There’s a myriad of possibilities to brew our coffee. Our roasting style, making the coffee as silky and sweet as we can, allows for any kind of brewing, be it espresso or filter. We have personal preferences regarding these methods, which we will share here for everyone to use. These are also the recipes that we use for our quality control after cupping, so even though there may be differences due to grinders and water, these recipes should always work. Since we adhere to our specific roasting style with all of our coffees, these recipes tend to work for all of them as well.

Brewing methods

A V60 can make your brews a bit lighter, silkier and more transparent.  It is our personal favourite brewing method for filter.

Brew ratio: 60g/L
Dose: 15 grams
Water: 250 grams
Temperature: 96 degrees Celsius
Brew time: around 3 minutes
Grind size: base on flavour.
Dose and water can be increased accordingly to desired brew size, as long as the brew ratio is followed. The recipe below will contain the 15 – 250 recipe as an example.

  • Start your brew with a 40 second bloom, using 2.5x your coffee dose in water (38 grams).
  • At 0:40, slowly pour in circular motions until you reach 50% (125 grams) of the total water quantity. This should take around 10 seconds with the 15 – 250 recipe and a few seconds longer for larger brews.
  • Every time after pouring, give the dripper a careful swirl to bring grounds down, flattening the coffee bed, and fixing channels.
  • At 1:10 (a few seconds later for larger brews), slowly pour in circular motions until you reach 75% (188 grams) of the total water quantity. This should take around 5 seconds. Carefully swirl the dripper once.
  • At 1:40 (a few seconds later for larger brews), slowly pour in circular motions until you reach 100% (250 grams) of the total water quantity. This should take around 5 seconds. Carefully swirl the dripper once.
  • Just let all the water run through. The coffee bed should be flat and dry around 2:45.
  • Note that some coffees, like many Ethiopian coffees and decafs, have a tendency to clog the filter. This makes it difficult to get a proper brew time and to prevent overextraction. To counter this, pour sooner and quicker to increase the flow rate.

A french press will make your coffee taste a bit more muddled, but still clear enough to taste all the flavours.

Brew ratio: 60g/L
Dose: 12 grams
Water: 200 grams
Temperature: 96 degrees Celsius
Brew time: 4 minutes
Grind size: a bit finer than V60.

  • A french press is easiest to brew and somewhat similar to cupping.
  • Simply add all the water to your coffee grounds at once and put the cap on your french press, but do not push the plunger down. This is just meant for better temperature retention.
  • After 4 minutes, use a spoon to break the top coffee crust.
  • Use one or two spoons to scoop as much of the residual brown foam off the coffee.
  • Pour all the coffee from the french press in a service vessel, but once again without pushing the plunger down.

An Aeropress is very versatile and can intensify any flavour of your coffee. In general, it will increase the body and creaminess of the coffee and it will taste a little less bright than a V60.

Non-inverted
Brew ratio: 65g/L
Dose: 13 grams
Water: 200 grams
Temperature: 96 degrees Celsius
Brew time: 2 minutes
Grind size: base on flavour, same as the V60 15 – 250 recipe.

  • Start by adding all the water to the coffee at once, immediately followed by putting the plunger on top without pressing down. This will prevent most of the water from dripping through the coffee.
  • At 1:10, take the plunger off and use a spoon to break the top coffee crust with about 4 swirls.
  • At 1:15, immediately after breaking the crust, use the plunger to very slowly press all the water down. This should take 45 seconds, so at 2:00 your brew should be done.

An espresso recipe has so many variables and technical aspects that it actually deserves its own journal entry. Here, we will summarize our recipe without going into too many details.

Brew ratio: 1 : 2.35
Dose: 19 grams (based on basket size)
Yield: 45 grams
Temperature: 93 degrees Celsius (based on espresso machine)
Pump pressure: around 9 bars for maximum flow rate (based on espresso machine)
Brew time: around 27 seconds
Grind size: base on flavour, usually finer than other roasters’ coffees.

We based our recipe on two things. Firstly, we wanted to taste all the flavour descriptors that we mention on our packaging in an espresso as well as in a filter brew. This means there should be no negative influence of the roast perceived, like roasty or other bitter flavours. Secondly, we wanted the brews to taste pleasant. As simply as that may seem, it is usually not the case with espressos as the acidity or bitters may be too intense, or the drink is just too strong. We personally enjoy espressos to be a bit lighter in texture, so we use a higher brew ratio than some others. We adjusted our roasting style to meet this 2.3 brew ratio demand.

All this together will make all our espressos transparent, sweet and silky; just the way we like it.