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Recipes

Our innovative and well-educated barista, Bryce, has trialled and created filter recipes suitable for the home brewer.
 
If you have further questions surrounding making recipes or how to carry out these recipes, please head in-store to discuss with the staff at b3 coffee.
 
If you are looking for a guide to make a good filter coffee at home but have little interest in experimenting or learning new recipes every time a new coffee comes in the following are two standardised recipes. One recipe is suitable for a V60 or Chemex whilst the other is suitable for an Aeropress.

 

Standard V60 recipe:

 

                 Dose: 16g

                 Temperature: 93-95

                 Total water weight: 250g

                 Bloom: 40g 30sec (stirred)

                 Pouring time including bloom: 1:30

                 Total time: 2:30-3:00

                 EK43: 8.0-10.0 (course grind)

 

Standard Aeropress recipe:

 

                 Method: inverted

                 Dose: 30g-32g

                 Temperature: 82-86

                 Total brewing water weight: 145g-155g (stirred)

                 Total brewing time: 1:00

                 Plunge time: 30-40sec (light weight plunge)

                 Dilution water: 90g-110g

  • EK43: 9.5-11.5 (Course grind)

 

 

The following are recipes designed and tailored specifically to each individual bean. They accentuate the tasting notes that the beans have to offer and ideally create a balanced brew.

 

 

Iyego AA
 
Espresso
- 21g dose 
- 30 second extraction
- 40g yield
 
V60 pour over
 
 ⁃ Dose 16.5g
  Medium coarse grind (about 7.5-8.5 ek43)
 ⁃ 93 degree filtered water
  Bloom 40g for 35-45 seconds
  250g-265g total water weight
 
Method:
 
                 Saturate filter paper to get out paper taste
                 Add 16.5g of coffee into the V60 or filter method of choice
                 Pour 40g of water and stir well to ensure that all coffee is evenly saturated. This will help degas coffee and produce a coffee with clarity
                 After 35 seconds, pour a further 210g-225g of water to reach the total water weight of 250g-265g this should be done in about 45 seconds
                 When finished pouring, lightly stir the coffee slurry then let the water filter through
                 Enjoy coffee and taste the flavours develop as coffee cools down.
 
 
 
El Boqueron
 
Espresso
- 22g dose
- 30 second extraction
- 45g yield
 
V60 pour over
⁃ Dose 17.5
⁃ Medium coarse grind (about 8-9 on ek43)
⁃ 95 degree filtered water
 ⁃ Bloom 45g for 35-40 seconds
 255g-270g total water weight
 
Method:
 
                 Saturate filter paper to get out paper taste
                 Add 17.5g of coffee into the V60 or filter method of choice
                 Pour 45g of water and stir well to ensure that all coffee is evenly saturated. This will help degas coffee and produce a coffee with clarity
                 After 35-40 seconds, slowly pour a further 210g-225g of water to reach the total water weight of 255g-270g this should be done in about 1 minute and 30 seconds
                 When finished pouring, lightly stir the coffee slurry then let the water filter through
                 Enjoy coffee and taste the flavours develop as coffee cools down.
 
 
Seasonal Blend
 
Espresso
- 22g dose
- 30 second extraction
- 45g yield
 
 
Sitio Santa Quiteria
 
Espresso
- 22g dose
- 30 second extraction
- 40g yield
 
 
Gaitania
 
Espresso
- 22g dose
- 30 second extraction
- 45g yield
 
 
Sitio Biquinha
 
Espresso
- 22g dose
- 30 second extraction
- 45g yield
 
 
Summer Blend
 
Espresso
- 21g dose
- 30 second extraction
- 40g yield
 
 
Finca Liquidambar
 
Espresso
- 23g dose
- 30 second extraction
- 50g yield
 
 
Popayan Decaf
 
Espresso
- 22g dose
- 30 second extraction
- 45g yield