This is an open recipe blog and open playground. I will continue to update this when I can.
Water ppm: 118ppm
Water Temperature: 88-92C
Hand Grinder: 1Zpresso K-Plus
Paper: Kono and all other paper too
Brewer: Origami S and Kono Meimon
Kettle: Kinto SCS and Brewista
Scale: Anything that work
Carafe: Pitchii and Origami Tea Pot
Aeropress paper: Standard, Aesir, and double Kono (hand cut).
Cupping Spoon: Aeropress 2019 World Aeropress cupping spoon
French Press: Espro
2020 Canada Brewers Cup recipe:
Water used: Third Wave Water 118 ppm. 91C for bloom and 2nd pour. Last pour was at 88C.
Coffee used: Ethiopia Gesha Village - Illababor Forest Gesha lot 74 - Natural. Roasted on Ikawa sample roaster.
Brewed with: Origami dripper and Kono paper
16g coffee, 240g water 25 clicks on commandante
- 50g bloom for 1 min - No stir or swirl
- @1 min, add water to 160g, wait until drain
add water until 240g
Total brew time 2:45-3min.
2019 Canada Aeropress Recipe:
Water composition: 120 PPM third wave water, 87C
Coffee 25g - 25 clicks on Comandante
Water used 125g water to brew and 110g bypass (90-110 depending on desired strength)
Coffee provided (all competitor used the same coffee):Reunion Coffee Roasters - Elsavador Natural from La Cancha.
Paper: double Kono paper, hand cut, criss-cross
1. add 125g of water, stir back and forth for 20s2. plunge at 1 min
3. stop at hiss
4. add 110g bypass
Note: This recipe is meant to bring out a lot of acidity. It may not work with coffee with a lot of acidity to begin with. I found this recipe doesn't work with many washed coffees either.
Basic Small Brew Recipe:
This is my go-to recipe when I am unfamiliar with the coffee and want a small cup. Works with most cone shape brewer and small Kalita 155 filter.
13g coffee to 200g water. (1:15.3) Medium-Fine grind. Water at 94C
1. 45g water, bloom for 45s
2. @45s add water to 140g
3. @~1:15 add water to 200g
4. Finish around 2min
For a lighter cup, you can do 1 big pour after bloom. This is our flight recipe in our shop.
2020 Canada Barista Championship
Espresso recipe: 20g in, 36g out, in 20 seconds
Coffee Ethiopia Girma Estate
Variety: 74110 and 74112
Process: Lot 1 - 40 hours CIMA yeast fermentation
1. Colombia Ave Cafe Wush Wush Aeropress (requested for Nov 7th Instagram Live)
My goal: to make a delicate, bright, and sweet finishing cup.
Need: 17g coffee medium grind, 150g water 91c+30-45g for bypass, 20g water - room temperature.
Method: Inverted and bypass
- 17g of coffee into aeropress, add 75g of water and stir 10x
- then add 75g of water and stir 10x
- @1:25min add 20g of the room temperature water and stir 10x - then flip and plunge
- plunge for 30-45 second until you hear the hiss
- you should be getting around 143-ish-g of coffee, add 30-45g of hot water depending on your desired strength.
Notes: Citrus grapefruit zest, orange blossom and hydrangia, watermelon candy, cocoa nibs, honey, sweet finish and sparkling aftertaste. This coffee is best enjoyed hot and warm.
More recipes to come...