During the last few weeks, I’ve been upgrading my home coffee corner with some really nice new gear, including the Origami dripper, the April Coffee Dripper and a Lelit espresso machine and Lelit grinder so I can now also enjoy a creamy flat white in the comforts of my home (sorry, local café owners! I’ll be back after this silly lockdown ends).
As a result, I’ve also had the time to play around with different recipes and, of course, brew tons of outstanding coffees, not just the ones from my actual boxes but also samples and other coffees that I get sent or picked up somewhere.
This December guide doesn’t just mark the final brew guide for the year 2020 but also the first that includes a recipe for espresso of my own. All previous guides only included espresso guides from my roasters because I didn’t have an espresso machine of my own.
So, without further ado, let’s dive straight into the gorgeous coffees from my absolutely brilliant December roasters 19 Grams, Kawa Coffee and Square Mile.
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
- The Kruve Sifter (not required but handy to filter out fines)
- Your favourite brew method (Origami, Kalita Wave, V60, AeroPress etc)
- A clean vessel for brewing and decanting
- Water for brewing, ideally mixed at home. I used the Barista Hussle recipe as I find that it results in the best tasting coffee:
- 40.1g Buffer
- 80.7g Mg
- 879.2g DI water
- 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.
My recipe for filter for Square Mile:
Origami Dripper: 14g of coffee ground medium fine (32 clicks on the Comandante Grinder). Boil you water and flush your filter with some water to remove the paper taste. Then add your coffee and bloom with 42g for 45 seconds. Then add the remaining water in one slow continous pour until you reach 220g. Water should be at around 92°C. Once all the water has been added, lift your Origami dripper and give it one good swirl to dislocate any grounds that might have stuck to the sides. Serve and enjoy.
My recipe for espresso for 19 Grams:
19g of coffee ground fine. 4 setting on the Lelit. Tamp your coffee and flush your machine to get it up to temperature. Extraction time 35 – 38 seconds. Yield: 38g.
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19 Grams’ recipe for filter:
Aeropress: Volvic (130ppm) or filtered water. Temperature: 91°C (you can go under for more acidity or upper if you want more sweetness). Coffee: 19g.
