Gigante Cherry

The following recipe is a guide for preparing coffee at home. Results may vary depending on your equipment, settings, and all the variables that influence extraction.

With every coffee we roast, our team conducts tests until we find a recipe that highlights all the qualities of the coffee. The one you will see below includes all the necessary information to reproduce it. Still, we always recommend trying and experimenting to discover what you like best: use it as a guide and adapt it to your own taste.

Remember: it's the journey, not the destination, that matters.

Important to note: Water is the most crucial factor for achieving a great cup of coffee. Depending on where you live, its composition can vary drastically. Therefore, we recommend using at least filtered water; another option is a mix of Bezoya and Lanjarón. When adjusting the recipe, change only one variable at a time to identify how it influences the flavor.

It's common to start by adjusting the coffee-to-water ratio. Once you achieve a cup with a pleasant intensity and mouthfeel, you can modify other aspects of the extraction.

Most pour-over coffee recipes use a ratio between 1:15 and 1:17, with a brewing time of between 2:30 and 4:30 minutes.

Kalita / Origami / Orea

We have chosen this method to share our recipes because it is very versatile and easy to adapt to other pour-over systems. The flat bottom and wavy folds of Kalita filters create a wide surface that prevents significant flow blockages caused by the migration of fine particles or clogging.

Orea

Recipe:

• Ratio: 1:17.2
• Coffee: 20g
• Water: 345g
• Total time: 3:47min
• Temperature: 88ºC
• Grinder: 9 EK43 (coarser than for other drippers)
• TDS 1.33% EY 20.28%

Variables:

• Resting time: it can be consumed 3 days after the roasting date, but it expresses itself best after 10-15 days (provided the bag has not been opened before, in which case, it would express itself best after fewer days).
• Water: Bezoya
• Filter: Sibarist B3

Equipment:

Orea, Sibarist B3 filter, scale, timer, grinder, cup/decanter, and gooseneck kettle.

Method:

1. Place the Orea on a cup/decanter and place the filter, pour hot water, this eliminates the paper taste and preheats the equipment.
2. Grind the coffee to the recommended fineness.
3. Discard the water and place the Orea with the empty carafe on the scale, add the coffee distributing it evenly, tare the scale and start the timer.
4. Pour 60g of water in circular motions and wait 30-40 seconds for the coffee to degas. If the coffee has been recently roasted, let it sit longer.
5. Pour slowly up to approximately 200-250g of water and swirl the Orea once in circles to level the coffee bed and ensure it is fully saturated with water. Never fill it to the brim, leave at least 2 cm of space from the top to limit the water passing through the coffee bed, thus reducing extraction.
6. Continue pouring water slowly as before until you have added the necessary amount of water.
7. Swirl one last time and let the water drain.
8. We are aiming for the total time indicated in the recipe, so, if necessary to reach that time, adjust the grind size next time.

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).