Can you believe it’s already the last day of April? It feels like this year is literally flying by. Last weekend we celebrated King’s Day here in The Netherlands. If you don’t know what King’s Day is then you should most certainly look it up because it is absolutely crazy. Following a weekend full of festivities, a lot of coffee was in order and what better way to cure a hangover than with the fine coffees from our most recently shipped April ’19 coffee box?

As always, I asked our three awesome roasters to share their recipes with us and this time, I am also adding one of my own in there to give you even more choice when brewing up these yummy coffees.

Hugs & mugs

Alex from The Coffeevine

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 (Kalita Wave, V60, Aeropress etc)
• A clean vessel for brewing and decanting
• 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.

My recipe for filter:

Clever Dripper (L): 30g of coffee ground quite coarse, somewhere between Chemex and French Press. Place your filter inside the Dripper and properly wet it with hot water and then drain. Place the Dripper on your scales, add your coffee and begin pouring water a total of 480g of water at 93°- 94°. Once all the water has been added, put the lid on and wait until 1:15 minutes, take the lid off to properly stir the grounds then replace the lid and at 1:30 minutes, place the Dripper on a mug and wait for the drawdown to finish. Approximate brew time: 3:00 minutes.

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Modern Standard’s recipe for filter: 

Aeropress: 16g of coffee ground medium-fine. Use the inverted method by placing your Aeropress ‘plug-down’ onto your scales and give the paper filter a quick rinse. Bloom your coffee with 32g of water at 94°, making sure all of the grounds are properly wet. After 30 seconds, add the remaining water to reach a total of 200g. After 1 minute, stir the coffee 10 times to agitate and screw on the lid. Flip the Aeropress onto a cup or jug and gently but firmly press the plug down until you hear the hissing sound.

Remove Aeropress, push out the coffee puck and give it a good rinse. Enjoy your coffee!

Modern Standard’s recipe for espresso:

18g of coffee ground fine. Extraction time 28 – 30 seconds. Yield 36g.

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Three Marks’s recipe for filter:

Kalita Wave: 20g of coffee ground medium-fine. Bloom your coffee with 40g of water at 93° and after 30 seconds add 280g more using slow circular motions from the centre towards the outside of the dripper. Brew time: 2:30 minutes.

Three Marks’s recipe for espresso:

18g of coffee ground fine. Extraction time: 30 – 32 seconds. Yield: 42g.

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White Label’s recipe for filter:

Were these recipes useful for you? Share your feedback or own recipe in the comments below!