Learn to brew like the team at Criteria Coffee…

Whether you are a beginner coffee drinker or a seasoned industry expert, the truth for many of us is that we do not have the luxury of having every cup of coffee we drink made by the professionals. The good news is, with so many accessible home brewing equipment options, anyone can make café standard coffees from the comfort of their home.  Our brew guide has been specifically tailored for Criteria Coffee using the exact methods we use at the roastery to evaluate and brew our products, this guide also shares how we like to brew at home, so you an partake in our taste experiences.

Select your brew method from the list below to reveal our recommendations.


espresso icon

Coffee roasted for espresso is roasted with a longer development time and creates a more soluble coffee. When making an espresso the pressurised extraction process is shorter, using less water in the process. Therefore more solubility is needed to make up for less contact time with the water for extraction.


At the roastery, our recommended shot time 22-28 seconds running through our Modbar.


Our recipe is 22.5g in with a 40g yield out


OR a 1:1.8 ratio (that can be adjusted as needed to fit your particular basket size).


Remember to use your grind size to adjust the shot to achieve the time and volume suggestions.

Why this ratio?

Coffee is a science that’s without question. The equations we use to roast and brew coffee have been tested over many years (almost 2 decades). Our ratio represents our taste preferences that have been presented across the globe, including the World Barista Stage (WBC) by Craig in 2012, 2014, 2018


Craig used the above recipe for his espresso extractions, for milk extractions the the dose is increased to 23.5g and lowered the yield to 36g, keeping the grind size the same. This results in a greater concentration of shot to give distinct coffee flavours when diluted with milk (147ml cups).

Stove Top

moccapot icon

Traditionally a pressurized espresso coffee preparation that you might also know by the name “moka pot”. The archetypical Bialetti was first made in 1933 and has proven to be a reliable and consistent home coffee making method for generations.


Our preferred grind setting sitting for stovetop is best defined as “a little bit courser than espresso”.


Step 1. Boil the water and add it to the base of the container. Ensure the water is filled to just below the valve, never above the valve.

Step 2. Put the coffee into the filter, just enough to fill it. Don’t push down or tamp the coffee so it doesn’t become too tightly packed. (you can experiment with “tamping” once you have mastered the basics)

Step 3. Add the filter to the bottom section and screw the top on until closed – not too tightly!

Step 4. Add the stovetop to the heat -after a short amount of time coffee will start entering the top section of the stovetop.

It is finished when coffee stream seems to come to an end along with a hissing sound.

Expert Tip… as soon as the coffee coming out the top is hissing/spitting take it off the stove and wrap the bottom with a wet tea towel or run under cold water for a couple of seconds to immediately stop the brewing for the sweetest cup)

Remove from heat and enjoy!

Pour Over

sub drip

Another popular brew method of the team, we prefer a medium grind setting when preparing a pour over coffee or V60 coffee.


Like an immersion brew, filter papers used are whichever you prefer, however pre-wetting the papers and heating the vessel are recommended for the best results.


6g of coffee per 100ml of 93 degree water


OR a 1:17 ratio

Method for 250ml / 1 cup brew.

Step 1. Set up your dripper, vessel and filter paper on the scales, add your coffee and tare the scales to zero.

Step 2. Start your timer and pour 50 grams of water over the grinds. Stir/agitate your grinds to ensure all the coffee has started the extraction process.

Step 3. Allow 30-40 seconds to bloom.

After the bloom, add another 100 grams of water.

Step 4. At 1 minute 15 seconds, add a final 100 grams of water.

Wait for all the water to drain from the dripper and enjoy your brew!

Clever Dripper

dripper icon

A favourite immersion brewer amongst the team.


6g of coffee per 100ml of 93 degree water

(for example, brewing enough for one person 15g coffee and 250 ml water or two people would mean 24g coffee to 400 ml water and so on)


OR a 1:17 ratio


Tip: Filter papers used in this preparation do vary with personal preference, therefore it’s tricky to suggest one paper solution, but the key to using any filter paper is to pre-wet the paper surface inside the devise before adding your grinds. Make sure to discard the filter water before you proceed to your brew – so not to increase your water volume. Pre-wetting your filter paper will reduce the papers natural flavours from transferring to your brew and also stops the paper from absorbing your brewing water changing your ratio.


Step 1. Pour your water in a generous controlled pour and make sure all the grinds are wetted out.

Step 2. Brew for 2 mintues.

Step 3. Stir and break the formed crust and then drain and decanter.

It is a simple brew method that yields great tasting results.

We recommend a Clever Dripper as it is light weight, ease of use and easy to clean.

Never tried a dripper? Shop our range of immersion brewers here


Aero-Press Brew

The AeroPress is a hugely popular at home brewing method, known for its consistency and durability. Made for function over fashion, it is our chosen apparatus for travel such as camping and hiking and super easy to clean. The Aeropress is made up of the filter cap, chamber and plunger, and comes with filter papers, a scoop and a stirrer. Although there are a various ways to correctly brew with an AeroPress, we prefer the inverted method explained below..


Coffee ground for an aeropress we recommend in a medium-fine grind (often described roughly the size of granulated table salt).


Our recipe uses 14 grams of coffee to 200 grams of 93 degree water.


Otherwise measured on the go as a rounded scoop of coffee grinds and boiling temperature water that has rested for a minute or so.


Step 1. Place paper filter into the filter cap and use hot water to rinse/prewet the paper (removing those undesirable papery flavours). Set aside. You can also use this time to preheat aeropress chamber.

Step 2. Place plunger inside chamber with the rubber stopper sitting at the highest number (it should be around 3 or 4).

Step 3. Sit the whole aeropress upside down on the table top (with the plunger handle sitting on the table).

Step 4. Add coffee grinds into the chamber followed by the hot water and gently stir as little as needed to make sure all the grinds are saturated.

Step 5. Add the filter cap and paper and let it brew for 2 minutes 30 seconds.

Once brewed, flip the aeropress onto the cup or serving vessel and press down the plunger with constant pressure.

French Press

french press icon

Brewing with a French Press/Plunger is a super easy, failsafe method. It produces a smooth and clean textured coffee with lots of sweetness

The steps for brewing with a French Press are similar to using the Clever Dripper, but with a slightly longer brew time

Coffee ground for a French Press has a courser setting with larger particle to carry the longer brew time. Because of the large grind size French Press can be suitable for both filter roast and espresso roast. If you like black coffee you should choose a filter roast, if you prefer a dash of milk in your coffee we’d suggest an espresso roast.

To prepare, follow the same coffee to water ratio: 6g/100ml 93 deg water.


Step 1. Pour all water into the vessel, don’t fuss about wetting the grinds in a particular fashion. but make sure they are all wet out.

Step 2. Brew for 4 minutes.

Step 3. Once brewed, stir the crust with a spoon then skim the crust off and (like skimming a soup – these grinds don’t add any extra flavour to the coffee we tend to find they are bitter and dry).

Step 4. Plunge slowly so not to agitate the grinds, the results will be cleaner in your cup.

Serve and enjoy.