Level Up Your
Coffee Game
With Step By Step Brew Guides
Level Up With
Our Brew Guides
Ready to master your brew? Here are our simple, step-by-step guides to help you unlock the full potential of your 3 Lads and a Toucan coffee. Happy brewing!
Learning how to make Plunger Coffee?
The plunger, or French press, is a full-immersion method that produces a rich, heavy-bodied coffee.
• Grind : Coarse. Aim for a consistency similar to sea salt, as finer grounds can lead to a cloudy brew and difficult pressing.
• Measure: Use a 1:15 ratio (e.g., 30g coffee to 450g water).
This ratio is a good starting point for a balanced and flavourful cup, but feel free to adjust to your personal preference.
• Heat Water: Bring fresh water to around 93
∘
C (200
∘
F).
• Brew:
Add coarsely ground coffee to the bottom of the plunger.
Pour in a small amount of water to wet all the grounds, and let it "bloom" for 30 seconds.
Pour the remaining water over the grounds, filling the plunger.
Stir gently, and steep for 4 minutes.
• Serve:
Press the plunger down slowly and steadily to separate the coffee grounds from the liquid.
Pour immediately to avoid over-extraction. Leaving the coffee in contact with the grounds will continue the extraction process, leading to a bitter taste
Happy Brewing
Learning how to make coffee with a Moka Pot?
The Moka pot brews coffee by passing boiling water pressurised by steam through ground coffee, creating a brew with an espresso-like intensity.
• Grind: Medium-fine (slightly finer than drip coffee). This grind size is crucial as it allows steam to build the right amount of pressure for extraction.
• Measure: Fill the filter basket to the top without tamping. The grounds should be level but not compacted.
• Heat Water: Fill the bottom chamber with cold water, just up to the valve. Do not overfill.
• Brew:
Screw the top and bottom chambers together tightly to create a sealed unit.
Place the moka pot on a stovetop over medium heat. A slow and steady brew is key to a great taste.
Wait for the coffee to slowly fill the top chamber.
• Serve: Once the top chamber is filled, remove it from the heat immediately to prevent a burnt or metallic taste. Pour and enjoy your rich and strong coffee.
Happy Brewing
Learning how to make Filter Coffee?
This method gives you control over every variable, resulting in a clean, bright, and nuanced cup.
Grind: Medium-fine. A grind similar to table salt is ideal to ensure proper flow and extraction time.
Measure: Use a 1:16 ratio (e.g., 20g coffee to 320g water). This ratio highlights the coffee's flavor profile without being too strong or weak.
Heat Water: Bring fresh water to a boil, then let it cool slightly to around 90−96
∘
C (195−205
∘
F).
Brew:
Place a filter in your pour-over device and rinse it with hot water to remove any paper taste. Add your coffee grounds to the filter and gently shake to level the bed.
Pour a small amount of water in a circular motion to wet the grounds and let it "bloom" for 30 seconds. This allows the coffee to release gasses, preparing it for full extraction. Slowly pour the remaining water in small, controlled circles from the center outwards.
Happy Brewing
Lets Talk Espresso?
Brewing espresso involves forcing a small amount of hot water under high pressure through a compact bed of finely ground coffee.
Grind: Very fine. The ideal grind should feel like a fine powder and should clump together when pressed between your fingers.
Measure: Use a 1:2 ratio (e.g., 18g coffee to 36g espresso).
Heat Water: Use the machine’s built-in boiler to heat water to the correct temperature.
Brew:
Dose your portafilter with coffee grounds and tamp firmly and evenly to create a solid puck.
Lock the portafilter into the espresso machine group head.
Start the extraction. The goal is to get 36g of espresso in 25-30 seconds.
Happy Brewing
Level Up With
Our Brew guides
Ever wondered how to get that perfect pour-over? Or maybe you're just looking to get the most out of your trusty plunger? Don't stress, we've got you covered!
Learning how to make Plunger Coffee?
The plunger, or French press, is a full-immersion method that produces a rich, heavy-bodied coffee.
• Grind : Coarse. Aim for a consistency similar to sea salt, as finer grounds can lead to a cloudy brew and difficult pressing.
• Measure: Use a 1:15 ratio (e.g., 30g coffee to 450g water).
This ratio is a good starting point for a balanced and flavourful cup, but feel free to adjust to your personal preference.
• Heat Water: Bring fresh water to around 93
∘
C (200
∘
F).
• Brew:
Add coarsely ground coffee to the bottom of the plunger.
Pour in a small amount of water to wet all the grounds, and let it "bloom" for 30 seconds.
Pour the remaining water over the grounds, filling the plunger.
Stir gently, and steep for 4 minutes.
• Serve: Press the plunger down slowly and steadily to separate the coffee grounds from the liquid. Pour immediately to avoid over-extraction. Leaving the coffee in contact with the grounds will continue the extraction process, leading to a bitter taste
Happy brewing!
Learning How to make coffee with a Moka Pot?
The Moka pot brews coffee by passing boiling water pressurised by steam through ground coffee, creating a brew with an espresso-like intensity.
• Grind: Medium-fine (slightly finer than drip coffee). This grind size is crucial as it allows steam to build the right amount of pressure for extraction.
• Measure: Fill the filter basket to the top without tamping. The grounds should be level but not compacted.
• Heat Water: Fill the bottom chamber with cold water, just up to the valve. Do not overfill.
• Brew:
Screw the top and bottom chambers together tightly to create a sealed unit.
Place the moka pot on a stovetop over medium heat. A slow and steady brew is key to a great taste.
Wait for the coffee to slowly fill the top chamber.
• Serve: Once the top chamber is filled, remove it from the heat immediately to prevent a burnt or metallic taste. Pour and enjoy your rich and strong coffee.
Happy brewing!
Learning How to make Filter coffee?
This method gives you control over every variable, resulting in a clean, bright, and nuanced cup.
Grind: Medium-fine. A grind similar to table salt is ideal to ensure proper flow and extraction time.
Measure: Use a 1:16 ratio (e.g., 20g coffee to 320g water). This ratio highlights the coffee's flavor profile without being too strong or weak.
Heat Water: Bring fresh water to a boil, then let it cool slightly to around 90−96
∘
C (195−205
∘
F).
Brew:
Place a filter in your pour-over device and rinse it with hot water to remove any paper taste. Add your coffee grounds to the filter and gently shake to level the bed.
Pour a small amount of water in a circular motion to wet the grounds and let it "bloom" for 30 seconds. This allows the coffee to release gasses, preparing it for full extraction. Slowly pour the remaining water in small, controlled circles from the center outwards.
Serve: Wait for the coffee to finish dripping into the carafe.
Happy brewing!
Lets talk espresso
Brewing espresso involves forcing a small amount of hot water under high pressure through a compact bed of finely ground coffee.
Grind: Very fine. The ideal grind should feel like a fine powder and should clump together when pressed between your fingers.
Measure: Use a 1:2 ratio (e.g., 18g coffee to 36g espresso).
Heat Water: Use the machine’s built-in boiler to heat water to the correct temperature.
Brew:
Dose your portafilter with coffee grounds and tamp firmly and evenly to create a solid puck.
Lock the portafilter into the espresso machine group head.
Start the extraction. The goal is to get 36g of espresso in 25-30 seconds.
Serve: Serve immediately to enjoy the rich crema and complex flavors
Happy brewing!
Ok Now That You're A Pro
"What beans
should I try next?"
We thought you'd ask! Every week, we're highlighting the blends that are getting all the love from our crew and customers. these are the top picks currently making waves. Get ready to explore your next favourite!
Ok Now That You're A Pro
"What Beans Should I try Next ?"
We thought you'd ask! Every week, we're highlighting the blends that are getting all the love from our crew and customers. these are the top picks currently making waves. Get ready to explore your next favourite!
We are a Durban-based coffee roastery providing freshly roasted coffee for Retail, Corporate, Wholesale as well as the Hospitality industry. We are open direct to the public, feel free to pop in for a coffee!
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Unit 10, Cypress Park, 19 Cypress Dr, Glen Anil, Durban, 4051
- Email: coffee@3ladsandatoucan.com
- Phone: 083 577 7203
- Hours: Mon-Fri 8:00AM - 4:00PM
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