IN THIS ISSUE:
- FINCA LA PATRIA - Rooftop Coffee Roasters
- DON MAYO TARRAZU - Seven Mystery
- FINCA EL EMBRUIJO - Agro Coffee
- GUATEMALA FINCA CARRIZALITO - Flatland Coffee Roasters
- FINCA LA RESERVA CATUAI - Rooftop Coffee Roasters
- BANKO CHELCHELE - Agro Coffee
- SUMATRA - Agro Coffee
- FINCA LA RESERVA VENECIA - Rooftop Coffee Roasters
- BRAZIL CARAMELO - Flatland Coffee Roasters
- FINCA LA RESERVA ESPRESSO - Rooftop Coffee Roasters
- SUMATRA ESPRESSO - Agro Coffee
- BRAZIL CARAMELO ESPRESSO - Flatland Coffee Roasters
- FINCA LA PATRIA ESPRESSO - Rooftop Coffee Roasters
- BANKO CHELCHELE ESPRESSO - Agro Coffee
- DON MAYO TARRAZU ESPRESSO - Seven Mystery
- FULL MOON DECAF - Seven Mystery
- CUMBRES DE NARIÑO DECAF - Rooftop Coffee Roasters
- PERU DECAF - Flatland Coffee Roasters
Finca La Patria: Rooftop Coffee Roasters
What you'll need:
- Origami 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 1m10s, pour 80g (to ~220g) in circles.
- At 1m40s, pour 100g (~320g) in circles.
- The coffee should drip through in 2m15s.
- Enjoy!
Don Mayo Tarrazú
What you'll need:
- V60 cone-style dripper
- Cone-style 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 2m10s.
- Enjoy!
Finca El Embruji: Agro Coffee
What you'll need:
- V60 cone-style dripper
- Cone-style 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 2m15s.
- Enjoy!
Guatemala Finca Carrizalito: Flatland Coffee Roasters
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. 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 130g (to ~190g) in circles.
- At 1m30s, pour 130g (to ~320g) in circles.
- The coffee should drip through in 2m15s.
- Enjoy!
Finca La Reserva Catuai: Rooftop Coffee Roasters
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 2m15s.
- Enjoy!
Banko Chelchele: Agro Coffee
What you'll need:
- Kalita Wave dripper
- Kalita Wave filter
- Kettle
- 320g water at 95°C/203°F(~90ppm)
- 20g of coffee (Medium-coarse 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 1m10s, pour 80g (to ~220g) in circles.
- At 1m40s, pour 100g (~320g) in circles.
- The coffee should drip through in 2m45s.
- Enjoy!
Sumatra: Agro 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!
Finca La Reversa Venecia: Rooftop Coffee Roasters
What you'll need:
- Kalita Wave dripper
- Kalita Wave filter
- Kettle
- 320g water at 95°C/203°F(~90ppm)
- 20g of coffee (Medium-coarse 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 130g (to ~190g) in circles.
- At 1m30s, pour 130g (to ~320g) in circles.
- The coffee should drip through in 2m15s.
- Enjoy!
Brazil Caramelo: Flatland Coffee Roasters
What you'll need:
- An AeroPress
- Filter of choice (Two AeroPress standard filters preferred)
- 16g of coffee (medium-fine grind, approx. 780 microns, or Comandante @26 clicks)
- 260g of water at 93°C/199°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!
Finca La Reversa Venecia Espresso: Rooftop Coffee Roasters
How to make it:
17.5g in, 34g out, in 28-32 seconds
Sumatra Espresso: Agro Coffee
How to make it:
18g in, 36g out, in 30 seconds
Brazil Caramelo Espresso
How to make it:
19g in, 40g out, in 34-36 seconds
Finca La Patria Espresso: Rooftop Coffee Roasters
How to make it:
18.5g in, 36g out, in 30-34 seconds
Banko Chelchele Espresso: Agro Coffee
How to make it:
18g in, 36g out, in 25-30 seconds
Don Mayo Tarrazú: Seven Mystery
How to make it:
18g in, 42g out, in 26-30 seconds
Full Moon Decaf: Seven Mystery
What you'll need:
- Kalita Wave dripper
- Kalita Wave filter
- Kettle
- 340g water at 93°C/199°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 100g (~320g) in circles.
- The coffee should drip through in 2m15s.
- Enjoy!
Cumbres de Nariño Decaf: Rooftop Coffee Roasters
What you'll need:
- V60 cone-style dripper
- Cone-style filter
- Kettle
- 320g water at 93°C/199°F(~90ppm)
- 20g of coffee (Medium-coarse 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 1m10s, pour 80g (to ~220g) in circles.
- At 1m40s, pour 100g (~320g) in circles.
- The coffee should drip through in 2m15s.
- Enjoy!
Peru Decaf: Flatland Coffee Roasters
What you'll need:
- V60 cone-style dripper
- Cone-style filter
- Kettle
- 320g water at 95°C/203°F(~90ppm)
- 20g of coffee (Medium-coarse 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 ~120g) in circles.
- At 1m00s, pour 50g (to ~170g) in circles.
- At 1m30s, pour 50g (to ~220g) in circles.
- At 2m00s, pour 50g (to ~270g) in circles.
- At 2m30s, pour 70g (~340g) in the center only.
- The coffee should drip through around 2m45s.
- Enjoy!
