IN THIS ISSUE:
- ACC POR LA PAZ - Receiver Coffee Co.
- HUILA- Alternate Route Coffee Co.
- EL LIMONAR- 94 Celcius
- VELVET - Velvet Sunrise Coffee Roasters
- NARINO - Alternate Route Coffee Co.
- DEYVID LEANDRO - Origin Hill Coffee Roasters
- SUPERNOVA - 94 Celcius
- DOCE RUFFINO - Receiver Coffee Co.
- STEAMPUNK - Velvet Sunrise Coffee Roasters
- COVALENT BLEND ESPRESSO - 94 Celcius
- STEAMPUINK ESPRESSO - Velvet Sunrise Coffee Roasters
- DOCE RUFFINO ESPRESSO - Receiver Coffee Co.
- DEYVID LEANDRO ESPRESSO - Origin Hill Coffee Roasters
- HUILA ESPRESSO - Alternate Route Coffee Co.
- LA QUEBRADA ESPRESSO- 94 Celcius
- MEXICO DECAF - Receiver Coffee Co.
- CANDY BLAST DECAF - 94 Celcius
- COLOMBIA EA DECAF - Velvet Sunrise Coffee Roasters
ACC Por La Paz: Receiver Coffee Co.
What you'll need:
- V60 cone-style dripper
- V60 paper filters
- Carafe
- Kettle
- 320g of water at 93°C/199°F (~75ppm)
- 20g of coffee (medium grind, approx. 840 microns, or Comandante @ 28 clicks)
How to make it:
- Start by wetting the filter on your dripper.
- Pour the 20g of ground coffee into the dripper.
- Start your timer, pour 60g of the hot water in slow, gentle circles.
- At 0m30s, pour 80g (to ~140g) in circles.
- At 1m05s, pour 60g (to ~200g) in circles.
- At 1m40s, pour 120g (~320g) in circles.
- The coffee should drip through in 2m10s.
- Enjoy!
Huila: Alternate Route Coffee Co.
What you'll need:
- Kalita Wave Dripper
- Kalita Wave Filter
- Carafe
- Kettle
- 320g of water at 93°C/199°F(~75ppm)
- 20g of coffee (medium grind, approx. 810 microns, or Comandante @ 27 clicks)
How to make it:
- Start by wetting the filter on your dripper.
- Pour the 20g of ground coffee into the dripper.
- Start your timer, pour 80g of the hot water in slow, gentle circles.
- At 0m40s, pour 120g (to ~200g) in circles.
- At 1m30s, pour 120g (to ~320g) in circles.
- The coffee should drip through in 2m15s.
- Enjoy!
El Limonar: 94 Celcius
What you'll need:
- V60 cone-style dripper
- V60 paper filters
- Carafe
- Kettle
- 320g of water at 94°C/201°F
- 20g of coffee (medium-coarse grind, approx. 930 microns)
How to make it:
- Start by wetting the filter on your dripper.
- Pour the 20g of ground coffee into the dripper.
- Start your timer, pour 80g of the hot water in slow, gentle circles.
- At 0m40s, pour 120g (to ~200g) in circles.
- At 1m30s, pour 120g (to ~320g) in circles.
- The coffee should drip through in 2m15s.
- Enjoy!
Velvet: Velvet Sunrise Coffee Roasters
What you'll need:
- Kalita Wave Dripper
- Kalita Wave Filter
- Carafe
- Kettle
- 320g of water at 95°C/203°F(~75ppm)
- 20g of coffee (medium grind, approx. 810 microns, or Comandante @ 27 clicks)
How to make it:
- Start by wetting the filter on your dripper.
- Pour the 20g of ground coffee into the dripper.
- Start your timer, pour 80g of the hot water in slow, gentle circles.
- At 0m40s, pour 120g (to ~200g) in circles.
- At 1m30s, pour 120g (to ~320g) in circles.
- The coffee should drip through in 2m15s.
- Enjoy!
Nariño: Alternate Route Coffee Co.
What you'll need:
- V60 cone-style dripper
- V60 paper filters
- Carafe
- 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 on your dripper.
- Pour the 20g of ground coffee into the dripper.
- Start your timer, pour 80g of the hot water in slow, gentle circles.
- At 0m40s, pour 120g (to ~200g) in circles.
- At 1m30s, pour 120g (to ~320g) in circles.
- The coffee should drip through in 2m15s.
- Enjoy!
Deyvid Leandro: Origin Hill Coffee Roasters
What you'll need:
- Kalita Wave Dripper
- Kalita Wave Filter
- Carafe
- Kettle
- 320g of water at 95°C/203°F(~75ppm)
- 20g of coffee (medium grind, approx. 810 microns, or Comandante @ 27 clicks)
How to make it:
- Start by wetting the filter on your dripper.
- Pour the 20g of ground coffee into the dripper.
- Start your timer, pour 60g of the hot water in slow, gentle circles.
- At 0m30s, pour 80g (to ~140g) in circles.
- At 1m10s, pour 80g (to ~220g) in circles.
- At 1m50s, pour 100g (~320g) in the center only.
- The coffee should drip through in 2m50s to 3m00s.
- Enjoy!
Supernova: 94 Celcius
What you'll need:
- An AeroPress
- Filter of choice (Two AeroPress standard filters preferred)
- 16g of coffee (medium-fine grind, approx. 780 microns, or Comandante @ 26 clicks)
- 260g of water at 93°C/199°F (~75ppm)
- Carafe or vessel for your AeroPress
How to make it:
- Place your paper filter/ filters into the AeroPress cap.
- Place the cap on the AeroPress and set it 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 260g of water.
- Stir 10 times, then immediately place the plunger on top to prevent coffee from dripping through.
- At 1m10s, slowly press the plunger for 40 seconds until complete.
- Enjoy!
Doce Ruffino: Receiver Coffee Co.
What you'll need:
- Kalita Wave Dripper
- Kalita Wave Filter
- Carafe
- Kettle
- 320g of water at 93°C/199°F(~75ppm)
- 20g of coffee (medium grind, approx. 810 microns, or Comandante @ 27 clicks)
How to make it:
- Start by wetting the filter on your dripper.
- Pour the 20g of ground coffee into the dripper.
- Start your timer, pour 80g of the hot water in slow, gentle circles.
- At 0m40s, pour 120g (to ~200g) in circles.
- At 1m30s, pour 120g (to ~320g) in circles.
- The coffee should drip through in 2m15s.
- Enjoy!
Steampunk: Velvet Sunrise Coffee Roasters
What you'll need
- A French Press
- Kettle
- 450g of water at 95°C/201°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!
Covalent Blend Espresso: 94 Celcius
How to make it:
18.5g in, 40g out, in 27-30 seconds.
Steampunk Espresso: Velvet Sunrise Coffee Roasters
How to make it:
18g in, 36g out in 25 seconds.
Doce Ruffino Espresso: Receiver Coffee Co.
How to make it:
18.5g in, 40g out, in 27-30 seconds.
Deyvid Leandro Espresso: Origin Hill Coffee Roasters
How to make it:
19g in, 40g out, in 26-28 seconds.
Huila Espresso: Alternate Route Coffee Co.
How to make it:
19g in, 40g out, in 26-28 seconds.
La Quebrada Espresso: 94 Celcius
How to make it:
19g in, 40g out, in 27 seconds.
Mexico Decaf: Receiver Coffee Co.
What you'll need:
- Kalita Wave Dripper
- Kalita Wave Filter
- Carafe
- Kettle
- 320g of water at 95°C/203°F(~75ppm)
- 20g of coffee (medium grind, approx. 810 microns, or Comandante @ 27 clicks)
How to make it:
- Start by wetting the filter on your dripper.
- Pour the 20g of ground coffee into the dripper.
- Start your timer, pour 60g of the hot water in slow, gentle circles.
- At 0m30s, pour 80g (to ~140g) in circles.
- At 1m05s, pour 80g (to ~220g) in circles.
- At 1m40s, pour 100g (~320g) in circles.
- The coffee should drip through in 2m45s to 3m00s.
- Enjoy!
Candy Blast Decaf: 94 Celcius
What you'll need:
- V60 cone-style dripper
- V60 paper filters
- Carafe
- Kettle
- 320g of water at 93°C/200°F
- 20g of coffee (medium grind, approx. 840 microns, or Comandante @ 28 clicks))
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 2m30s.
- Enjoy!
Colombia EA Decaf: Velvet Sunrise Coffee Roasters
What you'll need:
- Kalita Wave Dripper
- Kalita Wave Filter
- Carafe
- Kettle
- 320g of water at 95°C/203°F(~75ppm)
- 20g of coffee (medium grind, approx. 810 microns, or Comandante @ 27 clicks)
How to make it:
- Start by wetting the filter on your dripper.
- Pour the 20g of ground coffee into the dripper.
- Start your timer, pour 60g of the hot water in slow, gentle circles.
- At 0m30s, pour 80g (to ~140g) in circles.
- At 1m05s, pour 80g (to ~220g) in circles.
- At 1m40s, pour 100g (~320g) in circles.
- The coffee should drip through in 2m45s to 3m00s.
- Enjoy!
