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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. It is important to remember that different equipment brews differently so these recipes may need to be altered slightly.

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Seasonal Blend
 
Espresso
- 21g dose
- 30 second extraction
- 45g yield
--- 
 
Matilde - Brazil
 
Espresso
- 21g dose
- 30 second extraction
- 45g yield
 
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Gaitania - Colombia
 
Espresso
- 20.5g dose
- 30 second extraction
- 40g yield
 
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Maubisse - East Timor
 
Espresso
- 21g dose
- 30 second extraction
- 45g yield
 
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Aroresa - Ethiopia
 
Espresso
- 21 g dose
- 30 second extraction
- 50g yield
Filter V60
15g dose
92 degree water
Course grind
Bloom 30s: 50g water (agitation by stirring)
Second pour 60s: 120g water
Third pour 100s: 180g water
Fourth pour 120s: 250g water
Dilute with 50g hot water
 
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Norbey - Colombia
 
Espresso
- 21g dose
- 30 second extraction
- 50g yield
 
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Cordillera Decaf
 
Espresso
- 22g dose
- 30 second extraction
- 45g yield
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Batch Brew

We recommend not leaving your batch brew in the airpot for longer than 4 hours as it can start to taste 'stewy' and lose temperature.

Aroresa - Ethiopia

70g coffee ground on #8 on an EK43

Kruve 300nm fines out of coffee (optional)

1400ml water

BREW

 

Campanha - Brazil

70g coffee ground on #9 on an EK43

Kruve 350nm fines out of coffee (optional)

1700ml water

BREW