The Roast Of Christmas Past

Recipes

• French Press/Cafetiere

  Recipe:
  - 17g coffee (coarse grind)
  - 300g water
  - Total brew time 4 minutes
  - Coffee to water ratio: 1:17

  Method:
  1. Pre heat/rinse French press with hot water then discard water
  2. Add 17g coffee to the French press and tare scales
  3. Start timer and pour 50g water onto the coffee grounds
  4. At 30 seconds pour in another 250g water and stir three times
  5. Add plunger to top of the French press and brew up to 4 minutes on the timer
  6. At 4 minutes, gently plunge the French press
  7. Serve into pre heated cups & enjoy

• V60

  Recipe:
  - 15g coffee
  - 250g water
  - Total brew time 2:30-3 minutes

  Method:
  -Fold filter along the crease and place in the v60
  - Saturate the filter paper with hot water to ensure there’s no papery taste from the filter
  - Place v60 & vessel onto the scales and tare
  - Add 15g coffee to the v60 and tare scales again
  - Start timer and add 50g water going in smooth, circular motions working from the centre outwards (avoid pouring your water onto the filter paper at this point)
  - At 30 seconds add another 50g water
  - Continue to add 50g water every 30 seconds until you reach 250g
  - Gently swirl the v60 then let stand until all the water has passed through. This should be achieved between 3-3:30 minutes

• Espresso

  Recipe:
  - 19g coffee (fine grind)
  - Espresso yield 38g
  - Extraction time: 30-33 seconds