Make the perfect iced coffee, pour over or pull the tastiest espresso shot with the coffees from our July ’19 coffee box using the recipes from our roasters and me
Last weekend I had the incredible honour to spend a wonderful weekend on a friend’s private yacht that was parked in Ibiza. I had never been to this party island before and my expectations were mixed but if there is one thing that’s true, then it is that Ibiza has many faces.
Most of our time was spent bobbing away in gorgeous bays surrounded by crystal clear waters soaking up the sun but every now and again I was roped in for coffee duty, which I dutifully performed to the delight of all present guests. My go-to drink on a hot summer’s day is a delicious Japanese-style flash brew. It’s refreshing, fruity and super easy to make. Scroll down to find my own recipe for this plus the custom recipes from the three awesome roasters who were featured in our July ’19 coffee box.
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 (Kalita Wave, V60, Aeropress etc)
- A clean vessel for brewing and decanting
- Filtered water
- A pouring kettle but a regular kettle will also do, however, it requires more precision
When working with whole beans, it’s crucial to make sure to always freshly grind your coffee just before preparation because it quickly loses its aroma and old coffee ends up tasting stale and hollow.
My recipe for a Japanese flash brew:
Kalita Wave: 19g of coffee ground medium-fine (between V60 and Aeropress). Rinse your filter and discard the water. Add 100g of ice cubes and then bloom your coffee for 30 seconds with 60g of water at 94°. Then, add remaining 140g of water in slow circular motions. The coffee will cool down instantly as it hits the ice. Total brew time: 2:20 minutes. Garnish with a slice of orange.
Coffee Collective’s recipe for filter:
Kalita Wave: 16g of coffee ground medium-coarse. Add 250g of water at 90° – 92°. Brew time: 2:20 minutes.
Coffee Collective‘s recipe for espresso:
19g of coffee ground fine. Extraction time: 25-26 seconds. Yield: 38g – 40g
Gearbox’s recipe for filter:
V60: 15g of coffee ground medium-fine (depends on what grinder you use). Rinse your filter then add the coffee and bloom with 50g of water at 92° for approximately 25 seconds. 1st pour, add 130g of water in clockwise direction without hitting the centre or the sides. With the second pour add 70g more (250g in total). Total brew time should be around 2:35 to 2:40 minutes.
Gearbox’s recipe for espresso:
20g of coffee ground fine. Extraction time: 26 – 28 seconds. Yield: 41 – 42g.
Man versus Machine’s recipe for filter:
Kalita Wave: 16g of coffee ground medium-fine. Add 260g of water at 94°. Blooming time 30 – 45 seconds. Total brew time: 2:30 – 2:40 minutes.
Man versus Machine’s recipe for espresso:
17g of coffee ground fine. Extraction time: 30 – 32 seconds. Yield: 38 – 40g.