by Ryan Cowdell | Jun 11, 2024 | Tips & Advice, Sage Coffee Machine
Watch our video tutorial on how to clean my Sage Barista Machine or follow our step by step instructions in this blog. Making coffee can be a dusty, messy, oily business and keeping your espresso machine clean is vital for ensuring that you make the best coffee...
by Ryan Cowdell | Jul 10, 2020 | News
What you’ll need: Aeropress Coffee Maker and filter paper 93 – 96 degrees water (210g) 15g of your favourite Iron & Fire coffee – medium grind (coarse black pepper) Kettle Spoon Scales Timer Step by step guide to making an inverted aeropress Step 1:...
by Ryan Cowdell | Jul 10, 2020 | News
Espresso martini Recipe: #1 (Standard – Sweet) 50ml Fresh Espresso (Try Colombian Jazz) 25ml Absolut Vodka 25ml Kahlua 10ml Demerera Rich (2/1) Syrup Espresso martini Recipe: #1 (Standard – Sweet) 50ml Fresh Espresso (Try Colombian Jazz) 25ml Absolut...
by Ryan Cowdell | Jul 10, 2020 | News, Tips & Advice
V60 brew guide Watch our V60 brew guide for a detailed demonstration on how to brew a v60 pourover or follow the seps below. This is an idea beginners guide to v60 pour and will get you making outstanding coffee with some very basic affordable brew kit. Enjoy! What...
by Ryan Cowdell | Jul 10, 2020 | News, Tips & Advice
What you need 1:7 coffee to water ratio Cafetiere grind Brew time: 20 to 24hours (depending on how strong you like your cold brew) What you need: 75g of your favourite Iron & Fire Coffee ( we love the Kenyan or Colombian Jazz) 525g of cool filtered water Cafetiere...
by Ryan Cowdell | Jul 10, 2020 | News
What you’ll need to brew your Chemex: Chemex and suitable filter paper Gooseneck kettle 93 to 95 degree water Scales 25g of your favourite Iron & Fire Coffee – Medium grind (cracked black pepper) Step 1: Insert your Chemex filter paper. It should have...
by Ryan Cowdell | Nov 13, 2019 | News, Sage Coffee Machine, Tips & Advice
The subject of how and when to grind your coffee is one which gets hotly debated and which is much more complex than anybody outside the coffee world would ever imagine. This means that all we can do here is skim the surface, but first, let’s get our terms straight....
