Spring is officially here and not just on the calendar this time. The sun is shining gloriously over Amsterdam and it feels like nature is truly coming back to life everywhere. People sitting on terraces, flowers blooming and moods lifting.
To celebrate this transition point in the year, I have put together a new brew guide for you all that features a really beautiful coffee maker that I was gifted by Crooked Nose, one of the three roasters in this month’s box and also the creators of this brewer. It’s called BRO and it’s made from Lithuanian wood and linen and is unlike any other brewer I’ve ever used before.
And to get us in the mood for this gorgeous coffee box that also features Uncommon and Blossom Coffee Roasters, I’ve created a little playlist of some of the best remixes of the moment. Right then, let’s dive in!
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.
- 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 (I was kindly gifted a beautiful handmade stirrer from my ambassadors @bloom.that.coffee
- Water for brewing
- 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. 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 Lelit MaraX along with a separate grinder for espresso. I use the same water I use for brewing.
My recipe for the Papua New Guinea, Enorga from Crooked Nose:
BRO Coffee Maker: This brewer has an incredible scent of the forest, which is quite intriguing. In the beginning, I was concerned it might affect the cup taste too much but it actually enhanced the flavour. This is partially because the coffee from Crooked Nose has notes of spices by nature but also because the filter is made from linen.
I used 12g of coffee with a medium-fine grind. Due to the fact that this brewer does not use a paper filter, the coffee has more body, which is quite nice in this instance. I began with a 30 second bloom with 50g of water and then added the remaining water all in one go up to 210g. No stirring. Brew time around 2:10 minutes.
This brewer resulted in such a lovely cup. In my mind I was wandering around Lithuania’s forests on a crist spring morning. 🙂
Uncommon’s recipe for filter:
V60 or Kalita Wave: 16.5g in, 255g out, 3 minute brew.
Uncommon’s recipe for espresso:
20g in, 48g out, 25 seconds.
Blossom Coffee Roasters’ recipe for filter:
V60: for a 18g/300ml brew, we grind the coffee medium and aim for a 2:45 minute brew time.
Blossom Coffee Roasters’ recipe for espresso:
17g dose, 40g yield, 26-28 seconds. Our espresso roasts are best at least two weeks after roast, at which point we find the best clarity of flavour.
Crooked Nose’s recipe for filter:
At Crooked Nose & Coffee Stories we are fans of intense, bold, deep coffee and we really enjoy making it with AeroPress with a stainless steel filter.
So, our traditional AeroPress recipe goes like this:
- 1.Put the filter in holder, lock it and wet and rinse it with hot water.
- 2.Weight 20g of coffee, grind it fine, put it into AeroPress.
- 3.Boil the water, wait some seconds, start the timer and fill 100ml of AeroPress.
- 4.Stirr for 10 secs, put the piston, let it stay for about a minute.
- 5.Add extra 100ml of water. Swirl it gently, put the piston, let it stay for extra minute.
- 6.Slowly push down the plunger.
- 7.Let it cool a bit, slurp and enjoy.
Crooked Nose’s recipe for espresso:
We love our 1:2 ratio double espresso. So 18g of coffee in, 36g of liquid out in 30 seconds. If possible, use 86°C water or significantly lower temp than for lighter roasts. Mix well with a spoon and your dark syrup should be ready to taste. Enjoy. And now make another for your friends, haha.
What did you think of these recipes and the coffees from the March 2022 Coffeevine box? Let me know in the comments down below and make sure you subscribe in time for the upcoming April 2022 coffee subscription box.