IN THIS ISSUE:
- DOÑA DOLLY - Rooftop Coffee Roasters
- DON BETO - Nordik Micro Torréfacteur
- CATALAN RED BOURBON - Pilot Coffee Roasters
- SANTA LUCIA - Rosso Coffee Roasters
- SERRA E LEITE - Pilot Coffee Roasters
- FRANCISCO GARCIA - Nordik Micro Torréfacteur
- MONUMENT - Pilot Coffee Roasters
- BASECAMP - Rosso Coffee Roasters
- NORTHERN COMFORT - Rooftop Coffee Roasters
- ROSSO DECAF - Rosso Coffee Roasters
- CARRIZAL DECAF - Rooftop Coffee Roasters
- CATALYST DECAF - Pilot Coffee Roasters
- TURNING POINT ESPRESSO - Rosso Coffee Roasters
- NORTHERN COMFORT ESPRESSO - Rooftop Coffee Roasters
- MONUMENT ESPRESSO - Pilot Coffee Roasters
- MADRE LAURA ESPRESSO - Rooftop Coffee Roasters
- TWO WHEEL ESPRESSO - Rosso Coffee Roasters
- DON BETO ESPRESSO - Nordik Micro Torréfacteur
Doña Dolly: Rooftop Coffee Roasters
What you'll need:
- V60 cone-style dripper
- V60 paper filters
- Carafe
- Gooseneck Kettle
- 285g of water at 95°C/203°F
- 19g of coffee (medium-fine grind, approx. 625 microns)
How to make it:
- Start by wetting the filter in your V60
- Pour the 19g of ground coffee into the dripper.
- Start your timer, pour 60g of the hot water in slowly and gently.
- At 0m45s, pour 75g (to ~135g) in a spiral pour.
- At 1m20s, pour 75g (to ~210g)
- At 2m10s, pour 75g (to ~285g)
- Enjoy!
Don Beto: Nordik Micro Torréfacteur
What you'll need:
Origami cone-style 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.
- Kalita Wave Filter
- Carafe
- Gooseneck Kettle
- 320g of water at 92°C/198°F
- 20g of coffee (medium grind, approx. 900 microns)
How to make it:
- Start by wetting the filter in your Origami dripper.
- Pour the 20g of ground coffee into the dripper.
- Start your timer, pour 40g of the hot water in slowly and gently.
- At 0m30s, pour an additional 60g of water (to ~100g).
- At 1m00s, pour an additional 60g of water (to ~160g).
- At 1m20s, pour an additional 60g of water (to ~220g).
- At 1m50s, pour an additional 60g of water (to ~280g).
- At 2m20s, pour an additional 40g of water (to ~320g).
- The coffee should drip through in 3m20s.
- Enjoy!
Catalan Red Bourbon: Pilot Coffee Roasters
What you'll need:
- An AeroPress
- Filter of choice (Two AeroPress standard filters preferred)
- 14g of coffee (medium grind, approx. 900 microns)
- 220g of water at 92°C/197°F
- 10g of room temperature water
- Carafe or vessel for your AeroPress
How to make it:
- Place your paper filter/ filters into the AeroPress cap.
- Put the cap on the AeroPress, and set the AeroPress on your carafe.
- Wet your filter to rinse out any undesirable flavours.
- Pour the 14g of ground coffee into the chamber.
- Start your timer, carefully add 220g of water.
- Stir 10 times, then immediately put on the plunger to avoid coffee dripping through.
- At 1m10s, slowly press the plunger for 40 seconds until complete.
- For more clarity, add 20g of bypass water as required.
- Enjoy!
Santa Lucia: Rosso Coffee Roasters
What you'll need:
- An AeroPress
- Filter of choice (Two AeroPress standard filters preferred)
- 14g of coffee (medium grind, approx. 900 microns)
- 220g of water at 92°C/197°F
- 10g of room temperature water
- Carafe or vessel for your AeroPress
How to make it:
- Place your paper filter/ filters into the AeroPress cap.
- Put the cap on the AeroPress, and set the AeroPress on your carafe.
- Wet your filter to rinse out any undesirable flavours.
- Pour the 14g of ground coffee into the chamber.
- Start your timer, carefully add 220g of water.
- Stir 10 times, then immediately put on the plunger to avoid coffee dripping through.
- At 1m10s, slowly press the plunger for 40 seconds until complete.
- For more clarity, add 20g of bypass water as required.
- Enjoy!
Serra e Leite: Pilot Coffee Roasters
What you'll need:
Origami cone-style 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.
- Origami Wave filter
- Carafe
- Gooseneck Kettle
- 340g of water at 94°C/201°F
- 20g of coffee (medium grind, approx. 960 microns)
How to make it:
- Start by wetting the filter in your Origami dripper.
- Pour the 20g of ground coffee into the dripper.
- Start your timer, pour 60g of the hot water in slowly and gently.
- At 0m30s, pour the remaining 280g of water (to ~340g) in one gentle and slow pour.
- The coffee should drip through in 2m10s.
- Enjoy!
Francisco Garcia: Nordik Micro Torréfacteur
What you'll need:
Origami cone-style 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.
- Kalita Wave Filter
- Carafe
- Gooseneck Kettle
- 320g of water at 93°C/199°F
- 20g of coffee (medium grind, approx. 900 microns)
How to make it:
- Start by wetting the filter in your Origami dripper.
- Pour the 20g of ground coffee into the dripper.
- Start your timer, pour 40g of the hot water in slowly and gently.
- At 0m30s, pour an additional 60g of water (to ~100g).
- At 1m00s, pour an additional 60g of water (to ~160g).
- At 1m20s, pour an additional 60g of water (to ~220g).
- At 1m50s, pour an additional 60g of water (to ~280g).
- At 2m20s, pour an additional 40g of water (to ~320g).
- The coffee should drip through in 3m20s.
- Enjoy!
Monument: Pilot Coffee Roasters
What you'll need:
- An AeroPress
- Filter of choice (Two AeroPress standard filters preferred)
- 14g of coffee (medium grind, approx. 900 microns)
- 220g of water at 92°C/197°F
- 10g of room temperature water
- Carafe or vessel for your AeroPress
How to make it:
- Place your paper filter/ filters into the AeroPress cap.
- Put the cap on the AeroPress, and set the AeroPress on your carafe.
- Wet your filter to rinse out any undesirable flavours.
- Pour the 14g of ground coffee into the chamber.
- Start your timer, carefully add 220g of water.
- Stir 10 times, then immediately put on the plunger to avoid coffee dripping through.
- At 1m10s, slowly press the plunger for 40 seconds until complete.
- For more clarity, add 20g of bypass water as required.
- Enjoy!
Basecamp: Rosso Coffee Roasters
What you'll need
- A French Press
- Kettle
- 450g of water at 94°C/201°F
- 28g of coffee (medium-fine grind, approx. 820 microns
- Two spoons
How to make it:
- Add your coffee grounds to your French Press.
- Start timer, pour water over coffee grounds, leave plunger aside.
- Wait 4 minutes.
- Stir the grounds 3 times gently, breaking through the crust that forms on top.
- Wait 4 minutes.
- Use the two spoons to scoop or skim the foam and floating coffee grounds out of the vessel.
- Wait another 2 minutes.
- Put the filter plunge on, and plunge gently to separate liquid from coffee grinds.
- Pour and enjoy!
Northern Comfort: Rooftop Coffee Roasters
What you'll need
- A French Press
- Kettle
- 450g of water at 94°C/201°F
- 28g of coffee (medium-fine grind, approx. 820 microns
- Two spoons
How to make it:
- Add your coffee grounds to your French Press.
- Start timer, pour water over coffee grounds, leave plunger aside.
- Wait 4 minutes.
- Stir the grounds 3 times gently, breaking through the crust that forms on top.
- Wait 4 minutes.
- Use the two spoons to scoop or skim the foam and floating coffee grounds out of the vessel.
- Wait another 2 minutes.
- Put the filter plunge on, and plunge gently to separate liquid from coffee grinds.
- Pour and enjoy!
Rosso Decaf: Rosso Coffee Roasters
What you'll need:
- V60 cone-style dripper
- V60 paper filters
- Carafe
- Gooseneck Kettle
- 285g of water at 94°C/201°F
- 19g of coffee (medium-fine grind, approx. 625 microns)
How to make it:
- Start by wetting the filter in your V60
- Pour the 19g of ground coffee into the dripper.
- Start your timer, pour 60g of the hot water in slowly and gently.
- At 0m45s, pour 75g (to ~135g) in a spiral pour.
- At 1m20s, pour 75g (to ~210g)
- At 2m10s, pour 75g (to ~285g)
- Enjoy!
Carrizal Decaf: Rooftop Coffee Roasters
What you'll need:
Origami cone-style 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.
- Kalita Wave Filter
- Carafe
- Gooseneck Kettle
- 320g of water at 95°C/203°F
- 20g of coffee (medium grind, approx. 900 microns)
How to make it:
- Start by wetting the filter in your Origami dripper.
- Pour the 20g of ground coffee into the dripper.
- Start your timer, pour 40g of the hot water in slowly and gently.
- At 0m30s, pour an additional 60g of water (to ~100g).
- At 1m00s, pour an additional 60g of water (to ~160g).
- At 1m20s, pour an additional 60g of water (to ~220g).
- At 1m50s, pour an additional 60g of water (to ~280g).
- At 2m20s, pour an additional 40g of water (to ~320g).
- The coffee should drip through in 3m20s.
- Enjoy!
Catalyst Decaf: Pilot Coffee Roasters
What you'll need
- A French Press
- Kettle
- 450g of water at 94°C/201°F
- 28g of coffee (medium-fine grind, approx. 820 microns
- Two spoons
How to make it:
- Add your coffee grounds to your French Press.
- Start timer, pour water over coffee grounds, leave plunger aside.
- Wait 4 minutes.
- Stir the grounds 3 times gently, breaking through the crust that forms on top.
- Wait 4 minutes.
- Use the two spoons to scoop or skim the foam and floating coffee grounds out of the vessel.
- Wait another 2 minutes.
- Put the filter plunge on, and plunge gently to separate liquid from coffee grinds.
- Pour and enjoy!
Turning Point Espresso: Rosso Coffee Roasters
How to make it:
18g in, 40g out, in 28-32 seconds.
Northern Comfort: Rooftop Coffee Roasters
How to make it:
17.5g in, 34g out, in 27-29 seconds.
Monument Espresso: Pilot Coffee Roasters
How to make it:
18.4g in, 33.5g out, in 29 seconds.
Madre Laura Espresso: Rooftop Coffee Roasters
How to make it:
17.5g in, 36g out, in 29-34 seconds.
Two Wheel Espresso: Rosso Coffee Roasters
How to make it:
18g in, 40g out, in 32-36 seconds.
Don Beto Espresso: Nordik Micro Torréfacteur
How to make it:
18g in, 45g out, in 30 seconds.
