IN THIS ISSUE:
- MANOS AL GRANO COMUNIDAD - Fernwood Coffee Company
- PARAISO MG2 - Dose Coffee
- SECRET SAUCE - Escape Coffee Company
- ÉPIQUE - Escape Coffee Company
- HUGO RENE GARCIA - Quietly Coffee
- SERRADO - Fernwood Coffee Company
- DOUBLE DOUBLE - Dose Coffee
- CHÈVRES DES MONTAGNES - Escape Coffee Company
- FERNWOOD BLEND - Fernwood Coffee Company
- WESTCOAST TRAIL ESPRESSO - Fernwood Coffee Company
- CHÈVRES DES MONTAGNES ESPRESSO - Escape Coffee Company e
- DOUBLE DOUBLE ESPRESSO - Dose Coffee
- MAGNOLIA ESPRESSO - Quietly Coffee
- DULCE ESPRESSO - Escape Coffee Company
- MANOS AL GRANO COMUNIDAD ESPRESSO - Fernwood Coffee Company
- MILE ZERO DECAF - Fernwood Coffee Company
- ALEX KELLER DECAF - Quietly Coffee
- SUNRISE DECAF - Escape Coffee Company
Manos Al Grano Comunidad: Fernwood Coffee Company
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.
- Kalita Wave Filter
- Carafe
- Gooseneck Kettle
- 320g of water at 91°C/196°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 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 3m20s.
- Enjoy!
Paraiso MG2: Dose Coffee
What you'll need:
- V60 cone-style dripper
- V60 paper filters
- Carafe
- Gooseneck Kettle
- 320g of water at 94°C/201°F
- 20g of coffee (medium grind, approx. 930 microns)
How to make it:
- Start by wetting the filter in your V60
- Pour the 20g of ground coffee into the dripper.
- Start your timer, pour 60g of the hot water in slowly and gently.
- At 0m45s, pour 80g (to ~140g) in a spiral pour.
- At 1m20s, pour 80g (to ~220g)
- At 1m45s, pour 100g (to ~320g)
- The coffee should drip through in 2m30s.
- Enjoy!
Secret Sauce: Escape Coffee Company
What you'll need:
- V60 cone-style dripper
- V60 paper filters
- Carafe
- Gooseneck Kettle
- 320g of water at 92°C/198°F
- 20g of coffee (medium grind, approx. 900 microns)
How to make it:
- Start by wetting the filter in your V60
- Pour the 20g of ground coffee into the dripper.
- Start your timer, pour 60g of the hot water in slowly and gently.
- At 0m45s, pour 80g (to ~140g) in a spiral pour.
- At 1m20s, pour 80g (to ~220g)
- At 1m45s, pour 100g (to ~320g)
- The coffee should drip through in 2m30s.
- Enjoy!
Épique: Escape Coffee Company
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.
- Kalita Wave Filter
- Carafe
- Gooseneck Kettle
- 320g of water at 95°C/203°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 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 3m20s.
- Enjoy!
Hugo Rene Garcia: Quietly Coffee
What you'll need:
- V60 cone-style dripper
- V60 paper filters
- Carafe
- Gooseneck Kettle
- 320g of water at 95°C/203°F
- 20g of coffee (medium grind, approx. 900 microns)
How to make it:
- Start by wetting the filter in your V60
- Pour the 20g of ground coffee into the dripper.
- Start your timer, pour 60g of the hot water in slowly and gently.
- At 0m45s, pour 80g (to ~140g) in a spiral pour.
- At 1m20s, pour 80g (to ~220g)
- At 1m45s, pour 100g (to ~320g)
- The coffee should drip through in 2m30s.
- Enjoy!
Serrado: Fernwood Coffee Company
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!
Double Double: Dose Coffee
What you'll need
- A French Press
- Kettle
- 450g of water at 93°C/199°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!
Chèvres des Montagnes: Escape Coffee Company
What you'll need
- A French Press
- Kettle
- 450g of water at 93°C/199°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!
Fernwood Blend: Fernwood Coffee Company
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!
West Coast Trail Espresso: Fernwood Coffee Company
How to make it:
18g in, 32g out, in 30 seconds.
Chèvres des Montagnes Espresso: Escape Coffee Company
How to make it:
18g in, 36g out, in 28 seconds.
Double Double Espresso: Dose Coffee
How to make it:
18g in, 42g out, in 28 seconds.
Magnolia Espresso: Quietly Coffee
How to make it:
18g in, 41-45g out, in 31-35 seconds.
Dulce Espresso: Escape Coffee Company
How to make it:
18g in, 45g out, in 32 seconds.
Manos Al Grano Comunidad Espresso: Fernwood Coffee Company
How to make it:
19g in, 40g out, in 32 seconds.
Mile Zero Decaf: Fernwood Coffee Company
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!
Alex Keller Decaf: Quietly Coffee
What you'll need:
- V60 cone-style dripper
- V60 paper filters
- Carafe
- Gooseneck Kettle
- 320g of water at 95°C/203°F
- 20g of coffee (medium grind, approx. 900 microns)
How to make it:
- Start by wetting the filter in your V60
- Pour the 20g of ground coffee into the dripper.
- Start your timer, pour 60g of the hot water in slowly and gently.
- At 0m45s, pour 80g (to ~140g) in a spiral pour.
- At 1m20s, pour 80g (to ~220g)
- At 1m45s, pour 100g (to ~320g)
- The coffee should drip through in 2m30s.
- Enjoy!
Sunrise Decaf: Escape Coffee Company
What you'll need
- A French Press
- Kettle
- 450g of water at 93°C/199°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!
