Great coffee starts with great beans — but the brewing method matters just as much. Whether you're pulling espresso shots at home or enjoying a slow weekend pour-over, here's how to get the best from your Big Oak coffee.
Espresso: Intensity and Precision
Espresso is the foundation of most café drinks and demands consistency. For best results:
- Use a fine grind, similar to table salt
- Aim for a 1:2 ratio — 18g of coffee to 36ml of espresso
- Target a brew time of 25–30 seconds
- Water temperature: 90–96°C
Best Big Oak beans for espresso: Cuore d Oro (our Italian blend, designed for espresso) and Flax Mill Premium Speciality Coffee (dark roast, rich crema). For something extraordinary, try Viaduct 1852 — its low acidity and heavy body shine through milk-based drinks.
Pour-Over: Clean, Bright, and Nuanced
Pour-over brewing highlights the delicate flavours in lighter and medium roasts. It's a slower, more meditative method — and the results are worth it.
- Use a medium-fine grind
- Ratio: 1:15 to 1:17 (coffee to water by weight)
- Pre-wet (bloom) your grounds for 30 seconds before pouring
- Total brew time: 3–4 minutes
Best Big Oak beans for pour-over: Coffee & Vinyl Deep Groove Blend — its East African origin brings bright, fruity notes that really open up with this method. Our Cuore d'Oro Limited Edition Dark Natural Orange is also exceptional as a pour-over, with its natural fruit processing adding a distinctive sweetness.
French Press: Full-Bodied and Forgiving
French press is one of the most accessible brewing methods and produces a rich, full-bodied cup with natural oils intact.
- Use a coarse grind
- Ratio: 1:12 to 1:15
- Steep for 4 minutes, then press slowly
- Pour immediately to avoid over-extraction
Best Big Oak beans for French press: Traditional Beans — East African Robusta's natural body and sweetness are a perfect match for immersion brewing.
Whichever method you choose, start with freshly ground beans and filtered water. The difference is remarkable. Browse our full range to find your ideal match.