Issue #8 Light Pack Brew Guides
EPOCH CHEMISTRY: Zuberi Matsitsi
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.
- V60 cone-style paper filter
- Carafe
- Gooseneck Kettle
- 320g of water at 96°C/205°F
- 20g of coffee (medium-fine grind, approx. 960 microns)
How to make it:
- Start by wetting the filter in your V60 cone
- Pour the 20g of ground coffee into the V60.
- Start your timer, pour 50g of the hot water in slowly and gently.
- At 0m30s, pour an additional 140g of water (to ~190g).
- At 1m10s, pour the remaining additional 130g of water (to ~320g).
- The coffee should drip through in 2m25s to.
- Enjoy!
TRAFFIC COFFEE CO.: Marcelo Assis Noguiera
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..
- V60 cone-style paper filter
- Carafe
- Gooseneck Kettle
- 320g of water at 96°C/205°F
- 20g of coffee (medium-fine grind, approx. 820 microns)
How to make it:
- Start by wetting the filter in your V60 cone.
- Pour the 20g of ground coffee into the V60.
- Start your timer, pour 60g of the hot water in slowly and gently.
- At 0m30s, pour an additional 70g of water (to ~130g).
- At 1m10s, pour the additional 70g of water (to ~200g).
- At 1m40s, pour the additional 70g of water (to ~270g).
- At 2m00s, pour the additional remaining 50g of water (to ~320g).
- The coffee should drip through in 3m00s.
- Enjoy!
ROSSO COFFEE: Fazenda Um
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 90°C/194°F
- 20g 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!
