brew guides

These recipes are designed for our filter roasted beans. Part of the fun of alternative brewing is to 'dial in' the coffee. We recommend starting with the recipe below and then using your palate tweak the timing and/or grind size ever so slightly to bring out the perfect flavour profile. 

 
 
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ADJUST SPEED FOR YOUR LEVEL OF SWEETNESS. 

A FINER GRIND WILL POUR SLOWER.

HARIO V60

YOU'LL NEED:

  • Scales
  • Kettle
  • Hario v60 (water at around 96 degrees)
  • Timer 
  • Some worthy coffee beans!

Rinse the filter paper with hot water and discard.

Grind 20g of coffee on a coarse grind. add to filter basket then tare scale.
Let the coffee ‘bloom’ for 30 seconds by adding hot water evenly over the grind.

At this point you may agitate the wet grinds vigorously with a wooden paddle or teaspoon.

Steadily add water to make a total weight of 360g over 2 1/2 minutes.

Pour in smooth, consistent spirals.


CHEMEX

YOU'LL NEED:

  • Scales
  • Kettle (water at around 94 degrees)
  • Chemex 
  • Timer 
  • Some worthy coffee beans!

Unfold filter, and ensure the triple fold section is facing the pour spout.

Wet the filter, and discard the water through the spout (this allows air during brewing). 

Grind 60g of coffee, as coarse as sea salt. 

Wet the grind with around 100ml of water and allow to bloom. 

Pour your first stage of water in concentric spirals, avoiding touching the filter paper.

Pour so the water is a finger distance from the top. Pour again when the water is 1 inch from the bottom.

Pour 650ml in total.

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ADJUST SPEED OF POUR OR GRIND SIZE FOR THE PERFECT RESULT.