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Switch on your espresso machine and allow to heat up. This may take a few minutes.

Finely grind your Wholebean coffee. Avoid grinding too finely as this will give you a more bitter taste profile.

Twist and remove the portafilter from your Espresso Machine.Pour your ground coffee into the portafilter and tamp. Ensure you tamp tightly to ensure an even brew.

Place the portafilter back into the group head and start your espresso machine. Allow enough time for coffee extraction. You’re now ready to serve or add your milk.

Fll the bottom half of the Moka Pot up to the rim of the valve, with pre boiled water.

Fill the filter basket with 20-22g of espresso ground Dungeons and Dragons coffee and give it a tap to settle the grounds evenly, then drop into the base. (Make sure you do not tamper or flatten the coffee grounds down).

Screw on the Moka Pot’s spouted top, bearing in mind the chamber is hot.

Place the pot on a stove set to a medium heat.

When the water in the bottom chamber approaches a boil, the pressure will push a stream of coffee slowly and methodically through to the upper chamber. If it spits upwards then you’ve got it on too hot, if it burbles lethargically then turn up your flame or induction heater.

You know it’s done when you hear a hissing, bubbling sound. Time to pour for the perfect espresso.

Boil your water and leave to stand for around a minute to ensure you don’t scold the coffee. Place your filter cup on top of your favourite mug and place the filter paper in the top.

Pour a small amount of your water evenly over the filter paper to dampen. This will help to hold the paper in place and remove any flavours from the paper you do not want in your brew.

Discard the excess water from your mug.

Add one scoop using the scoop provided and pour water over this in a circular motion until you have covered the coffee grounds. Leave for 30 seconds to allow the grounds to bloom.

Continue to top up the water in a circular motion over the next few minutes.

Once you have filled your mug to the required amount, remove the filter cup and discard of the paper and coffee grounds and enjoy!

Turn on your kettle and bring to boil. Fill your cafetière to warm and pour the water away.

Take your ground coffee and add to the bottom of your cafetière. General measurement is around 16g per cup you’re brewing.

Pour hot water over the grounds to the desired fill level. It helps to stir the grounds slightly.

Place the lid onto the cafetière but do not press the filter down.

After 4-5 minutes, press the plunger down slowly until you reach the bottom.

Serve the coffee immediately to avoid bitterness from over brewing.