recipes

Pour Over

You will need:

  • 24 grams of coffee

  • 330 grams of hot water

  • Origami dripper and Kalita filter (or any other flat bottom brewer and filter combo!)

How to:

  1. Grind 24 grams of coffee on a medium setting.

  2. Rinse a filter and dripper with hot water.

  3. Add coffee to the prepared filter and shake to level.

  4. For the bloom, pour 75 grams of hot water and let sit for 45 seconds.

  5. Pour another 50 grams of water.

  6. Allow the water to drip through until you can almost see the coffee bed again, and then pour another 50 grams.

  7. Repeat the last step until you have poured about 330 grams of water.

  8. Total drip time should be 3 1/2 to 4 minutes.

Cold Brew

You will need:

  • 85 grams of coffee

  • 680 grams of cold water

  • 32oz jar and filter

How to:

  1. Grind the coffee on a medium-coarse setting.

  2. Add to the filter and place in a jar.

  3. Pour the water into the jar and tie the filter closed.

  4. Cover and place the jar in the refrigerator for 18 hours.

  5. Remove the filter.

  6. Keep refrigerated and use within 7 days.

Cold Brewed Cascara

You will need:

  • 30 grams of dried Cascara

  • 850 grams of cold water

  • 32oz jar and filter or fine mesh strainer

How to:

  1. Rinse Cascara with hot water and discard rinse water.

  2. Place rinsed Cascara in a jar.

  3. Pour cold water into the jar and cover.

  4. Place in the refrigerator for 18 hours.

  5. Strain out the dried Cascara.

  6. Keep refrigerated and use within 7 days.