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January ’19 brew guide

Contains custom brew guides for the delicious coffees from CleverCoffee, Lippe and Clifton Coffee that we selected for the January ’19 coffee box

We hope everyone is nice and warm on these ice cold winter days and that a steaming cup of gorgeous coffee is not too far away. As always, we’d like to share with you the custom brew guides that our awesome roasters provided us with for our recently shipped January ’19 coffee box. Please take a cheeky look and hopefully, you’ll be able to apply their guidance to your next coffee brewing exercise.

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.


CleverCoffee’s recipe for filter: 

Hario V6: 30g of coffee ground medium. Use 500g of water at 93°. Brew time: 3:20 minutes.  Bloom with 100g water for 45 seconds. Pour to 300g in 1:20 minute. Pause till 1:40. Pour to 500g in 2:20 minutes. Brew should finish around 3:20 minutes.

CleverCoffee’s recipe for espresso:

21g of coffee ground fine. Extraction time: 27 – 29 seconds. Yield: 38 – 40g.

Additional information on our filter brews; we recommend filtered water with a ppm of 70-75 and we are aiming for a TDS of 1,40% or slightly higher for a sweet and transparent cup.
For espresso, we recommend using water of 125-130 ppm.

Lippe’s recipe for filter:

V6: 26g of coffee ground medium fine. Use 400g (65g/L), water 95°C, 50g bloom for 30 seconds, up to 150g, up to 200g at 1 minute, up to 250g at 1:30 minutes, up to 300g at 2 minutes, up to 350g at 2:30 minutes, up to 400g at 3:00 minutes. Drip up to 3:30 minutes. If all the water runs through the coffee before next pour, then the grind is too coarse. If the level of water gets above the level set at 1:00, then the grind is too fine or the water is being added too quickly.
Well balanced with perceived sweetness.

Lippe’s recipe for espresso:

21g of coffee, temperature:~94°C. Yield: 46-50g of brew (factor of 2,2-2,4).
Bright and citric.

Clifton Coffee’s recipe for filter:

Kalita or V60: 14g of Coffee ground medium fine. Let your water cool to 94ºC then add 45g water to bloom and stir for 4-6 times in a circular motion. Wait 35 seconds and then start a constant slow pour up to 238g and finish pouring within 1:50mi. Drawdown should be finished around 3/3:20min.

Clifton Coffee’s recipe for espresso

Set your machine to 92-94ºC and use 18g of coffee ground fine. Yield should be 38 with a 30 second extraction.


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

Preorder until 15-02 | Ships globally on 20-02

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