The Classic & Approachable Pack

Agro Roasters - Peru Medium

Origami with Wave Filters (Flat Bottom)

•Ratio: 20g coffee to 320g water

•Grind size: 34 clicks on Comandante, or medium-coarse (coarse Kosher salt)

•Temperature: 90C / 194F

Recipe:

• Bloom: 60g for 40 seconds

• Pour: to 125g, 190g, 255g, and then 320g, waiting for the slurry to drain almost completely in between.

•Brew time: 2m35s

Dustin’s notes: "This recipe uses a lower temperature and longer brew time using pulses to increase sweetness and maintain the lower acidity in the roasting style. For a stronger cup, you can try grinding finer to increase strength and/or using hotter water.”

Cape Coffee - Eugenio Mejia

AeroPress, inverted method 

•Ratio: 14g coffee to 196g water

•Grind size: 28 clicks on Comandante, or medium to medium-fine (Kosher salt)

•Temperature: 90C / 194F

• Method: Inverted

Recipe:

• Bloom: None

• Pour: to 196g, carefully press the air out to the coffee grounds are closer to the cap.

• Stir: 10 times using a small spoon or pair of chopsticks at 30 seconds.

• At 1 minute, put your cap on, with two pre-wet standard AeroPress paper filters.

• Flip your AeroPress carefully at 1:10, and press slowly until 1:50.

• Add 10-20ml of cooler water to taste (60C / 140F to 80 / 176F).

Dustin’s notes: “This standard recipe can be a little challenging to execute, however, it always results in a deliciously sweet and balanced cup. The balance of milk chocolate, jammy red fruit, and gentle citrus work well together, and has a silky smooth finish.”

Phil & Sebastian Coffee Roasters - Nemba

AeroPress, inverted method

• Ratio: 14g coffee to 196g water

• Grind size: 28 clicks on Comandante, or medium to medium-fine (Kosher salt)

• Temperature: 90C / 194F

• Method: Inverted

Recipe:

• Bloom: None

• Pour: to 196g, carefully press the air out to the coffee grounds are closer to the cap.

• Stir: 10 times using a small spoon or pair of chopsticks at 30 seconds.

• At 1 minute, put your cap on, with two pre-wet standard AeroPress paper filters.

• Flip your AeroPress carefully at 1:10, and press slowly until 1:50.

• Add 10-20ml of cooler water to taste (60C / 140F to 80 / 176F)

Dustin’s notes: “This standard recipe can be a little challenging to execute, however, always results in a deliciously sweet and balanced cup. This method of brewing really tones down the rhubarb and raspberry-like acidity, and accentuates the viscous oat milk and creamy quality of the coffee. This coffee finishes with a great dark chocolate bitterness, and roast-forward notes show through in the most pleasant, gentle way.”