The Light & Adventurous Pack

Ate Mares Sultan - Kapé Coffee

Origami with V60 Paper Filter

•Ratio: 20g coffee to 320g water (1:16)

•Grind size: 30 clicks on Comandante MKIII, or medium-coarse (coarse Kosher salt)

•Temperature: 96C / 205F

•Water: soft water; if using harder water, please lower temperature to 91C / 195F

Recipe:

• Bloom: 60g for 30 seconds

• Pour: to 160g, then to 320g

•Brew time: 2m10s

Dustin’s notes: “This recipe accentuates the acidity and the fast brew time reduces a little bit of the inherent full body in the coffee. I find that it brings out super sweet raspberry and lemon ice cream notes, and is balanced with a dark chocolate and cashew finish.”

Efrain Castillo - Pallet Coffee Roasters

Origami with V60 Paper Filter

• Ratio: 20g coffee to 320g water (1:16)

• Grind size: 30 clicks on Comandante MKIII, or medium-coarse (coarse Kosher salt)

• Temperature: 96C / 205F

• Water: soft water; if using harder water, please lower temperature to 91C / 195F

Recipe:

• Bloom: 60g for 30 seconds

• Pour: to 160g, then to 320g

• Brew time: 2m10s

Dustin’s notes: “One thing I love about this coffee is the brightness that comes from the Huehuetenango region. The acidity in this quintessential Guatemalan is balanced by red fruit sweetness and the base milk chocolate notes. This recipe highlights a lot of the floral and orange notes.”

Exclusive #6: Byron Corrales - This Coffee Co.

V60 with V60 Paper Filter

• Ratio: 20g coffee to 300g water (1:15) and 20g bypass

• Grind size: Medium-fine (slightly coarser than table salt)

• Temperature: 96C / 205F

• Water: soft water; if using harder water, please lower temperature to 91C / 195F

Recipe:

• Bloom: 60g for 60 seconds. Stir to ensure all the grounds are saturated

• Pour: to 160g, stir in NSEW pattern, and follow up with circular stir to make sure the direction of the water continues in circular motion. At 1:30 pour to 300g at a steady pace.

• Bypass: Add the final 20g of water into the carafe. Swirl the carafe or mix with a spoon.

• Brew time: 3m00s

Suneal’s notes: “This coffee is exceptionally balanced. I love the way the dark chocolate notes intertwine with the honey and grape. I find the longer brew time and the 20g bypass helps open up the acidity which I really want to be highlighted in the brew. If you want a more delicate cup, feel free to pour 30g or even 40g of bypass water.”

The Classic & Approachable Pack

Wildan Mustofa - Pallet Coffee Roasters

Origami with V60 Paper Filter

• Ratio: 20g coffee to 340g water (1:17)

• Grind size: 30 clicks on Comandante MKIII, or medium-coarse (coarse Kosher salt)

• Temperature: 96C / 205F

• Water: soft water; if using harder water, please lower temperature to 91C / 195F

Recipe:

• Bloom: 60g for 30 seconds

• Pour: to 160g, then to 260g, then to 340g

• Brew time: 2m45s

Dustin’s notes: “I like that this recipe brings out more of the deeper prune and purple fruit notes, and the coffee highlights a cherry sweetness. This coffee has great clarity to the complex flavours.”

Fazenda Um Espirito Santo

Inverted AeroPress Recipe:

• Grind: medium to medium coarse

• 14g coffee to 224g water (91C or 196F)

• Pour 30g, stir to saturate grinds

• Pour to 224g water total, stir 5 times

• Put cap with one paper filter on

• Flip at 1m10s, press at 1m20s until 1m50s