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The perfect brew for you

24th August 2021 Article

A lot of work goes into creating a perfect cuppa. From the farmers toil to getting the roast just right. In our opinion, it would be a shame not to make the most of Jenipher’s Coffi’s complex flavours in the last step. Especially as just a few simple changes can make a huge difference.

For that reason, we asked coffee expert Esther Hope to develop easy to use brewing guides for us. So whether you love a milky latte made with an espresso machine, punchy pour-over brew or like to mix things up, these guides will bring out the best of the coffee, however you like to drink it.

V60

  • Wet the filter paper
  • Grind your coffee to a medium grind – 25g
  • Level the coffee so it has a flat top
  • Boil kettle to 94 degrees, or just before boiling point
  • Add 100ml of water to the coffee in a circular motion ensuring all the grounds are covered
  • Leave for 30 seconds
  • Stir to ensure all grounds are covered in water
  • Then continue to top up 50g in a circular motion every 30 seconds or so, and top up to 400ml of water in 2 minutes 30.
  • It should finish draining the water through in 3 minutes to 3 minutes 30
  • Stir and enjoy!

Esther’s Tip

Best served black, no milk. Cleaner cup, very complex flavours, juicy.

Aeropress

(Inverted method/ upside down)

  • Wet the filter paper and pre-heat the Aeropress by filling it with hot water
  • Boil kettle to 94 degrees, or just before boiling point
  • Grind 13.5g of coffee to almost espresso-style fine
  • Add the coffee
  • Add 50ml of water and stir to ensure all grounds are wet, leave for 30 seconds
  • Then add the remaining 150ml to reach a total of 200ml water
  • Put the filter on top and leave until 2 minutes 30
  • Put the cup on top of the inverted Aeropress for cleanliness, flip and press down within 30 seconds until you hear a hissing noise
  • Ready to drink!

Esther’s Tip

Brewing this way gives a more full-bodied coffee, which tastes like snickers in a cup - milk chocolate and peanuts/ hazelnuts. Delicious! Best served with or without milk.

Cafetiere

  • Preheat cafetiere with hot water
  • Boil kettle to 94 degrees, or just before boiling
  • Grind 34g of coffee to a coarse setting
  • Add grounds to cafetiere
  • Add 100ml water, stir & leave for 30 seconds
  • Top up to 500ml & stir
  • Leave for 4 minutes, slightly plunge the cafetiere so all coffee is submerged
  • After 4 minutes remove the plunger & scoop off any crema on top to ensure a cleaner cup
  • DO NOT STIR again
  • Plunge slowly but leave a couple of cm from the bottom for a cleaner cup
  • Pour & enjoy!

Total time: 5 mins

Esther’s Tip

Great with or without milk. Without milk, it has flavours of dark chocolate, nuts and some dark fruits, with milk it tastes like a fruit and nut bar of chocolate. Can also add sugar but is definitely not necessary.

Metal/reusable filter

(Similar to the v60 but with a finer grind. The water can pass through the metal filter quickly so we need to slow down the water flow by having a finer grind and slightly increased dose of coffee.)

  • Grind your coffee to a medium-fine grind – 35g
  • Level the coffee in the reusable filter so it has a flat top
  • Boil kettle to 94 degrees, or just before boiling point
  • Add 100ml of water to the coffee in a circular motion ensuring all the grounds are covered
  • Leave for 30 seconds
  • Stir to ensure all grounds are covered in water
  • Then continue to top up 50g in a circular motion every 30 seconds or so, and top up to 500ml of water in 4 minutes.
  • It should finish draining the water through in 4 minutes 30.

Esther’s Tip

Brewing this method allows more ‘particles’ through so it is a less ‘clean’ flavour but with a fuller body which is great to compliment milk or just for a more textured mouthfeel and more balanced flavours in the coffee. When brewing this way you get a very balanced coffee with lower perceived acidity and more sweetness similar to the Aeropress - I found drinking it reminded me of a fruit and nut bar- chocolate, hazelnuts and cherries.

Chemex

Similar to the v60 but with a different filter paper and a larger capacity.

  • Wet the filter paper
  • Grind your coffee to a medium grind – 30g
  • Level the coffee so it has a flat top
  • Boil kettle to 94 degrees, or just before boiling point
  • Add 100ml of water to the coffee in a circular motion ensuring all the grounds are covered
  • Leave for 30 seconds
  • Stir to ensure all grounds are covered in water
  • Then continue to top up 50g in a circular motion every 30 seconds or so, and top up to 500ml of water in 3 minutes.
  • It should finish draining the water through in 4 minutes
  • Stir and enjoy!

Esther’s Tip

Best served black, no milk. The filter paper from Chemex gives an extremely clean cup and highlights the acidity in the cup. This gives nuance to the chocolate and cherries and citric orange acidity. Like the results from the v60, it is complex and juicy.

Batch brew/filter coffee machine

  • Grind coffee to medium grind
  • 70g in per 1 litre of water
  • Pop filter paper in, top up with 1 litre of water (unless plumbed into the water pipes)
  • Add in 70g of coffee on top of filter paper
  • Then press the button to begin brewing
  • Brew should take 4-6 minutes

If faster, grind finer.
If slower, grind more coarse.

For filter machines, it is best to brew the coffee too strong and dilute the coffee with hot water to taste. If you brew the coffee too weak you will have to retry with a finer grind size.

Esther’s Tip

This brewing method tastes great with or without milk and is great for office spaces and meetings. It gives a full creamy body, sweet brew with chocolate tones and light orange citric acidity both with and without milk.

Espresso

Recipe:

  • 18g in the portafilter basket
  • 36g of coffee in the cup
  • Between 20-30 seconds (optimum 27 seconds)

Method:

  • Insert 18g of coffee into a portafilter
  • Place cup on scale & tare to zero
  • Get timer ready
  • When you start the espresso extraction, begin the timer.
  • Stop espresso extraction when hits 36g of coffee in the cup (or just before)

If coffee takes less than 25 seconds to pour, then you need to make the grind size FINER to slow down the flow of water through the coffee.

If coffee takes more than 30 seconds to pour, then you need to make the grind size COARSER to speed up the flow of water through the coffee.

Esther’s Tip

The optimum flavour I found was adjusting the grind size to make the coffee pour in 27 seconds. This gave me a delicious espresso of milk chocolate, cherries, orange and hints of hazelnuts. When made into a flat white with textured milk, I tasted that delicious milk chocolate, fruit and nut bar with a smooth texture that was so easy to drink- a real all-rounder coffee that anyone would enjoy.

Moka pot

Moka pot brew ratios are basically pre-set in the Moka pot.

  • Fill the filter basket with coffee beans, then add 10g and grind to a fine grind size
  • Fill the boiler up to the fill-line with water/ bottom of the relief valve with already boiled water
  • Do not pack the coffee into the filter basket. If you compress the coffee bed (like you would for coffee in a portafilter) you may end up with a really long brew time and burnt tasting coffee
  • Put the basket into the brewer (there should be no water seeping in – if there is, you have put too much water in)
  • Screw upper chamber onto base tightly, (if using hot water use a towel so you don’t burn yourself)
  • Put loaded Moka pot on the stove
  • Depending on water temperature it may take a few minutes for coffee to begin brewing
  • Leave the lid open and look for coffee to start coming up from the bottom. You want it to come out in slow drizzle – not explosion.
  • Once the coffee starts flowing reduce heat
  • From the time coffee starts to flow, it should take about a minute for the brewing cycle to complete. Don’t let it go on much longer because it will burn
  • Remove the coffee from the Moka pot as soon as it is finished brewing to optimise flavour

Esther’s Tip

If the coffee tastes bitter, make your coffee coarser in grind size. If the coffee tastes acidic, make grind size finer. Burnt? Take the Moka pot off the heat sooner and remove coffee immediately from the pot. Thin? Fill up the boiler to capacity & make sure you’re using hot water.

Bean to cup

The recipe depends on the bean2cup machine:

In general, this roast is lighter than the popular coffee found in supermarkets used for bean2cup machines. Dark roasts are much more soluble than lighter roasts. For this particular coffee, you will need to adjust your grinder to be finer (follow instructions for your machine to do this).

But you want your coffee to be extracted in 20-30 seconds.

All brew ratios for espresso-based bean2cup machines should be 1: 2; (12-16g in) : (25-32g out)

If coffee takes less than 20 seconds to pour, then you need to make the grind size FINER to slow down the flow of water through the coffee.

If coffee takes more than 30 seconds to pour, then you need to make the grind size COARSER to speed up the flow of water through the coffee.

Esther’s Tip

This gave me a delicious espresso of milk chocolate, cherries, orange and hints of hazelnuts. When made into a flat white with textured milk I tasted that delicious milk chocolate, fruit and nut bar with a smooth texture that was so easy to drink- a real all-rounder coffee that anyone would enjoy.

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