So now that the biggest election of the year is behind us and we know what’s coming for the next four years, let’s find solace in the fact that coffee will always be a comfort, no matter the POTUS or the weather. Thus, let’s dive into the November editon brew guide.

For this selection, we teamed up with six brand new Coffeevine partners who I handpicked based on their uniqueness, nerve and talent. Oh, and their coffees, of course! I think the lots from Ripsnorter, Cayo, Von&vonnie, Brave, 96B and Les Revelations really represent a broad palette of flavours and will keep you in good company over the coming weeks.

Alright then, let’s get brewing, shall we?

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.

Ripsnorter’s recipe for filter:

Brewer: V60 Dosage: 15g of coffee Grind: Medium-fine Water: 250g Temperature: 95°C

Classic pourover recipe for this one. Add your coffee to the brewer and start with a 30 second bloom using 50g of water. Then, add the remaining 200g in one constant pour. Give it a gentle swirl and wait for the coffee to drain through.

Ripsnorter’s recipe for espresso:

Dosage: 20g Grind size: Fine Yield: 44g Extraction time: 24 seconds

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Cayo’s recipe for filter:

Brewer: V60 Dosage: 16g of coffee Grind: Medium-fine Water: 260g Temperature: 94°C

Start with a bloom of 30 seconds using 32g of water. Continue with a second pour up to 180g followed by a third pour up to 260g. Brew time : 2:30 minutes.

Cayo’s recipe for espresso:

Dosage: 17,5g Yield: 43g Extraction time: 27 seconds.

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Von&vonnie’s recipe for filter:

Brewer: Aeropress (inverted) Dosage: 18g of coffee Grind: Medium Water: 250g Temperature: 95°C

We use a super classic recipe. Rinse your filter, add your coffee and then start with a 30 second bloom using 50g. Then, add all the remaining water, give it a good stir and replace the cap. Turn on its head at 2:15 minutes and then press all the way down.

Von&vonnie’s recipe for espresso:

Dosage: 19g Yield: 45g Extraction time: 25 seconds

Brave Coffee’ recipe for filter:

Brewer: V60 Dosage: 15g of coffee Grind: Medium-fine Water: 240g Temperature: 93 – 94°C

Use a total of four pours of 60g each. Start with a 30 second bloom and then follow this with 60g more water every 30 seconds.

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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.