The first box from our second decade in business packs a punch. It’s full of delicious flavours and unique textures. Each coffee having been selected especially to offer you a memorable coffee experience.

I hope you will enjoy brewing the fantastic picks from the likes of Kalve, Create, Replica, September, Ritrovare and Five Ways Coffee.

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.

Kalve’s recipe for filter:

Brewer: V60 Dosage: 17g of coffee Grind: Medium-fine Water: 250g Temperature: 94°C

Start with a bloom using 30g of water for 30 seconds. Then continue with a slow pour until you reach 250g on your scale. Give the brewer a light shake to dislodge any coffee rests stuck to the sides and let drain completely.

Kalve’s recipe for espresso:

Dosage: 19g Grind size: Fine Yield: 46g Extraction time: 28 – 32 seconds

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Create’s recipe for filter:

Brewer: V60 Dosage: 15g of coffee Grind: Medium Water: 220g Temperature: 93°C

Add your coffee to the filter and bloom it with 40g of coffee for 30 seconds, pouring the water in slow circular motions. After 30 seconds, continue adding the rest of the water in one continuous pour into the center. Smell the gorgeous aroma and enjoy.

Create’s recipe for espresso:

Dosage: 19g Yield: 40g Extraction time: 22 – 25 seconds.

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Replica’s recipe for filter:

Brewer: V60 Dosage: 15g of coffee Grind: Medium-fine Water: 250g Temperature: 98°C

Add your coffee and start with a 50g bloom for 45 seconds. Then, add water up to 150g, wait until your timer reaches 1:30 minutes, then add up to 250g of water. We suggest using water with a ppm of 50 – 60 and a KH ppm of 30 – 40.

Replica’s recipe for espresso:

Dosage: 18g Yield: 42 – 44g Extraction time: 25 – 27 seconds

September’s recipe for filter:

Brewer: V60 Dosage: 20g of coffee Grind: Medium Water: 335g Temperature: 95°C

Begin with a pre-infusion using 60g of water for 45 seconds. Then add your first pour up to 220g in slow circular motions. After 1:30 – 1:45 minute, add the remaining water to reach 335g. Allow to draw down and enjoy.

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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.