Coffees

Washed
Ratio: 1:16 - 1:17
Example: 12 - 12.5g coffee to 200g water


Temperature: 96 - 99c


Recipe: Two - Three Pour Recipe (scroll down to see all our recipes!)

Natural
Ratio: 1:15 - 1:16
Example: 12.5 - 13g coffee to 200g water


Temperature: 90 - 93c


Recipe: Four - Five Pour Recipe

Honey or Experimental Washed
Ratio: 1:16 - 1:17
Example: 12 - 12.5g coffee to 200g water


Temperature: 93 - 96c


Recipe: Three - Four Pour Recipe (scroll down to see all our recipes!)

Experimental Natural
Ratio: 1:15 - 1:16
Example: 12.5 - 13g coffee to 200g water


Temperature: 90 - 93c


Recipe: Four - Five Pour Recipe

Generally we find the following works for the above mentioned processing methods. When in doubt, start with boiling water and a 1:16.67 ratio and work your way down in temperature, coarser in grind and up in amount of pours to balance flavours.

Recipes

Before brewing...
Always rinse your filters with water.
Set aside your rinsing water and use it to water your plants or do the dishes.
Coffee papers and coffee grounds are compostable. Remember to dispose thoughtfully where possible. The best grind is the one that gives you the most sweetness and balance, all grind references are where we find ourselves for most coffees.

Two Pour Recipe
0'00 Start timer, pour 50g to bloom
0'40 Fill up steadily to reach 200g

Grind: 23-25 clicks on Comandante, 6-6.5 on 1zpresso K-Pro, 14-15 on Timemore C2

April Brewer Recipe A
0'00 Start timer, pour 100g - 30g in a circle to saturate and 70g in the centre of the dripper
0'40 Pour 100g - 30g in a circle and 70g in the centre of the dripper

Grind: 24-28 clicks on Comandante, 6-6.5 on 1zpresso K-Pro, 16-17 on Timemore C2

April Brewer Recipe B
For 15-16g coffee, this is what we use for pour overs in our shop!
0'00 Start timer, pour 100g - 30g in a circle to saturate and 70g in the centre of the dripper
0'40 Pour 100g - 30g in a circle and 70g in the centre of the dripper, remove lid of kettle OR have a second kettle preheated to 85c
1'10 Pour 40g, straight in the middle of the dripper with cooler water

Grind: 24-28 clicks on Comandante, 6-6.5 on 1zpresso K-Pro, 16-17 on Timemore C2

Three Pour Recipe
0’00 Start timer, pour 50g to bloom
0’40 Fill up to 150g
1’10 Fill up to 200g

Grind: 24-26 clicks on Comandante, 6.5-7 on 1zpresso K-Pro, 16-17 on Timemore C2

Four Pour Recipe
0’00 Pour 50g to bloom
0’40 Fill up to 100g
1’10 Fill up to 150g
1’40 Fill up to 200g

Grind: 26-30 clicks on Comandante, 7-8 on 1zpresso K-Pro, 17-19 on Timemore C2

Five Pour Recipe
0’00 Pour 40g to bloom
0’40 Fill up to 80g
1’10 Fill up to 120g
1’40 Fill up to 160g
2’10 Fill up to 200g

Grind: 28-33 clicks on Comandante, 7.5-8.5 on 1zpresso K-Pro, 19-24 on Timemore C2

High Agitation Recipe
0'00 Pour 30g to bloom, swirl the brewer
0'30 Fill up to 100g, swirl
1'00 Fill up to 150g
1'30 Fill up to 200g, swirl

Grind: 18-24 clicks on Comandante, 5.5-6.5 on 1zpresso K-Pro, 12-14 on Timemore C2

Aeropress Recipe
We use boiling water, 14g coffee ground similar to 'Two Pour Recipe' (medium-fine). You can use either Standard or Inverted position here, we have no preference.

0'00 Fill up to 200g water, stir 3 times and cover Aeropress.
2'00 Stir a further 3 times, and gently plunge until you hear a 'hiss'. We usually take around 45s - 1'30 to fully plunge. Seriously take your time.

Flower Child Recipe
Working with Flower Child has changed the way we brew espresso. We recommend working with a very fine grind and reaching toward a 1:4 ratio espresso, with a total brew time of anywhere between 40s and 1'10. As an example, we tend to run a 20g dose for an 82g yield in around 50s in our shop for an extremely crisp and complex coffee. I know it sounds weird, but it's worth it, especially if you have access to pressure profiling machines.

Milk Based Coffees
We are big fans of single origin milk based coffees and we think it can yield a much more enjoyable and complex coffee than a standard 'milk blend'. Simply put, we run a smaller dose of coffee and push the yield to have maximum body and complexity with a smallish amount of milk. It's not a piccolo, not a double shot flat white but somewhere in between.

We use 15 - 16g coffee aiming for a 40 - 45g yield. The coffee is ground fine enough so the coffee tastes sweet but coarse enough that there's enough acidity to cut through the drink as well. We love it with Gesha, funky processing or just clean and very acidic coffees :~)

Notes

Each recipe can be doubled or scaled up depending on how much coffee you want to make. To test these, we use Aquacode diluted to a total TDS of 100ppm. We prefer most of our coffees to finish brewing between between 2'30 and 3'00. Finally, every grinder is different. Please consider our grind recommendations as starting points.

Troubleshooting

If you’re finding the coffees lacking in flavour, add more coffee or increase temperature
If you’re finding the coffee takes too long to drain, grind coarser
If you’re finding flavours to be muddled grind coarser
If you’re finding the cups to lack sweetness grind finer
If you’re finding any roast-affected flavours (hay, grass, smoke, etc.) try using a lower temperature
If you have any other questions please reach out!