• This brew method works well with any of the Segafredo Blends; for its liveliness and complexity one of the personal favorite is the medium roast VIVACE
• Use medium ground coffee for even extraction and full body
• Kettle
• Any Pour-Over Dripper
• Paper Filters
• Scale
• Kitchen Thermometer
• Timer
• Spring water (heated to 195°F to 205°F in a kettle)
• Long spoon to stir the coffee

• Use 25 grams of coffee and 400 grams of water for 12oz of coffee
• Use 38 grams of coffee and 600 grams of water for 18oz of coffee
• Use 50 grams of coffee and 800 grams of water for 24oz of coffee

• Heat the spring water up to a temperature between 195°F to 205°F.
• Place the paper filter inside the cone. Pour hot water through the filter to wet it, allow the water to drain completely. Drain the water and dry the cone.
• Pre-heat your cup(s) then dry.
• Add the ground coffee into the wet paper filter.
• Place the cone onto the scale and tare down to zero.
• Start the timer and slowly pour in just enough hot water to saturate the coffee bed, moving the stream in a circular pattern be sure to saturate all of the grounds.
• Let the gases be released for the first 30 seconds, allowing the coffee to bloom.
• Pour the remainder of the water in a slow circular motion keeping the level about 1 inch below the top of the filter.
• According to the brew recipe selected, when you are half-way through the hot water, stir the coffee to allow for an even extraction.
• Continue pouring the hot water to the desired amount (according to the brew recipe selected).
• When the extraction is complete remove the paper filter and dispose of it.
• Pour the coffee into the cup and enjoy!

•  2 cups flour
•  2 tbsp sugar
•  1 1/2 tsp salt
•  1 tbsp + 1 tsp baking powder
•  10 tbsp unsalted butter, very cold and diced into small cubes
•  1/2 cup of heavy cream
•  1 tbsp vanilla
•  2 eggs
•  1/4 cup blueberries

1. Step 1
   Preheat oven to 200 deg Celsius. 
2. Step 2
   In a large bowl whisk together flour, sugar, salt and baking powder.
3. Step 3
   Work the butter cubes into the flour with finger tips until a coarse meal develops. Toss in the blueberries and mix gently until combine.
4. Step 4In a separate bowl add heavy cream, eggs and vanilla and whisk until combined.
5. Step 5Create a well in flour mixture, pour cream mixture using a large wooden spoon.
6. Step 6Turn the dough onto a floured surface, form a disk and cover with a plastic wrap. Refrigerate for 30mins (or leave in freezer compartment for 10mins)
7. Step 7Roll the chilled dough out to half inch thickness.

1. Step 8Cut out scones using round biscuit cutter. Place on parchment lined cookie sheet.

1. Step 9Whisk one whole egg, add dash of milk to prepare an egg wash and lightly glaze the tops of scones with pastry brush.
2. Step 10Bake for 12 minutes til risen and golden brown. Serve with cream and jam along with your favourite tea. Enjoy!
3. 
   

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