We use multiple brew methods at Strangers, if you want to replicate our recipes at home, you can find them below. We follow these methods to get consistency in the shop, but we advise experimenting  and playing around with the ratios; seeing what works for you and what you personally like. Just remember to change only one variable at a time when changing the recipe, that way you will understand how each element changes the final outcome of the coffee.

For a bit more information on home espresso we've collaborated with a Youtube chef to create a short video explaining the basics of making espresso at home which can be seen below. 

Our filter recipes are found at the bottom of the page.

AEROPRESS RECIPE

Tools for the job:

16g coffee beans

250g filtered water 

1 x Aeropress and paper filter

1 x kettle

1 x digital scale

1 x timer (phone)

1 x stirrer

1 x cup or decanter

METHOD:

1. Fill your kettle with water and boil it. (Open the kettle lid once boiled to allow it to cool a little).

2. Place a filter paper into the plastic holder. Assemble the Aeropress and rinse with hot water (warming the press).

3. Discard rinsing water from the decanter and check the filter is still in place.

4. Weigh out 16g of coffee and grind it to a medium grind size, pour it into the main chamber of the Aeropress. 

5. Set your Aeropress onto a mug or decanter (nothing too fragile) and put both on the scale. Tare the scale to read zero.

6. Start your timer, pour 50g of water over the coffee to saturate it and give it a quick stir leaving no dry spots.

7.  Pour the water up to 250g, then place the plunger into the chamber about 1/4 of a centimetre making a seal.

8. At 2:00 remove from the scale and gently plunge aiming to finish around 2:30 -2.45.

9. Stop plunging before all of the water has left of the chamber (before you can hear a hiss from the air escaping).

CLEVER COFFEE DRIPPER RECIPE

Tools for the job:

20g coffee beans

300g filtered water

1 x clever coffee dripper with Filtropa #4 filter paper

1 x kettle

1 x digital scale

1 x timer (phone)

1 x cup or decanter
 

METHOD:

1. Fill your kettle with water and boil it. (Open the kettle lid once boiled to allow it to cool a little).

2. Place a filter paper into the brewer and rinse really well with with hot water (warming the brewer).

3. Place onto decanter/mug and plunge the rinse water. This will warm the decanter. Take it off decanter and place it on the coaster. Once your mug is warm discard rinse water.

4. Weigh out and grind 20g of coffee and grind it to a consistency of Kosher salt. Tip into the brewer and gently shake it to level the grounds.

5. Set the dripper onto the scale and tare to read zero.

6. Start your timer, and pour 300g of water onto the coffee making sure it's all been saturated.

7. Aim to finish pouring at 0:35 - 0:45. At 2:30 place onto decanter to open the trap door and begin to drain with a total brew time of 3.00 - 3:30 minutes. If it goes over 3:30 minutes, remove from decanter to stop it brewing. 

V60 / CHEMEX RECIPE

Tools for the job:

18.5g coffee beans

300g filtered water 

1 x brewer with appropriate paper filter

1 x kettle, and gooseneck kettle (optional but preferred)

1 x digital scale

1 x timer (phone)

1 x cup or decanter
 

METHOD:

1. Fill your kettle with water and boil it.

2. Place a filter paper into the brewer and rinse well with with hot water (warming the brewer).

3. Discard rinsing water from the decanter.

4. Weigh out and grind 18.5g of coffee and grind it to a consistency of sand for v60 and a fraction coarser for chemex. Tip into the brewer and gently shake it to level the grounds.

5. When the water has boiled, pour it from the kettle to the gooseneck kettle allowing it to cool.

6. Set your brewer onto the scale, tare to read zero.

7. Start your timer, and pour 50g of water, saturating all the coffee. Allow to 'bloom' for 30 seconds.

8. Pour 250g of water in slow, gentle, spiral circles avoid pouring on the edges or directly in the middle.

9. Aim to finish pouring by 1:30 with total brew time between 2:30 - 3.00. If it goes over 3:30 remove the filter and stop brewing.