The first step to creating any delicious brew at home is, of course, to buy some coffee beans to brew with. While a lot of people are practising social distancing or isolation methods, you can still support local business by purchasing coffee beans from your local cafe.

We have prepared a map of all the businesses that sell ONA Coffee across the country, which you can access here. If you don’t have a coffee grinder at home, ask the staff at these businesses to grind the coffee for you to take home.

The next step is equipment. Most people don’t have an elaborate coffee set up at home, but with a few clicks you can easily purchase the equipment needed to create a delicious coffee at home. Check out our equipment options via our online store.

Here are a couple of simple and easy brewing methods you can use at home to create a delicious coffee:

1. Aeropress

The Aeropress is a clean, easy and straightforward way to make delicious coffee at home. By using a paper filter, you can increase the clarity and cleanliness of the brew, meaning you won’t get that gritty texture at the bottom of the cup. The method shown below will create essentially a coffee concentrate which you can dilute with water to your desired strength.

Alternatively you can do this with one of our blends and dilute with milk that you have gently warmed to 60 degrees which will increase its sweetness and balance of the drink.

Coffee: 30g, coarse

Water: 100g, 90 degrees (or 2 minutes off the boil)

Roast: Filter for black coffee, milk-based blend if adding milk


1. To prepare the Aeropress rinse the paper filter with 1/2 cup of hot water and pre-heat the Aeropress with hot water before pouring out.

2. Add the ground coffee, start your timer, then add 120g water before stirring 10 times until the coffee is completely saturated.

3. Screw on the cap with the rinsed paper filter then at 1 minute 10 seconds flip and plunge the Aeropress gently to finish around 1 minute 40 seconds.

4. If using a filter roast dilute 1 part concentrated coffee to approximately 1.8 parts hot water or dilute to desired strength.

Alternatively if using a blend and wish to use milk pour milk into a pan and gently warm it on very low heat to 60 degrees, stirring occasionally. This is best done with a thermometer.



2. Plunger / Espro-Press

This will give a more traditional coffee feel with the fine particles that make it through the mesh filter. Using a plunger will give the most sediment but some people enjoy that as it can give the perception of a higher strength coffee. We enjoy espro-press because it has a slightly finer mesh filter and thick metal walls that retain heat for an extended time.

Coffee: 20g, coarse

Water: 300g, 94 degrees (or 2 minutes off the boil)


1. To prepare the plunger or espro press make sure you fill it with boiling water to preheat as this will remove a lot of the brew temperature making your coffee taste sour.

2. After pouring out pre-heat water add 20g coarse ground coffee before adding 300g water at 94 degrees or 1 minute off the boil (1 part coffee : 15 parts water is ok for smaller recipes). Make sure you add the water in a quick succession creating some turbulence and ensuring all the coffee is completely saturated with water.

3. Place the lid on with the filter above the coffee to maintain temperature of the brew and leave for 4:30 seconds

4. At 4:30 seconds break the crust that has formed on the surface and scrape it away discarding this portion as this can make the coffee taste bitter.

5. Replace the lid and leave until 8 minutes before gently plunging and pouring all the liquid out of the plunger to stop the brewing process.



3. Espresso
(home espresso machine)

Espresso based drinks are the most difficult but often the most rewarding when done right given there is nothing like a well-brewed espresso. For espresso it is very important to grind coffee fresh because we are grinding very fine for espresso exposing a lot of surface area to oxidisation. Also pre-ground coffee will flow too fast in most cases out of the spouts significantly affecting body and balance of the coffee.


A few tips for home espresso:

1. Use scales every time. Measuring the amount of coffee grounds used and the amount of espresso extracted will result in an extraction time which tells us wether the grind size is to coarse or too fine. If we don’t use scales we cannot tell wether we have the correct amount of coffee in the basket or wether we have run a too concentrated or too diluted espresso which is determined by the weight of espresso.

2. The easiest way to make good espresso at home is to head to our website and check the suggested brew recipes for the coffee you are using. Stick to these numbers and adjust the grind size to hit the approximate shot time + or – 2-3 seconds. There are a lot of things going on in espresso so just trust us 😉

3. Clean your machine after every use back-flushing the head with hot water and flushing how water through the handles. This ensures your coffee doesn’t taste dirty and bitter due to left over residue. Clean the group head with espresso cleaning chemicals at least once per week if making a handful of coffees each day.

4. Store your coffee properly. Buy less coffee more often and use it within the suggested age on the brew guide at the Ona Coffee Website, remember opening and closing coffee each day will significantly affect its quality. Otherwise vacuum seal portions of coffee in vacuum bags for extended shelf life. Vacuum sealers can be purchased online for cheap and will save you a lot in coffee wastage.

If you have an espresso machine at home and need some help contact me and we can discuss options for a zoom video consultation at your personal machine.



4. V60 pourover

V60 is my favourite way to enjoy coffee at home as it opens up and exposes qualities of a coffee in its purest form. A well made V60 is pure, sweet, sparkling and flavour driven however this does take a little more effort to master.

Coffee: 20g, coarse

Water: 300g, temperature (check the recipe for each coffee online) otherwise 90 degrees is a safe bet
Recommended roast: Filter


1. Rinse thoroughly the paper filter with hot water to remove its paper taste and pour the hot water out of your brew vessel.

2. Add 20g coarse ground coffee giving a very gently shake without tapping to settle the bed more evenly in the centre of the cone.

3. We will add water in 5 pours of 60g per pour. Before the first pour start the timer and add 60g of water very gently pouring all over the dry sections of coffee aiming to saturate all of the grounds before waiting until 30 seconds. A goose neck kettle or even a milk jug makes this pouring process much easier.

4. Once 30 seconds has gone add another 60g water quite gently focusing the pour closer to the edges of the coffee (about 0.5-1cm in from the edge of the coffee).

5. Watching underneath at the stream of coffee coming out wait until it changes from a stream to a drip before adding another 60g repeating this process 2 more times to hit 300g of brew water.

6. We are aiming for the brew to finish in 2:30-3:15. Grind finer if the coffee lacks depth and sweetness, grind coarser if the coffee is harsh and bitter.


If you’re interested in hearing more tips on brewing at home. shoot me a message at and I’ll be happy to help.

Happy brewing,

Hugh Kelly