Rare Beans: Blackberry Infusion

Recipes

• Aeropress

  Recipe:
  - 16g coffee (medium grind)
  - 240g water
  - Total brew time 2:30
  - Coffee to water ratio 1:14

  Method: Inverted method with paper filter
  - Turn aeropress upsidedown and add plunger but only insert far enough to create a seal (leaving enough room for the coffee and water)
  - Wet paper filter with hot water
  - Add aeropress to scales and tare
  - Add 16g coffee grounds to aeropress
  - Start timer and add 50g water
  - At 0:30 seconds add remaining 190g water and stir three times
  - Place cap on and lock in place
  - At 2 minutes, flip aeropress and slowly plunge into a sturdy vessel over 30 seconds until you hear an audible hiss from the aeropress.

• French Press/Cafetiere

  Recipe:
  - 18g coffee (coarse grind)
  - 300g water
  - Total brew time 4 minutes
  - Coffee to water ratio: 1:17

  Method:
  - Pre heat/rinse French press with hot water then discard water
  - Add 18g coffee to the French press and tare scales
  - Start timer and pour 50g water onto the coffee grounds
  - At 30 seconds pour in another 250g water and stir three times
  - Add plunger to top of the French press and brew up to 4 minutes on the timer
  - At 4 minutes, gently plunge the French press
  - Serve into pre heated cups & enjoy

• V60

  Recipe:
  - 16g coffee (medium grind)
  - 250g water
  - Total brew time 3-3:30 minutes
  - Coffee to water ratio 1:16/15

  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
  
  If the water passes through before 3 minutes then you will need a finer grind size
  
  If the water takes longer than 3:30 minutes to pass through then you will need a coarser grind size

• Espresso

  Recipe:
  - 17g coffee (fine grind)
  - Espresso yield 36-40g
  - Extraction time: 30-35 seconds
  -Coffee to water ratio 1:2