Our August ’19 brew guide
Enjoy perfect brewing, both indoors and outdoors, with the custom recipes from our super cool August ’19 coffee roasters.
Summer may almost be over, but it’s always a good idea to make a banging cup of coffee, no matter where you are.
For the latest brew guide, I took a little camping set up to my local park in Amsterdam to brew some coffee for my friends and I. All you need is a few things and you’re ready to go.
Below you will find a list of recipes from our brilliant August ’19 coffee roasters whose delicious coffees are being enjoyed all over the world as I type this out. I hope you enjoy their coffees as much as I enjoyed picking them out for you.
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.
- 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
- And a little gas stove if you’re brewing outdoors
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.
The Barn’s recipe for filter:
Kalita Wave/V60: 16g of coffee ground medium-coarse. Add 30 -40g of water at 94°C to bloom. Then, at 30 seconds, add another 100g and wait until the water level has dropped to the level of the coffee bed, then add another 50g and repeat the above method three times until you’ve reached 250g. Brew time: 2:30 minutes.
Dark Arts’ recipe for filter:
Kalita Wave 185: 30g of coffee ground medium-coarse. Total water weight 480g. Start the bloom with 60g of water at 93°C for around 20 – 30 seconds. Then, add the remaining water in slow continuous pours. When you’ve poured in all the water, lift the Kalita and give it a slight tap to agitate the coffee for the final few seconds. Total brew time: 3:30 minutes.
Dark Arts’ recipe for espresso:
19g of coffee ground fine. Extraction time: 28 – 32 seconds. Yield: 38g.
Lot Sixty One’s recipe for filter:
V60: 17g of coffee ground medium-coarse. Use a total amount of 270g of water at 94°C. Begin by blooming the coffee with around 38g of water for 25 seconds. First pour should be 150g of water followed by a radical agitation of all grounds. Then pour in the remaining water and wait for the coffee bed to be nearly dry before removing your brew method. Total brew time: 3:30 minutes.
Lot Sixty One’s recipe for espresso:
19g of coffee ground fine. Extraction time: 23 – 25 seconds. Yield: 38g.