recipes
Pour Over
You will need:
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24 grams of coffee
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330 grams of hot water
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Origami dripper and Kalita filter (or any other flat bottom brewer and filter combo!)
How to:
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Grind 24 grams of coffee on a medium setting.
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Rinse a filter and dripper with hot water.
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Add coffee to the prepared filter and shake to level.
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For the bloom, pour 75 grams of hot water and let sit for 45 seconds.
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Pour another 50 grams of water.
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Allow the water to drip through until you can almost see the coffee bed again, and then pour another 50 grams.
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Repeat the last step until you have poured about 330 grams of water.
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Total drip time should be 3 1/2 to 4 minutes.
Cold Brew
You will need:
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85 grams of coffee
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680 grams of cold water
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32oz jar and filter
How to:
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Grind the coffee on a medium-coarse setting.
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Add to the filter and place in a jar.
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Pour the water into the jar and tie the filter closed.
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Cover and place the jar in the refrigerator for 18 hours.
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Remove the filter.
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Keep refrigerated and use within 7 days.
Cold Brewed Cascara
You will need:
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30 grams of dried Cascara
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850 grams of cold water
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32oz jar and filter or fine mesh strainer
How to:
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Rinse Cascara with hot water and discard rinse water.
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Place rinsed Cascara in a jar.
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Pour cold water into the jar and cover.
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Place in the refrigerator for 18 hours.
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Strain out the dried Cascara.
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Keep refrigerated and use within 7 days.