BREW GUIDES

ISSUE #8

IN THIS ISSUE:
  1. RWANDA DUKUNDE KAWA - Agro Roasters
  2. ETHIOPIA SAKICHA - Cape Coffee
  3. EL INDIO - Epoch Chemistry
  4. APONTE VILLAGE HONEY - Epoch Chemistry
  5. PERU - Agro Roasters
  6. ETHIOPIA SHANTAWENE - Roasti Coffee Co.
  7. BRAZIL - Roasti Coffee Co.
  8. PAOLA'S CASTILLO - Epoch Chemistry
  9. EQUILIBRIUM - Agro Roasters
  10. HUILA ESPRESSO - Epoch Chemistry
  11. EQUILIBRIUM ESPRESSO - Agro Roasters
  12. ROASTI ESPRESSO BLEND - Roasti Coffee Co.
  13. RWANDA DUKUNDE KAWA ESPRESSO - Agro Roasters
  14. EL INDIO ESPRESSO - Epoch Chemistry
  15. ETHIOPIA SHANTAWENE ESPRESSO - Roasti Coffee Co.
  16. PALMERA EA DECAF - Epoch Chemistry
  17. PERU DECAF - Agro Roasters
  18. FRANCY CASTILLO EA DECAF - Roasti Coffee Co.

Rwanda Dukunde Kawa: Agro Roasters

What you'll need:
How to make it:
  1. Start by wetting the filter in your V60
  2. Pour the 20g of ground coffee into the dripper.
  3. Start your timer, pour 60g of the hot water in slowly and gently.
  4. At 0m45s, pour 80g (to ~140g) in a spiral pour.
  5. At 1m20s, pour 80g (to ~220g)
  6. At 1m45s, pour 100g (to ~320g)
  7. The coffee should drip through in 2m30s.
  8. Enjoy!

Ethiopia Sakicha: Cape Coffee

What you'll need:
How to make it:
  1. Start by wetting the filter in your V60
  2. Pour the 20g of ground coffee into the dripper.
  3. Start your timer, pour 60g of the hot water in slowly and gently.
  4. At 0m45s, pour 80g (to ~140g) in a spiral pour.
  5. At 1m20s, pour 80g (to ~220g)
  6. At 1m45s, pour 100g (to ~320g)
  7. The coffee should drip through in 2m45s.
  8. Enjoy!

El Indio: Epoch Chemistry

What you'll need:

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.

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 40g of the hot water in slowly and gently.
  4. At 0m30s, pour an additional 60g of water (to ~100g).
  5. At 1m00s, pour an additional 60g of water (to ~160g).
  6. At 1m20s, pour an additional 60g of water (to ~220g).
  7. At 1m50s, pour an additional 60g of water (to ~280g).
  8. At 2m20s, pour an additional 40g of water (to ~320g).
  9. The coffee should drip through in 3m00s.
  10. Enjoy!

Aponte Village Honey: Epoch Chemistry

What you'll need:

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.

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 40g of the hot water in slowly and gently.
  4. At 0m30s, pour an additional 60g of water (to ~100g).
  5. At 1m00s, pour an additional 60g of water (to ~160g).
  6. At 1m20s, pour an additional 60g of water (to ~220g).
  7. At 1m50s, pour an additional 60g of water (to ~280g).
  8. At 2m20s, pour an additional 40g of water (to ~320g).
  9. The coffee should drip through in 3m20s.
  10. Enjoy!

Peru: Agro Roasters

What you'll need:

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.

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 40g of the hot water in slowly and gently.
  4. At 0m30s, pour an additional 60g of water (to ~100g).
  5. At 1m00s, pour an additional 60g of water (to ~160g).
  6. At 1m20s, pour an additional 60g of water (to ~220g).
  7. At 1m50s, pour an additional 60g of water (to ~280g).
  8. At 2m20s, pour an additional 40g of water (to ~320g).
  9. The coffee should drip through in 3m20s.
  10. Enjoy!

Ethiopia Shantawene: Roasti Coffee Co.

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:
  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 16g of ground coffee into the chamber.
  5. Start your timer, carefully add 224g 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!

Brazil: Roasti Coffee Co.

What you'll need:

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.

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 40g of the hot water in slowly and gently.
  4. At 0m30s, pour an additional 60g of water (to ~100g).
  5. At 1m00s, pour an additional 60g of water (to ~160g).
  6. At 1m20s, pour an additional 60g of water (to ~220g).
  7. At 1m50s, pour an additional 60g of water (to ~280g).
  8. At 2m20s, pour an additional 40g of water (to ~320g).
  9. The coffee should drip through in 3m20s.
  10. Enjoy!

Paola's Castillo: Epoch Chemistry

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:
  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!

Equilibrium: Agro 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:
  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 16g of ground coffee into the chamber.
  5. Start your timer, carefully add 224g 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!

Huila Espresso: Epoch Chemistry

How to make it:

19g in, 36g out, in 26 seconds.

Equilibrium Espresso: Agro Roasters

How to make it:

18g in, 36g out, in 27 seconds.

Roasti Espresso Blend: Roasti Coffee Co.

How to make it:

19g in, 38g out, in 30-32 seconds.

Rwanda Dukunde Kawa Espresso: Agro Roasters

How to make it:

18g in, 40g out, in 30 seconds.

El Indio Espresso: Epoch Chemistry

How to make it:

18.5g in, 41g out, in 32 seconds.

Ethiopia Shantawene Espresso: Roasti Coffee Co.

How to make it:

18.5g in, 38g out, in 32-35 seconds

Palmera EA Decaf: Epoch Chemistry

What you'll need:

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.

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 40g of the hot water in slowly and gently.
  4. At 0m30s, pour an additional 60g of water (to ~100g).
  5. At 1m00s, pour an additional 60g of water (to ~160g).
  6. At 1m20s, pour an additional 60g of water (to ~220g).
  7. At 1m50s, pour an additional 60g of water (to ~280g).
  8. At 2m20s, pour an additional 40g of water (to ~320g).
  9. The coffee should drip through in 3m20s.
  10. Enjoy!

Peru Decaf: Agro 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:
  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!

Francy Castillo EA Decaf: Roasti 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:
  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!

Brew Equipment

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AeroPress Coffee Maker - Original
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Kalita Wave 185 Stainless Steel Dripper (2-4 Cups)
$44.00
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Kalita 103 (#4) Filters (100) - FP103
$9.00
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Kalita Wave 185 (100-pack)
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Origami Paper Filter
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Hario V60-02 Paper Filters
$11.00
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Hario V60-02 Pourover Coffee Dripper
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AeroPress Coffee Maker - Clear
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Pitchii Coffee Server - 400ml / 600ml
From  $28.00
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Clever Coffee Dripper (16 oz Capacity)
$24.00