Brewing Guides

Whether you are pulling espresso shots at home, brewing a slow pour over, or making cold brew for the week ahead, the right technique makes a real difference to what ends up in your cup. Use the guides below to get the most from every bag of Scorgo coffee, whatever your brewing method.

Scorgo coffee pairs well with

Scorgo coffee matches well with or without cow's milk and oat milk in whichever format you desire.

  • Latte
  • Cappuccino
  • Flat white
  • Cortado
  • Irish coffee
  • Americano
  • Black coffee

Want to experiment? We've explored Scorgo coffee in the following brews too. Give it a go and share your Scorgo moments with us on our social media pages.

  • Affogato
  • Espresso martini

Espresso

  1. Grind 7–10g of Scorgo coffee beans for a single shot or 16–20g for a double shot
  2. Distribute grounds evenly in the portafilter and tamp firmly
  3. Lock the portafilter into the espresso machine
  4. Extract for 25 to 30 seconds to yield 30 to 40ml of espresso
  5. Serve immediately for best flavour

Tip: The ground coffee needs to be to a fine consistency.

Recommended Scorgo Coffee: Number 2, Number 5, Number 8, Number 9, Number 11, Number 14, Number 19, Number 22, Number 27, Number 53, Number 57 & Number 82

V60 & filter coffee

  1. Place filter in dripper and rinse with hot water
  2. Add 15g of medium ground Scorgo coffee to the filter
  3. Pour 30g of water to bloom the grounds for 30 seconds
  4. Slowly pour remaining water in circular motions to reach 250g total
  5. Allow coffee to drip through completely, about 3–4 minutes total

Recommended Scorgo Coffee: Number 2, Number 5, Number 8, Number 9, Number 11, Number 14, Number 19, Number 22, Number 27, Number 53, Number 57 & Number 82

AeroPress

  1. Insert filter into cap and rinse with hot water
  2. Add 15g of medium fine Scorgo ground coffee to the chamber
  3. Pour 200ml of water heated to 80–85°C over the grounds
  4. Stir gently for 10 seconds
  5. Insert plunger and press down slowly for 30 seconds

Recommended Scorgo Coffee: Number 3, Number 8, Number 9, Number 11, Number 14, Number 19, Number 22, Number 27, Number 53, Number 57 & Number 82

Moka pot

  1. Fill the bottom chamber with water up to the valve
  2. Add finely ground Scorgo coffee to the filter basket without tamping
  3. Screw the top and bottom chambers together tightly
  4. Place on medium heat and leave the lid open
  5. Remove from heat when coffee fills the upper chamber and close lid

Recommended Scorgo Coffee: Number 3, Number 4, Number 5, Number 9, Number 11, Number 13, Number 19, Number 22 & Number 82

Cold brew

  1. Combine 100g of coarse ground Scorgo coffee with 1 litre of cold water
  2. Stir gently to ensure all grounds are saturated
  3. Cover and refrigerate for 12–24 hours
  4. Strain through a fine mesh sieve or coffee filter
  5. Dilute concentrate with water or milk to taste and serve over ice

Recommended Scorgo Coffee: Number 8, Number 9, Number 11, Number 27, Number 53 & Number 57

Cafétière / French press

  1. Add 30g of coarse ground Scorgo coffee to the cafétière
  2. Pour 500ml of water just off the boil over the grounds
  3. Stir gently and place the lid on with plunger raised
  4. Steep for 4 minutes
  5. Press the plunger down slowly and serve immediately

Recommended Scorgo Coffee: Number 3, Number 8, Number 9, Number 11, Number 14, Number 19, Number 22, Number 27, Number 53, Number 57 & Number 82