MELK: Bon Décaf
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 10g of bypass water as required.
- Enjoy!
EPOCH CHEMISTRY: Divine Decaf
What you'll need:
- Origami 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 96°C/205°F
- 20g of coffee (medium-fine grind, approx. 960 microns)
How to make it:
- Start by wetting the filter in your V60 cone.
- Pour the 20g of ground coffee into the V60.
- Start your timer, pour 50g of the hot water in slowly and gently.
- At 0m30s, pour an additional 140g of water (to ~190g).
- At 1m10s, pour an additional 130g of water (to ~320g).
-
The coffee should drip through at 2m25s.
- Enjoy
TRAFFIC COFFEE CO.: Décaf Minute Papillon
What you'll need:
- Origami 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 96°C/205°F
- 20g of coffee (medium-fine grind, approx. 990 microns)
How to make it:
Start by wetting the filter in your V60 cone.
Pour the 20g of ground coffee into the V60.
Start your timer, pour 60g of the hot water in slowly and gently.
At 0m30s, pour an additional 70g of water (to ~130g).
At 1m10s, pour an additional 70g of water (to ~200g).
At 1m40s, pour an additional 70g of water (to ~270g).
At 2m00s, pour the remaining 50g of water (to ~320).
The coffee should drip through at 3m00s.
Enjoy!
July 14, 2023
—
Zara Snitman
