Iced Aeropress
Materials/Ingredients:
* Coffee weight: 23g (1:15)
* Grinder: Coarse
* Aeropress
* Filter Aeropress (1x)
* Water weight: 172g
* Water Temp: 100°C
* Ice: 172g
* Brew stick: @kruveinc
Instructions:
1. Pour 72g of hot water.
2. Stir aggressively for 5 secondes
3. Pour 100g of hot water 30s
4. Close the cap
5. Put the ice into the server
6. At 1min30 press for 40 seconds
Washed Geisha
Materials/Ingredients:
Coffee: 25g
Grind: coarse (@baratza Virtuoso 21)
Water temp: 93C
Water Quantity: 405g (ratio 1:16.2)
Instructions:
1. Grind the coffee beans
2. Rinse the paper filter an discard the water
3. Pour 75g of hot water.
4. Swirl
5. Pour 55g at 45s
6. Stir 3 times
7. Repeat step 5 and 6 for 5 times every 30 seconds.
Aeropress For 2
@aeropress Upright method. Makes 2 cups.
We used a #costaricancoffee from @rogue_wave_coffee
Materials/Ingredients:
Coffee: 30g
Grind: fine (@baratza Virtuoso 14)
Water temp: 93C
Water Quantity: 480g (ratio 1:16)
Instructions:
1. Grind 30g of coffee beans
2. Rinse the paper filter
3. Pour 240g of hot water.
4. Stir during 15 secondes
5. Insert plunger
6. At 1min15s start to press gently for 45sec
7. Add 240ml of water into the server
V60 For 2
For this recipe, we suggest an espresso roast. We use our signature espresso coffee, called Bossa Nova. It’s a Brazilian single origin, a natural red catuai.
Materials/Ingredients:
Coffee weight: 30g (1:17)
Grinder: @baratza Virtuoso (20 clicks) – use the half of the grind settings for this receipt
V60 – 02 @hario_official acrylic
Hario 02 paper filter
Water weight: 510g
Water Temp: 88°C
Brew stick @kruveinc
Instructions:
1. Rinse the paper filter and discard the water
2. Pour 170g of hot water.
3. Stir 3 times, do not touch the filter
4. Pour 170g of hot water at 50s
5. Stir 3 times, do not touch the filter
6. Pour 170g of hot water 1min20s
7. Stir 3 times, do not touch the filter
8. Let the water/coffee make their job
Pourover: Faysel Abdosh
Washed #ethiopiancoffee from 94celcius
Notes: blueberry, blackberry jam and brown sugar
Materials/Ingredients:
Coffee weight: 25g (1:17)
Grinder: Baratza Virtuoso (18 clicks)
Origami
Filter F70 Saint Anthony
Melo drip
Water weight: 300g
Water Temp: 100°C
Instructions:
1. Pour 75g of hot water.
2. Pour 125g of hot water 50s
3. Brew 3 times, do not touch the filter
4. Pour 125g of hot water 1min20s
5. Brew 3 times, do not touch the filter
6. Pour 100g of hot water 1min50s