Howdy!

Here’s another brew guide for you, this time covering the delicious coffees from our October 2024 Coffeevine edition. This one featured a total of eight coffees from seven different roasters coming to you from Europe, Asia and Australia. Whatever your occasion, this box is your pursuasion.

So let’s not waste any time and dive right into it!

Basic Setup

As in any good kitchen or bar, you want to be sure to have a few key items at your disposal that will aid you in preparing a delicious cup of coffee.

These include:

• • Scales (with or without a timer – you can use your phone or your watch)
  • A good quality burr grinder such as the Comandante Grinder
  • Your favourite brew method (Origami, Kalita Wave, V60, AeroPress etc)
  • A clean vessel for brewing and decanting
  • A ladle or stirrer for agitating the grounds
  • Water for brewing. I mix my own using the Lotus mineral drops. I’ll share a recipe soon!
  • A pouring kettle but a regular kettle will also do, however, it requires more precision

It’s very important to always freshly grind your coffee just before preparation because coffee is very volatile and quickly loses its full aroma in a matter of minutes.

You can also vacuum pack your coffee in portions, name and number each batch and then keep it in a dry cool place or put it in the freezer.

For espresso, I use my home espresso machine, a Profitec Pro600 espresso machine and a Profitec ProT64 grinder.

Sweven’s recipe for filter:

Brewer: V60 Dosage: 15g of coffee Grind: Medium-fine Water: 250g Temperature: 95°C

Rinse your paper filter and add the coffee to the brewer. Begin with a fast pour to kick start your bloom using 50g for 30 seconds. Then add the second pour worth 100g and give the brewer a gentle swirl to ensure even extraction. Do the same again with the 3rd pour after 30 seconds.

Sweven’s recipe for espresso:

Dosage: 17g Grind size: Fine Yield: 42.5g Extraction time: 27 – 30 seconds

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Nano Kaffee’s recipe for filter:

Brewer: V60 Dosage: 16g of coffee Grind: Medium-fine Water: 250g Temperature: 94°C

Start with a 50g bloom for 30 seconds and then add your water in doses of 50 grams at 15 second intervals.

Nano Kaffee’s recipe for espresso:

Dosage: 19g Yield: 38g Extraction time: 27 – 39 seconds.

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Andy Roasters’ recipe for filter:

Brewer: Aeropress (inverted) Dosage: 18g of coffee Grind: Medium Water: 250g Temperature: 95°C

We use a super classic recipe. Rinse your filter, add your coffee and then start with a 30 second bloom using 50g. Then, add all the remaining water, give it a good stir and replace the cap. Turn on its head at 2:15 minutes and then press all the way down.

Andy Roasters’ recipe for espresso:

Dosage: 18,7g Yield: 41g Extraction time: 32 seconds

Offshoot’ recipe for filter:

Brewer: V60 Dosage: 15g of coffee Grind: Medium-fine Water: 240g Temperature: 92°C

Start with a 60g bloom and then continue with 60g pulses every 30 seconds.

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What did you think of these recipes and and the coffees themselves? Feel free to leave a comment down below to share your own recipes and favourite brew methods.