Head Roaster at Crema Coffee Garage Shares Secrets For Cafe Quality Coffee At Home

In May last year, SBS contacted Crema Coffee Garage (among other locals) to get the secret to cafe quality coffee at home:

'Doug Thew, head roaster at Newcastle-based Crema Coffee Garage, serves cold-drip and cold-filtered coffee at the café. He’s a fan of the Cold Bruer and says it’s ideal for home use. He recommends a recipe of 70 grams of coffee to 700 millilitres of filtered water (bottled water is good, tap water is okay), and aims to achieve about 40–45 drips per minute (a little over a second for each drip). But it’s not a set-and-forget process.

“There’s a valve on the inside that helps set the drip rate, but the drip rate will slow down because of the velocity of the water and needs to be checked every hour or so. It should take between two and six hours, depending on the consistency of the drip rate,” he says.'

Read more here.