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February ’19 brew guide

Make the perfect pour over coffee or pull the tastiest espresso shot with the coffees from our February ’19 coffee box using the recipes from our roasters

We have a crazy spell of summer weather here in Amsterdam right now and as I type this brew guide for our recently shipped February ’19 coffee box, I am enjoying a creamy flat white in the sun. I hope you are already digging into the gorgeous selection of coffees from Crafthouse Coffee, Oven Heaven and Muttley and Jack’s or that your box will reach you very soon. In the meantime, please find below our custom brew guide for this month’s edition with recipes from our three awesome roasters.

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.



Crafthouse Coffee’s recipe for filter: 

V60: 16g of coffee ground medium. Use freshly boiled filtered water at 93° with a 225g yield. Brew time of 2:45 minutes.

Crafthouse Coffee‘s recipe for espresso:

19g of coffee ground fine. Extraction time 40 seconds. Yield: 38g.

Oven Heaven’s recipe for filter:

V60: 20g of coffee ground medium-fine. Add 320g of water at 94° – 95°. Brew time: 2:45 minutes.

Oven Heaven’s recipe for espresso:

17g of coffee ground fine. Extraction time: 25 – 28 seconds. Yield: 43g

Muttley and Jack’s recipe for filter:

Kalita Wave: 15g of coffee ground medium (a little coarser than you might usually do). Add 50g of water at 92° – 95°. Bloom for 20 seconds. Pour over the remaining water at the same temperature in 2 rounds of 90g each. Brew for 2 mins 30 seconds.

Muttley and Jack’s recipe for espresso

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


Keen to get your hands on our forthcoming March ’19 coffee box?

Preorder until 15-03 | Ships globally on 20-03

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