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 Kenya

 

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 Guatemala

 

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.