We spent a fantastic weekend brewing up hundreds of batches of our current coffees by Kalita wave at Glasgow Coffee Festival last weekend.
We promised to share the recipes so that you can re-create them at home. We hope you enjoy getting every ounce of flavour out of these wonderful coffees. For our latest launch, Migoti Hill, we are also sharing a smaller recipe using the Baratza Encore grinder. All recipes use the Kalita 185 brewer (see below).
The technique is the same in each case:
1. Pre-soak the filter with boiling water to remove any paper aftertaste and warm the carafe. Discard the water in the carafe.
2. Add ground coffee into the brewer.
3. Start your timer and add a small amount of water to 'bloom' the coffee. This amount is specified in each recipe.
4. Then continue to add the remaining water in short steps at the times listed, pouring in a spiral motion to agitate the coffee.
5. At the end time, remove the brewer, pour into a pre-warmed mug and enjoy!
Migoti Hill (Burundi) 500ml
Grind setting 28 (Wilfa Uniform), water temp 94 degrees
Brewing 36 grams of beans to make 500ml coffee
Total brew time: 3:45
70g bloom
at 30 seconds pour up to 200g
at 1:30 pour up to 300g
at 2:00 pour up to 400g
at 3:00 pour up to 500g
Migoti Hill (Burundi) 250ml
Grind setting 22 (Baratza Encore), water temp 94 degrees
Brewing 17 grams of beans to make 250ml coffee
Total brew time: 3 minutes
30g bloom
at 30 seconds pour up to 100g
at 1:00 pour up to 150g
at 1:30 pour up to 200g
at 2:00 pour up to 250g
Los Aguacatones (Guatemala) 500ml
Grind setting 26 (Wilfa Uniform), water temp 94 degrees
Brewing 34 grams of beans to make 500ml coffee
Total brew time: 4:00
60g bloom
at 30 seconds pour up to 150g (slow!)
at 1:30 pour up to 250g
at 2:00 pour up to 350g
at 3:00 pour up to 500g
Maria Rosa (Colombia) 500ml
Grind setting 20 (Wilfa Uniform), water temp 94 degrees
Brewing 34 grams of beans to make 500ml coffee
Total brew time: 4:00 - 4:20
70g bloom
at 30 seconds pour up to 200g
at 1:30 pour up to 300g
at 2:00 pour up to 400g
at 3:00 pour up to 500g
Los Cedros (Honduras)
Grind setting 26 (Wilfa Uniform), water temp 94 degrees
Brewing 32 grams of beans to make 500ml coffee
Total brew time: 3:30
70g bloom
at 30 seconds pour up to 100g
at 1:00 pour up to 200g
at 1:45 pour up to 300g
at 2:15 pour up to 400g
at 2:45 pour up to 500g
Photos by William Gibson