Bring kettle water to a boil and remove from heat. We do this to keep the temperature of the brewer from getting too hot during the brew process and cooking the coffee, which can impart 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. It is important to not tamp this bed of coffee as this will cause over extraction as the brewer pressurises.
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 and allow the extraction process to finish. We are aiming for the entire brew time to be around 2.5-3 minutes. Any longer than this and bitter and astringent flavours will start to arise.
Your coffee is now ready to add milk or hot water.
+If your extraction time is too long the coffee will be over extracted. This will lead to bitter and astringent flavours. To counter this, COARSEN your grind
+If extraction is too quick, the coffee will be under extracted. This will lead to bland and acidic flavours. To counter this make your grind size FINER.