Issue #7 - Classic & Approachable Pack Brew Guides

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94 CELCIUS MICRO-TORRÉFACTEUR: Mexico Alejandro Martinez

Method: Origami with wave-style flat bottom filter

What you'll need:

• Origami 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. 

• Wave-style paper flat bottom filter

• Carafe

• Gooseneck Kettle

• 320g of water at 94°C/201°F

• 20g of coffee (medium grind, approx. 900 microns) 

 
How to make it:

1. Start by wetting the filter in your Origami dripper.

2. Pour the 20g of ground coffee into the Origami.

3. Start your timer, pour 50g of the hot water in slowly and gently.

4. At 0m30s, gently pour an additional 45g of water (to ~95g).

5. At 0m50s, gently pour an additional 45g of water (to ~140g).

6. At 1m10s, gently pour an additional 45g of water (to ~185g).
7. At 1m30s, gently pour an additional 45g of water (to ~230g).
8. At 1m50s, gently pour an additional 45g of water (to ~275g).
9. At 2m00s, gently pour the remaining 45g of water (to ~320g).
10. The coffee should drip through between 2m30s to 2m45s. 

Dustin’s notes: "This recipe utilizes more pulse pouring and a slightly longer brew time to bring out more sweetness and balance in the cup. The fruit notes are expressed as raisin and wine-like sweetness, and it is complemented with the dark chocolate and vanilla notes.”

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DRUMROASTER COFFEE: Diner Blend

Method: French Press

What you'll need:

• A French Press

• Kettle

• 400g of water at 100°C/212°F

• 25g of coffee (medium-fine grind, approx. 820 microns) 

• Two spoons

How to make it:

1. Add your coffee grounds to your French Press.

2. Start timer, pour water over coffee grounds, leave plunger aside.

3. Wait 4 minutes.

4. Stir the grounds 3 times gently, breaking through the crust that forms on top.

5. Use the two spoons to scoop or skim the foam and floating coffee grounds out of the vessel.

6. Wait another 5 minutes.

7. Put the filter plunge on, and plunge gently to separate liquid from coffee grinds.

8. Pour and enjoy!

Dustin’s notes: "This recipe brings out a great everyday, morning or afternoon cup of coffee. The caramelized sugar note is maximized to ensure a sweet cup. Try it black without any sugar or dairy, and you should get a super sweet, silky cup of coffee!”