The Best Home Brewing Methods for Australian Kitchens in 2026

Australians take their coffee seriously, and more of us than ever are brewing at home. The good news is you don't need an expensive machine to make a great cup. Some of the best coffee I drink comes out of a plunger or a simple paper filter.

Here are the methods I recommend most, with a starting recipe for each.

Before you start: three things that matter for every method

• Grind fresh. Ground coffee goes stale within days. A burr grinder makes the biggest difference of any piece of kit.
• Weigh your coffee. A cheap set of kitchen scales gives you far more consistency than a scoop.
• Use good water. Filter coffee is about 98% water. If your tap water is hard or tastes of chlorine, use filtered water.

Plunger (French press)

Forgiving, affordable and found in almost every Australian kitchen. It gives a full-bodied, rich cup.

• Recipe: 30g coffee to 500ml water (about 1:16)
• Grind: coarse, like raw sugar
• Water: just off the boil, around 93–96°C
• Method: add the water, stir, put the lid on and steep for 4 minutes. Press gently, then pour it all straight away. Coffee left sitting on the grounds keeps brewing and turns bitter.

Tip: for a cleaner cup, after 4 minutes skim off the foam on top and wait a few more minutes before pressing, so the fine particles settle.

Stovetop (moka pot)

A classic in Australian and Italian kitchens. It makes a strong, rich coffee that's great with milk. It isn't espresso, but it's a fine cousin.

• Grind: fine, but a little coarser than espresso
• Method:
  1. Fill the base with hot water from the kettle, up to just below the safety valve. Starting with hot water stops the coffee cooking on the stove.
  2. Fill the basket with coffee and level it off. Don't tamp it.
  3. Screw the pot together, using a tea towel to hold the hot base.
  4. Heat on medium. When the coffee starts to flow, turn the heat down.
  5. Take it off the heat as soon as the stream turns pale and starts to gurgle.

Tip: if it tastes burnt or bitter, your heat is too high or you've left it on too long.

Pour-over (V60 and similar)

My pick for single origins. The paper filter gives a clean, clear cup that shows off floral and fruity notes.

• Recipe: 15g coffee to 240ml water (1:16)
• Grind: medium-fine, like table salt
• Water: 93–94°C
• Method: rinse the paper filter with hot water first. Pour about twice the coffee's weight in water and let it bloom for 30 seconds. Then pour the rest slowly in gentle circles. Aim for a total brew time of around 2:15–2:45.

Tip: if it drains too fast and tastes sour, grind finer. If it's slow and bitter, grind coarser.

AeroPress and Delter Press

Fast, forgiving and great for travelling. The Delter Press is an Australian design that works on a similar idea. Both make a clean, rich cup in a couple of minutes.

• Recipe: about 15g coffee to 200ml water
• Grind: medium-fine
• Water: around 93°C
• Method: add the coffee and water, stir, steep for about 2 minutes, then press slowly. For a stronger cup, use the inverted method and a little less water.

Drip filter machine

The easiest way to make great coffee for several people. Choose a machine that heats the water properly. Look for one certified by the Specialty Coffee Association, as many cheaper machines never get hot enough.

• Recipe: about 60g coffee per litre of water
• Grind: medium

Cold brew

Essential for an Australian summer. It's smooth, low in acidity and naturally sweet.

• Recipe: 100g coffee to 800ml cold water (1:8), to make a concentrate
• Grind: coarse
• Method: stir, cover and steep in the fridge for 12–18 hours. Strain through a paper filter or fine cloth. Dilute about half and half with water or milk, and serve over ice.

It keeps in a sealed jar in the fridge for up to a week.

Espresso machine

If you're ready to invest, a home espresso machine opens up flat whites, lattes and cappuccinos. It needs a good grinder and some practice. Our dialling in guide and milk texturing guide will get you there.

Which coffee for which method?

• Pour-over, AeroPress and drip filter: lighter roasts and single origins, like our Ethiopia Yirgacheffe or Blend 1.
• Plunger and cold brew: medium roasts with body and sweetness, like Blend 2 or East Timor Maubisse.
• Stovetop and espresso with milk: medium to dark roasts, like Blend 3 or Blend 4.

Our guide to choosing a roast level explains why. Still not sure? Try our bean finder quiz, and we'll match a coffee to your palate and your brewing method. We can grind it to suit your method too.