Sage Luxe Brewer Brew Guide
Good filter coffee, by the pot, without standing over it.
See the recipe ↓A filter machine does the pouring for you. That is the whole point, and it does not make it a lesser way to brew. Get the dose and the grind right and it will beat most people pouring by hand, every morning, without you thinking about it.
The recipe
How much for how many
Multiply by the number of people. A level tablespoon of ground coffee is about 5g, close enough to make good coffee, and a scale will always beat it.
| People | Coffee | Level tbsp | Water |
|---|---|---|---|
| 1 | 15g | 3 | 240g |
| 2 | 30g | 6 | 480g |
| 3 | 45g | 9 | 720g |
| 4 | 60g | 12 | 960g |
| 6 | 90g | 18 | 1.44 L |
The tank holds 1.8 litres, so seven mugs is the ceiling.
Written for the Sage Luxe Brewer, which is the filter machine we keep in the roastery. The recipe is not specific to it though. Any drip brewer that lets you choose a batch size will make this, a Moccamaster included. Only the buttons change.
Step by step
Fill the tank
Water for however many of you there are, from the table above, or use the measuring lines on the tank. Fresh water, not yesterday’s.
Rinse the paper
Paper in the basket, hot water through it. It rinses off the paper taste and warms the carafe at the same time.
Grind and level
Your dose from the table, ground a little coarser than you would for a pour over. Shake the basket flat so the water meets the same depth everywhere.
Pick your batch
Tell the machine how much you are brewing. It matches the flow to the batch, which is the bit people get wrong when they brew a small pot on a big setting.
Press it
Bloom, temperature and flow are the machine’s job from here. Leave it alone.
Swirl and pour
The pot separates as it fills, so give it a swirl before the first cup. It stays hot for hours in the thermal carafe, but it tastes best in the first one.
Pro tips
Sour or bitter is the grind
Sour and thin means you did not get enough out. Grind finer. Bitter and dry means you got too much. Grind coarser. Change one thing at a time.
Weak or strong is the dose
That is a different problem. Move the coffee up or down by 5g. Or leave the recipe alone and add a splash of hot water to the cup, which is what we usually do.
Two baskets, two beds
The flat and the cone basket hold the coffee at different depths, so water moves through them differently. If you swap, taste it again before you decide the grind is wrong.
Descale it
Every three months, sooner if your water is hard. Scale changes how fast water moves through the machine, so a brewer that has drifted is usually just dirty.
Cold brew, same machine
The cold brew setting brews stronger on purpose and takes about half an hour. Pour it over ice and let the ice do the diluting.
What you need
You do not need all of it. This is the order we would buy it in.
A burr grinderEven grounds matter more here than on any hand method, because you are not standing there to correct it.
The machineThis recipe is written for the Luxe Brewer, the filter machine we keep in the roastery.
A spare water filterThe filter in the tank is the cheapest upgrade there is to how your coffee tastes.
DescalerSix sachets, which is eighteen months of doing it properly.
All of it lives in our equipment shop, alongside the grinders, machines and accessories we actually use.
What coffee works best
A few picks from the Field lineup that suit this method.
