Australian-grown coffee has a freshness advantage that most imported origins can't match. Our coffee moves from processing to roasting to your door in days, not months. But freshness only counts if the brew is right.
This guide covers the four methods most commonly used at home in Australia — espresso machine, pour-over, French press, and moka pot — with specific parameters for each. No vague instructions. Real numbers you can start with and adjust.
You can learn more about finding the right coffee for you here.
Before you start: two things that matter more than most people think
Grind fresh, grind right
Pre-ground coffee goes stale fast — within minutes of grinding, volatile aromatic compounds begin to dissipate. If you're buying whole bean (which we recommend), grind immediately before brewing. The grind size has an enormous impact on extraction: too fine and the coffee is bitter and over-extracted; too coarse and it's weak and sour. Each method below includes the specific grind size to aim for.
Water temperature
Water straight off the boil (100°C) is too hot for most filter brewing and can scorch lighter roasts. The recommended range is 90–96°C. If you don't have a temperature-controlled kettle, bring water to a boil and let it sit for 30–45 seconds before pouring.
Espresso machine
What to use
Espresso No.1, Jack's Blend, or Jack's House Blend. All three are designed for espresso and milk-based drinks.
Parameters
• Dose: 18–20g (double basket)
• Yield: 36–40g espresso out
• Extraction time: 25–32 seconds
• Water temperature: 92–94°C
• Grind: fine — like caster sugar
Method
Preheat your portafilter and cup. Grind fresh. Distribute evenly and tamp level with consistent pressure — around 15–20kg. Lock in and extract immediately. A good shot should start slow and thick (like honey), then settle into a steady stream. If it gushes in under 20 seconds, grind finer. If it chokes or stops, grind coarser.
For milk drinks (flat white, latte, cappuccino): dial for a slightly shorter, sweeter shot. A 1:2 ratio (18g in, 36g out) in 28 seconds is a reliable starting point for milk.
Pour-over (V60, Chemex, Kalita)
What to use
Filter No.1 or the current Batch Series. Both are roasted specifically for filter brewing — the lighter roast lets the origin character come through cleanly.
Parameters
• Coffee: 15g
• Water: 250g (1:16.5 ratio)
• Water temperature: 93–95°C
• Grind: medium — like coarse sand
• Total brew time: 2:30–3:30 minutes
Method
Rinse your filter with hot water and discard the rinse. Add ground coffee. Bloom: pour 30–40g of water over the grounds and wait 30–45 seconds — you'll see the coffee swell and gas release. This degassing step is important; it ensures even extraction in the main pour.
After the bloom, pour in slow, steady circles, keeping the water level consistent. Aim to finish all 250g of water by 2 minutes, with the last of the liquid draining through by 3–3:30. If it drains too fast (under 2 minutes total), grind finer. If it's still dripping at 4 minutes, grind coarser.
French press
What to use
Espresso No.1 or Jack's Blend work well — the full-immersion method suits the fuller-bodied profile of these coffees. Filter No.1 also works if you prefer a lighter cup.
Parameters
• Coffee: 30g
• Water: 500g (1:16.5 ratio)
• Water temperature: 93–95°C
• Grind: coarse — like rough sea salt
• Steep time: 4 minutes
Method
Add ground coffee to the press. Pour hot water over evenly and stir gently to saturate all the grounds. Place the lid on (plunger up) and steep for 4 minutes. Press the plunger down slowly and steadily — no force needed. Pour immediately. Leaving coffee in the French press after pressing causes it to continue extracting and turn bitter.
If your cup tastes gritty, your grind is too coarse and fines are passing through the mesh. If it's bitter and muddy, try coarser. French press is forgiving — the 4-minute steep and coarse grind combination gives a wide margin for error compared to espresso.
Moka pot (stovetop)
What to use
Espresso No.1 or Jack's Blend. The moka pot produces a concentrated, bold brew that suits our darker-roasted espresso range.
Parameters
• Coffee: fill the basket level, no tamping (approximately 14–18g depending on pot size)
• Water: fill the base chamber to just below the pressure valve
• Grind: medium-fine — between espresso and pour-over, like fine sea salt
• Heat: medium-low throughout
Method
Use pre-boiled water in the base — this shortens brew time and prevents the grounds from scorching during heat-up. Fill the basket evenly without tamping or compressing the grounds. Assemble and place on medium-low heat. Keep the lid up so you can watch.
The coffee should begin to emerge slowly and steadily — a dark, thick flow that gradually lightens. When you hear a hissing, sputtering sound, the brew is almost done. Remove from heat before it fully splutters, pour immediately. The moka pot doesn't produce espresso — it's a concentrated, strong filter coffee. Expect bold flavour and full body without the crema of a machine.
Troubleshooting
• Bitter: grind too fine, water too hot, or over-extracted — coarsen grind or shorten brew time
• Sour or weak: grind too coarse, water too cool, or under-extracted — fine down or increase temperature
• Flat and thin: stale coffee or too little coffee — check roast date, use 250g beans within 4 weeks of roast, increase dose
• Uneven extraction: uneven tamp or distribution in espresso, uneven pour in V60 — slow down and level before brewing
A note on freshness
All Jack Murat coffee is roasted weekly. We recommend brewing within 3–5 weeks of the roast date for espresso, and 2–4 weeks for filter. After that, the coffee is still drinkable but loses some of the aromatic lift that makes freshly roasted Australian coffee distinctive. Roast dates are printed on every bag.
Shop our current collection here.
If you have questions about brewing or want a specific recommendation for your setup, get in touch.
