Toddy Cold Brew Coffee: The chemical engineer Toddy Simpson developed the Toddy cold brew system in 1964, which brews coffee with 67% less acidity than hot brewing alternatives. What you need: (1) Toddy brew system (2) Filtered water (3) Toddy filter (4) Toddy stopper Brew time: 12 to 24 hours Brew ratio: 340g to 1.6 litters of water Methods: -Insert the rubber stopper into the hole on the base of the toddy bucket, then wet your Toddy Filter bag and place it at the bottom of the bucket. -Put Ground coffee into a filter bag, at this stage you can choose to add the flavours of your choice i.e. orange skin, passion fruit skin etc. -Add 1.6 letters of water and stir the coffee ground gently with a spoon to ensure saturation of the grounds. - Tightly twist the top of the bag to close it and place a lid on top of the water. -Let the brew begin' (Leave the coffee to brew for at least 12 to 24 hours) -After 24 hours your cold brew is ready, remove the stopper and let your coffee concentrate flow into the glass container. -Now you have cold brew concentrate dilute it to your taste and add any milk of your choice if you have to otherwise you can enjoy it on it own on ice

How to brew the pour Over (V-60) Pour over is an excellent way to brew an amazing filter coffee. What you need: (1) V60 (2) Scale and timer (3) Hario V60 Filter Paper (4) Freshly grounded coffee (5) Hot water (6) Pour over kettle (7) Spoon (8) Timer (9) Carafe Methods: Ratio: 20g of coffee to 300ml of water Brew time: 2.5 to 3 minutes Water Temperature 92°c -Grab your paper filter and place it in the V60 -Wet the paper filter with hot water to remove the papery taste in your coffee -Empty the water and place carafe and V60 on the scale -Grind 20g of the freshly roasted coffee medium to coarse and add to V60 -Start pouring water in a jiggling motion making sure the coffee is evenly wet around 60 to 70 ml of water rest for a few seconds (This will create a bloom) -Keep pouring water every 45 second After you have poured 300ml and your timer is clicking to 3 minutes, your brew is ready. Why do we wet paper filter: To remove the papery taste in your coffee

How to brew: Plunger French Press: What you need: (1) French press (Pluger) (2) Ground Coffee (3) Digital Scale (4) Kettle (5) Filtered Water (6) Mug or cup Brew Recipe: (1) Brew ration: 1:16 Coffee to Water (2) Grind: Med/Coarse (3) Does: 50g (4) Water Volume: 400ml (5) Brew time: 4/5 minutes Method: -Add 25g or 2 and half tablespoons of medium coarsely grounded coffee to your French press -Pour 400ml of water heated to 95°c into the coffee, making sure all the coffee grounds are saturated. -Let the coffee brew for at least 3 minutes -Gently stir the surface layer of the coffee -Allow the coffee to sit for another minute -Now slowly plunge the coffee and your brew is ready to enjoy

Brewing coffee with a percolator: This is a classic old, fashioned method of brewing coffee and the process is more than just making coffee but enjoying how to make it. What you need: (1) Percolator coffee pot (2) Freshly grounded coffee (3) Spoon (4) Water Method: -Clean the percolator before using it. Any leftover coffee grounds can affect the flavor. -Add water to the reservoir to the maximum level without covering the air valve -Put around 20g or two tablespoons of coffee in the upper basket -Make sure the percolator is assembled and screwed together tightly to avoid air leakage. -Place the percolator on the stove and heat it over medium heat. Heat the percolator slowly until it starts peaking, keep monitoring the progress -When the steam starts coming out reduce the heat -The whole process should take around 7 to 10 minutes -Once you see the upper compartment of a percolator is full of coffee, it is ready. -Remove the percolator from the stove and let the coffee cool down before serving