32 LAKES COFFEE ROASTERS: Hooked

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:

    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!

    ROSSO COFFEE ROASTERS: Turning Point 

    What you'll need:

    • A French Press
    • Kettle
    • 450g of water at 96°C/205°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!

      FRENCH PRESS COFFEE ROASTERS: Myanmar Pa-O Village

      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 96°C/205°F
      • 20g of coffee (medium-fine grind, approx. 820 microns)

      How to make it:

      1. Start by wetting the filter in your V60 cone.
      2. Pour the 20g of ground coffee into the V60.
      3. Start your timer, pour 60g of the hot water in slowly and gently.
      4. At 0m30s, pour an additional 70g of water (to ~130g).
      5. At 1m10s, pour the additional 70g of water (to ~200g).
      6. At 1m40s, pour the additional 70g of water (to ~270g).
      7. At 2m00s, pour the additional remaining 50g of water (to ~320g).
      8. The coffee should drip through in 3m00s.
      9. Enjoy!
      August 10, 2023 — Zara Snitman

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