The other day, I got a newsletter for end of year clothing. I was shook! We just came out of a terribly wet and cold July and I am still desperate for some summer! Luckily, it seems that the weather people have listened to our cries and are delivering a lovely summer to us in the end. PHEW!
As I type this, I am also in the process of preparing the next steps for a really awesome project I am working on, which will combine a lot of things that I am really passionate about. I won’t give too much away but think: coffee meets Anthony Bourdain.
In the meantime, please enjoy the brew guide for this month’s epic Coffeevine editions that includes our European, Global and GEMS selections for August, courtesy of Aliena, KUDU, PIHA, Leaves, Momos and Special Guests. Let’s dive in!
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 (Origami, Kalita Wave, V60, AeroPress etc)
- A clean vessel for brewing and decanting
- A ladle or stirrer for agitating the grounds
- Water for brewing
- A pouring kettle but a regular kettle will also do, however, it requires more precision
Feel free to take a look around our shop to see if there are things that you might like. We have a nice selection of items from Timemore and other brands to help you brew delicious coffees.
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.
You can also vacuum pack your coffee in portions, name and number each batch and then keep it in a dry cool place or put it in the freezer. More information about freshness and how to rest your coffees can be found in this article.
For espresso, I use my home espresso machine, a Profitec Pro600 espresso machine and a Profitec ProT64 grinder.
Aliena’s recipe for filter:
V60: 16g of coarse ground coffee. Water at 93°C. Preinfuse with 35g of water for 30 seconds. Then pour up to 100g, at 00:50 pour up to 150g, at 01:10 pour up to 200g and at 01:40 pour up to 250g. Total brew time should be around 02:10.
Aliena’s recipe for espresso:
19g dry – 45g wet in 30 seconds.
KUDU’s recipe for filter:
V60: 15g of coffee with 250g of water. Water at 92°C. Water composition with sca standarts.
KUDU’s recipe for espresso:
18g in, 40g out. 91ºC – 94ºC. Water composition with sca standarts. Extraction time 27 – 33 seconds.
PIHA’s recipe for filter:
V60: Ratio: 1 to 13.8. 18g of ground coffee (14 on EK43 with normal burrs). 250ml of water (set to BWT Rok Min at 175 ppm) at 93°C in a Fellow kettle. 1st pouring from 00:00 with 50g of water. 2nd pour at 00:30 with 50g, 3rd pour at 01:00 with 50.g. 4th pour at 01:30 with 50g. Last pour at 02:00 with 50g. Total brew time around 2:45 minutes.
PIHA’s recipe for espresso:
Brewed on La Marzocco Linea Classic, with a Compak F8 OD VST basket of 20g in and 55g out in 28 seconds at 92°C (set on BWT Rok Min at 175 ppm).
Leaves’ recipe for filter:
V60: Ditting Lab Sweet 8.8 or Comandante 27 clicks or EK 13. Dose 12.5g, temp 90ºC. Water: (with RO water 85ppm with Aquacode).
Start: 00:00 – 00:05 50ml (10g/sec), 00:30 – 00:35 50ml (10g/sec),01:00 – 01:10 50ml (5g/sec), 01:30 – 01:40 50ml (5g/sec) centre pour. Ideal brewing time is: 02:15 – 02:30 minutes.
MOMOS’ recipe for filter:
We prefer coffee to be delicate. Use around 15 – 17g and brew using a 1:16 or 1:17 ratio, depending on your preference.
What did you think of these recipes and and the coffees themselves? Feel free to leave a comment down below to share your own recipes with other Coffeeviners or visit this rating form to leave us more detailed feedback.
DELICIOUS PREVIEW: Check out the spectactular coffees we’ve picked out for the upcoming September 2023 editions, featuring Candycane, PROCESS and HAYB in our European roasters selection and Cat & Cloud and Sample Coffee in our Global roasters selection.