Last week, I shipped out the delicious November 2020 Coffeevine box one day ahead of schedule so I could take the 20th off to celebrate my 37th birthday. It was a bit of a last minute rush but everything worked out swimmingly and on the 20th itself, I was already getting lovely messages from my customers who had begun to receive their boxes.
What a birthday treat that was!
The coffees that I sent out offer a wonderful variety of origins, cultivars and processing methods that will be a joy to brew and as is tradition, here is my custom brew guide for the latest Coffeevine edition to help my customers make the most of each coffee.
I was also fortunate to receive a beautiful April Coffee Brewer, a unique brewing device designed by Patrik Rolf from April Coffee Roasters in Copenhagen, one of my three November roasters and I used this as an opportunity to put it to the test.
The results? GORGEOUS! See my adjusted recipe for this brewer along with custom recipes from April, NewGround and Hayb below. Happy brewing!
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
- The Kruve Sifter (not required but handy to filter out fines)
- Your favourite brew method (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 filter recipe for NewGround Coffee, Uganda, Zuzuka Bora, washed:
April Coffee Brewer: Take 12g of your favourite coffee and grind it very coarse (35 – 37 clicks on the Comandate Grinder). Boil your water and flush your paper filter thoroughly (I used a Kalita 155 filter). Add your coffee, tap it so it’s even and then start with a short bloom of 30 seconds with 36g of water at 94°C. Continue with your pour and add the remaining 164g in one slow pour. Don’t stir. Just scrape down any grounds stuck to the sides with a spatula.
The total brew time will be around 3:00 minutes. Remove the brewer and add the lid if you want to keep your coffee warm. The flavour will be delicate and tea-like, bringing out all the lovely floral and fruity notes in your coffee.
April’s recipe for filter:
April Coffee Brewer: 12g of coffee ground coarse (30 – 32 clicks on the Comandante Grinder). Use 200g of water at 92°C and start with a 50g bloom for 30 seconds. Then add up to 150g up to 1 minute, and then the remaining 30g at 1:30. Total brew time should be 2:30 minutes.
April’s recipe for espresso:
Newground’s recipe for filter:
V60: 19g coffee, 285ml water. 30 second bloom, total pour time 2:45 – 3:15 minutes. Or use the Aeropress: 16g coffee, 225ml water. 30 seconds bloom, total brew time 2min.
Newground’s recipe for espresso:
18g in, 36g out. A little short (26 seconds).
Hayb’s recipe for filter:
Aeropress: Ratio: 17g to 200g of water. Temparature: 94°C. Grinding: Comandante 27 clicks. Water: good quality (80-200 ppm).
Method: Inverted position. Pour the coffee inside, then all the water and stir 5 times. Wait until 1:30 and then press slowly until 2:00 minutes.
Hayb’s recipe for espresso:
Temperature: 94C. Ratio: 18g to 45ml of water. Water: good quality (80-200 ppm). Extraction time: 28-32 seconds.