The coffees that were featured in our 10-year anniversary edition included a selection of really exceptional lots from the likes of Nomad, KAWA, Origin, Null, Criteria, Sumo Coffee and Man Met Bril. It was the first time that we had seven roasters in one edition but as you might have come to know, The Coffeevine is not one for sitting around on its laurels.

We hope you’ll enjoy the following recipes and please note, these are all provided by the roasters themselves. We merely collect their recipes to put into a single overview for you with some additional tips and tricks from our end to help you get the most out of your Coffeevine box.

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.

Nomad’s recipe for filter:

Brewer: V60 Dosage: 15g of coffee Grind: Medium-fine Water: 260g Temperature: 94°C

Start with a bloom using 60g of water and wait for 0:30 seconds. Then, add the remaining water in one continuous pour to reach 260g. Total brew time should around 3:40 minutes.

Nomad’s recipe for espresso:

Dosage: 18,5g Grind size: Fine Yield: 38,5g Extraction time: 0:27 seconds.

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KAWA’s recipe for filter:

Brewer: Flower Dripper Dosage: 14g of coffee Grind: Medium Water: 200g Temperature: 95°C

Add your coffee to the filter and brew it using four pours of 50g of water. Start with a 0:30 second bloom, then continue by adding 50g more at every 0:30 seconds.

KAWA’s recipe for espresso:

Dosage: 19g Yield: 42g Extraction time: 0:22 – 0:27 seconds.

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Origin’s recipe for filter:

Brewer: Kalita Wave Dosage: 15,8g of coffee Grind: Medium-fine Water: 250g Temperature: 94°C

Add your coffee and start with a 60g bloom and swirl for 0:45 seconds. Then pour up to 120g, up to 200g at 1:40 minutes and 250g at 2:00 minutes. Total drawdown time is around 3:30 minutes.

Origin’s recipe for espresso:

Dosage: 17.8g Yield: 38g Extraction time: 0:28 seconds.

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Null’s recipe for filter:

Brewer: V60 Dosage: 22g of coffee Grind: Medium Water: 350g Temperature: 95°C

Begin with a pre-infusion using 66g of water for 0:30 seconds. Then, pour the rest of your water in a slow continuous pour in the center of the brewer until you reach 350g. Total brew time 2:30 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.