IN THIS ISSUE:
- ADADO - Birdy Coffee Co.
- AROMÈLIS - 94 Celcius
- SANTA CLARA - Rooftop Coffee Roasters
- LA UNION - 94 Celcius
- COAST - Modus Coffee
- HOOKED - 32 Lakes Coffee Roasters
- DEADHEAD - 32 Lakes Coffee Roasters
- CAROLE ZBINDEN - 94 Celcius
- FINCA LA PRADERA - Rooftop Coffee Roasters
- UP THE LAKE ESPRESSO - 32 Lakes Coffee Roasters
- VELVET ESPRESSO - 94 Celcius
- FINCA LA PRADERA ESPRESSO - Rooftop Coffee Roasters
- PITALITO ESPRESSO - Birdy Coffee Co.
- FRAISELLA ESPRESSO - 94 Celcius
- DOM ESPRESSO - Modus Coffee
- STILLWATER DECAF - 32 Lakes Coffee Roasters
- DCF - Modus Coffee
- NIGHT OWL DECAF - Birdy Coffee Co
Adado: Birdy Coffee Co.
What you'll need:
Origami cone-style dripper (plastic is preferred over ceramic)
If you don’t have an Origami dripper, you can use either a Kalita Wave dripper, or a V60 cone-style dripper, depending on the paper type. If the recipe calls for a wave-style filter, please use a Kalita Wave, and grind slightly coarser. If the recipe calls for a cone-style filter, please use a V60, and grind slightly coarser.
- Kalita Wave Filter
- Carafe
- Gooseneck Kettle
- 320g of water at 92°C/198°F
- 20g of coffee (medium-coarse grind, approx. 930 microns)
How to make it:
- Start by wetting the filter in your Origami dripper.
- Pour the 20g of ground coffee into the dripper.
- Start your timer, pour 40g of the hot water in slowly and gently.
- At 0m30s, pour an additional 60g of water (to ~100g).
- At 1m00s, pour an additional 60g of water (to ~160g).
- At 1m20s, pour an additional 60g of water (to ~220g).
- At 1m50s, pour an additional 60g of water (to ~280g).
- At 2m20s, pour an additional 40g of water (to ~320g).
- The coffee should drip through in 3m00s.
- Enjoy!
Aromèlis: 94 Celcius
What you'll need:
- V60 cone-style dripper
- V60 paper filters
- Carafe
- Gooseneck Kettle
- 320g of water at 94°C/201°F
- 20g of coffee (medium grind, approx. 900 microns)
How to make it:
- Start by wetting the filter in your V60
- Pour the 20g of ground coffee into the dripper.
- Start your timer, pour 60g of the hot water in slowly and gently.
- At 0m45s, pour 80g (to ~140g) in a spiral pour.
- At 1m20s, pour 80g (to ~220g)
- At 1m45s, pour 100g (to ~320g)
- The coffee should drip through in 2m45s.
- Enjoy!
Santa Clara: Rooftop Coffee Roasters
What you'll need:
Origami cone-style dripper (plastic is preferred over ceramic)
If you don’t have an Origami dripper, you can use either a Kalita Wave dripper, or a V60 cone-style dripper, depending on the paper type. If the recipe calls for a wave-style filter, please use a Kalita Wave, and grind slightly coarser. If the recipe calls for a cone-style filter, please use a V60, and grind slightly coarser.
- Kalita Wave Filter
- Carafe
- Gooseneck Kettle
- 320g of water at 95°C/203°F
- 20g of coffee (medium-coarse grind, approx. 930 microns)
How to make it:
- Start by wetting the filter in your Origami dripper.
- Pour the 20g of ground coffee into the dripper.
- Start your timer, pour 40g of the hot water in slowly and gently.
- At 0m30s, pour an additional 60g of water (to ~100g).
- At 1m00s, pour an additional 60g of water (to ~160g).
- At 1m20s, pour an additional 60g of water (to ~220g).
- At 1m50s, pour an additional 60g of water (to ~280g).
- At 2m20s, pour an additional 40g of water (to ~320g).
- The coffee should drip through in 3m00s.
- Enjoy!
La Union: 94 Celcius
What you'll need:
- V60 cone-style dripper
- V60 paper filters
- Carafe
- Gooseneck Kettle
- 320g of water at 92°C/198°F
- 20g of coffee (medium grind, approx. 900 microns)
How to make it:
- Start by wetting the filter in your V60
- Pour the 20g of ground coffee into the dripper.
- Start your timer, pour 60g of the hot water in slowly and gently.
- At 0m45s, pour 80g (to ~140g) in a spiral pour.
- At 1m20s, pour 80g (to ~220g)
- At 1m45s, pour 100g (to ~320g)
- The coffee should drip through in 2m45s.
- Enjoy!
Coast: Modus Coffee
What you'll need:
- An AeroPress
- Filter of choice (Two AeroPress standard filters preferred)
- 16g of coffee (medium grind, approx. 900 microns)
- 224g of water at 92°C/198°F
- 10g of room temperature water
- Carafe or vessel for your AeroPress
How to make it:
- Place your paper filter/ filters into the AeroPress cap.
- Put the cap on the AeroPress, and set the AeroPress on your carafe.
- Wet your filter to rinse out any undesirable flavours.
- Pour the 16g of ground coffee into the chamber.
- Start your timer, carefully add 224g of water.
- Stir 10 times, then immediately put on the plunger to avoid coffee dripping through.
- At 1m10s, slowly press the plunger for 40 seconds until complete.
- For more clarity, add 20g of bypass water as required.
- Enjoy!
Hooked: 32 Lakes Coffee Roasters
What you'll need:
Origami cone-style dripper (plastic is preferred over ceramic)
If you don’t have an Origami dripper, you can use either a Kalita Wave dripper, or a V60 cone-style dripper, depending on the paper type. If the recipe calls for a wave-style filter, please use a Kalita Wave, and grind slightly coarser. If the recipe calls for a cone-style filter, please use a V60, and grind slightly coarser.
- Kalita Wave Filter
- Carafe
- Gooseneck Kettle
- 320g of water at 91°C/196°F
- 20g of coffee (medium-coarse grind, approx. 930 microns)
How to make it:
- Start by wetting the filter in your Origami dripper.
- Pour the 20g of ground coffee into the dripper.
- Start your timer, pour 40g of the hot water in slowly and gently.
- At 0m30s, pour an additional 60g of water (to ~100g).
- At 1m00s, pour an additional 60g of water (to ~160g).
- At 1m20s, pour an additional 60g of water (to ~220g).
- At 1m50s, pour an additional 60g of water (to ~280g).
- At 2m20s, pour an additional 40g of water (to ~320g).
- The coffee should drip through in 3m20s.
- Enjoy!
Deadhead: 32 Lakes Coffee Roasters
What you'll need
- A French Press
- Kettle
- 450g of water at 93°C/199°F
- 28g of coffee (medium-fine grind, approx. 820 microns
- Two spoons
How to make it:
- Add your coffee grounds to your French Press.
- Start timer, pour water over coffee grounds, leave plunger aside.
- Wait 4 minutes.
- Stir the grounds 3 times gently, breaking through the crust that forms on top.
- Wait 4 minutes.
- Use the two spoons to scoop or skim the foam and floating coffee grounds out of the vessel.
- Wait another 2 minutes.
- Put the filter plunge on, and plunge gently to separate liquid from coffee grinds.
- Pour and enjoy!
Carole Zbinden: 94 Celcius
What you'll need:
- An AeroPress
- Filter of choice (Two AeroPress standard filters preferred)
- 16g of coffee (medium grind, approx. 900 microns)
- 224g of water at 92°C/198°F
- 10g of room temperature water
- Carafe or vessel for your AeroPress
How to make it:
- Place your paper filter/ filters into the AeroPress cap.
- Put the cap on the AeroPress, and set the AeroPress on your carafe.
- Wet your filter to rinse out any undesirable flavours.
- Pour the 16g of ground coffee into the chamber.
- Start your timer, carefully add 224g of water.
- Stir 10 times, then immediately put on the plunger to avoid coffee dripping through.
- At 1m10s, slowly press the plunger for 40 seconds until complete.
- For more clarity, add 20g of bypass water as required.
- Enjoy!
Finca La Pradera: Rooftop Coffee Roasters
What you'll need
- A French Press
- Kettle
- 450g of water at 93°C/199°F
- 28g of coffee (medium-fine grind, approx. 820 microns
- Two spoons
How to make it:
- Add your coffee grounds to your French Press.
- Start timer, pour water over coffee grounds, leave plunger aside.
- Wait 4 minutes.
- Stir the grounds 3 times gently, breaking through the crust that forms on top.
- Wait 4 minutes.
- Use the two spoons to scoop or skim the foam and floating coffee grounds out of the vessel.
- Wait another 2 minutes.
- Put the filter plunge on, and plunge gently to separate liquid from coffee grinds.
- Pour and enjoy!
Up The Lake Espresso: 32 Lakes Coffee Roasters
How to make it:
18g in, 36g out, in 30 seconds.
Velvet Espresso: 94 Celcius
How to make it:
18g in, 38 out in 26 seconds.
Finca La Pradera Espresso: Rooftop Coffee Roasters
How to make it:
17.5-18g in, 34-36g out, in 28-32 seconds.
Pitalito Espresso: Birdy Coffee Co.
How to make it:
18.5g in, 38g out, in 27 seconds.
Fraisella Espresso: 94 Celcius
How to make it:
18g in, 42 out in 29 seconds.
Dom Espresso: Modus Coffee
How to make it:
18g in, 40g out, in 22-27 seconds.
Stillwater Decaf: 32 Lakes Coffee Roasters
What you'll need:
- An AeroPress
- Filter of choice (Two AeroPress standard filters preferred)
- 16g of coffee (medium grind, approx. 900 microns)
- 224g of water at 93°C/199°F
- 10g of room temperature water
- Carafe or vessel for your AeroPress
How to make it:
- Place your paper filter/ filters into the AeroPress cap.
- Put the cap on the AeroPress, and set the AeroPress on your carafe.
- Wet your filter to rinse out any undesirable flavours.
- Pour the 16g of ground coffee into the chamber.
- Start your timer, carefully add 224g of water.
- Stir 10 times, then immediately put on the plunger to avoid coffee dripping through.
- At 1m10s, slowly press the plunger for 40 seconds until complete.
- For more clarity, add 20g of bypass water as required.
- Enjoy!
DCF: Modus Coffee
What you'll need:
Origami cone-style dripper (plastic is preferred over ceramic)
If you don’t have an Origami dripper, you can use either a Kalita Wave dripper, or a V60 cone-style dripper, depending on the paper type. If the recipe calls for a wave-style filter, please use a Kalita Wave, and grind slightly coarser. If the recipe calls for a cone-style filter, please use a V60, and grind slightly coarser.
- Kalita Wave Filter
- Carafe
- Gooseneck Kettle
- 320g of water at 93°C/199°F
- 20g of coffee (medium-coarse grind, approx. 930 microns)
How to make it:
- Start by wetting the filter in your Origami dripper.
- Pour the 20g of ground coffee into the dripper.
- Start your timer, pour 40g of the hot water in slowly and gently.
- At 0m30s, pour an additional 60g of water (to ~100g).
- At 1m00s, pour an additional 60g of water (to ~160g).
- At 1m20s, pour an additional 60g of water (to ~220g).
- At 1m50s, pour an additional 60g of water (to ~280g).
- At 2m20s, pour an additional 40g of water (to ~320g).
- The coffee should drip through in 3m00s.
- Enjoy!
Night Owl Decaf: Birdy Coffee Co.
What you'll need:
- V60 cone-style dripper
- V60 paper filters
- Carafe
- Gooseneck Kettle
- 320g of water at 92°C/198°F
- 20g of coffee (medium grind, approx. 900 microns)
How to make it:
- Start by wetting the filter in your V60
- Pour the 20g of ground coffee into the dripper.
- Start your timer, pour 60g of the hot water in slowly and gently.
- At 0m45s, pour 80g (to ~140g) in a spiral pour.
- At 1m20s, pour 80g (to ~220g)
- At 1m45s, pour 100g (to ~320g)
- The coffee should drip through in 2m45s.
- Enjoy!
