We are heading to Glasgow Coffee Festival this weekend (11 & 12 May) where we will be brewing all of our coffees by Kalita Wave. We are sharing our recipes so that you can get the best from these coffees at home too!
These are our current coffees and what we are aiming to showcase in the brew:
San Sebastian (Colombia) - This brew highlights the citrus acidity in this coffee - bright vibrant orange while it’s warm, shifting to more sweet/sour lemon as it cools.
Rwamatamu Peaberry (Rwanda) - We’re going for clarity on the palate and a sweet fig flavour.
San Mateo Yoloxochitlán (Mexico) - This brew highlights the chocolate and vanilla.
Method
All of our coffees are ground on the Wilfa Uniform grinder and made using 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!
San Sebastian (Colombia)
A quintessential washed Colombian leading with vibrant tangerine and orange zest balanced by dark chocolate notes. A wonderfully clean, sweet allrounder.
Uniform grind: 20
Water: 96℃
Coffee in/out: 30g ---> 500g
Brew time: 2:50
-> 50g bloom
@ :30 pour up to 200g
1:00 - up to 300g
1:30 - up to 400g
1:45 - up to 500g
Rwamatamu Peaberry (Rwanda)
An overall mellow and compelling coffee with aromas of fig conserve, vanilla biscuits, molasses and caramel along with an intriguing spiced note.
Uniform grind: 23
Water: 96℃
Coffee in/out: 30g ---> 500g
Brew time: 2:45 - 2:50
-> 60g bloom
@ :30 pour up to 200g
1:00 - up to 300g
1:30 - up to 400g
1:45 - up to 500g
San Mateo Yoloxochitlán (Mexico)
Beautifully balanced with layers of black cherry, milk chocolate and vanilla. Pleasantly round on the palate with a touch of mandarin and a sweet, clean finish.
Uniform grind: 22
Water: 96℃
Coffee in/out: 30g ---> 500g
Brew time: 2:45 - 2:50
-> 60g bloom
@ :30 pour up to 200g
1:00 - up to 300g
1:30 - up to 400g
1:50 - up to 500g