Four ways to brew our coffee at home. Start with the recipe, then adjust: finer grind or longer time for more strength, coarser or shorter if it tastes bitter.
V60
A clean, bright cup that shows the fruit of single origins like Ethiopia Hambela or Rwanda Ambari.
- Coffee
- 15 g
- Water
- 250 g at 92–94 °C
- Grind
- Medium-fine, like sea salt
- Time
- 2:30–3:00
- Rinse the paper filter with hot water and discard the water.
- Add the coffee, shake it level and start a timer.
- Pour 30–40 g of water to wet all the grounds and wait 30–40 seconds.
- Pour slowly in small circles until the scale shows 250 g, by about 1:45.
- Let it drain. If it runs much faster than 2:30, grind finer next time.
Espresso
For our espresso roasts: New York Blend, São Paulo Blend and Ethiopia Hambela Espresso.
- Coffee
- 18 g
- In the cup
- about 36 g
- Grind
- Fine
- Time
- 25–30 seconds
- Dose 18 g into a clean, dry basket and level it.
- Tamp evenly and firmly.
- Start the shot and stop at about 36 g.
- Too sour and fast? Grind finer. Too bitter and slow? Grind coarser.
French press
Full-bodied and forgiving — great with Brazil Mogiana or Colombia Cauca.
- Coffee
- 30 g
- Water
- 500 g at 94 °C
- Grind
- Coarse
- Time
- 4 minutes
- Add the coffee and pour all the water.
- Stir gently and put the lid on without pressing.
- After 4 minutes, stir the crust and skim off the foam.
- Press slowly and pour straight away, so it doesn’t keep brewing.
Cold brew
Smooth and naturally sweet for hot Batumi days.
- Coffee
- 100 g
- Water
- 1 litre, cold
- Grind
- Coarse
- Time
- 12–16 hours in the fridge
- Mix the coffee with cold filtered water in a jar.
- Cover and leave it in the fridge for 12–16 hours.
- Filter through a paper filter or a fine sieve.
- Serve over ice. If it is too strong, add water or milk 1:1. Keeps 3 days in the fridge.