Issue #12 Brew Guides

BASECAMP: Rosso Coffee Roasters 

What you'll need:

  • A French Press
  • Kettle
  • 450g of water at 94°C/201°F
  • 28g of coffee (medium-fine grind, approx. 820 microns) 
  • Two spoons

    How to make it: 

    1. Add your coffee grounds to your French Press.
    2. Start timer, pour water over coffee grounds, leave plunger aside.
    3. Wait 4 minutes.
    4. Stir the grounds 3 times gently, breaking through the crust that forms on top.
    5. Wait 4 minutes.
    6. Use the two spoons to scoop or skim the foam and floating coffee grounds out of the vessel.
    7. Wait another 2 minutes.
    8. Put the filter plunge on, and plunge gently to separate liquid from coffee grinds.
    9. Pour and enjoy!

    DAY TRIPPER: Rosso Coffee Roasters  

    What you'll need:

    • An AeroPress
    • Filter of choice (Two AeroPress standard filters preferred)
    • 14g of coffee (medium grind, approx. 900 microns)
    • 220g of water at 92°C/197°F
    • 10g of room temperature water
    • Carafe or vessel for your AeroPress

      How to make it:

      1. Place your paper filter/ filters into the AeroPress cap.
      2. Put the cap on the AeroPress, and set the AeroPress on your carafe.
      3. Wet your filter to rinse out any undesirable flavours.
      4. Pour the 14g of ground coffee into the chamber.
      5. Start your timer, carefully add 220g of water.
      6. Stir 10 times, then immediately put on the plunger to avoid coffee dripping through.
      7.  At 1m10s, slowly press the plunger for 40 seconds until complete.
      8. For more clarity, add 20g of bypass water as required.
      9. Enjoy!

      DECAF: Rosso Coffee Roasters 

      What you'll need:

      • A French Press
      • Kettle
      • 450g of water at 94°C/201°F
      • 28g of coffee (medium-fine grind, approx. 820 microns) 
      • Two spoons

        How to make it: 

        1. Add your coffee grounds to your French Press.
        2. Start timer, pour water over coffee grounds, leave plunger aside.
        3. Wait 4 minutes.
        4. Stir the grounds 3 times gently, breaking through the crust that forms on top.
        5. Wait 4 minutes.
        6. Use the two spoons to scoop or skim the foam and floating coffee grounds out of the vessel.
        7. Wait another 2 minutes.
        8. Put the filter plunge on, and plunge gently to separate liquid from coffee grinds.
        9. Pour and enjoy!

        DECAF PERU: Monogram Coffee  

        What you'll need:

        • An AeroPress
        • Filter of choice (Two AeroPress standard filters preferred)
        • 14g of coffee (medium grind, approx. 900 microns)
        • 220g of water at 92°C/197°F
        • 10g of room temperature water
        • Carafe or vessel for your AeroPress

          How to make it:

          1. Place your paper filter/ filters into the AeroPress cap.
          2. Put the cap on the AeroPress, and set the AeroPress on your carafe.
          3. Wet your filter to rinse out any undesirable flavours.
          4. Pour the 14g of ground coffee into the chamber.
          5. Start your timer, carefully add 220g of water.
          6. Stir 10 times, then immediately put on the plunger to avoid coffee dripping through.
          7.  At 1m10s, slowly press the plunger for 40 seconds until complete.
          8. For more clarity, add 20g of bypass water as required.
          9. Enjoy!

          DISNEL RAMIREZ: Cape 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.. 
          • V60 cone-style paper filter
          • Carafe
          • Gooseneck Kettle
          • 320g of water at 95°C/203°F
          • 20g of coffee (medium grind, approx. 930 microns)

          How to make it:

          1. Start by wetting the filter in your Origami dripper.
          2. Pour the 20g of ground coffee into the dripper.
          3. Start your timer, pour 50g of the hot water in slowly and gently.
          4. At 0m30s, pour an additional 90g of water (to ~140g).
          5. At 1m15s, pour an additional 90g of water (to ~230g).
          6. The coffee should drip through in 2m45s.
          7. Enjoy!

          DISNEL RAMIREZ: Counterpart 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.. 
          • V60 cone-style paper filter
          • Carafe
          • Gooseneck Kettle
          • 320g of water at 95°C/203°F
          • 20g of coffee (medium grind, approx. 960 microns)

          How to make it:

          1. Start by wetting the filter in your Origami dripper.
          2. Pour the 20g of ground coffee into the dripper.
          3. Start your timer, pour 50g of the hot water in slowly and gently.
          4. At 0m30s, pour an additional 100g of water (to ~150g).
          5. At 2m00s, pour an additional 70g of water (to ~320g).
          6. The coffee should drip through in 3m00s.
          7. Enjoy!

          EDWIN BURBANO: Cape 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 paper filter
          • Carafe
          • Gooseneck Kettle
          • 320g of water at 95°C/203°F
          • 20g of coffee (medium grind, approx. 930 microns)

          How to make it:

          1. Start by wetting the filter in your Origami dripper.
          2. Pour the 20g of ground coffee into the dripper.
          3. Start your timer, pour 50g of the hot water in slowly and gently.
          4. At 0m30s, pour an additional 110g of water (to ~160g).
          5. At 1m10s, pour an additional 160g of water (to ~320g).
          6. The coffee should drip through in 2m30s.
          7. Enjoy!

          FIRST PEAK: Counterpart Coffee 

          What you'll need:

          • A French Press
          • Kettle
          • 450g of water at 94°C/201°F
          • 28g of coffee (medium-fine grind, approx. 820 microns) 
          • Two spoons

            How to make it: 

            1. Add your coffee grounds to your French Press.
            2. Start timer, pour water over coffee grounds, leave plunger aside.
            3. Wait 4 minutes.
            4. Stir the grounds 3 times gently, breaking through the crust that forms on top.
            5. Wait 4 minutes.
            6. Use the two spoons to scoop or skim the foam and floating coffee grounds out of the vessel.
            7. Wait another 2 minutes.
            8. Put the filter plunge on, and plunge gently to separate liquid from coffee grinds.
            9. Pour and enjoy!

            MOUNTIAN WATER DECAF: Counterpart 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 paper filter
            • Carafe
            • Gooseneck Kettle
            • 320g of water at 95°C/203°F
            • 20g of coffee (medium grind, approx. 930 microns)

            How to make it:

            1. Start by wetting the filter in your Origami dripper.
            2. Pour the 20g of ground coffee into the dripper.
            3. Start your timer, pour 50g of the hot water in slowly and gently.
            4. At 0m30s, pour an additional 110g of water (to ~160g).
            5. At 1m10s, pour an additional 160g of water (to ~320g).
            6. The coffee should drip through in 2m30s.
            7. Enjoy!

            MURUE KIANYANGI AA: Monogram 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.. 
            • V60 cone-style paper filter
            • Carafe
            • Gooseneck Kettle
            • 320g of water at 95°C/203°F
            • 20g of coffee (medium grind, approx. 990 microns)

            How to make it:

            1. Start by wetting the filter in your Origami dripper.
            2. Pour the 20g of ground coffee into the dripper.
            3. Start your timer, pour 50g of the hot water in slowly and gently.
            4. At 0m30s, pour an additional 90g of water (to ~160g).
            5. At 1m05s, pour an additional 160g of water (to ~320g).
            6. The coffee should drip through in 2m30s.
            7. Enjoy!

             

            WARMTH BLEND: Monogram Coffee  

            What you'll need:

            • An AeroPress
            • Filter of choice (Two AeroPress standard filters preferred)
            • 14g of coffee (medium grind, approx. 900 microns)
            • 220g of water at 92°C/197°F
            • 10g of room temperature water
            • Carafe or vessel for your AeroPress

              How to make it:

              1. Place your paper filter/ filters into the AeroPress cap.
              2. Put the cap on the AeroPress, and set the AeroPress on your carafe.
              3. Wet your filter to rinse out any undesirable flavours.
              4. Pour the 14g of ground coffee into the chamber.
              5. Start your timer, carefully add 220g of water.
              6. Stir 10 times, then immediately put on the plunger to avoid coffee dripping through.
              7.  At 1m10s, slowly press the plunger for 40 seconds until complete.
              8. For more clarity, add 20g of bypass water as required.
              9. Enjoy!
              November 02, 2023 — Zara Snitman
              Left Older Post Back to Brew Guides & Education Newer Post Right

              Leave a comment

              Please note: comments are reviewed and approved before they are published.