Brew Guide

Great coffee starts with choosing a bean that suits the way you like to brew. Use this guide as a simple starting point, then adjust your grind to suit your machine and taste.

Best coffee for milk drinks

For flat whites, lattes and cappuccinos, choose a coffee with enough sweetness and body to remain clear through milk.

Tableland Signature Blend — our richest all-rounder, with milk chocolate, caramel and roasted-nut flavours. Best for a traditional, full-bodied milk coffee.
Brazilian Santos — smooth, chocolatey and nutty with low acidity. Excellent for flat whites, cappuccinos and moka pot.
Colombian Excelso — a smooth and balanced milk coffee with caramel sweetness, milk chocolate and a slightly brighter citrus finish. A great choice for flat whites and lattes when you want something lighter and cleaner than a traditional dark blend.

Choose by brewing method

Espresso

Starting recipe: 18g coffee in, approximately 36g espresso out, in 25–30 seconds.

Long black

Add hot water first, then pour the espresso over it to help preserve the crema.

Pour-over or V60

Recommended: Colombian Excelso, Ethiopian Yirgacheffe and Ethiopian Bona Zuria.

Starting recipe: 15g coffee to 250g water, using a medium grind and water just off the boil.

AeroPress

Recommended: Colombian Excelso, Guatemalan Antigua and Ethiopian Bona Zuria.

Starting recipe: 15g coffee to 220–250g water, using a medium-fine grind.

French press or plunger

Recommended: Brazilian Santos, Colombian Supremo and Guatemalan Antigua.

Starting recipe: 20g coffee to 300g water, using a coarse grind and a four-minute brew time.

Moka pot or stovetop

Recommended: Signature Blend, Brazilian Santos and Colombian Supremo.

Use a medium-fine grind, fill the basket level without tamping, and brew over low-to-medium heat.

Cold brew

Recommended: Brazilian Santos, Colombian Supremo and Signature Blend.

Starting recipe: 80g coarse-ground coffee to 1 litre of cold water. Steep for 12–16 hours, then strain.

Which coffee should I choose?

Rich and dependable: Tableland Signature Blend
Chocolatey, nutty and low in acidity: Brazilian Santos
Smooth, bright and also excellent with milk: Colombian Excelso
Full-bodied and classic: Colombian Supremo
Rich, rounded and versatile: Guatemalan Antigua
Floral and elegant: Ethiopian Yirgacheffe
Bright, fruity and delicate: Ethiopian Bona Zuria

These recipes are starting points. Grind size affects extraction and how strong the coffee tastes: a finer grind usually extracts more and can taste stronger, while a coarser grind usually extracts less and can taste lighter. If the coffee tastes weak or sour, or runs too quickly, grind finer. If it tastes too strong or bitter, or runs too slowly, grind coarser. For a noticeably stronger or weaker cup, also adjust the coffee-to-water ratio.