Escape Coffee Roasters - Triple A

 Origami with V60 Paper Filter

• Ratio: 20g coffee to 320g water 

• Grind size: 33 clicks on Comandante, or medium coarse (coarse Kosher salt)

• Temperature: 95C / 203F

Recipe:

• Bloom: 50g for 30 seconds

• Pour: to 160g, then to 320g

• Brew time: 2m20s

• Add 10-15g bypass to taste

Dustin’s notes: "This recipe brings out the clarity and layers of the Ethiopian, with a super delicate body and bright fruit acidity.”

Cape Coffee - Gakuyini AA

 Origami with V60 Paper Filter

• Ratio: 20g coffee to 320g water 

• Grind size: 32 clicks on Comandante, or medium coarse (coarse Kosher salt)

• Temperature: 95C / 204F

Recipe:

• Bloom: 60g for 30 seconds

• Pour: to 140g, then to 230g, then to 320g

• Brew time: 2m30s

Dustin’s notes: "This recipe highlights the Kenya phosphoric acidity, where the red fruit notes are balanced with black tea-like flavours and transparent clarity.”

Phil & Sebastian Coffee Roasters - Ninga Long Miles

AreoPress Brew Guide

AeroPress brew guide from Paprik Liu, a barista at Phil & Sebastian that will be competing at The National Barista Competition.

• Place an Aesir filter on a Fellow Prismo.

• Screw the Prismo on the AeroPress, and place the AeroPress in a regular position (not inverted).

• Place 25g of ground Ninga Long Miles (500-600 microns) into the chamber.

• Start timer. Add 100g water at 80C, and stir coffee 20 times.

• At 1m10s start pressing and finish at 1m25s.

•  Add 120g water at 60C for bypass.