Containing custom recipes from our three awesome roasters Structure Roasters, Hoppenworth & Ploch and The Barn to help you achieve brewing happiness
Today I am happy to share with you the recipes for our most recent coffee box, the September ’18 edition. Sorry, it is a bit late. There is so much content going out on The Coffeevine at the moment that I’m falling behind a little bit. My apologies!
I hope you’re all having a wonderful late summer and that you are loving the coffees that we hand-picked for you last month. If you’re already thirsty for our next selection and you haven’t yet preordered our forthcoming October ’18 coffee box, scroll to the bottom of the page to find out more.
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.
Now, ready? Let’s brew!
Structure Roasters’ recipe for filter:
V60 : 1:16 ratio. For a V60 #2 : 30g coffee, 60g bloom with a stir. Sit for 30s. Then pour gradually up to 480g. Brew time of 2:30-3:00.
Structure Roasters’ recipe for espresso:
16g of coffee ground fine. Extraction time: 30-34 seconds. Yield: 38-40g.
The Barn’s recipe for filter:
Chemex: Pour 70g of hot water to wet all coffee. Let it bloom for 30 seconds. At 30 secs: Pour in 100g water. Keep adding
water in pulses. Do not let the waterbed dry and do not go too high. We recommend steps of 50g pours. Pour in circular motions and never onto the sides – stick with the inner ring of a bagel. Done!
The Barn’s recipe for espresso:
17.5g of coffee ground fine. Extraction time: 32 seconds. Yield: 38g.
Hoppenworth & Ploch’s recipe for filter:
Hario V60, 16 g of coffee ground medium-coarse. Add 240g of water at 94°. Brew time: 2:15 minutes.
Hoppenworth & Ploch’s recipe for espresso:
18g of coffee ground fine. Extraction time: 24-26 seconds. Yield: 36-40g.