Get ready to enjoy a stellar selection of exquisite coffees from the likes of Casino Mocca, Don Gallo, Uncommon, Jiribilla and Goldkind that were included in the recently shipped February 2024 Coffeevine box by following this brew guide.

These coffees are a pure delight and if you were lucky enough to score one, then you’re in for a treat.

Check the recipes from our roasters and a bonus recipe from the Estonian Aeropress Champion Karl-Ott Juhanson who happens to be one of our wonderful subscribers.

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

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.

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

Karl-Ott’s winning Aeropress recipe:

Brewer: Aeropress Dosage: 18g Water: 94ml (out of 150ml total via bypass) Temperature: 90ºC

Inverted method. Double grind your coffee. First with a coarser setting and then a finer setting. Blow away any chaff and use RDT before every grind to reduce static. Use one classic Aeropress filter dry. Best results are achieved when using destilled water with a brewing water recipe such as the one by Scott Rao / Matt Perger.

Begin by adding your 18g of coffee to the inverted Aeropress chamber. Pour 94ml of water into the chamber and then stir 35 times gently back and forth. Add the cap and at 1:30 minutes, flip the Aeropress and begin pressing. You should finish at 2:10 minutes. Bypass with extra water to reach 150ml total. Serve immediately and enjoy!

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Casino Mocca’s recipe for filter:

Brewer: Kalita Wave 155 Dosage: 15g Water: 250g Grind: Medium-coarse

Rinse your filter and add the coffee. Start with a short 30 second bloom with 50g. Then add 50g more every 30 seconds. Ideal water temperature is 95°C.

Casino Mocca’s recipe for espresso:

Dosage: 18g Yield: 40 – 45g Extraction time: 30 – 35 seconds.

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Don Gallo’s recipe for filter:

Brewer: V60 Dosage: 20g Water: 320g Grind: Medium

Rinse your filter and add the coffee. Start with a short 30 second bloom with 50g. Then, using two pours of 135g each, slowly add your water.

Don Gallo’s recipe for espresso:

Dosage: 17g Yield: 36g Extraction time: 25 – 27 seconds.

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Uncommon’s recipe for filter:

Brewer: V60 Dosage: 16g of coffee Grind: Medium-coarse Water: 250g

Rinse your filter and add the coffee. Start with a short 30 second bloom with 50g of water. Then continue with 50g pulses every 30 seconds. Total brew time should be around 2:45 minutes.

Uncommon’s recipe for espresso:

Dosage: 18.5g Yield: 48g Extraction time: 24 seconds.

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Jiribilla’s recipe for filter:

Brewer: Origami Dosage: 19g of coffee Grind: Medium-coarse Water: 300g

Rinse your filter and add the coffee. Start with a short 30 second bloom with 60g. Then add another four pulses with 60g each with a total brew time of 4:30 minutes.

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What did you think of these recipes and and the coffees themselves? Feel free to leave a comment down below to share your own recipes and favourite brew methods.