IN THIS ISSUE:
- Cachoeira Da Grama - Seth Taylor Coffee
- Myanmar Hti Kham - Coffee Wallas
- San Isidro Zoquiapam - Nektar Torréfacteur
- 888 - Coffee Wallas
- La Sève - Nektar Torréfacteur
- L'ours Noir - Nektar Torréfacteur
- Nordik Signature - Nordik Café
- 888 Espresso - Coffee Wallas
- Jardín de Aromas Espresso - Nordik Café
- L'ours Noir Espresso - Nektar Torréfacteur
- Myanmar Hti Kham Espresso - Coffee Wallas
- Cachoeira Da Grama Espresso - Seth Taylor Coffee
- Petronilo Martinez Espresso - Nektar Torréfacteur
- Decafeine - Nordik Café
- La Leona Decaf - Seth Taylor Coffee
- Le Refuge Decaf - Nektar Torréfacteur
Cachoeira Da Grama: Seth Taylor Coffee
What you'll need:
- Hario V60 dripper
- Cone-style filter
- Kettle
- 320g water at 95°C/203°F (~90ppm)
- 20g of coffee (Medium grind, approx. 810 microns, or Comandante @ 27 clicks)
How to make it:
- Start by wetting the filter on your dripper.
- Pour the 20g of ground coffee into the dripper.
- Start your timer, pour 60g of the hot water in slow, gentle circles.
- At 0m30s, pour 80g (to ~140g) in circles.
- At 1m05s, pour 80g (to ~220g) in circles.
- At 1m40s, pour 100g (~320g) in circles.
- The coffee should drip through in 2m45s to 3m00s.
- Enjoy!
Myanmar Hti Kham: Coffee Wallas
What you'll need:
- Hario V60 dripper
- Cone-style filter
- Kettle
- 320g water at 95°C/203°F (~90ppm)
- 20g of coffee (Medium grind, approx. 840 microns, or Comandante @ 28 clicks)
How to make it:
- Start by wetting the filter on your dripper.
- Pour the 20g of ground coffee into the dripper.
- Start your timer, pour 60g of the hot water in slow, gentle circles.
- At 0m30s, pour 80g (to ~140g) in circles.
- At 1m05s, pour 80g (to ~220g) in circles.
- At 1m40s, pour 80g (~320g) in circles.
- The coffee should drip through in 2m20s.
- Enjoy!
San Isidro Zoquiapam: Nektar Torréfacteur
What you'll need:
- Hario V60 dripper
- Cone-style filter
- Kettle
- 320g water at 93°C/199°F (~90ppm)
- 20g of coffee (Medium grind, approx. 810 microns, or Comandante @ 27 clicks)
How to make it:
- Start by wetting the filter on your dripper.
- Pour the 20g of ground coffee into the dripper.
- Start your timer, pour 60g of the hot water in slow, gentle circles.
- At 0m40s, pour 80g (to ~140g) in circles.
- At 1m15s, pour 80g (to ~220g) in circles.
- At 1m50s, pour 100g (~320g) in circles.
- The coffee should drip through in 2m45s.
- Enjoy!
888: Coffee Wallas
What you'll need:
- AeroPress
- Two AeroPress standard filters
- 16g of coffee (Medium-coarse grind, approx. 900 microns, or Comandante @ 30 clicks)
- 260g of water at 92°C/198°F
How to make it:
- Place your paper filter/filters into the AeroPress cap.
- Place the cap on the AeroPress and set it on your carafe.
- Wet your filter to rinse out any undesirable flavours.
- Pour the 16g of ground coffee into the chamber.
- Start your timer, carefully add 260g of water.
- Stir 10 times, then immediately place the plunger on top to prevent coffee from dripping through.
- At 1m10s, slowly press the plunger for 40 seconds until complete.
- Enjoy!
La Sève: Nektar Torréfacteur
What you'll need:
- Hario V60 dripper
- Cone-style filter
- Kettle
- 320g water at 95°C/203°F(~90ppm)
- 20g of coffee (Medium-coarse grind, approx. 870 microns, or Comandante @ 29 clicks)
How to make it:
- Start by wetting the filter on your dripper.
- Pour the 20g of ground coffee into the dripper.
- Start your timer, pour 60g of the hot water in slow, gentle circles.
- At 0m30s, pour 80g (to ~140g) in circles.
- At 1m05s, pour 80g (to ~220g) in circles.
- At 1m40s, pour 100g (~320g) in circles.
- The coffee should drip through in 2m45s to 3m00s.
- Enjoy!
L'ours Noir: Nektar Torréfacteur
What you'll need:
- Kalita Wave dripper
- Kalita Wave filter
- Kettle
- 320g water at 93°C/199°F(~90ppm)
- 20g of coffee (Medium-coarse grind, approx. 870 microns, or Comandante @ 29 clicks)
How to make it:
- Start by wetting the filter on your dripper.
- Pour the 20g of ground coffee into the dripper.
- Start your timer, pour 60g of the hot water in slow, gentle circles.
- At 0m30s, pour 80g (to ~140g) in circles.
- At 1m05s, pour 80g (to ~220g) in circles.
- At 1m40s, pour 100g (~320g) in circles.
- The coffee should drip through in 2m45s to 3m00s.
- Enjoy!
Nordik Signature: Nordik Café
What you'll need:
- Kalita Wave dripper
- Kalita Wave filter
- Kettle
- 320g water at 95°C/203°F (~90ppm)
- 20g of coffee (Medium grind, approx. 840 microns, or Comandante @ 28 clicks)
How to make it:
- Start by wetting the filter on your dripper.
- Pour the 20g of ground coffee into the dripper.
- Start your timer, pour 60g of the hot water in slow, gentle circles.
- At 0m30s, slowly pour the rest of water (to ~320g) in circles.
- The coffee should drip through in 2m45s to 3m00s.
- Enjoy!
888 Espresso: Coffee Wallas
How to make it:
18g in, 40g out, in 30 seconds
Jardín de Aromas Espresso: Nordik Café
How to make it:
18g in, 38-40g out, in 30 seconds.
L'ours Noir Espresso: Nektar Torréfacteur
How to make it:
18g in, 32g out, in 30 seconds
Myanmar Hti Kham Espresso: Coffee Wallas
How to make it:
20g in, 50g out, in 30 seconds
Cachoeira Da Grama Espresso: Seth Taylor Coffee
How to make it:
20g in, 60 out, 32 seconds
Petronilo Martinez Espresso: Nektar Torréfacteur
How to make it:
18g in, 42g out, in 17 seconds. (use a coarser than usual grind size)
Decafeine: Nordik Café
What you'll need:
- An AeroPress
- Two AeroPress standard filters
- 16g of coffee (medium grind, approx. 900 microns, or Comandante @ 30 clicks)
- 260g of water at 93°C/199°F
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 16g of ground coffee into the chamber.
- Start your timer, carefully add 240g 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!
La Leona Decaf: Seth Taylor Coffee
What you'll need:
- V60 cone-style dripper
- Cone-style filter
- Kettle
- 320g of water at 95°C/203°F(~90ppm)
- 20g of coffee (medium grind, approx. 900 microns, or Comandante @ 30 clicks)
How to make it:
- Start by wetting the filter on your dripper.
- Pour the 20g of ground coffee into the dripper.
- Start your timer, pour 40g of the hot water in slowly and gently.
- At 0m30s, pour an additional 60g of water (to ~100g).
- At 1m00s, pour an additional 60g of water (to ~160g).
- At 1m20s, pour an additional 60g of water (to ~220g).
- At 1m50s, pour an additional 60g of water (to ~280g).
- At 2m20s, pour an additional 40g of water (to ~320g).
- The coffee should drip through in 3m00s.
- Enjoy!
Le Refuge Decaf: Nektar Torréfacteur
What you'll need:
- Hario V60 dripper
- Cone-style filter
- Kettle
- 320g of water at 92°C/198°F
- 20g of coffee (medium grind, approx. 900 microns, or Comandante @ 30 clicks)
How to make it:
- Start by wetting the filter on your dripper.
- Pour the 20g of ground coffee into the dripper.
- Start your timer, pour 60g of the hot water in slow, gentle circles.
- At 0m30s, pour 80g (to ~140g) in circles.
- At 1m05s, pour 80g (to ~220g) in circles.
- At 1m40s, pour 100g (~320g) in circles.
- The coffee should drip through in 2m45s to 3m00s.
- Enjoy!
