The Roast Of Christmas Past

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:
  - 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:
  - 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:
  - 18g coffee (fine grind)
  - Espresso yield 36-40g
  - Extraction time: 30-35 seconds
  - Coffee to water ratio 1:2