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[3/18] coffee box brew guide: Doubleshot

Featuring a custom recipe for the Rwanda, Coko from Floris van der Burg of White Label Coffee Amsterdam

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 and understanding of coffee.

Today, we are introducing our guest barista Floris van der Burg who works as a senior barista and trainer at local legends White Label Coffee and who won the Dutch Aeropress Championships in 2015. Obviously, we asked him to give us a recipe for use with that fun brew method.

Our recently shipped [3/18] coffee box

Our recently shipped [3/18] coffee 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 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!


Floris is a soft-spoken and extremely friendly character who has been a part of the Amsterdam specialty coffee scene for many years. At White Label Coffee he can often be found behind the bar at the flagship café on Jan Evertsenstraat or giving training sessions at the roastery inside De School.

As a former Dutch Aeropress Champion and someone who knows the Coko from Rwanda very well – White Label also has this coffee on a regular basis – Floris seemed perfectly suited to make a recipe for us.

Loading the Aeropress

Loading the Aeropress

After setting up his brewing station, he took the bag and had a good look at it to see how Doubleshot’s tasting notes differed from White Label’s own findings. He opened the bag and smelled the beans before putting them back down and saying: “I definitely recognize some similarities. I’m curious to see how this turns out.”

Floris chose the inverted method and a slightly less complex version of his winning recipe from 2015. He proceeded to grind 35g of coffee as coarse as possible and added it to the Aeropress. Then, within 30 seconds he added 150ml, put the kettle back down and gave the coffee a good stir.

Apply the pressure

Apply the pressure

Using three filters, he placed the cap on the Aeropress and after one minute he flipped it and began applying pressure to extract the coffee within 30 seconds. After removing the Aeropress, he added 100ml of hot water at 96°C and combined with the coffee.

“This method is quite popular. You basically create a kind of concentrate and then you dilute it with hot or cold water later. Depending on how you feel. I really like how the comes out,” Floris said as he was pouring us a cup each.

“Yea, I get lots of orange and raisin. It’s floral and juicy. Nice coffee!”

Serve and enjoy

Serve and enjoy


Floris’ recipe for filter:

Aeropress (inverted): 35g of freshly ground coffee (very coarse). Add 150ml of freshly boiled water at 96°C within first 30 seconds, stir and then let brew for a total amount of 1 minute. Extract during 30 seconds, then add 100ml of water at 96°C to dilute concentrate. Serve and enjoy.  Total brew time: 1:30 minutes.

Doubleshot’s recipe for filter:

Clever Dripper: 20g of coffee ground medium-coarse. Add 330g of water at 100°C, then add coffee, stir and cover with lid. At 2:30 minutes begin extraction. Pour down should be around 1 minute.

Doubleshot’s recipe for espresso:

19g of coffee ground fine. Extraction time: 26 – 28 seconds. Yield: 36 – 38g

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 Doubleshot.

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