How to Brew the Perfect Cup at Home — A Guide from OHCO Coffee

By OHCO Coffee | Hampshire's Small-Batch Roasters

You've invested in great beans. You want a great cup. Here's everything you need to know to get the best out of your OHCO Coffee at home — no barista training required.

Step 1: Start With Fresh Beans

This is the single biggest thing most home brewers get wrong. Coffee is a fresh ingredient — like bread, it has a peak window. Freshly roasted beans are best used between 7 and 28 days after roasting. Before 7 days, the CO₂ hasn't fully off-gassed and the flavour can taste sharp. After 4 weeks, it starts to go stale.

All OHCO Coffee beans are roasted to order, so when your bag arrives, you're already in that sweet spot.

Storage tips:

• Keep beans in the bag they came in — our bags have a one-way valve that lets CO₂ out without letting oxygen in
• Store in a cool, dark cupboard — not the fridge, not next to the kettle
• Only grind what you need, just before brewing

Step 2: Grind Fresh, Every Time

Pre-ground coffee starts going stale within 15 minutes of grinding. If you're buying whole beans and grinding at home, you're already ahead of 90% of coffee drinkers.

The grinder matters more than most people think. A burr grinder (rather than a blade grinder) produces a consistent, even grind — which means even extraction and a much better flavour. You don't need to spend a fortune; a decent hand grinder starts from around £30.

Grind size guide:

• Espresso machine — very fine (like table salt)
• Aeropress — medium-fine
• Pour-over / V60 — medium (like coarse sand)
• Cafetière — coarse (like breadcrumbs)

Step 3: Water Temperature & Quality

Most people brew coffee with boiling water straight from the kettle — and it scorches the grounds, producing a bitter cup. The ideal temperature is 92–96°C. If you don't have a temperature-controlled kettle, simply boil the kettle and wait 30–45 seconds before pouring.

Water quality matters too. If your tap water is very hard (common across Hampshire and much of southern England), it can dull the natural flavours of the coffee. Filtered water makes a noticeable difference — a simple Brita jug is enough.

Method 1: Pour-Over / V60

The pour-over is our favourite method for single-origin coffees like our Ethiopia Yirgacheffe or Costa Rica San Rafael. The slow, controlled brew lets every nuance of the bean shine through.

What you need:

• Hario V60 dripper and filter papers (available in our equipment range)
• Gooseneck kettle for controlled pouring
• Kitchen scales
• Timer

Recipe (1 cup):

• Coffee: 15g
• Water: 250ml at 94°C
• Grind: medium
• Total brew time: 3–3.5 minutes

Method:

1. Rinse the filter paper with hot water (removes paper taste, warms the dripper)
2. Add your ground coffee and give it a gentle shake to level the bed
3. Start your timer and pour 30ml of water over the grounds — just enough to saturate them. Wait 30 seconds. This is the "bloom" — CO₂ escaping from fresh coffee.
4. Continue pouring slowly in gentle circles, keeping the water level consistent
5. Aim to finish pouring by 2:30 and have it fully dripped through by 3:30

Method 2: Cafetière (French Press)

The cafetière is the most forgiving home brewing method — and done properly, it produces a rich, full-bodied cup. Great for our Casa Ohco House Blend or Colombia Excelso.

Recipe (2 cups):

• Coffee: 30g
• Water: 500ml at 94°C
• Grind: coarse
• Brew time: 4 minutes

Method:

1. Add coarsely ground coffee to the cafetière
2. Pour all the water over the grounds and give it one gentle stir
3. Place the lid on (plunger up) and set a timer for 4 minutes
4. At 4 minutes, press the plunger down slowly and steadily
5. Pour immediately — don't leave it sitting or it will over-extract and go bitter

Common mistake: Pressing too fast or using too fine a grind. Both result in muddy, bitter coffee.

Method 3: AeroPress

The AeroPress is a brilliant travel and home brewer — fast, forgiving, and easy to clean. It produces a concentrated, clean cup similar to espresso but without the machine. Perfect for our microlot coffees where you want maximum clarity.

Recipe (1 strong cup):

• Coffee: 18g
• Water: 200ml at 92°C
• Grind: medium-fine
• Brew time: 2 minutes

Method (standard):

1. Place a filter in the cap, rinse with hot water, attach to the chamber
2. Add your ground coffee
3. Pour water up to the number 4 on the chamber
4. Stir gently for 10 seconds
5. Insert the plunger and press slowly over 30 seconds

Pro tip: Try the inverted method — flip the AeroPress upside down while brewing for more control over steep time and a fuller flavour.

Quick Reference Cheat Sheet

The OHCO Recommendation

For the best brewing experience with our coffees:

• Ethiopia Yirgacheffe → Pour-over V60 (lets the floral, citrus notes sing)
• Casa Ohco House Blend → Cafetière or espresso (built for body and richness)
• Colombia Excelso → Any method — it's beautifully versatile
• Tropical Chiroso Microlot → Aeropress (maximum clarity for a complex bean)
• Mexico Mountain Water Decaf → Cafetière (smooth and satisfying in the evening)

Need the kit? Browse our full range of brewing equipment at ohcocoffee.co.uk — including Hario V60 drippers, filter papers, gooseneck kettles and scales.

Questions about brewing? Drop us a message via the contact page — we genuinely love talking coffee.

Tags: how to brew coffee at home, pour over coffee guide, cafetière brew guide, aeropress guide, coffee brewing tips, specialty coffee Hampshire, OHCO Coffee