Brew guide for the December Coffeevine box

Discover how to brew a spectacular cup of coffee or pull a punchy shot of espresso with the outstanding coffees from the December 2020 Coffeevine box

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.

19 Grams’ recipe for filter:

V60: 24g of filter coffee & 400g of water as a total. Pour 70g of water to bloom and swirl. Pour at 45 seconds around 8ml/sec to 200ml. Allow the coffee to drain through but never leave a dry bed then make the final pour of 8ml/sec to 400ml. Final brew time 3.30-5.30 depending on the grinder quality.
19 Grams’ recipe for espresso:
17.5 – 18.5 grams of coffee in. 40 – 45g yield. 30 – 35 seconds.
Kawa Coffee’s 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.

First pour 50mL (agitation). At 20 seconds press gently and remove the press of the Aeropress. At 30 seconds pour 150ml
At 1:05 press till 1:35.
Bypass: then add 75mL of water (you choose your intensity and add +/- water).
Kawa Coffee’s recipe for espresso:
19 or 19,5g. 55ml. 25 sec of extraction (we like our ethiopian espresso with a light body and floral) but a classic recipe works too.
Square Mile’s recipe for filter:
V60: 30g coffee ground medium, 500g water (roastery water composition: Gh ~90, Kh ~55). Bloom with 60g water, swirl until all grounds are wet. At 45 seconds begin adding water at a flow rate so that you’ve poured 300g by 1:15. Then reduce pour rate so that 500g is poured by 1:45. Once the slurry level has dipped a little give the top of the water a stir and then let drawdown complete. Aiming for 3:00 – 3:30 finish time.
Square Mile’s recipe for espresso:
19g coffee to 38g espresso pulled in 28-32 seconds is a good starting point. We find with the above water composition this produces a well-balanced espresso. If you prefer a more syrupy espresso we recommend reducing the yield a little and grinding a touch finer so you hit the same shot time. If you find our standard recipe a little tart we recommend stretching the yield a little, you shouldn’t have to adjust the grind for a 2g yield increase.

Did you like these recipes? Let me know your comments below and feel free to share your own recipes with my readers. 
featuring Drop Coffee, Cloud Picker and Deep Coffee Roasters.
The Coffeevine January 2021 box
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