Easy preparation of premium coffee in the comfort of your home

Specialty coffee deserves care that brings out its unique flavour and origin. We’ve prepared a clear and simple overview of brewing guides that walk you through individual preparation methods – from traditional procedures to modern techniques. Whether you’re a beginner or looking to elevate your home brewing skills, here you’ll find everything you need to fully enjoy a cup of quality coffee.

French Press

Making coffee in a French press is one of the simplest methods. Add very coarsely ground coffee using a ratio of 60–70 grams per 1 litre of boiled water. The grind size should resemble coarse sand. Pour hot water at 93–94 °C over the coffee, using about 10% of the total water volume, and wait 30 seconds. Then pour in the remaining water in a circular motion and let extract for 3.5 minutes. Finally, slowly push the plunger down to separate the grounds. Serve the coffee immediately; do not leave it in the French press for an extended time.
 

Chemex

You can easily prepare high-quality filtered coffee using a glass vessel resembling a chemistry flask – the CHEMEX. Brewing coffee in a Chemex is truly simple. First, prepare a paper filter designed specifically for the Chemex; its thickness helps achieve exceptional flavour clarity. Fold the filter, place it in the Chemex, and rinse it with hot water, then pour the water out. Add coarsely ground coffee with a grind size similar to granulated sugar. The coffee dose depends on the water volume and the desired strength. We recommend 42 g of coffee for 600 ml of water. Pour about 30 ml of water at 93–94 °C over the coffee to allow blooming (it will gently bubble), wait 30 seconds, then gradually pour the rest of the hot water in a circular motion to ensure even extraction. The coffee should filter through within 3 minutes. Discard the filter and serve.
 

Coffee Dripper

For this brewing method, you’ll need a porcelain dripper and compatible paper filters. The preparation is very similar to brewing with a Chemex or traditional filtered coffee. The grind size should resemble granulated sugar. The recommended dose is about 30 g of coffee for 450 ml of water. First, place the paper filter in the dripper and rinse it with hot water. Then set the dripper on a cup or carafe and add the ground coffee. Pour about 30 ml of water at 92–93 °C over the grounds to allow blooming (it will gently bubble), wait 30 seconds, then gradually pour in the rest of the water. Total extraction time should not exceed 3 minutes.
 

Aeropress

Aeropress is one of the newest inventions for brewing coffee. It works on the principle of gentle pressure through a paper filter, allowing full extraction of active compounds from the coffee. There are two brewing methods: classic and inverted.

Classic method:

Insert a rinsed paper filter into the plastic cap, screw it on, and place the Aeropress on the vessel you’ll be brewing into. Add 17 grams of medium-ground coffee. Pour boiled water at 93–94 °C over the coffee and stir thoroughly. Insert the plunger with the rubber end first and slowly press the coffee into the cup.

Inverted method:

Stand the Aeropress on the plunger and add 17 grams of medium-ground coffee into the chamber. First pour water at 93–94 °C to half of the chamber, stir thoroughly, then add the remaining water up to 275 ml just below the rim. Let the coffee extract for 60 seconds, then screw on the rinsed filter cap. Place the brewing vessel upside down on top, flip everything quickly, and press slowly. A bubble of air remains between the plunger and the water (hence the name). Be careful when pressing so the air doesn't pass through the coffee bed, which would bring undesirable compounds into the cup.
 

Moka káva

Moka pots are very popular. They’re easy to use and produce rich coffee that best resembles espresso. Use finely ground coffee—slightly coarser than fine flour. Pour cold water into the bottom chamber up to the safety valve. Fill the filter basket completely with coffee but do not tamp it. Screw the pot together and place it on low heat. Once extraction begins, open the lid to prevent condensed water from dripping back in. When the top chamber is filled with coffee, remove the pot from the heat and serve.
 

Vacuum Pot

One of the most visually impressive brewing methods. Glass, metal, fire, water, and coffee create captivating scenes reflected in the beverage’s flavour. A vacuum pot works on the principle of water expansion. Pour already boiling water into the lower chamber, place the upper chamber with its attached and rinsed filter on top, and heat using an alcohol burner, gas torch, or halogen lamp. The water will rise into the upper chamber through the cloth or paper filter. Add 25 g of coarsely ground coffee to 350 ml of water, stir, and let extract for 1 minute. Water temperature should be 92–94 °C. Remove the heat source. As the air in the lower chamber cools, it contracts, creating a vacuum that draws the coffee back down through the filter. Remove the upper chamber with the grounds and serve. Caution: the lower chamber remains very hot. We recommend using paper filters, as cloth filters require more maintenance and deteriorate quickly if not stored properly. Keep cloth filters submerged in water in the refrigerator.
 

Karlovarský příbor

The Karlovy Vary coffee maker has been known for generations for over 100 years. No separate filter is needed—the porcelain coffee maker includes a built-in filter that does not trap oils the way paper filters do. The resulting coffee is therefore fuller and juicier. We offer both the classic and ZEN versions.

ZEN coffee maker:

You’ll need 22 g of coffee ground similarly to French press (resembling crystal sugar). Place the ground coffee into the preheated porcelain filter and insert it into the pot. For blooming, use about 30 ml of water at 93 °C for 30 seconds. Then pour water of the same temperature up to the inner edge of the filter and let it drip through for 1 minute. Repeat the pouring three more times. The total water volume used is 250 ml. Extraction time is 4 minutes.

Classic coffee maker:

It consists of four parts: bottom chamber, ceramic filter, perforated water-distribution screen, and lid. The coffee is ground coarsely, like for a French press. Place the ground coffee into the preheated middle filtering section and cover with the distribution screen. This ensures even water flow and precise extraction. For blooming, use about 30 ml of water at 93 °C for 30 seconds. Then pour water of the same temperature at a ratio of about 70 g per litre. The total extraction time is 4 minutes.
 

Caffé Espresso

Espresso is a fast brewing method that extracts the highest amount of flavour and aromatic compounds from the coffee. The result is a unique, strong, and expressive drink whose flavour varies depending on the coffee type and roast level. Espresso is made using fine-ground coffee with a grind size similar to fine flour. Dose 7.2 grams of coffee into the portafilter. If you use too much coffee, the espresso may not flow at all; too little and it will run too quickly, resulting in a watery flavour. Tap the portafilter to level the coffee and tamp firmly. Before locking the portafilter into the machine, wipe its rim. Brew the espresso: water (or steam) must pass through the coffee at 9 bars of pressure at about 89–92 °C. True Italian espresso should extract in no more than 20–30 seconds and use approximately 25–35 ml of water. The crema on top should be caramel-coloured.