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, in addition to the recipes provided by the roasters, 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 a fresh take on each one of our delicious coffees from a different group of people with a great love of coffee.

Today, we are introducing our guest barista Dylan Sedgwick from Friedhats Coffee in Amsterdam who we have been sharing a workspace with for over a year and who regularly takes part in our monthly cuppings.

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 Comandante Grinder
• Your favourite brew method (Kalita Wave, V60, Aeropress etc)
• A clean vessel for brewing and decanting
• A timer (can be on 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!

Friedhats Coffee came about after famed Amsterdam coffee bar and roaster Headfirst closed its doors a few years ago and is run by Lex Wenneker and Dylan Sedgwick who recently took home Lex’s 3rd Dutch Barista Championship after months of training. They are currently working on their new café, preparing for the World Barista Championships in Amsterdam in June and trying roasting tons of great coffees at the same time.  We caught Dylan on a Saturday afternoon in between roasts and asked him to share with us his recipe for the Colombia, Paraiso from Coffee Makers that we featured in our recently shipped [3/18] coffee box.

Dylan opened the bag of coffee and took a deep sniff. “Nice sweetness there,” he said. “It seems to be a bit darker than what I personally prefer in filter coffees, but let’s see.” We set up a little brew station for Dylan in our workshop, which is not super photogenic in general but if you just dress it up a little, can look great in photos.

He used 19,5g of coffee, ground medium-fine and bloomed it with 60g of water at 95°C for 30 seconds. Then, he gave the coffee grounds a North/South/East/West stir before continuing his pour for about 1:30 minutes to reach 3oog.

At about 2:30 minutes he picked up the filter and gave it a little tap and swirl. “That’s what Scott Rao does,” Dylan said with a smile. “Some people swear by it.”

As the coffee finished dripping through, Dylan poured himself a little cup and took a few moments before saying: “Nice rich taste of plum and great acidity. As I said, it’s a bit on the darker side for me but it’s a really nice coffee.”

Dylan’s recipe for filter:

V60: 19,5g of freshly ground coffee (medium-fine). Bloom with 60g of filtered water at 95° for 30 seconds, stir NSEW, then pour in one continuous pour until you reach 300g. Total brew time: 3:40 minutes.

Coffee Makers’ recipe for filter:

Kalita Wave 185: 20g of freshly ground coffee (medium). Bloom with 50g of filtered water at 93-95°C for 30 seconds, then add the remaining 250g in one slow continuous pour. Total brew time: 3:00 minutes.

Coffee Makers’ recipe for espresso:

20g of coffee ground fine into VST baskets. Water at 93°C, extraction time 28-30 seconds. Yield: 60ml.

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 from Coffee Makers.