Issue #7 - The Light & Adventurous Pack Brew Guides

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DRUMROASTER COFFEE: Rwanda Cyeshero Hill

Method: Origami with cone-style V60 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.

• V60 cone-style paper filter

• Carafe

• Gooseneck Kettle

• 320g of water at 96°C/205°F

• 20g of coffee (medium grind, approx. 960 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, pour an additional 135g of water (to ~185g).

5. At 1m10s, pour the remaining 135g of water (to ~320g).

6. The coffee should drip through between 2m10s to 2m30s.

Dustin’s notes: "This recipe highlights the clean acidity in the coffee, and brings out a lot of the peach and citrus notes in the coffee. The vanilla note that Carsen shared comes through in a very delicate, silky form.”

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94 CELCIUS MICRO-TORRÉFACTEUR: Colombia Elias & Shady Bayter

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 to medium-fine grind, approx. 900 microns) 

 
How to make it:

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

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, pour an additional 90g of water (to ~140g).

5. At 1m00s, pour an additional 90g of water (to ~230g).

6. At 1m30s, pour the remaining 90g of water (to ~320g). 

7. The coffee should drip through between 2m20s to 2m40s.

Dustin’s notes: "This recipe utilizes a slightly lower temperature to bring out more gentle flavours, balancing the intense fruit-forward notes with sweetness, and the acidity complements the fruit notes perfectly.”