IN THIS ISSUE:
- FELIPE ESTELA - Drumroaster Coffee
- CURRANT MOOD - Rosso Coffee Roasters
- TIMA- Café Pista
- TWO WHEEL - Rosso Coffee Roasters
- DANCING GOATS- De Mello Coffee
- CLASSIC DINER - Drumroaster Coffee
- GENTLEMAN - De Mello Coffee
- HIDEAWAY - Rosso Coffee Roasters
- TANDEM - Café Pista
- HOMEBODY ESPRESSO - Rosso Coffee Roasters
- TANDEM ESPRESSO - Café Pista
- GENTLEMAN ESPRESSO - De Mello Coffee
- PEDRO MORENO ESPRESSO - Drumroaster Coffee
- CHERRY WILD ESPRESSO - Rosso Coffee Roasters
- SHOONDHISA ESPRESSO - Café Pista
- OFF HOURS DECAF - Rosso Coffee Roasters
- BAHO DECAF - Café Pista
- ZUMACHI DECAF - De Mello Coffee
Felipe Estela: Drumroaster Coffee
What you'll need:
- Hario V60 cone-style dripper
- V60 paper filters
- Carafe
- Gooseneck Kettle
- 320g of water at 95°C/203°F (~75ppm)
- 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 80g of the hot water in slow, gentle circles.
- At 0m30s, pour 120g (to ~200g) in circles.
- At 1m05s, pour 120g (to ~320g) in circles.
- The coffee should drip through in 2m15s.
- Enjoy!
Currant Mood: Rosso Coffee Roasters
What you'll need:
- Hario V60 cone-style dripper
- V60 paper filters
- Carafe
- Gooseneck Kettle
- 320g water at 93°C/199°F(~75ppm)
- 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!
Tima: Café Pista
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 water at 93°C/199°F(~75ppm)
- 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 0m40s, pour 130g (to ~190g) in circles.
- At 1m30s, pour 130g (to ~320g) in circles.
- The coffee should drip through in 2m15s.
- Enjoy!
Two Wheel: Rosso Coffee Roasters
What you'll need:
- Kalita Wave Dripper
- Kalita Wave Filter
- Carafe
- Gooseneck Kettle
- 320g water at 93°C/199°F(~75ppm)
- 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 80g of the hot water in slow, gentle circles.
- At 0m40s, pour 120g (to ~200g) in circles.
- At 1m30s, pour 120g (to ~320g) in circles.
- The coffee should drip through in 2m15s.
- Enjoy!
Dancing Goats: De Mello Coffee
What you'll need:
- Kalita Wave Dripper
- Kalita Wave Filter
- Carafe
- Gooseneck Kettle
- 320g water at 95°C/199°F(~75ppm)
- 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 1m05s, pour 80g (to ~220g) in circles.
- At 1m40s, pour 100g (~320g) in circles.
- The coffee should drip through in 2m15s.
- Enjoy!
Classic Diner: Drumroaster Coffee
What you'll need
- Kalita Wave Dripper
- Kalita Wave Filter
- Carafe
- Gooseneck Kettle
- 320g water at 95°C/203°F(~75ppm)
- 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!
Gentleman: De Mello Coffee
What you'll need
- A French Press
- Gooseneck Kettle
- 450g of water at 92°C/197°F (~75ppm)
- 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!
Hideaway: Rosso Coffee Roasters
What you'll need:
- Kalita Wave Dripper
- Kalita Wave Filter
- Carafe
- Gooseneck Kettle
- 320g water at 95°C/203°F(~75ppm)
- 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 80g of the hot water in slow, gentle circles.
- At 0m40s, pour 120g (to ~200g) in circles.
- At 1m30s, pour 120g (to ~320g) in circles.
- The coffee should drip through in 2m15s.
- Enjoy!
Tandem: Café Pista
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 (~75ppm)
- Carafe or vessel for your AeroPress
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!
Homebody Espresso: Rosso Coffee Roasters
How to make it:
18g in, 42g out, in 28-31seconds.
Tandem Espresso: Café Pista
How to make it:
18g in, 34g out, in 32 seconds.
Gentleman Espresso: De Mello Coffee Roasters
How to make it:
18g in, 42g out, in 23-25 seconds.
Pedro Moreno Espresso: Drumroaster Coffee
How to make it:
19g in, 45g out, in 28 seconds.
Cherry Wild Espresso: Rosso Coffee Roasters
How to make it:
19g in, 42g out, in 32-34 seconds.
Shoondhisa Espresso: Café Pista
How to make it:
18.5g in, 37g out, in 38 seconds.
Off Hours Decaf: Rosso Coffee Roasters
What you'll need:
- Hario V60 cone-style dripper
- V60 paper filters
- Carafe
- Gooseneck 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!
Baho Decaf: Café Pista
What you'll need:
- Kalita Wave Dripper
- Kalita Wave Filter
- Carafe
- Gooseneck 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!
Zumachi Decaf: De Mello Coffee
What you'll need
- Hario V60 cone-style dripper
- V60 paper filters
- Carafe
- Gooseneck Kettle
- 320g water at 93°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 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!
