Happy International Coffee Day!
Today, I am thrilled to share with you the recipes from our recently shipped September ’19 coffee box edition that were specially made by our brilliant roasters WAY Coffee Roasters, Mr. Hoban’s and Single Estate Coffee.
Our coffee boxes have been landing on our customers’ doorsteps over the past few days and many of them have already posted lovely stories or photos on Instagram showing us how they are getting their brew on. Now, armed with these winning recipes that include one by former World Aeropress Champion Charlene de Buysere, everyone can get the most out of those super tasty coffees.
Ready. Set. Brew!
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
- 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.
WAY Coffee Roasters recipe for filter:
Aeropress: 18g ground coarse. Place Aeropress on straight onto cup or vessel. Add coffee and then 50ml of water at 80°C. After 30 seconds, fill up to 160ml by 55 seconds. Start pushdown at 1:45 minutes and finish by 2:10 minutes. Add another 65ml of water at 80°C, stir and enjoy!
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Single Estates’ recipe for filter:
V60: 16g of coffee ground medium-coarse. Use 250gr of water at 88-92C°. Start with a 30-second bloom, then add 150ml of water, wait slightly, then continue adding another 50ml until you reach 250ml. Brew time: 2:30 minutes
Single Estates’ recipe for espresso:
20g of coffee ground fine. Extraction time: 22-24 seconds. Yield: 45-48g. (Water: 92,5°C)
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Mr. Hoban’s recipe for filter:
V60: 14g of coffee ground medium-fine. Use a total of 250ml of water at 96°C. Start with a 30-second bloom with 56ml of water, then slowly add the remaining water in anti-clockwise circular motions. Total brew time: 2:30 minutes.
Mr. Hoban’s recipe for espresso:
20g of coffee ground fine. Extraction time: 27 seconds. Yield: 42g (Water: 94°C)
Were these recipes useful for you? Share your feedback or own recipe in the comments below!
