Christmas is just two days away and in just in time, I’m happy to publish the brew guide for the coffees that we recently shipped out as part of our epic December ’18 coffee box.

Make the most of each coffee and get to enjoy this wonderful holiday season with a heart-warming brew in your hand. Time to pop the kettle on, honey!

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.

Koppi’s recipe for filter: 

V60: 24g of coffee ground medium-fine. Use a total of 400g of water with 4 pours at around 2:40min total brewing time. TDS around 1.22.

Koppi’s recipe for espresso:

19g of coffee ground fine. Extraction time: 28 – 30 seconds. Yield: 40g

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Five Elephant’s recipe for filter:

Kalita wave: TDS range 1.30 – 1.35. Step 1: Add 30g water for the bloom. Step 2: At 0:30min add water until 100g water. Step 3: at 1:05min add 65g water. Step 4: at 1:30min add 65g water. Aim for your brew time to finish between 2:25 – 2:30min.

Five Elephant’s recipe for espresso:

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

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Fathers’ recipe for filter:

V60: 20g of coffee ground coarse. Use 300 ml of water (ideally around 100ppm TDS) at 90°C. Pour 50ml every 30 seconds. Total brew time – 3:00- 3:10min.

Fathers’ recipe for espresso: