. Still microfoam, not stiff meringue. A good cap should be velvety and hold together when you tilt the cup.

FLAT WHITE
THE AUSSIE CLASSIC

Double shot in a 150-180ml cup. Steamed milk with a thin layer of microfoam, about 5mm. The milk should be silky and glossy. Think wet paint, not bubble bath. The coffee should punch through the milk.

LONG BLACK
HOT WATER FIRST

Hot water in the cup first. Then pour the double shot on top. Pouring espresso on top preserves the crema and keeps the aromatics. Don't use boiling water. Keep the water light. You want to taste the coffee.

MAGIC
THE INSIDER ORDER

A double ristretto in a small 150ml cup, topped with silky steamed milk. No foam. Served slightly cooler than a flat white so you can drink it straight away. Stronger and more concentrated. Once you try one you'll never go back.

TROUBLESHOOTING

TASTES SOUR

Under-extracted. The acids dissolve first. Sweetness comes later. If you stop too early, you only get the sour part.

FIX: GRIND FINER. HOTTER WATER. BREW LONGER.

TASTES BITTER

Over-extracted. You've pulled too much out of the grounds, including the harsh compounds that dissolve last.

FIX: GRIND COARSER. COOLER WATER. SHORTER BREW.

TASTES WEAK

Not enough coffee or not enough extraction. The water passed through too quickly without picking up enough flavour.

FIX: MORE COFFEE. FINER GRIND. HOTTER WATER.

TASTES TOO STRONG

Too much coffee relative to water. Strong and bitter are different things. A strong cup can still be smooth.

FIX: LESS COFFEE. MORE WATER.

CHANNELLING

Water found a weak spot in your puck and rushed through it. You get a shot that tastes both sour and bitter at the same time.

FIX: BETTER PUCK PREP. DISTRIBUTE EVENLY. TAMP LEVEL.

TASTES FLAT / STALE

Your beans are past their best. Coffee peaks 7-14 days after roasting and starts fading after 4 weeks.

FIX: FRESH BEANS. GRIND JUST BEFORE BREWING.

Still not sure? Reply to any of our emails or get in touch. We love helping.

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