RECIPE
PREPARATIONS
Fill your kettle with filtered water and preheat it to 100 degrees. As the water boils, weigh and grind 18g of Kenya Mugaga Kagunoini coffee beans to a medium-coarse grind size.
Place the paper filter in the Hario V60 cone and soak it with hot water. This will remove the papery taste of the filter and let the real coffee notes shine brighter!
Empty the water vessel and tip the coffee into the V60 cone. With your finger, poke the middle of the coffee bed and make a little well. This ensures that the coffee grounds evenly absorbs the coffee.
Tare the scale so it reads zero.
STEP BY STEP GUIDE
00:00 - 00:45
Begin the bloom stage by pouring 45g of water in a circular motion.
Pick up the V60 on the server and gently swirl the water. This will even out the wet coffee bed for us to pour more water into.
00:45 - 01:35
Once the timer hits 45 seconds, pour in a steady circular motion up to 180g.
01:35 - 03:00
Finally, pour in a slow circular motion up to 300g.
With a spoon, gently stir around the V60 to loosen coffee grounds which are stuck to the side so they can sink to the coffee bed.
Once again, lift the V60 and server to give it another gentle swirl. Allow the coffee to drain into the server.
Enjoy your coffee!
DOMESTIC ESPRESSO RECIPE
On the Slayer LP we use 21g of coffee and aim for a yield of 38g, however your machine and set up will determine what dose (and therefore, yield) you should aim for. Some domestic machines have 20-22g baskets, however some will only be able to hold 16-18g. Use the ratio to adjust the espresso recipe.
Whole Beans: Best within four to six weeks of roasting. Properly stored beans can last up to eight weeks if stored right.
Ground Coffee: Best within one to two weeks after grinding.
The best method is an opaque, airtight container stored in a cool, dark place at room temperature. The back of the pantry is the perfect spot!
In the bag is fine if there is a valve and you’ll use it in the next two weeks. If storing for any longer, transfer coffee from its bag to an airtight jar for better protection against air and light.
Freezing coffee can extend its freshness if stored correctly. Ensure the beans are in airtight portions and only defrost what you need.
Freezing won’t ruin the flavour if the beans are properly sealed. Exposure to moisture and air, however, can degrade their taste.
Padre Coffee acknowledges the Traditional Custodians of Country throughout Australia and their continued connections to land, sea and community.
We pay our respect to Elders past, present and future, and extend that respect to all Aboriginal and Torres Strait Islander Peoples.