Shoondhisa

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 tests until they find a recipe that highlights all the coffee's qualities. The one below includes all the information needed to reproduce it. Even so, 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 that matters, not the destination.

Please note: Water is the most important factor in achieving a great cup of coffee. Depending on where you live, its composition can vary dramatically. 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 influences the flavor.

It's common to start by adjusting the coffee-to-water ratio. Once you get a cup with a pleasant strength and mouthfeel, you can adjust other aspects of the brewing process.

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 chose these methods 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 fine particle migration or blockages.

Kalita/Origami/Orea

Recipe:

• Ratio: 1:16.5
• Coffee: 20g
• Water: 325g
• Total time: 4.10 min
• Temperature: 94ºC
• Grinder: EK43 9.1 (SSP low fines Burrs)
• TDS 1.52% EY 21.56%

Variables:

• Resting time: minimum 20 days.
• Water: Bezoya 1:2 Lanjarón
• Filter: Sibarist B3

Equipment:

Orea, B3 sibarist filter, Scale, stopwatch, mill, cup/decanter and kettle (gooseneck).

Method:

1. Place the Orea in a cup/decanter and insert the filter. Pour hot water over the filter to eliminate the papery taste and preheat the Orea.
2. Grind the coffee to a level that you recommend.
3. Pour out the water and place the Orea on the scale, add the coffee, distributing it evenly, tare the scale and start the stopwatch.
4. Pour 60g of water in with circular motions and wait 30-40 seconds for the coffee to degas. If the coffee has been recently roasted, give it more time.
5. Slowly pour in approximately 200-250g of water and swirl the Orea once to level the coffee bed and ensure it's completely covered with water. Never fill to the brim; leave at least a 2cm gap from the top to limit water flow through the filter walls, which can reduce extraction.
6. Continue pouring water slowly as before until you have added the necessary amount of water.
7. Swirl one last time to let the water drain.
8. We are looking for a total time 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.

For example, here we use six bars of pressure for our machine, if you are set at nine bars we would recommend reducing the extraction time down by around five to ten seconds to compensate.

Recipe:

• Ratio: 1:2.1
• Dry: 18gr
• In cup: 37-40gr
• Time: 33-38s

Variables:

• Resting time: minimum 2 weeks
• Temperature: 94ºC
• Pressure: 6 bars
• Pre-infusion: No
• Water: 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
• Basket: 22gr VST (without Ridge)
• Extras: Barista Hustle WDT, Push Tamper (flat, 100% level)

[ Watch the recipe video ]

When making Cold Brew, we typically make larger quantities than with other brewing methods. So, we're providing a recipe for one liter of Cold Brew. If you want to make more or less than this amount, the ratio is 1:14; 1g of coffee for every 14g/ml of water.

Recipe and equipment:

• 71g of coffee (Coffee recommendations for Cold Brew)
• 21 Commander clicks (medium/coarse grind)
• 1,000g/ml of room temperature water
• We recommend 100% Bezoya water (or water with low mineralization)
• Pitcher or bottle for cold brew.

Preparation:

• Grind the coffee to a medium/coarse grind
• Place the coffee directly into the filter of the pitcher or bottle
• Pour the pre-weighed water into the pitcher or bottle
• Stir gently to saturate all the coffee
• Cover the container
• Let it steep for 16-24 hours in the refrigerator (be careful with strong odors!)
• After this steeping time, remove the filter with the coffee, and it's ready.

BONUS:

Bonus 1:You can do an additional filtration with a V60 paper filter, Kalita, cheesecloth, or something similar to get a cleaner and clearer result.

Bonus 2:For the best flavor, consume as soon as it's ready, as it will oxidize over time.

Bonus 3:Do not shake or press the coffee to avoid extracting bitter flavors or sediment.

Bonus 4:You can freeze Cold Brew into ice cubes and use them to chill your Cold Brew or for making other drinks.

Bonus 5:Food safety: wash your hands and utensils properly. Keep for a maximum of 3 days in the refrigerator in a glass container, preferably closed and without additives (sugar, milk, etc.).