Bring kettle water to a boil and remove from heat. We do this to keep the temperature of the brewer from getting too hot and cooking the coffee, imparting a metallic taste.
Fill the base of the chamber with the pre-heated water to just below the valve.
Insert the filter basket into the brewer bottom.
Fill the basket with freshly ground Sixpence coffee; slightly mounded, tap down to settle, and level the surface off with a flat blade. Brush away loose grounds on the top edge of the filter basket. The result should be a full, flat and evenly distributed basket of coffee.
Carefully screw the top and bottom of the brewer together. Be cautious as the bottom chamber will be hot, and make sure not to over tighten.
Put the brewer on the stove over moderate heat. Ensure that the handle is not subjected to heat. Leave the top lid open.
You will see a rich brown stream of coffee begin to come out along with a puffing sound. Once the stream has lightened in colour to that of a yellow honey, remove from heat source. Test the handle to ensure it’s not hot or use hot pads and close the lid.
Wrap the bottom of the pot in a chilled towel or run under cold tap water to stop extraction. This will produce a less bitter and astringent cup.
Your coffee is now ready to add milk or hot water.