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Brew guide for the June 2022 box

Brew guide for the June 2022 box

With two cold coffee drink recipes from me and extensive brew guides from our three talented roasters, you're truly all set for pure bliss.

After just coming back from Barcelona a few days ago where the temperature was a toasty 26°C every day, I feel like this month’s brew guide simply had to include some fresh, summery coffee drinks next to the traditional hot preparation recipes.

If you know me well then you’ll know that I’m a huge peanut butter fan. I get through a tub every two weeks. Peanut butter is such a lovely and versatile ingredient that tastes amazing in sweet or savoury dishes and is a great addition to healthy shakes. One of my recipes this month, includes a frozen espresso based shake while the other recipe is for a refreshing cold brew based mocktail.

In addition, you’ll find recipes from our three talented June 2022 roasters and my Primavera Sound inspired playlist below. Bottoms up people!



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
    • A pouring kettle but a regular kettle will also do, however, it requires more precision

Feel free to take a look around our shop to see if there are things that you might like. We have a nice selection of items from Timemore and other brands to help you brew delicious coffees.

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. More information about freshness and how to rest your coffees can be found in this article.

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


My recipe for an espresso and peanut butter shake:

You’ll need:

  • 2 tbs peanut butter (100% pure)
  • 1 cup oat milk (I used home made oat milk but feel free to use Oatly or your preferred brand)
  • 1 half banana
  • 1 shot of espresso (38g)
  • Ice
  • Optional: 1 tsp of maple syrup or some vanilla sugar

Add all of your ingredients into a blender and blitz until smooth. Then pour into a glass and enjoy!

My recipe for a cold brew old fashioned mocktail:

You’ll need:

  • 1/2 cup of cold brew coffee
  • 4-5 splashes of non-alcoholic orange blossom bitters
  • 1-2 tbs of brown sugar
  • 4 tbs of warm water
  • 1 wedge of grapefruit
  • 1 cherry from the jar
  • Optional: ice cubes

Begin by adding the sugar into a cocktail mixer and then pouring your warm water. Stir the mixture until you get a simple syrup. You can reduce this recipe by 1 tbs of sugar if you like it less sweet. Then add your orange bitters and your cold brew coffee. Stir well and pour into a glass. Garnish with grapefruit and cherry. Tastes delicious!

Good Life’s recipe for filter:

Kalita Wave 185 dripper: Pre-wet the filter paper with hot water. Add 18g of medium-coarse coffee. Pour 40g of off the boil hot water into the coffee bed. Give the dripper a swirl/wiggle to make sure all grounds are wet. Wait for 30 seconds. Pour the rest (260g) of the water in a slow rotating motion onto the coffee bed. Wait until done and enjoy.

Good Life’s recipe for espresso:

Dose 19grams of coffee into the basket. Make an espresso that weighs 42g. Adjust your grind size so that the extraction time is around 28-30 seconds.

Fjord Coffee’s recipe for filter:

V60: Coarse grind (32 clicks Comandante), 20g of coffee. Water: 92ºC. 60g bloom for 35 seconds. Then, four additional pours of 60g. Finish at 3 minutes and 10-20 seconds. Wait until the water has drained through the coffee bed before your next pour. Pour in the middle of the coffee bed for the first 3-4 seconds of the pour, then pour in slow circles around the centre of the coffee bed. Enjoy!

Fjord Coffee’s recipe for espresso:

19.5g in, 38g out. Extraction time around 27-29 seconds. If you’re finding the acidity is overpowering the red fruit notes, use a slightly coarser grinder setting for a 25-27 second extraction or increase the dose to 20g.

Cartwheel’s recipe for filter:

Kalita Wave: We recommend clean, filtered water with a mineral hardness between 50 – 175ppm. Whilst you’re waiting, weigh out and grind 18g of coffee on a medium grind.

Place filter inside the Kalita and rinse with hot water, removing any papery taste and preheating your equipment. Discard rinsing water. Pour ground coffee into the filter, shaking gently to level. Start your timer and pour 55g of water onto the coffee to form the bloom. Swirl the slurry of coffee and water to wet all grounds thoroughly.

At 30 seconds, continue pouring water up to 200g. Try pouring in a steady, clockwise motion, spiralling out to the filter edge and back. When you reach 200g, continue pouring gently in the centre of the Kalita until you reach 300g. You should aim to finish pouring around 1 minute 15 seconds. Swirl the Kalita gently to create an even coffee bed. Your brew is complete when the coffee bed is dry, concluding around 3:00.

Cartwheel’s recipe for espresso:

We use a 1:3 ratio for our espresso, and run our machine on an 8 bar pressure. As espresso, this coffee is syrupy-sweet and rich. With dairy milk and oat milk, the gentle rounded acidity balances well and reminds us of creamy orange-chocolate. Dose: 15g Yield: 45g Extraction time: 25-28s

ONA Coffee’s recipe for the GEMS #6 Kenya, Maguta Coffee Estate:

V60: 20g of coffee with a medium grind. 25-26 clicks on a Comandante. The brew ratio is 1 to 15. Use 20g of coffee with 300ml of water. It is best to split the distribution into five pours. 1st with 50g bloom for 35 seconds, second pour with 70g bringing water to 120g. Then, three remaining pours. Pause each after 60g bringing the water total to 180g, 240g and 300g for the total.

The pour should be made in 25 – 35 second intervals when the water fully drains through each time.

Total brew time is around 2 1/2 – 3 minutes depending on drainage.


What did you think of these recipes and the coffees from the June 2022 Coffeevine box? Let me know in the comments down below and make sure you subscribe in time for the upcoming July 2022 coffee subscription box.

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