Boku Snap Anaerobic 72h

The recipe below is a guideline to follow at home. Results will always vary depending on your own equipment, setup and all the variables that can affect coffee extraction.

Every coffee we roast one of our team will experiment to come up with something we like to drink, below details all the information you need to recreate the recipe, however we always recommend tasting and experimenting to find out what you like, use the following as a guideline and adapt.

It’s the journey not the destination.

Some key things to note: Water is the most important precursor to having a tasty cup of coffee, depending on where you live water composition can vary wildly and for this reason we recommend using filtered water at a minimum, a mixture of Bezoya and Lanjarón water is a better option. When you change any part of the recipe, always change one thing at a time so you know the influence it had on flavour.

Normally we will start by adapting the ratio to our liking first and once we have a brew with a pleasant strength and mouthfeel we can look at the other aspects of the extraction to altar.

Most percolation coffee filter coffees thrive with a ratio between 1:15 and 1:17. Brewed between 2:30 and 4:30.

Kalita/Origami/Orea

We’ve chosen these methods to express our recipes as they are forgiving and easily transferable to other percolation recipes, the flat bottom and crimped sides of the Kalita papers give a large surface area that prevents any major stalling of the flow due to fines migration & clogging.

Kalita/Origami/Orea

Recipe:

• Ratio: 1:17
• Coffee: 20gr
• Water: 340ml/gr
• Total time: 3:20-4 min
• Temperature: 94ºC
• Grinder setting: 21 'clicks' Comandante
• Measured TDS and extraction yield (EY) of the tested recipe

Variables:

• Coffee resting time: minimum of 1-2 days peaks after 1-2 weeks
• Water used: Bezoya 1:2 Lanjarón
• Paper filter: Kalita 185

Equipment:

Kalita/Origami, Kalita filter, Scales, timer, grinder, mug or decanter, kettle preferably gooseneck.

Method:

1. Heat the water in the kettle and when hot rinse the paper filter on the origami to remove any paper flavor and preheat the brewer.
2. Grind the coffee to the recommended size.
3. Throw away the used water and replace the brewer and distribute the ground coffee in a level bed in the filter, some like to poke a little divit in the top as to aid saturating all the coffee, tare the scales.
4. Start the stopwatch as you start pouring 60g/ml of water slowly and gently in a circular motion and wait 30-40 seconds for the grounds to degas, being mindful to saturate the entire coffee bed. If the coffee was roasted recently you will notice the bed expanding and you may wish to leave to degas for longer.
5. Pour the remaining water slowly until you reach 200-250ml/gr, ensure the water never comes above an inch from the top to avoid the water bypassing the coffee and reducing the extraction, pause to let it drain if it comes too high.
6. Gently and carefully lift and swirl the brewer once to level the bed.
7. Continue to slowly pour the remaining water and swirl the brewer once to give a good level drawdown.
8. We are looking for the brew to finish in the time stipulated, adjust the grind size if necessary for the next time you brew.
   

Here's our most up-to-date recipe. It's important to remember that this recipe is a reference and that many variables will influence the final result of the espresso in your cup: from the condition of your machine and grinder, the water you use, the storage/steeping time of your coffee, to the temperature/atmospheric pressure, etc. Therefore, you may need to adjust some parameters to achieve a flavorful and balanced espresso based on your specific needs.

Recipe:

• Ratio: 1:2.2
• Dry: 18gr
• In cup: 41gr
• Time: 30-36s

Variables:

• Resting time: minimum 2 weeks
• Temperature: 94ºC
• Pressure: 6 bars
• Pre-infusion: No
• GH 60 (ppm as CaCO3) KH 30 (ppm as CaCO3)

Machinery and equipment used for this recipe:

• Espresso machine: La Marzocco KB90 2G
• Mill: Mythos 1
• Scoop: 22gr VST (without slot)
• Extras: Barista Hustle WDT, Push Tamper (flat, 100% level)

That's the recipe we suggest for making 600ml of cold brew. If you want to make more or less amount, the ratio is 1:15, 1g of coffee for 15g/ml of water.

Recipe and equipment:

• 40g coffee (Use your preferred coffee depending on your taste. We suggest choosing coffee profiles you like in filter brewing). If it has the "Cold Brew" tag, it's one of our favorites.
• Grinding: Comandante 16 clicks.
• Water 600g/ml at room temperature.
• Water composition: 2 parts Lanjarón and 1 part Bezoya.
• A mesh or silk.
• A glass container (preferably with a lid)
• Let it rest for 22 hours (in the refrigerator).

How to make cold brew:

• We grind the coffee to a medium ground size (Comandante 16 clicks).
• We pour the coffee directly into the mesh.
• We put the mesh into the glass container.
• We pour the water into the container through the mesh with the coffee.
• Stir gently to flood all the coffee.
• We close or cover the container.
• We leave it rest in the refrigerator (beware of strong smells!).
• After the resting time, remove the mesh with the coffee and it will be ready.
• As an extra step, you can filter it again through a V60, Kalita or similar paper filter for a cleaner and clearer result.
• Keep it refrigerated.
• This recipe is meant to be undiluted, not even with ice. Adding ice will affect the flavor of your drink, as the water composition will alter the flavor. It's best to make your own ice using the same water composition we suggest. If you do use ice, you might want to lower the ratio (1:9 to 1:12).