Recipe
What you need:
100 gm Cold brew blend powder
1 ltr room temperature water
Airtight Empty bottle (glass or steel)
Cheese cloth
Directions
Step 1:Take 100gm cold brew powder in an airtight bottle, pour 200 ml room temperature water, and shake the bottle.
Step 2:Wait for a few seconds for degassing, pour the rest of the 800ml water, and airtight the bottle.
Step 3:Refrigerate the bottle for 14 hours, take out the bottle and shake well.
Step 4:Filter the brew using a cheese cloth ensuring you don't squeeze the brew at the end. Your cold brew is ready to drink.
Step 5: At the roastery, we serve cold brew in a wine glass with a few ice cubes. Swirl and drink.
Recipe
What you need:
Hario French Press brewer Grinder
20g (4 Tablespoons) of Thogarihunkle Honey Sun Dried Fresh Coffee
Hot water just off the boil (about 92 degree)
Wooden spoon or coffee paddle
Scale
Timer
Mug
Directions
Step 1:
Measure out 20g (about 8 Tablespoons) of coffee and grind it as coarse as breadcrumbs.
Step 2:
Warm up your empty French Press by rinsing it with very hot water. This helps maintain the temperature while brewing for best extraction.
Step 3:
Now that it is warmed up, discard the hot water, Heat up the water to 92 degree, pour coffee grounds in French press and add 50ml of water first and stir softly.
Step 4:
Wait for 30 secs and then pour rest of 200ml water and stir again.
Step 5:
Cover the lid and let it brew for 3 mins and then firmly push the press all the way down. Ensure you don't compress the coffee.
Step 6:
Serve it up. Pour coffee into a cup immediately to avoid over extraction. If the coffee sits on the grounds too long, it continues to extract and will become bitter. To clean the French Press, we find it easiest to add a little water to the grounds, give it a good swirl, and empty into the trash or compost bin.
Recipe
What you need:
AeroPress brewer
AeroPress filter
Grinder
2 and half spoon of AeroPress Scoop of coffee beans
Hot water just off the boil (about 90 degree)
AeroPress paddle or spoon
Timer
Mug
Directions
Step 1
Measure and grind 20g of coffee — two and half rounded AeroPress spoonful. Grind the coffee about as fine as table salt.
Step 2
Get the AeroPress ready to brew by placing 2 filter in the basket. Next, preheat the brewer and rinse the filter with hot water. This gets rid of any paper flavor and warms everything up. Heat up your mug with hot water while you're at it.
Step 3
Discard the rinse water from your mug. Affix the basket to the bottom of the brew chamber and place it on top of the mug. If it's handy, use the funnel (or coffee loader) that comes with the AeroPress to add grounded coffee. Then, remove the funnel.
Step 4
Heat the water to 90 degree. First pour 50 ml water to the aeropress and stir well, allow it to bloom and degassing. Wait for 3o secs. Pour to the No. 4 or rest 170 ml water and wait for 1.3 secs. Spin the chamber, making sure all the coffee is saturated.
Step 5
Place the basket and then cup on the brew chamber side and invert the aeropress.
Step 6
Start plunging and finish it in 20 to 30 secs and its ready to drink.
Recipe
What you need:
Hario V60 brewer
Hario V60 filter
Grinder
18gm (2 & half spoon Tablespoons) of ground coffee
Hot water just off the boil (about 90 degree)
Scale
Timer
Mug
Directions
Step 1
Grind 21 grams (about 3 Tablespoons) of coffee to be about as fine as kosher salt.
Step 2
Fold the filter into a cone shape and rinse it in the Hario dripper with water just off the boil to eliminate paper flavor and to heat up the mug you are brewing into. Discard the rinse water.
Step 3
Heat the water to 92 degree. Pour 50 ml water & Let it bloom for 30 seconds. Coffee de-gasses or “blooms” when it's fresh-the coffee bed should raise up and bubble a bit.
Step 4
Pour rest of the 200 ml water slowly and in spiral motion. Finish the pouring in 2.3 secs and finish the entire brewing in 2.4 to 3mins. Remove brewer and enjoy the coffee