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[1/18] coffee box brew guide: Arctic

Featuring a custom recipe for the Ethiopia, Gora Kone by Dani Bordiniuc from yours truly and Monks Coffee Roasters in Amsterdam

We have been making many changes to The Coffeevine over the past few weeks and months and still have a long way to go before we’re even close to where we want to be, but today we’re happy to share another new initiative with you that we are excited to be rolling out.

Previously, we published a summary brew guide for each coffee box edition that we shipped using the recipes provided by the roasters. From now on, we will take our monthly selection of coffees to three different baristas every month and ask them to brew the coffees for us. The result will be an unbiasted take on each one of our delicious coffees from people who have a deep understanding and love for coffee.

Today, we are introducing our third and final guest barista for this new series, Dani Bordiniuc who is not just part of The Coffeevine family but of Amsterdam-based Monks Coffee Roasters too. He was an instrumental part in choosing Arctic Coffee’s Ethiopia G0na Kore in the first place so it only makes sense to go full circle and invite him to offer his recipe for this 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 timer)
  • A good quality burr grinder such as the Commandante Grinder
  • Your favourite brew method (Kalita Wave, V60, Aeropress etc)
  • A clean vessel for brewing and decanting
  • A timer (can be in your phone)
  • Filtered water
  • A pouring kettle but a regular kettle will also do, however it requires more precision

When working with whole beans, it’s crucial to make sure to always freshly grind your coffee just before preparation because it quickly loses its aroma and old coffee ends up tasting stale and hollow.

Now, ready? Let’s brew!


Dani is one of the most ambitious people I know. He’s a passionate blogger, an eager home brewer and a fast-learning barista too. Apart from being an invaluable part of The Coffeevine team, he also started working on his barista skills at famed local coffee bar Monks Coffee Roasters.

Already during our blind cupping last month he was quite keen on this coffee from Arctic Coffee Roasters and said when we met earlier today he said: “This coffee is really great man. When I first opened the bag I was hit with an intense floral aroma with hints of milk chocolate. A very promising start.”

 

Dani blooming the coffee

Dani blooming the coffee

He normally uses the Commandante grinder at home and is a massive fan of this piece of German enginering. “I chose a relatively fine grind for this recipe and I just love the consistency of this grinder. There are no chunks, know what I mean?” Dani said while blooming the coffee with 60ml of filtered water at 94°C.

Give everything a good stir

Give everything a good stir

He immediately gave everything a thorough stir to make sure all grounds were properly wet. After 30 seconds he resumed pouring in one slow, continous motion to reach the total amount of 250ml. As we watched the coffee run through the filter, each of us leaned over the V60 to get a nice whiff of the gorgeous fragrance evaporating from this exquisite coffee.

A great result

A great result

After the coffee had finished brewing, Dani offered me a cup and took one for himself too. His conclusion? “Very juicy, balanced, beautiful notes of grapefruit and berries. A great tasting Ethiopia that I could drink all day long!” Now, that’s something we like to hear.


Dani’s recipe for filter:

V60: 18g of freshly ground coffee (medium coarse). Bloom coffee with 60g of filtered water at 94°C for 30 seconds, then stir the grounds thoroughly to ensure all of them are evenly wet. Resume pouring water to reach 250g in one continous pour. Total brew time: 2:30 minutes.

Arctic’s recipe for filter:

V60: 32g of freshly ground coffee (medium coarse). Bloom with 64g of freshly boiled and filtered water at 94°C for 30 seconds, then brew with a total of 500g of water. Total brew time: 3 minutes.

Arctic’s recipe for espresso:

19g of coffee finely ground. Total extraction time: 26-28 seconds. Yield: 34 – 36g.

Did you also receive this coffee from our box? Add your recipe below and let others know how you like to prepare this stunning coffee Arctic Coffee Roasters.

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