We thought it would be nice to share with you some recommendations of how to get started with some of our current coffees. We have written many blog posts already about experimenting with the different brewers which you can link to for additional brewing info and techniques. Our Brew Guide gets you started with Cafetiere, Aeropress and Kalita Wave.  

Today, we have made brews using a Chemex, a Kalita Wave and the trusty Aeropress with three different coffees that we are currently roasting. We hope this will help you get started, but of course part of the joy of coffee is in the experimenting and you may wish to tweak these recipes to suit your own preference.

For all recipes use water at 95 C (kettle just off the boil).

Alejandro Navarro (Honduras) brewed by Chemex

15g coffee / 250g water

Grind medium coarse for a brew time of 3 minutes, 15 seconds

Pour 50g (bloom)

45 seconds - pour 50g

1:10 - pour 50g

1:30 - pour 50g

1:50 - pour 50g

Ramatamu Musozi (Rwanda) brewed by Kalita Wave

20g coffee / 300g water

Grind medium for a brew time of 3 minutes

Pour 50g (bloom)

at 30 seconds - slow pour to 300g

at 2 minutes light swirl and tap 

leave till 3 minutes 

Tau Rema (Timor-Leste) brewed with an Aeropress

11g coffee / 200g water

Grind medium fine

Upright method, using a paper filter

Add coffee, pour in water up to 200g and place stopper on top to create a vacuum, leave for 2 minutes. Pick up and swirl. Leave a further 30 seconds. Press down to empty in around 30 seconds.

Total brew time approx 4 minutes.

Insider tip: If you want to experiment with tweaking the recipes we are finding to get coffee with fuller body, you may prefer to use a slightly higher dose of coffee and grind a bit coarser. If you are aiming for a lighter brew with more complexity, try using less coffee and grind finer.

 

Enjoy!