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BREW GUIDES

Now that’s how you brew!

The beans? Sourced straight from the origin. Roasted to absolute perfection. Now it’s your time to shine. Because let’s be real—brewing is where the magic happens... or where it all goes south. No pressure ;)

But don’t worry—we’ve got your back. With these simple guides, you’ll be brewing like a pro in no time. Let’s do this!​

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ONE OF OUR MOST FAVOURITE WAYS TO BREW! 

The V60 brings out the sweet, smooth, and oh-so-balanced vibes in your cup.


YOU'LL NEED

  • Moyee coffee beans
  • Coffee drIpper
  • Filters
  • Grinder
  • Water
  • Kettle
  • Timer
  • Scale
  • Coffee cup


BREW PARAMETERS

  • TIME: 3 min
  • DRY: 24 grams of coffee
  • WET: 400ml water
  • RATIO: 1:16
  • MALING: like sand
  • WATER: pH7


CHEAT SHEET

  1. Grab the V60 paper filter and fold it once. Put the V60 paper filter in the V60. Wet the paper filter with hot water to remove the paper flavor from your coffee. Drain the water through the bottom. Remove the dripper from the cup and discard the water. We also recommend heating your coffee cup by pouring hot water into it.
  2. Put 24 grams of ground coffee in the filter (the grind must be sandy)
  3. Once the water has boiled (400 ml), leave it for a few seconds to cool to about 95 degrees C.
  4. Set your timer to 3 minutes and start pouring in the middle of the coffee and pour it into a slow and controlled rotating motion to the outer edges. Make sure you wet the coffee evenly. Avoid hitting the outer edges of the filter and keep the water level at all times. Pour until the coffee is under water.
  5. Let the coffee bloom for about 30 seconds before starting with the next donation.
  6. Start the next pour in the middle of the coffee grounds and continue pouring in a circular motion towards the edge of the coffee grounds. Your coffee is ready when all the water is filtered to the cup.
  7. The coffee serving is successful when the top of the coffee is flat. Discard the filter and ground coffee.

YOU'LL NEED

  • Moyee coffee beans
  • Filter bags
  • Refrigerator
  • Jar

BREW PARAMETERS

  • TIME: 1:3 p.m.
  • DROOF: 150 grams of coffee
  • WET: 1 litre of water
  • RATIO: 1: 6.5
  • SU: pH7
  • MALING: Coarse

CHEAT SHEET

  1. Grind the coffee beans to a coarse grind
  2. Fill the steep bag with 150 grams of coffee
  3. Stir for 10 seconds
  4. Let the coffee steep in the fridge (13.3 hours)
  5. Remove the steep bag
  6. Extra: add ice cream

Invite your friends to enjoy your liter of self-brewed Cold Brew (or keep everything to yourself)

YOU'LL NEED

  • Moyee coffee beans
  • Your go-to brew method at home
  • Ice cubes
  • Milk or alt milk (oat milk makes it naturally sweeter!)


BREW PARAMETERS

  • TIME: 2 min (depending on your brew style)
  • RATIO: 1:5
  • WATER: pH 7


CHEAT SHEET

  1. Brew a shot of coffee using your favourite method.
  2. Fill a big glass all the way up with ice cubes.
  3. Add your preferred milk or alt milk to the glass.
  4. Now pour the coffee over the milk—this order gives you that perfect iced coffee swirl moment.
  5. Sit back in your beach chair.
  6. Sip and savour your homemade iced coffee masterpiece.

Invite your friends over and show off those new brew skills. Share the joy, share the coffee!

TIP: Want max flavour? Go with the Triple or Dark Roast—they’re made to shine over ice.

YOU'LL NEED

  • Moyee coffee beans
  • Filter coffee machine
  • Coffee filters
  • Grinder
  • Water
  • Kettle
  • Timer
  • Scale


BREW PARAMETERS

  • TIME: 3 min
  • DRY: 7.5g coffee per cup
  • WET: 125ml water per cup
  • RATIO: 1:17
  • GRIND: Like sea salt
  • WATER: pH 7


CHEAT SHEET

  1. Rinse the coffee filter and place it in the machine. Grind your beans just before brewing to lock in those fresh aromas and oils.
  2. Use 7.5g of coffee per cup—but don’t brew for just two. The minimum is four cups. Here's your coffee math:
  • 4 cups = 30g
  • 6 cups = 45g
  • 8 cups = 60g
  • 10 cups = 75g

Grind it coarse—like sea salt.

  1. Use 125ml water per cup. That’s:
  • 4 cups = 500ml
  • 6 cups = 750ml
  • 8 cups = 1L
  • 10 cups = 1.25L

Pour the water into the reservoir.

  1. Preheat your coffee pot with hot water and place it in the machine.
  2. Hit START, or ON, or just ask Siri to do her thing (depends on your setup).
  3. Wait until your coffee has completely finished dripping.

Drink up—and remember: #everysipcounts

The dose is how much ground coffee you put into your portafilter. For a single shot, aim for 8–10g. For a double, go with 18–20g, depending on the depth of your basket. Just don’t overfill it—you need a little headroom.

This guide gives you the step-by-step to dial in that perfect espresso.


YOU’LL NEED

  • Moyee coffee beans
  • Espresso machine
  • Grinder
  • Water


BREW PARAMETERS

SINGLE SHOT

  • TIME: 28 sec
  • DRY: 8–10g
  • GRIND: Espresso grind
  • WATER: pH 7
  • DOUBLE SHOT
  • TIME: 28 sec
  • DRY: 18–20g
  • GRIND: Espresso grind
  • WATER: pH 7


CHEAT SHEET: TAMPING

  1. Wipe your portafilter clean—no leftover coffee allowed.
  2. Fill it with freshly ground espresso—single or double, your call.
  3. Brush away any grounds from the rim of the basket.
  4. Hold the portafilter flat on the table. Tamp with about 13kg of pressure at a perfect 90° angle.
  5. Flush the group head for 2 seconds to clean it.
  6. Lock the portafilter into the machine. Hit the button. Brew time.

Ready for the ultimate espresso? Dial it in, tamp it right, and sip like you mean it.

Because every espresso shot deserves to be epic. ☕

Lazy? Maybe. Tasty? Absolutely.

Just one push of a button and bam—a cup of FairChain goodness is yours. But even the fanciest machines need the right settings. So here are a few tips to get the best out of your fully automatic beast.

YOU’LL NEED

  • Moyee coffee beans
  • Fully automatic machine
  • Water
  • A finger (to press that magic button)


BREW PARAMETERS

  • TIME: 20 sec
  • WATER: pH 7


CHEAT SHEET

  1. For espresso lovers:
    Set the grind to the finest setting and the coffee strength to around 75%. This also applies to cappuccinos and lattes.

  3. For long coffee (lungo) drinkers:
  4. Set the grind to medium and crank the coffee strength to 100%. Since there’s more water involved, you'll want max flavour.
    1. Keep your machine clean. Follow the cleaning instructions. Seriously. It makes your coffee taste better and keeps your machine running longer.
    2. Avoid super oily, pitch-black, over-roasted beans. They’re not great for your machine—and lucky for you, you won’t find any of that in our FairChain lineup.
  6. Still not hitting the mark? Coffee too weak or boring?

Hit us up—we’ve got your back. ☕🔥​

Simple, satisfying, and just the right amount of rugged.

Perfect for lazy mornings, late-night chats, or anything in between.

YOU’LL NEED

  • Moyee coffee
  • French Press
  • Grinder
  • Water
  • Kettle
  • Timer
  • Scale
  • Something to stir with


BREW PARAMETERS

  • TIME: 4 min
  • DRY: 15g coffee
  • WET: 200ml water
  • RATIO: 1:13
  • GRIND: Coarse
  • WATER: pH 7


CHEAT SHEET

  1. Grind your beans coarse—you can even use a mortar and pestle if you’re feeling old-school.
  2. Measure your water based on your French Press capacity. Boil it, then let it cool for 30 seconds. Ideal brew temp? 90–96°C.
  3. Pour in just enough water to soak the coffee grounds. Let it bloom for 30 seconds—especially aromatic if the coffee was just ground. Then pour in the rest of the water.
  4. Stir gently with a wooden or plastic spoon—metal = risk to your glass.
  5. Place the lid back on with the plunger all the way up. Let it brew for a full 4 minutes.
  6. Slowly press the plunger down. If it’s hard to press, your grind’s too fine. Too easy? Too coarse. With a good French Press, you don’t need to wait for the grounds to settle. (Bonus tip: Make sure the spout is facing forward.)
  7. Pour the coffee slowly into your cup to avoid stirring up fine sediment.
  8. Don’t leave your brew in the French Press—it’ll keep extracting and turn bitter. And no one wants that.

Drink it. Fast. Or slow. Just enjoy every sip. ☕💥

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Let’s get those bold, dark, full-bodied, amazingly flavorful aromas into your cup!

With a Moka Pot, you're just a few steps away from one of the richest, purest, syrupiest, and most robust espressos you’ll ever taste.

Nail this Brew Guide, and you're officially a coffee artist.


YOU’LL NEED

  • Moyee coffee
  • Moka Pot
  • Grinder
  • Water
  • Kettle
  • Timer
  • Scale


BREW PARAMETERS

  • TIME: 4 min
  • DRY: 20g coffee
  • RATIO: 1:7
  • GRIND: Espresso grind (slightly coarser than espresso machine grind)
  • WATER: pH 7


CHEAT SHEET

  1. Grind and weigh your coffee!
    For a 6-cup Moka Pot, grind around 20–22g of coffee. Not as fine as espresso machine grind, but finer than pour-over—think just a bit coarser than caster sugar.
  2. Fill the bottom chamber of your Moka Pot with water—up to the valve. Drop in the funnel. If water sneaks into the funnel, dump it out and reset.
  3. Fill the funnel with ground coffee. Level it off, wipe the edges clean, and don’t tamp it down!
  4. Screw the top part on tightly.
  5. Place the Moka Pot on medium heat.
    Gas stove? Keep the flame smaller than the base, or your handle will get 🔥 spicy.
  6. When the water starts to boil, pressure pushes the coffee up into the top chamber.
    Hear a hissing, bubbling sound? Take it off the heat! Wait for it to finish bubbling, then grab a towel (it’s hot!) and pour your liquid gold into your cup.

Moka Pot full? Enjoy. Every. Sip.


PRO TIP FOR NEXT TIME

Once your Moka Pot has cooled, twist it open, remove the rubber gasket and filter plate, and rinse everything with hot water only—no soap.

Can’t get rid of stubborn coffee buildup? Use a coffee cleaner to get it sparkling without the risk of soapy flavors in your next brew.


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When it dropped, it blew up.

AeroPress championships, DIY brew videos, every specialty café jumped on it. Among coffee lovers, it’s still a total favorite.


YOU’LL NEED

  • Moyee coffee beans
  • AeroPress
  • AeroPress filters
  • Grinder
  • Water
  • Kettle
  • Timer
  • Scale
  • Something to stir with
  • A mug that holds at least 200ml


BREW PARAMETERS

  • TIME: 1 min 30 sec
  • DRY: 18g coffee
  • WET: 200ml water
  • RATIO: 1:11
  • GRIND: Finer than sea salt
  • WATER: pH 7


CHEAT SHEET

  1. Grind 18g of coffee, and bring 200ml of water to a boil. Grind it just a bit finer than sea salt.
  2. Rinse your filter and set up your AeroPress so you’re brew-ready.
    (Pro tip: Pre-wetting the filter helps it stick in place and preheats the brewer.)
  3. Add the ground coffee to the AeroPress. Pour in just 30ml of hot water to bloom the coffee. Stir gently. Let it sit for 30 seconds and enjoy the aroma.
  4. Pour in the rest of the water until you reach the top. Start your 1-minute timer.
    Use this moment to ponder life, love, or your next cup.
  5. After 1 minute, stir gently again. Then press down using around 15kg of pressure to push the coffee through the filter.

If the plunge feels way too easy or hard, check your grind—it might be too coarse or too fine.

  1. Make sure your mug can hold 200ml—you don’t want to spill your masterpiece.

Drink. Reflect. Celebrate. Then maybe brew another one.


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