This month, our delicious November ’18 coffee box left our warehouse one day ahead of schedule and has already been landing on our subscribers’ doorsteps all over Europe. I cannot wait to hear what you think about the coffees!

To help you get the most out of the delicious beans from Atkinsons, Morgon and Blommers Coffee you can use this custom brew guide that contains a recipe from me as well as custom brew guides from our three fabulous roasters. Go on, put the kettle on and get to work! 😉

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:

The Aeropress is one of the most versatile and satisfying brew methods out there and a personal favourite of mine. If you’re looking for a quick and consistent way to brew your favourite coffees, then look no further. I usually take it with me when I go on holidays as it’s incredibly sturdy and if you pack well, it doesn’t actually take up too much space.

In this guide, I am just using a simple recipe that always works for me, especially when using very floral and fruity coffees like the ones in this box.

Aeropress: 14g of coffee ground medium fine. Pre-head the Aeropress to maintain a constant temperature while brewing. Using the inverted method, load the Aeropress with coffee then add 180ml of water at 92°. After one minute, stir three times and apply the cap with two filter papers (pre-soaked). At 1:30 minutes, reverse Aeropress onto the mug and gently press down until you hear the hissing sound.

Atkinson’s recipe for filter: 

V60: 16g coffee medium/fine ground, 250g water 92-95°C, 3 minutes contact time, pour in circles starting with a 50g bloom.

Atkinson’s recipe for espresso:

Coffee ground fine, 18-19g dose, 42-45g brew weight, 26-30 seconds, 93°C.

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Morgon’s recipe for filter:

V60: 15g coffee medium-fine. 250g of water at 94°C. Total pour time 2:00 minutes, total brew time 2:30 minutes.

Morgon’s recipe for espresso:

Coffee ground fine, 20g dose, 46g yield extracted in 32 seconds.

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Blommers’ recipe for filter:

Kalita Wave: 15g of coffee ground medium-fine. Add 250g of water at 93°-94°. Brew time: 2:15 minutes.

Blommers’ recipe for espresso: