Life is full of surprises!

A few days ago, I moved into my new place in Barcelona and only a few days later, my (yet empty) apartment was broken into. Luckily nothing was stolen as the movers had not yet arrived. Still, this happened only a few hours before I was going to host a cupping at SlowMov to pick the coffees for our November edition. As you can imagine, I was a bit frazzled.

But that slightly shocking experience aside, living here has been truly wonderful and I’m blessed to have such a great network of coffee people and close friends in the city already. This definitely made the transition from Amsterdam easier.

With Kieran firmly in control of our operations back home, I can now focus on continuing to build The Coffeevine’s future plans and continue sourcing fabulous coffees for you. In case you’re interested in seeing what we have in our offerings right now, visit our shop.

For now, however, let’s dive into the brew guide for the October 2025 Coffeevine edition.

☕ What’s in the October Coffeevine Box?

This month’s selection features some incredibly delicious lots from:

• Mabó
• Foundation
• Gust
• Mirra
• Blume
• Nubra
• Tanat

If you’re looking to brew with intent, these recipes will guide your hand and elevate your daily ritual.

🔧 Basic Brewing Setup – What You’ll Need

Before diving into the recipes, here’s what I recommend having on hand:

• Precision scales (with or without timer)

• Burr grinder (e.g. Comandante)

• Your preferred brew method – V60, Origami, Kalita Wave, AeroPress, etc.

• Freshly filtered or custom mineralized water (I use Lotus mineral drops – recipe coming soon!)

• Clean decanter or vessel

• Pouring kettle (or regular kettle + steady hand)

• Agitator or spoon for stirring

🔄 Tip: Always grind your coffee fresh before brewing for maximum aroma.

❄️ Storage Tip: Vacuum-seal in portions, label, and freeze if needed.

If you’re pulling espresso at home, I use the Profitec Pro600 and ProT64 grinder for consistent results.

📋 Brew Recipes – Filter & Espresso

☕ Mabó

Filter (V60)

• Coffee: 18g

• Grind: Medium-coarse

• Water: 30 @ 92°C

• Steps:

  • 0:00 – Add 60g of water into the middle, making sure the whole coffee bed is wet

  • 0:30 – Add 90g of water, ensuring all of the coffee is properly covered

  • 1:00 – Add 90g more water in the same way as above

  • 1:30 – Add the final 60g of water.

  • Total brew time: ~2:30 minutes

Espresso

• Dose: 18g

• Yield: 40g

• Time: 25-26 seconds

☕ Foundation

Filter (V60)

• Coffee: 19g

• Grind: Medium

• Water: 300g @ 93°C

• Double bloom:

  • 0:00 – Start your bloom with 70g of water

  • 0:30 – Add the second pour with 70g

  • 1:00 – Continue with your third pour with 70g of water

  • 2:00 – Add your final pour with 90g of water and let completely drain before swirling and pouring!

Espresso

• Dose: 18g

• Yield: 34-38g

• Time: 30-35 seconds.

☕ Gust

Filter (V60)

• Coffee: 18g

• Grind: Medium

• Water: 240g @ 95°C

• Steps:

  • 0:00 – Add 40g to start your bloom

  • 0:30 – Add the remaining 200g of water in a slow circular motion, making sure that all of your grounds are completely wet.

  • 2:30 – Once completely drained, remove the brewer and pour to enjoy!

Espresso

• Dose: 18g

• Yield: 45g

• Time: 28-30 seconds

☕ Mirra

Filter (Orea V3/V4)

• Coffee: 20g

• Grind: Medium

• Water: 350g @ 95°C

• Steps:

  • 0:00 – Start with a 50g bloom for 30 seconds

  • 0:30 – Then following Testu Kasuya’s method for pouring. Add 2x 75g in circular motions

  • 1:30 – Then finish with 2x 75g poured into the center of your brewer.

☕ Blume

Filter (V60)

• Coffee: 15g

• Grind: Medium

• Water: 250g @ 96°C

• Steps:

  • 0:00 – Bloom for 0:30 seconds with 50g of water

  • 0:30 – Add 50g more at every 0:30 second interval.

  • 3:00 – Your brew should be finished between 3:00 and 3:30 minutes.

☕ Nubra

Filter (Origami Dripper)

• Coffee: 15g

• Grind: Medium-fine

• Water: 270g @ 95°C

• Steps:

  • 0:00 – Add your coffee and start a bloom using 50g of water

  • 0:30 – Pour in 100g of water and let it draw down until around 1:10 minutes.

  • 1:10 – Add an additional 50ml and wait.

  • 1:30 – Finish with your remaining 70g of water and let draw down completely before enjoying.

☕ Tanat

Filter (V60)

• Coffee: 13g

• Grind: Medium-fine

• Water: 200g @ 95°C

• Steps:

  • 0:00 – Add your coffee and start a bloom using 50g of water

  • 0:30 – Pour in 50g of water and let it draw down.

  • 1:00 – Add an additional 50ml and allow to draw down.

  • 1:30 – Finish with your remaining 50g of water and let draw down completely.

💬 Share Your Thoughts

Tried any of these recipes? Have your own method? Drop a comment below or tag @thecoffeevine on Instagram with your brew photos. We love hearing how you’re enjoying your coffee.

☕ Explore our current Coffeevine offerings here