BREW GUIDES

ISSUE #5

Gabriel Narvaez: Seth Taylor Coffee

What you'll need:

If you don’t have an Origami dripper, you can use either a Kalita Wave dripper, or a V60 cone-style dripper, depending on the paper type. If the recipe calls for a wave-style filter, please use a Kalita Wave, and grind slightly coarser. If the recipe calls for a cone-style filter, please use a V60, and grind slightly coarser.


How to make it:
  1. Start by wetting the filter in your Origami dripper.
  2. Pour the 20g of ground coffee into the dripper.
  3. Start your timer, pour 60g of the hot water in slowly and gently.
  4. At 0m30s, pour an additional 60g of water (to ~120g).
  5. At 0m50s, pour an additional 60g of water (to ~180g).
  6. At 1m15s, pour an additional 60g of water (to ~240g).
  7. At 1m30s, pour an additional 80g of water (to ~320g).
  8. The coffee should drip through in 2m30s.
  9. Enjoy!

Maria Celia: 94 Celcius

What you'll need:

If you don’t have an Origami dripper, you can use either a Kalita Wave dripper, or a V60 cone-style dripper, depending on the paper type. If the recipe calls for a wave-style filter, please use a Kalita Wave, and grind slightly coarser. If the recipe calls for a cone-style filter, please use a V60, and grind slightly coarser.


How to make it:
  1. Start by wetting the filter in your Origami dripper.
  2. Pour the 20g of ground coffee into the dripper.
  3. Start your timer, pour 40g of the hot water in slowly and gently.
  4. At 0m30s, pour an additional 50g of water (to ~90g).
  5. At 1m00s, pour an additional 50g of water (to ~140g).
  6. At 1m20s, pour an additional 50g of water (to ~190g).
  7. At 1m50s, pour an additional 50g of water (to ~240g).
  8. At 2m20s, pour an additional 50g of water (to ~290g).
  9. The coffee should drip through in 3m20s.
  10. Enjoy!

Gitwe: Café Pista

What you'll need:
  • An AeroPress
  • Filter of choice (Two AeroPress standard filters preferred)
  • 14g of coffee (medium grind, approx. 900 microns)
  • 220g of water at 92°C/197°F
  • 10g of room temperature water
  • Carafe or vessel for your AeroPress
How to make it:
  1. Place your paper filter/ filters into the AeroPress cap.
  2. Put the cap on the AeroPress, and set the AeroPress on your carafe.
  3. Wet your filter to rinse out any undesirable flavours.
  4. Pour the 14g of ground coffee into the chamber.
  5. Start your timer, carefully add 220g of water.
  6. Stir 10 times, then immediately put on the plunger to avoid coffee dripping through.
  7. At 1m10s, slowly press the plunger for 40 seconds until complete.
  8. For more clarity, add 20g of bypass water as required.
  9. Enjoy!

Almaz: Kohi Coffee Roasters

What you'll need:

If you don’t have an Origami dripper, you can use either a Kalita Wave dripper, or a V60 cone-style dripper, depending on the paper type. If the recipe calls for a wave-style filter, please use a Kalita Wave, and grind slightly coarser. If the recipe calls for a cone-style filter, please use a V60, and grind slightly coarser.

  1. Start by wetting the filter in your Origami dripper.
  2. Pour the 20g of ground coffee into the dripper.
  3. Start your timer, pour 60g of the hot water in slowly and gently.
  4. At 0m30s, pour the remaining 280g of water (to ~340g) in one gentle and slow pour.
  5. The coffee should drip through in 2m10s.
  6. Enjoy!

El Naranjo: Café Pista

What you'll need:

If you don’t have an Origami dripper, you can use either a Kalita Wave dripper, or a V60 cone-style dripper, depending on the paper type. If the recipe calls for a wave-style filter, please use a Kalita Wave, and grind slightly coarser. If the recipe calls for a cone-style filter, please use a V60, and grind slightly coarser.


How to make it:
  1. Start by wetting the filter in your Origami dripper.
  2. Pour the 20g of ground coffee into the dripper.
  3. Start your timer, pour 40g of the hot water in slowly and gently.
  4. At 0m30s, pour an additional 50g of water (to ~90g).
  5. At 1m00s, pour an additional 50g of water (to ~140g).
  6. At 1m20s, pour an additional 50g of water (to ~190g).
  7. At 1m50s, pour an additional 50g of water (to ~240g).
  8. At 2m20s, pour an additional 50g of water (to ~290g).
  9. The coffee should drip through in 3m20s.
  10. Enjoy!

Immaculata de Fatima: 94 Celcius

What you'll need:
  • An AeroPress
  • Filter of choice (Two AeroPress standard filters preferred)
  • 14g of coffee (medium grind, approx. 900 microns)
  • 220g of water at 92°C/197°F
  • 10g of room temperature water
  • Carafe or vessel for your AeroPress
How to make it:
  1. Place your paper filter/ filters into the AeroPress cap.
  2. Put the cap on the AeroPress, and set the AeroPress on your carafe.
  3. Wet your filter to rinse out any undesirable flavours.
  4. Pour the 14g of ground coffee into the chamber.
  5. Start your timer, carefully add 220g of water.
  6. Stir 10 times, then immediately put on the plunger to avoid coffee dripping through.
  7. At 1m10s, slowly press the plunger for 40 seconds until complete.
  8. For more clarity, add 20g of bypass water as required.
  9. Enjoy!

Saison des Pluies: 94 Celcius

What you'll need
  • A French Press
  • Kettle
  • 450g of water at 94°C/201°F
  • 28g of coffee (medium-fine grind, approx. 820 microns
  • Two spoons
How to make it:
  1. Add your coffee grounds to your French Press.
  2. Start timer, pour water over coffee grounds, leave plunger aside.
  3. Wait 4 minutes.
  4. Stir the grounds 3 times gently, breaking through the crust that forms on top.
  5. Wait 4 minutes.
  6. Use the two spoons to scoop or skim the foam and floating coffee grounds out of the vessel.
  7. Wait another 2 minutes.
  8. Put the filter plunge on, and plunge gently to separate liquid from coffee grinds.
  9. Pour and enjoy!

Oh Fudge, Yuki!: Kohi Coffee Roasters

What you'll need:
  • An AeroPress
  • Filter of choice (Two AeroPress standard filters preferred)
  • 14g of coffee (medium grind, approx. 900 microns)
  • 220g of water at 92°C/197°F
  • 10g of room temperature water
  • Carafe or vessel for your AeroPress
How to make it:
  1. Place your paper filter/ filters into the AeroPress cap.
  2. Put the cap on the AeroPress, and set the AeroPress on your carafe.
  3. Wet your filter to rinse out any undesirable flavours.
  4. Pour the 14g of ground coffee into the chamber.
  5. Start your timer, carefully add 220g of water.
  6. Stir 10 times, then immediately put on the plunger to avoid coffee dripping through.
  7. At 1m10s, slowly press the plunger for 40 seconds until complete.
  8. For more clarity, add 20g of bypass water as required.
  9. Enjoy!

Skyhawk: Propeller Coffee Co.

What you'll need
  • A French Press
  • Kettle
  • 450g of water at 94°C/201°F
  • 28g of coffee (medium-fine grind, approx. 820 microns
  • Two spoons
How to make it:
  1. Add your coffee grounds to your French Press.
  2. Start timer, pour water over coffee grounds, leave plunger aside.
  3. Wait 4 minutes.
  4. Stir the grounds 3 times gently, breaking through the crust that forms on top.
  5. Wait 4 minutes.
  6. Use the two spoons to scoop or skim the foam and floating coffee grounds out of the vessel.
  7. Wait another 2 minutes.
  8. Put the filter plunge on, and plunge gently to separate liquid from coffee grinds.
  9. Pour and enjoy!

Indonesia Decaf: Seth Taylor Coffee

What you'll need:

If you don’t have an Origami dripper, you can use either a Kalita Wave dripper, or a V60 cone-style dripper, depending on the paper type. If the recipe calls for a wave-style filter, please use a Kalita Wave, and grind slightly coarser. If the recipe calls for a cone-style filter, please use a V60, and grind slightly coarser.


How to make it:
  1. Start by wetting the filter in your Origami dripper.
  2. Pour the 20g of ground coffee into the dripper.
  3. Start your timer, pour 60g of the hot water in slowly and gently.
  4. At 0m30s, pour an additional 60g of water (to ~120g).
  5. At 0m50s, pour an additional 60g of water (to ~180g).
  6. At 1m15s, pour an additional 60g of water (to ~240g).
  7. At 1m30s, pour an additional 80g of water (to ~320g).
  8. The coffee should drip through in 2m30s.
  9. Enjoy!

El Vergel Decaf: 94 Celcius

What you'll need:

If you don’t have an Origami dripper, you can use either a Kalita Wave dripper, or a V60 cone-style dripper, depending on the paper type. If the recipe calls for a wave-style filter, please use a Kalita Wave, and grind slightly coarser. If the recipe calls for a cone-style filter, please use a V60, and grind slightly coarser.


How to make it:
  1. Start by wetting the filter in your Origami dripper.
  2. Pour the 20g of ground coffee into the dripper.
  3. Start your timer, pour 60g of the hot water in slowly and gently.
  4. At 0m30s, pour an additional 60g of water (to ~120g).
  5. At 0m50s, pour an additional 60g of water (to ~180g).
  6. At 1m15s, pour an additional 60g of water (to ~240g).
  7. At 1m30s, pour an additional 80g of water (to ~320g).
  8. The coffee should drip through in 2m30s.
  9. Enjoy!

Peru Decaf: Propeller Coffee Co.

What you'll need:
  • An AeroPress
  • Filter of choice (Two AeroPress standard filters preferred)
  • 14g of coffee (medium grind, approx. 900 microns)
  • 220g of water at 92°C/197°F
  • 10g of room temperature water
  • Carafe or vessel for your AeroPress
How to make it:
  1. Place your paper filter/ filters into the AeroPress cap.
  2. Put the cap on the AeroPress, and set the AeroPress on your carafe.
  3. Wet your filter to rinse out any undesirable flavours.
  4. Pour the 14g of ground coffee into the chamber.
  5. Start your timer, carefully add 220g of water.
  6. Stir 10 times, then immediately put on the plunger to avoid coffee dripping through.
  7. At 1m10s, slowly press the plunger for 40 seconds until complete.
  8. For more clarity, add 20g of bypass water as required.
  9. Enjoy!