Happy belated new year everyone!

I hope you had a lovely time with your loved ones and that the new year kicked off in style for you. Here’s the first brew guide of 2025 with the recipes from our super awesome January roasters. They include PasoPaso, Miche, Rush Rush, OneHalf, Modus and 19 Grams.

Please enjoy their fine coffees and be sure to leave a comment below to share with us what you think of these coffees.

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. I mix my own using the Lotus mineral drops. I’ll share a recipe soon!
  • 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.

PasoPaso’s recipe for filter:

Brewer: V60 Dosage: 15g of coffee Grind: Medium-fine Water: 255g Temperature: 96°C

Start the bloom with 30g of water and wait for 0:30 seconds. Then add 70g of water wait until your timer reaches 1:15 minute then top up to 175g. At 1:55 pour up to 255g, swirl the brewer gently to dislodge any grounds and allow to finish extracting.

PasoPaso’s recipe for espresso:

Dosage: 19g Grind size: Fine Yield: 38g Extraction time: 0:27 seconds

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Miche’s recipe for filter:

Brewer: V60 Dosage: 32g of coffee Grind: Medium-fine Water: 500g Temperature: 96°C

Start with a bloom of 0:30 seconds using 60g of water. Continue with a second pour up to 200g and then wait one minute. Then pour up to 300g and in shorter cycles of 0:30 seconds, add 50g more until you have 500g in total.

Miche’s recipe for espresso:

Dosage: 19g Yield: 60g Extraction time: 0:30 seconds

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Rush Rush’s recipe for filter:

Brewer: V60 Dosage: 16,5g of coffee Grind: Fine Water: 250g Temperature: 94°C

Start with 60g bloom for 0:30 seconds. Then add 100g grams to your brewer and after another 0:30 seconds, add the remaining 90g.

Rush Rush’s recipe for espresso:

Dosage: 19g Yield: 40g Extraction time: 0:25 – 28 seconds

OneHalf’s recipe for filter:

Brewer: V60 Dosage: 15g of coffee Grind: Medium-fine Water: 240g Temperature: 92°C

You can use this either with a cone-shaped or a flat bottom brewer. Use a 1:16 ratio of cofee to water. Start with your bloom using 40g of water for 0:30 seconds. Then, add 100g at each additional 0:30 interval. Give the coffee a light swirl and wait till it has drawn down

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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. Find all of our current offerings.