Munyinya Long Miles

The following recipe is a guide intended 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 coffee' qualities. The one you'll see below includes all the necessary information to reproduce it. Even though, we always recommend trying and experimenting to discover what you like the most: use it as a guide and adapt it to your own taste.

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

Important note: Water is the most important factor in 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 blend of Bezoya and Lanjarón. When adjusting the recipe, change only one variable at a time to identify how it affects the flavor.

The common approach is 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 percolation 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've chosen this method to share our recipes because it's very versatile and easy to adapt to other percolation systems. The flat bottom and wavy pleats of Kalita filters create a large surface area that prevents significant flow blockages caused by the migration of fine particles or clogging.

Kalita/Origami/Orea

Recipe:

• Ratio: 1:17
• Coffee: 20g
• Water: 336g
• Total time: 4:00 min
• Temperature: 98ºC
• Grinder: EK43 8.5 (SSP low fines Burrs)
• TDS 1.43% EY 20.72%

Variables:

• Resting time: Minimum 7 days after roasting, but it's best expressed from 10-15 days onwards. In case the bag has been opened previously, it'll be best expressed a bit earlier.
• Water: Bezoya 1:2 Lanjarón
• Filter: Sibarist B3

Equipment:

Orea, Sibarist B3 filter, scale, stopwatch, grinder, cup/decanter and kettle (gooseneck).

Method:

1. Place the Orea in a cup/decanter and place the filter. Pour hot water over it; water eliminates the paper taste and preheats the equipment.
2. Grind the coffee to the size we recommended.
3. Discard the water and put the Orea on the scale, add the coffee distributing it evenly, tare the scale and start the timer.
4. Pour 60g of water in a circular way and wait 30-40 seconds for the coffee to degas. If the coffee has been recently roasted, give it more time.
5. Pour over it slowly approximately 200-250g of water and spin the Orea once to level the coffee bed and ensure it is fully flooded. Do not fill to the brim; leave at least 2cm of space from the top to limit water flow through the coffee bed, which would reduce extraction.
6. Continue pouring water slowly as previously said until you have added the required amount of water.
7. Spin it one last time to let the water go down.
8. We are looking for a total time (given above) according to the recipe, adjust the grind size if necessary 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).