Coffee at Home
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Miss Maud Perth Catering, Restaurant, Hotel, Cafe

Coffee at Home

There is no single right way to make coffee as each of us may prefer one way to another. All methods for making coffee should have the base principles of using hot water to extract the natural essential oils from the bean that gives coffee its wonderful aroma and flavour.

The 4 most popular home coffee brewing equipment/machines are:


Espresso Machine: When selecting a machine for home, look for one that will drive the water through the coffee with the aid of a good pump, compared to a steam driven machine. 

Stove Top (Moka Coffeepot): The moka coffeepot consists of three inter-connected parts: at the bottom is a container in which water is brought to the boil, in the middle the metal filter which contains the finely ground coffee, and on the top the container used to serve the coffee. The water passes through the coffee because of the pressure caused by steam. The water remains in contact with the coffee for approximately 1 minute. The resulting beverage is strongly flavoured, quite full-bodied and has an intense aroma. About 6g of medium-dark roasted coffee are normally used per cup and each cup contains between 40-50ml.  

French Press or Plunger: Coarse grind. This is perhaps the easiest home brewing equipment and the most highly recommended. Hot water is poured over the freshly ground coffee and allowed to steep or brew for approximately 5 minutes. The steel mesh filter is then gently plunged to the bottom, separating the delicious coffee flavor from the grounds.

Never pour boiling water directly onto your ground coffee as it will burn the bean. Allow the water to cool for 1-2 minutes, allowing it to cool to about 95 degrees celsius. 

Drip Filter: Set for Medium grind. Hot water is poured by the machine into a cone shaped filter that holds the medium ground coffee. The hot water slowly filters through the ground coffee into the coffee jug below. The final product can be of a high quality.

The complete drip cycle should occur within four to six minutes. If the drip cycle is completed in less than four minutes, grind your coffee finer. If the cycle takes longer than six minutes, grind your coffee coarser.

The key to the proper espresso grind is the extraction time. After the proper dose and tamp, one ounce of espresso should be extracted in approximately 25 to 30 seconds. 




Clean Water

Coffee is made up of over 98% water, so if your water tastes good straight, it will likely make a good coffee. As a result, the best cups of coffee are made with filtered tap water or bottled water. Good quality water will be

  1. Free from sediment, dirt and rust.
  2. Low in chlorine.
  3. Free of tastes and odours.
  4. Not excessively hard. Hard water has excessive calcium and magnesium which causes scale build up and affects the performance of the machine.

Water filters fitted to espresso coffee machines should filter all of these unwanted deposits.

Water Temperature

The correct temperature for hot water from an espresso machine group head is 90 - 95 degrees celsius. Hot water under this temperature will not extract the full oil content of the coffee and may make the espresso sour. Over 95 degrees will burn the coffee oils.

Perfect temperature may feature some dark brown streaking on the top of the crema or tiger mottle, usually a deep reddish brown.


At Miss Maud, the bean that we sell our customers for home use is exactly the same superior blend that we use in all Miss Maud outlets. This blend is suitable for using in all home brewing machines, provided the grind is set to match the coffee machine.

How Much Coffee?

A standard measure of ground coffee, for a standard 'cup' of coffee is 10 grams or 0.36 ounces (roughly 2 tablespoons).

Coffee Storage

After being ground, the quality of the coffee diminishes rapidly as the oils escape. Accordingly, it is best to only grind what is needed for the next couple of days.

Ground Coffee is BEST USED immediately but can be used up to 2 weeks later if it is stored correctly.

One of the worst enemies of coffee is deterioration over time. This is because the oil in coffee becomes rancid and volatile components of the aroma are lost or altered. The main cause is direct oxidation caused by contact with the air. Ground coffee deteriorates even quicker because a larger surface is in contact with the air.

We recommend storing coffee in a cool dark place in an airtight container. The ground coffee should be kept away from heat, sunlight and moisture as these variables will quickly destroy the flavor and freshness of the coffee.

Never store your coffee in the refrigerator as coffee will absorb flavours and aromas from other food products in your refrigerator.

Clean Your Coffee Machine Regularly

Approximately once a week, all equipment that can be submerged in water should be cleaned with water and detergent and then thoroughly rinsed off. Coffee oils will cling to all surfaces they come into contact with and cannot be cleaned adequately with water alone. Carafes should be well rinsed after each brewing session.


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