IN THIS ISSUE:
- MAGNOLIA - Quietly Coffee
- LA PALESTINA - Drumroaster Coffee Co.
- JOSE BURBANOS - Sorellina Coffee
- RWANDA HUMURE - Alternate Route Coffee Co.
- KEANU - Sorellina Coffee
- EVER CHANTA - Drumroaster Coffee Co.
- BOA ESPERANCA - Nordik Café
- ESPRESSO BLEND FILTER - Drumroaster Coffee Co.
- RIDE FAST LIVE SLOW BLEND - Alternate Route Coffee Co.
- MEXICO DECAF - Nordik Café
- EL VERGEL DECAF - Alternate Route Coffee Co.
- GUATEMALA DECAF - Drumroaster Coffee Co.
Magnolia: Quietly Coffee
What you'll need:
- An AeroPress
- Filter of choice (Two AeroPress standard filters preferred)
- Gooseneck Kettle
- 90g of water at 95°C/203°F
- 160-200g of ice
- 35g of coffee (coarse grind)
- Carafe or vessel for your AeroPress
How to make it:
- Put 35g of coffee into your inverted AeroPress, shake to level.
- Add 160-200g of ice to carafe.
- From 0m00s to 0m15s, add 150g of water.
- At 0m15s stir for 20 seconds.
- At 0m35s, attach filter cap with pre-wet filters in place.
- At 1m05s, flip Aeropress onto carafe and press the plunger for 30 seconds.
- Enjoy!
La Palestina: Drumroaster 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 95°C/203°F
- 20g of coffee (medium grind, approx. 900 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!
Jose Burbanos: Sorellina Coffee
What you'll need:
- V60 cone-style dripper
- V60 paper filters
- Carafe
- Gooseneck Kettle
- 285g of water at 92°C/197°F
- 19g of coffee (medium-fine grind, approx. 625 microns)
How to make it:
- Start by wetting the filter in your V60
- Pour the 19g of ground coffee into the dripper.
- Start your timer, pour 60g of the hot water in slowly and gently.
- At 0m45s, pour 75g (to ~135g) in a spiral pour.
- At 1m20s, pour 75g (to ~210g)
- At 2m10s, pour 75g (to ~285g)
- Enjoy!
Rwanda Humure: Alterante Route Coffee Co.
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:
- 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 14g of ground coffee into the chamber.
- Start your timer, carefully add 220g 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!
Keanu: Sorellina 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.
- Origami Wave filter
- Carafe
- Gooseneck Kettle
- 340g of water at 94°C/201°F
- 20g of coffee (medium grind, approx. 960 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 60g of the hot water in slowly and gently.
- At 0m30s, pour the remaining 280g of water (to ~340g) in one gentle and slow pour.
- The coffee should drip through in 2m10s.
- Enjoy!
Ever Chanta: Drumroaster Coffee Co.
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:
- 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!
Boa Esperança: Nordik Café
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.
- Origami Wave filter
- Carafe
- Gooseneck Kettle
- 340g of water at 94°C/201°F
- 20g of coffee (medium grind, approx. 960 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 60g of the hot water in slowly and gently.
- At 0m30s, pour the remaining 280g of water (to ~340g) in one gentle and slow pour.
- The coffee should drip through in 2m10s.
- Enjoy!
Espresso Blend: Drumroaster Coffee Co.
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:
- 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!
Ride Fast Live Slow Blend: Alternate Route Coffee Co.
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 90°C/194°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 14g of ground coffee into the chamber.
- Start your timer, carefully add 220g 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!
Mexico Decaf: Nordik Café
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:
- 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 14g of ground coffee into the chamber.
- Start your timer, carefully add 220g 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!
El Vergel Decaf: Alternate Route 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 95°C/203°F
- 20g of coffee (medium grind, approx. 900 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 50g of water (to ~90g).
- At 1m00s, pour an additional 50g of water (to ~140g).
- At 1m20s, pour an additional 50g of water (to ~190g).
- At 1m50s, pour an additional 50g of water (to ~240g).
- At 2m20s, pour an additional 50g of water (to ~290g).
- The coffee should drip through in 3m20s.
- Enjoy!
Guatemala Decaf: Drumroaster 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.
- Origami Wave filter
- Carafe
- Gooseneck Kettle
- 340g of water at 94°C/201°F
- 20g of coffee (medium grind, approx. 960 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 60g of the hot water in slowly and gently.
- At 0m30s, pour the remaining 280g of water (to ~340g) in one gentle and slow pour.
- The coffee should drip through in 2m10s.
- Enjoy!
