Winner, winner chicken dinner!

This month, you are in for a real treat. We know we say this all the time but what can we do? In the April 2026 edition, you will find a selection of truly incredible coffees from a variety of European and Global roasters. We selected these coffees during a cupping session in Barcelona and can safely say, they were indeed the crowd favourites.

Get ready to savour a selection of elegant, delicious, surprising and beautiful lots from the likes of MIA, Siemasu, Bakalar, MOMOS, Paradigma, D Stands for Decaf and Sango.

Enjoy!

☕ What’s in the April 2026 Coffeevine Box?

This month’s selection features some truly delicious coffees from:

• MIA
• Siemasu
• Bakalar
• MOMOS
• Paradigma
• D Stands for Decaf
• Sango

If you’re looking to brew with intent, these recipes will guide your hand and elevate your daily ritual.

🔧 Basic Brewing Setup – What You’ll Need

Before diving into the recipes, here’s what we recommend having on hand:

• Precision scales (with or without timer)

• Burr grinder (e.g. Comandante)

• Your preferred brew method – V60, Origami, Kalita Wave, AeroPress, etc.

• Freshly filtered or custom mineralized water (We use Lotus mineral drops and Apax Lab mineral drops)

• Clean decanter or vessel

• Pouring kettle (or regular kettle + steady hand)

• Agitator or spoon for stirring

🔄 Tip: Always grind your coffee fresh before brewing for maximum aroma.

❄️ Storage Tip: Vacuum-seal in portions, label, and freeze if needed.

If you’re pulling espresso at home, we use the Profitec Pro600 and ProT64 grinder for consistent results.

📋 Brew Recipes – Filter & Espresso

☕ MIA

Filter (V60)

• Coffee: 15g

• Grind: Medium (EK9,5)

• Water: 250g @ 95°C

• Steps:

  • 0:00 – Start your bloom by pouring 35g of water into the coffee bed.

  • 0:30 – Continue with two even pours until you reach 150g

  • 1:15 – Once the coffee has almost drained, continue with one steady pour until you reach 250g. Swirl before serving

Espresso

• Dose: 18g

• Yield: 40g

• Time: 28 seconds

☕ Siemasu

Filter (V60)

• Coffee: 20g

• Grind: Medium-coarse

• Water: 300g @ 92°C

• Steps:

  • 0:00 – Start with a 60g bloom, pouring at 10g per second.

  • 0:30 – Then, continue with a fast circular pour at 10g per second until you reach 150g

  • 1:30 – Once the coffee is almost drained, finish your brewing with a slower circular pour that finished with a steady pour into the middle at 7g per second.

Espresso

• Dose: 18g

• Yield: 45g

• Time: 20 – 22 seconds

☕ Bakalar

Filter (Kalita Wave)

• Coffee: 20g

• Grind: Medium

• Water: 300g @ 94°C

• Steps:

  • 0:00 – Start with a 50g bloom and make sure your coffee bed is always wet.

  • 0:30 – Then, continue with two to three pours, keeping the slurry gently in motion without causing any excessive agitation.

  • 2:30 – Once the coffee is completely drained, gently swirl and pour.

Espresso

• Dose: 18g

• Yield: 40g

• Time: 25 – 29 seconds

☕ MOMOS

Filter (V60)

• Coffee: 14 – 18g

• Grind: Medium-coarse (20 – 24 clicks on a Commandante)

• Water: 210 – 270g @ 92 – 95°C

• Steps:

  • 0:00 – Start with a bloom using 3x the weight of your coffee and gently stir

  • 0:30 – Add 4x the weight of your coffee

  • 1:00 – Add 5x the weight of your coffee

  • 1:30 – Add 4x the weight of your coffee]
  • Once you finish, add a bypass of 45 – 60g of water to dilute your coffee

☕ Paradigma

Filter (Solo or Origami)

• Coffee: 16g

• Grind: Medium

• Water: 250g @ 92°C

• Steps:

  • 0:00 – Start with a preinfusion with 70g for 30 seconds

  • 0:30 – Add your next pour of 80g grams making sure all grounds are wet

  • 1:00 – For the final pour, add 100g and keep the water flowing steady into the middle. Once drained, swirl and enjoy.

☕ D Stands For Decaf

Filter (V60)

• Coffee: 15g

• Grind: Medium-coarse (decaf coffees prefer a coarser grind)

• Water: 225g @ 88 – 89°C

• Steps:

  • 0:00 – Bloom with 45g for 45 seconds

  • 0:30 – Continue with your pours, this time adding up to 120g.

  • 1:00 – Add another pour, this time completing the required amount up to 225g.

☕ Sango

Filter (Origami)

• Coffee: 15g

• Grind: Medium

• Water: 225g @ 88 – 89°C

• Steps:

  • 0:00 – Bloom with 45g for 45 seconds

  • 0:30 – Continue with your pours, this time adding up to 125g.

  • 1:00 – Add another pour, this time going up to 175g.

  • 1:30 – Finish with your last pour up to 225g.

💬 Share Your Thoughts

Tried any of these recipes? Have your own method? Drop a comment below or tag @thecoffeevine on Instagram with your brew photos. We love hearing how you’re enjoying your coffee.

☕ Explore our current Coffeevine offerings here