Our March ’20 brew guide
With a personal recipe from Coffeevine-founder Alex Kitain and custom recipes from the three brilliant March ’20 roasters Detour, Kalei & Horsham Coffee
Our societies have gone into retreat and with all this extra time spent at home, we should probably find some new hobbies or, at least, work on our coffee brewing skills, right?
We are fortunate enough that our business can continue running at this time and that our deliveries have been reaching customers all over the world despite the closure of borders and shutting down of non-essential businesses.
Delivery companies have become more important than ever and our reliance on them will probably increase even further over the coming weeks and months.
So, if you want to continue supporting the coffee industry, please help your local roasters or subscribe to us to ensure we can support them on your behalf.
Now then, let’s dive into the brew guide for the March ’20 coffee box that featured coffees from Horsham Coffee Roasters, Kalei Coffee Co. and Detour Coffee Roasters.
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
- The Kruve Sifter
- Your favourite brew method (Kalita Wave, V60, Aeropress etc)
- A clean vessel for brewing and decanting
- Water for brewing, ideally mixed at home.
- 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
It’s very important to always freshly grind your coffee just before preparation because coffee is very volatile and quickly loses its full aroma in a matter of minutes.
There are some really handy guides on how to mix your own water for brewing on Barista Hustle. We will soon also post our own recipe for you to use.
My recipe for filter:
Clever Dripper: This often-overlooked coffee maker is a great option for a well-balanced cup of coffee with a rounded cup profile. It offers full-immersion and paper filtration, similar to the Aeropress but the extraction is gravity-enabled, unlike with the Aeropress.
I used 24g of coffee ground medium-coarse and put it through the Kruve sifter with the μm 1600 sifter installed to filter out the uneven particles. Rinse your paper filter and load Clever Dripper with 20g of coffee (you’ll have some leftover grounds in the Kruve Sifter, which you can collect to make a natural body scrub).
Add 300g of water at 95ºC in one pour without a bloom. Put on the lid and after 45 seconds give it all a good stir. Replace the lid and at 1:15 minutes, place Clever Dripper on top of a decanter to extract the coffee. It should be done by 2:45 minutes.
Detour’s recipe for filter:
Kalita Wave: We use a 17:1 brew ratio. Take 16g of coffee and grind it medium-coarse. Add 270g water at 95ºC. Pour in pulses. With the 1st pour, add 50g of water to bloom. With the 2nd pour increase the water to 150g and then with the 3rd pour, go up to 270g. Brew time 2:45 minutes.
Detour’s recipe for espresso:
19g dry dose of coffee ground fine. Yield: 45g with an extraction time of around. 28-30 seconds.
Kalei’s recipe for filter:
V60: Take 28g coffee and prepare 420g water at 93-95ºC. Brew time will be around 3:30-3:45 minutes. Give it a good stir at 1:30 minutes. The taste will greatly depend on the water composition in your home country.
Kalei’s recipe for espresso:
1:2.2 Brew ratio in 26-32 seconds.
Horsham Coffee’s recipe for filter:
V60: 19g of coffee ground medium-coarse. Add 300g of water at 92 – 94ºC. Brew time: 3:30 minutes.
Horsham Coffee’s recipe for espresso:
18g of coffee ground fine. Extraction time 28-32 seconds. Yield: 40-42g
Did you also enjoy these recipes? Please let us know by posting your comment below.