Brewing Instructions
Here you will find our suggested brewing guidelines for all our coffee.
Because grinder model, burr age, and water chemistry will have an impact on your coffee, the following is meant simply as a starting point for brewing.
there are all types of extraction methods you can use to enjoy the coffee we roast. we encourage you to experiment, have fun, and enjoy the journey!
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This recipe works well for both of our washed coffees from Kenya:
Brewer: V60 02
Ratio: ≈15.5
Coffee: 22 grams
Grind: medium; 7G Baratza Forte BG; 19 Baratza Virtuoso
Water: 340 grams
TDS: 150 ppm
Temperature: 205° Fahrenheit
Brew Time: 2:20-2:40
Recipe:
1. Rinse paper filter with 100 grams of water.
2. Discard rinse water.
3. Add 22 grams of ground coffee to V60.
4. Start timer.
5. Using a spiral pattern, add 60 grams of water.
6. At 0:45, add an additional 190 grams of water for a total of 250 grams of water.
7. At 1:35, add the final addition of 90 grams of water for a total of 340 grams of water.
8. Extraction should complete between 2:20-2:40.
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As this coffee ages, we may recommend a quicker extraction but as a fresher cup, this recipe is working well.
Vibrant Citrus, honeydew melon, clove, brown sugar
Notes:
The high-altitude growing conditions of this Ethiopia result in a dense coffee seed that benefits from a high-temperature brewing environment. A 60 gram bloom allows for degassing of the coffee grounds, while three 90-100 gram pulses of water serve to extend the active brewing time. Coupled with a 205°F brewing temperature, we achieve a near 20% extraction.
Ethiopia Alo Village Anaerobic Washed
Brewer: V60 02
Ratio: ≈15.5
Coffee: 22 grams
Grind: medium; 7A Baratza Forte BG; 17 Baratza Virtuoso
Water: 340 grams
TDS: 150 ppm
Temperature: 205° Fahrenheit
Brew Time: 2:30-2:50
Recipe:
1. Rinse paper filter with 100 grams of water.
2. Discard rinse water.
3. Add 22 grams of ground coffee to V60.
4. Start timer.
5. Using a spiral pattern, add 60 grams of water.
6. At 0:45, add an additional 90 grams of water for a total of 150 grams of water.
7. At 1:15, add an additional 100 grams of water for a total of 250 grams of water.
8. At 1:45, add the final addition of 90 grams of water for a total of 340 grams of water.
9. Extraction should complete between 2:30-2:50.
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Notes:
The natural processing of this Ethiopian coffee results in a porous and more easily extracted coffee. Too fine a grind can result in astringency and inconsistent flow through the coffee bed, while a medium or coarse grind can result in too little contact time between the ground coffee and brewing water.
To balance these variables, we'll use a recipe that incorporates two blooms. The first 50 gram bloom acts to degas the coffee grounds, while the second 50 gram bloom serves to deflate the coffee bed. With the coffee bed well prepped and compacted, we can add the remaining water in two large additions for an efficient extraction with adequate brew time without relying on a fine grind to control the flow rate.
Brewer: V60 02
Ratio: ≈15
Coffee: 22 grams
Grind: medium; 7A Baratza Forte BG; 17 Baratza Virtuoso
Water: 325 grams
TDS: 150 ppm
Temperature: 200° Fahrenheit
Brew Time: 2:30-2:50
Recipe:
1. Rinse paper filter with 100 grams of water.
2. Discard rinse water.
3. Add 22 grams of ground coffee to V60.
4. Start timer.
5. Using a spiral pattern, add 50 grams of water.
6. At 0:30, add an additional 50 grams of water for a total of 100 grams of water.
7. At 1:00, add an additional 150 grams of water for a total of 250 grams of water.
8. At 1:45, add the final addition of 75 grams of water for a total of 325 grams of water.
9. Extraction should complete between 2:30 - 2:50.