What’s your favourite coffee brew method right now? I feel like there are so many cool brewers out there these days that it’s hard to choose. I am still very much loving my Orea V3 Brewer. It’s just so sturdy and the colourful bases are really fun.
But whichever brew method you choose to use for this month’s gorgeous selection of fine coffees, just know that there is no right or wrong choice. Just have some fun with it!
As always, feel free to check the recipes provided by our roasters and leave a comment down below to share your favourite brew method this month and which recipe you particularly liked!
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.
Candycane’s recommendation for filter:
Please treat yourself to soft, for example, bottled water when preparing this coffee. This will help you achieve similar flavors as during tests and tastings at our roastery. We use the famous Rao Spin as our favorite and easy recipe. If you do not achieve fullness and syrupy sweetness on your tongue during the first preparation, we recommend a gentle hack in the form of overdosing by about half to one gram of coffee compared to your normal ratio.
Candycane’s recommendation for espresso:
When preparing espresso, we recommend starting with an extraction ratio of 1 part water to two parts coffee. If your device allows it, use as soft water as possible for preparation. Preparation time should be between 25 and 30 seconds. If the coffee is too bitter, reduce the amount of water used by 2 grams. If the coffee is too acidic, increase the amount of water used by 2 grams per recipe.
Process recipe for filter:
Using a flat bottom brewer try this (my choice is the Orea V3): 20g coffee to 300g water at 93°C. 50g bloom for 35 seconds. 70g second pour, x3 more pours of 60g leaving 30 seconds between pours. Fill your mug, kick back, and drink in the daily.
Process’s recipe for espresso:
18g in, 36g out in 29 seconds. This coffee is a raaaaad espresso but carries incredibly through milk.
HAYB’s recipe for filter:
V60: 19g coffee ground medium fine to 300g of water. Temperature: 90 – 92°C. Bloom: 60g (40 seconds) Brewing duration: 2:00-2:40. 5 pours in total.
HAYB’s recipe for espresso:
18g in – 36g out (30 – 35 secconds).
Cat & Cloud’s recipe for filter:
V60 or Origami Dripper: Ratio of 1 : 16. Grind your coffee medium-fine and follow your favourite way of brewing.
Sample Coffee’s recipe for filter:
Aeropress inverted: 14g of coffee ground medium-fine. 200g of water fresh off the boil. Rinse out your paper filter. Add your coffee to the Aeropress, then add all of the water in one go. Stir and wait for 2 minutes before inverting the Aeropress onto a mug. Slowly but confidently push out the coffee. Set the Aeropress aside and enjoy.
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 and favourite brew methods.
DELICIOUS PREVIEW: Check out the spectactular coffees we’ve picked out for the upcoming October 2023 editions, which will feature Workshop Coffee, 19 Grams and Langøra in our European selection, Weekenders and Quentin in our Global selection and Cloud Picker as part of our 13th GEMS release. Find all of our boxes in our shop.