Classic Berlin Coffee ‘The Barn’ and Spanish fuego from ‘Nomad’ Coffee Roasters

Geposted von Ismael Otte am

 

It’s October, it’s windy, it’s a bit cold, so SO it’s coffee time!


In October’s Specialty Coffee Box we serve a sweet, intense Spanish roast from
Nomad (insane, deep love at first sight) and a clean, fruity The Barn Specialty Coffee (let’s face it, if you go The Barn you can’t go wrong.) from the heart of Kreuzberg.

Give yourself a treat, indulge in some hygge time and try these recipes! It produces crystal clear, juicy and elegant coffees with great aromas.

The Pour Over Barista

Tools

  • V60 & filters
  • Filtered or bottled water
  • Scales
  • Coffee grinder
  • Timer
  • Kettle
  • Thermometer

Ingredients

· 15 g medium ground coffee (6 on a scale of 0-10)

· 260 g water boiled to 96ºC

Ratio

  •  1 : 17

Preparation for 260 ml

  1. Boil the water to 96ºC.
  2. Fold over the seam of the filter and place it in the V60.
  3. Rinse the filter with hot water, which also serves to heat up the recipient.
  4. Pour away any residual water.
  5. Place 15 g of coffee into the filter.
  6. Using a spoon, make a nest or small crater in the centre of the grounds so the water filters more evenly.
  7. Pour 50 g of water over the grounds in 30 seconds for the pre-infusion.
  8. Use a spoon to gently stir the coffee in a circular motion.
  9. Add the remaining 210 g of water in 1 minute.
  10. Use the Spin Rao technique to gently move the V60 in small circles to help the grounds settle.
  11. Wait until all the coffee has filtered through.
  12. Serve.

Perfectionist, aren’t you?

  • Try filtered water with less than 175 ppm of dry residue. You’ll see why.

The Aeropress Lover

  • Aeropress
  • Aeropress filters
  • Filtered or bottled water
  • Scales
  • Coffee grinder
  • Timer
  • Kettle

Ingredients

  • 18 g medium ground coffee (5 on a scale of 0-10)
  • 250 g water boiled to 93ºC

Ratio

  • 1 : 15

Preparation for 275 ml

  1. Put the kettle on.
  2. Wet the filter and place it gently in your Aeropress (make sure there are no wrinkles or bubbles under the filter).
  3. Add 18 g of coffee.
  4. Pour over 55 g of water in 30 seconds and stir gently three times in a circular motion.
  5. Pour over the rest of the water until reaching 275 g in a total time of 1 minute.
  6. Insert the top part of the Aeropress and wait for 30 seconds.
  7. Start to slowly press down the piston in 30 seconds, bringing the total extraction time to 2 minutes and 30 seconds.
  8. Serve.

The perfections in you want this

  • Use two filters.
  • Use filtered water with less than 175 ppm of dry residue.

Enjoy your Specialty Coffee – it deserves it ;)

 

 

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