BIRDY COFFEE CO.: Laerce Franca Faleiros
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!
PHIL & SEBASTIAN COFFEE ROASTERS: Umaña Brothers
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!
THIS COFFEE CO.: This Coffee is Rwanda
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 92°C/197°F
- 20g of coffee (medium grind, approx. 840 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 50g of the hot water in slowly and gently.
- At 0m30s, pour an additional 100g of water (to ~150g).
- At 0m50s, pour an additional 50g of water (to ~200g).
- At 1m10s, pour an additional 50g of water (to ~250g).
- At 1m40s, pour the remaining 70g of water (to ~320g).
- The coffee should drip through in 2m30s.
- Enjoy!
September 11, 2023
—
Zara Snitman
