It's with a heavy heart that we inform you of the closing of N10Coffee. We've appreciated your support over the years and want to thank you for choosing us as your go-to coffee brand. Don't miss your chance to place your final orders before we close our online store

Lets make some coffee.

AEROPRESS

 

AEROPRESSCoffee – 16g
Water – 250ml
Temp – 94 DC
Brew time – 2 minutes
Grind – Medium fine

Method:

Add the filter paper to the Aeropress and rinse with water
Place the Aeropress in the inverted position
Add your coffee to the brew chamber
Place the Aeropress on the scales and reset to zero
Start timer and add 100g of water
Stir 5 times to ensure all grounds are wet
Add a further 150g of water then add cap
Brew until your timer reads 1.30
Place your Aeropress on top of your cup and press down firmly, this should take 30 seconds if your grind is perfect. If it takes longer, the grind is too fine, quicker too coarse.

FRENCH PRESS OR CAFETIERE

 

French Press
Coffee – 55 – 60g
Water – 850ml
Temp – 94 DC
Brew time – 5 minutes
Grind – Coarse

 

Method:

Half fill your cafetiere with boiling water
Discard water then add coffee
Pour water just off the boil ( 94 DC ) to half fill cafetiere
After 1 minute the coffee will bloom and form a crust, stir 3 times
Add remaining water to fill cafetiere,
Place plunger on the top of cafetiere to stop the heat escaping
Set timer for 4 minutes
Plunge then pour immediately.

 

    V60

    v60 drip
    Coffee – 16g
    Water – 250ml
    Temp – 94 DC
    Brew time – 2.30 minutes
    Grind – Medium fine

    Method:

    Place the V60 over your cup and add filter paper
    Rinse hot water through the filter then disgard
    Add your coffee to the cone the level flat Put the V60 and cup onto a scale, start timer
    Pour 50g of water ensuring to soak all the coffee until it blooms
    Continue to pour remaining water in circles over the coffee not the sides of the filter paper, this process should have taken 90 seconds
    Let the V60 drip for a further 2 -3 minutes

    ESPRESSO


    espresso

    Coffee – 18g
    Water – 35ml
    Temp – 94 DC
    Brew time – 22 – 28 seconds
    Grind – Very fine

     Method:

    Grind your coffee directly into your portafilter for best results ideally with an on demand grinder and tamp with 30lbs of level pressure
    Flush your grouphead for 3 seconds
    Place the portafilter in the espresso machine and start extraction immediately, start timer After approx 25 seconds stop extraction, you should have 35 – 40mls of espresso. If this takes longer you should alter your grind as it is too fine, alternatively under 22 seconds it’s too coarse.
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