Issue #7 - The Decaf Pack Brew Guides
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94 CELCIUS MICRO-TORRÉFACTEUR: Colombia Elias and Shady Bayter
Method: Origami with wave-style flat bottom filter
What you'll need:
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Origami dripper (plastic is preferred over ceramic)
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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.
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Wave-style paper flat bottom filter
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Carafe
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Gooseneck Kettle
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320g of water at 94°C/201°F
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20g of coffee (medium grind, approx. 900 microns)
How to make it:
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Start by wetting the filter in your Origami cone.
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Pour the 20g of ground coffee into the Origami.
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Start your timer, pour 50g of the hot water in slowly and gently.
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At 0m30s, gently pour an additional 45g of water (to ~95g).
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At 0m50s, gently pour an additional 45g of water (to ~140g).
- At 1m10s, gently pour an additional 45g of water (to ~185g).
- At 1m30s, gently pour an additional 45g of water (to ~230g).
- At 1m50s, gently pour an additional 45g of water (to ~275g).
- At 2m00s, gently pour the remaining 45g of water (to ~320g).
- The coffee should drip through between 2m30s to 2m45s.
Dustin’s notes: "This recipe, similar to the 94 Celcius' Elias and Shady Bayter regularly caffeinated recipe, utilizes more pulse pouring and a slightly longer brew time to bring out more body to the decaf coffee. The banana bread and milk chocolate notes really come through! Almost like a banana chocolate chip pancake!”
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DRUMROASTER COFFEE: Decaf
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.
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Wave-style paper flat bottom filter
-
Carafe
-
Gooseneck Kettle
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320g of water at 96°C/205°F
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20g of coffee (medium to medium-fine grind, approx. 840-900 microns)
How to make it:
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Start by wetting the filter in your Origami dripper.
-
Pour the 20g of ground coffee into the Origami.
-
Start your timer, pour 50g of the hot water in slowly and gently.
-
At 0m30s, gently pour an additional 135g of water (to ~185g).
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At 1m10s, gently pour the remainder 135g of water (to ~320g).
- The coffee should drip through between 2m20s to 2m40s.
Dustin’s notes: "This recipe brings out more chocolate-forward notes using slightly hotter water, and brings out a great molasses and caramel/toffee note to the cup. Carsen also suggests using a French Press, and this other French Press recipe for another Drumroaster coffee also works well with this coffee to bring out a lot of silky and rich body in the coffee!”
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SUBTEXT COFFEE: Colombia Nevado del Huila
Method: Origami with cone-style V60 filter
What you'll need:
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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.
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Cone-style V60 paper filter
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Carafe
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Gooseneck Kettle
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320g of water at 95°C/203°F
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20g of coffee (medium grind, approx. 900 microns)
How to make it:
-
Start by wetting the filter in your Origami cone.
-
Pour the 20g of ground coffee into the Origami.
-
Start your timer, pour 50g of the hot water in slowly and gently.
-
At 0m30s, gently pour an additional 90g of water (to ~140g).
-
At 1m00s, gently pour an additional 60g of water (to ~200g).
- At 1m30s, gently pour an additional 60g of water (to ~260g).
- At 2m00s, gently pour an additional 60g of water (to ~320g).
- The coffee should drip through between 2m30s to 2m50s.
Dustin’s notes: "This recipe is a similar version to Subtext's recipe, included in the Light Pack's info sheets. This recipe uses more pulse pours, and brings out a lot of sweetness in the form of sugarcane and honey. The longer brew time allows for more of the body to come through, and also highlights the raisin and malted chocolate notes in the coffee."
