That’s all folks! Here’s the final brew guide for 2024!

As we near the end of the year 2024, I look back and think to myself ‘what a year’, right? WOW! I experienced so many highs and lows, I felt like I was on a rollercoaster for most of the past twelve months. Luckily, I always found a way to get back up and I am happy to end the year on a very positive note.

That’s why I am extra happy to share such an incredible selection of coffees with you this month. The final Coffeevine edition for 2024 really has it all. From old time favourite roasters to brand new names, there is a bit of everything. I hope these coffees will keep you company during the coming weeks and help you get off to a flying start in the new year 2025.

Below you will find the recipes from our roasters. I hope you’ll find them useful. Happy holidays!

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.

Drop’s recipe for filter:

Brewer: Kalita 155 Dosage: 15g of coffee Grind: Medium-fine Water: 250g Temperature: 96°C

Start the bloom with 40 – 50g of water and wait for 30 seconds. Then add up to 100g, wait until your timer reaches 1:00 minute then top up to 150g, wait until 1:30 minute and top up to 200g and at 2:00 minutes, add the rest up to 250g.

Drop’s recipe for espresso:

Dosage: 18g Grind size: Fine Yield: 40g Extraction time: 0:28 – 31 seconds

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Ernst’s recipe for filter:

Brewer: Aeropress Dosage: 16g of coffee Grind: Medium-fine Water: 230g Temperature: 85°C

Inverted method. Inset the filter intot the lid and rinse. Add your coffee and add 230g of coffee in one go. Stir and wait until 1:45 minute and stir again. Add the lid back on, revert the Aeropress onto a vessel and push the coffee out all the way.

Ernst’s recipe for espresso:

Dosage: 19g Yield: 40g Extraction time: 0:32 seconds

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Father’s recipe for filter:

Brewer: April Brewer Dosage: 15g of coffee Grind: Medium-coarse Water: 250g Temperature: 94°C

Start with a 50g bloom for 0:30 seconds. Then add 50g more water at every 0:30 second interval. If you don’t have an April Brewer, you can also use a Kalita or an Orea Brewer. Simply adjust grind size to compensate for the flow of water.

Father’s recipe for espresso:

Dosage: 18g Yield: 50g Extraction time: 0:25 – 28 seconds

Driftaway’s recipe for filter:

Brewer: V60 Dosage: 18g of coffee Grind: Medium Water: 280g Temperature: 94°C

Grind your coffee and add to the brewer. Then start with an 80g bloom for 0:40 seconds. Continue with 50g pulses every 0:20 seconds. The total brewing time for this coffee should be between 2:30 minutes and 3:00 minutes.

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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. Find all of our current offerings.