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[4/18] brew guide: Machhörndl

Featuring a custom recipe for the Kenya, Ngurueri (AA) by one of Amsterdam’s first ladies of coffee, Sybilla Jimmink of Back to Black Coffee Roasters

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 Sybilla Jimmink of Back to Black Coffee Roasters in Amsterdam who created a delicious recipe for the third and final coffee from our recently shipped [4/18] coffee box. Yesterday, I gave her a bag of the Kenya, Ngurueri (AA) roasted by Nürnberg-based Macchörndl Kaffee and today I met her at Back to Black’s new location in Westerpark to capture her demonstrating how she brews the coffee.

Our recently shipped [4/18] coffee box

Our recently shipped [4/18] 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!

Sybilla is a very experienced barista who last year participated in the Dutch Barista Championships and this year she coached Dagmar Geerlings during her bid for the Dutch coffee crown. Anyone who frequents Back to Black’s original café will be familiar with this friendly and kind lady and we’re thrilled that she took a moment out of her busy schedule to create a recipe for the super yummy Kenyan coffee from our most recent coffee box.


“This coffee is so incredibly floral, it’s like putting your face into a bouquet of flowers,” Sybilla said as she set up her brewing station. “I mean, Kenyan coffees have this trademark acidity that can also be found in this coffee but it also has this surprisingly creamy texture that is just so exquisite.”


She decided to use the Aeropress for her recipe especially because she wanted to highlight those floral flavour notes. “The V60 just doesn’t quite achieve that profile, I think,” she summed up as the coffee grounds landed inside the tube. She consciously chose to use the regular method for this recipe and colder than usual water to nicely bring out all the flavours she was seeking.


After a 45 second bloom, she added a total of 240g of water while constantly rotating the Aeropress to ensure all grounds are evenly wet. Then, once the 1:30 minutes mark was reached, she commenced the push down to complete the brewing process at 2:20 minutes.


“Here, take a bite out of this oatmeal and cranberry cookie,” Sybilla said while offering me a glass with the coffee. “Doesn’t the cookie just perfectly complement the crispness of the coffee?” It truly did, but you can also enjoy this yummy coffee with a slice of cake. Who are we to judge, right?

Sybilla’s recipe for filter:

Aeropress (regular): Take 19,5g of coffee ground medium. Flush your filter with freshly boiled water, then replace cap onto Aeropress and load with coffee. After a 45 second bloom, fill Aeropress with water at 85°C until you reach 240g while constantly rotating the vessel, give it a simple back and forth stir and replace plug to create a vacuum that stops the coffee from dripping down. At 1:30 minutes, begin to push down until you hear the hissing sound. Serve and enjoy!

Machhörndl’s recipe for filter:

V60: 17g of coffee ground medium-fine. Add 220g of water at 93°. Brew time: 2:00 minutes.

Machhörndl’s recipe for espresso:

18g of coffee ground fine. Extraction time: 30 – 35 seconds. Yield: 40 – 45g.

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 Per Macchörndl.

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