How to brew it

1. 1. Grind and add the coffee. Grind 30g medium — not super-coarse — and tip it into the press.
2. 2. Pour and wait. Pour 500g of just-boiled water over the grounds. Don't stir. Let it sit for four minutes.
3. 3. Break the crust. At four minutes, stir the crust with a spoon. Most of the grounds will sink.
4. 4. Skim. Scoop off the foam and any bits still floating — two spoons make this easier — and discard them.
5. 5. Let it settle. Wait at least five more minutes, and up to seven or eight, so the fines drop to the bottom. The coffee will also be a more comfortable drinking temperature.
6. 6. Rest the plunger on the surface. Don't plunge through the bed, or you'll stir the sediment back up. Use the screen only as a strainer.
7. 7. Pour gently. Tilt and pour slowly, leaving the sludge behind.

Le Nectar grind For the best cup, choose Whole Bean and grind medium just before you brew. If you want it pre-ground, pick our Filter grind — Hoffmann's method uses a medium grind, not a very coarse one.

Based on James Hoffmann's recipe — The Ultimate French Press Technique.

1. 1. Dose to your basket. 18g is a solid starting point for many double baskets.
2. 2. Prepare the puck. Distribute the grounds evenly — a needle tool helps — and tamp level. Tamp firmly enough that the puck is set; don't fuss over exact pressure.
3. 3. Pull the shot. Start straight away and aim for about 36g in the cup (a 1:2 ratio).
4. 4. Watch the time, don't chase it. Around 25–30 seconds is a helpful window when you're getting started. Hitting the time doesn't mean the shot is right — taste does.
5. 5. Adjust one thing at a time. If it's sour or runs too fast, grind a little finer. If it's harsh or bitter, or the shot crawls, grind a little coarser. A small yield change of 2–3g can also tidy up the flavour.
6. 6. Leave temperature until last. If the shot still tastes harsh, try a slightly cooler brew. If it stays too sharp or acidic, try a little hotter.

Le Nectar grind Choose our Espresso grind. Brazil and Peru are especially lovely this way (and with milk); Colombia makes a creamy, fruit-sweet shot; Kenya is a bright black espresso if you like fruit.

Based on James Hoffmann's espresso guidance — Understanding Espresso: Dose, Ratio and Brew Temperature.

1. 1. Get set. Rinse the paper filter with just-off-boil water. Add 30g of ground coffee and make a small well in the middle.
2. 2. Bloom (0:00–0:45). Start the timer and pour 60g of water — twice the dose. Swirl the brewer until the slurry looks evenly mixed. Bloom for up to 45 seconds.
3. 3. First pour (0:45–1:15). Pour more steadily to reach 300g total — 60% of the water — by 1:15. That's 240g in 30 seconds. A full cone helps keep the temperature up.
4. 4. Second pour (1:15–1:45). Pour a little more gently to 500g by 1:45 (another 200g in 30 seconds). Don't worry about pouring onto the paper.
5. 5. Stir. Stir once clockwise and once anticlockwise with a spoon, to knock grounds off the walls.
6. 6. Swirl and draw down. Let it drain a little, then give the V60 a gentle swirl so the bed settles flat. Aim to finish around 3:30. If it finishes much earlier or later, adjust the grind next time — finer to slow it down, coarser to speed it up.

Le Nectar grind Choose our Filter grind. Kenya and Colombia really open up as filter; Nicaragua and Peru make a calm everyday pour-over.

Based on James Hoffmann's recipe — The Ultimate V60 Technique.

1. 1. Fill the base with freshly boiled water, up to just below the safety valve. With our medium-dark roast you can also fill only two-thirds to three-quarters of the way — a slightly lower brew temperature, and the pot finishes a little earlier. Use a towel to hold the hot base when you screw the pot together.
2. 2. Fill the basket level. Add freshly ground coffee, tap it to settle, and distribute with a needle tool if you have one. Don't tamp — a level fill is enough.
3. 3. Optional: add a paper filter. On a 3-cup pot or larger, a wet AeroPress paper under the top filter gives a cleaner cup.
4. 4. Heat gently, lid open. Set the pot on a relatively low heat — below half power. On an electric hob, preheat the plate first. Open the lid so you can watch the brew.
5. 5. When coffee appears, turn the heat down as far as you can without stalling the stream. If the flow speeds up, take the pot off the heat for a moment; if it looks like it might stall, add a little heat back.
6. 6. Stop at the first sputter or gurgle. That's uncondensed steam, and it makes the coffee bitter. Take the pot off the heat and cool the base under cold water to stop the brew. Pour it out straight away — leaving it in a very hot pot doesn't help the flavour.

Le Nectar grind Choose our Moka Pot grind. Brazil and Peru are the comforting classics; Nicaragua is an easy, flexible choice. As a guide, you'll often get about two-thirds of the water back out at most. On a 6-cup, Hoffmann was happy with around 150g — or even 120g — from a darker roast.

Based on James Hoffmann's recipe — The Ultimate Moka Pot Technique.