SAGE MACHINE:

DOSE: For this recipe we will be using 17g - 17.5g of coffee
GRIND TYPE: Grind your coffee very finely. We use 7-8 on a Sage Pro.
TIME: Extract your espresso for roughly 28-32 seconds.
TASTING NOTES: It should give you roughly 45g of espresso.
NOTES: Caramel + Orange.

MOKA POT:

DOSE: For this recipe we will be using 16.5g - 17g of coffee.
GRIND TYPE: Grind your coffee Medium/Fine.
TIME: Brew your coffee for roughly 3 - 5 mins.
YIELD: 2 cups.
TASTING NOTES: Caramel + Orange.

SAGE MACHINE:

DOSE: For this recipe we will be using 16.5g - 17g of coffee.
GRIND TYPE: Grind your coffee very finely.
TIME: Extract your espresso for roughly 28-32 seconds.
YIELD: It should give you roughly 45g of espresso.
TASTING NOTES: Dark Chocolate + Caramel.

FRENCH PRESS:

DOSE: For this recipe we will be using 35g of coffee to 500g water.
GRIND TYPE: Grind your coffee course.
TIME: Brew your coffee for 4mins. 
TASTING NOTES: Dark Chocolate + Caramel.

MOKA POT:

DOSE: For this recipe we will be using 16.5g - 17g of coffee.
GRIND TYPE: Grind your coffee Medium/Fine.
TIME: Brew your Coffee between 3 - 5 mins.
YIELD: 2 cups.
TASTING NOTES: Dark Chocolate + Caramel.

SAGE MACHINE:

DOSE: For this recipe we will be using 17g - 17.5g of coffee.
GRIND TYPE: Grind your coffee very finely.
TIME: Extract your espresso for roughly 28/32 seconds.
YIELD: It should give you roughly 45g of espresso.
TASTING NOTES: Milk Chocolate + Raspberry.

FRENCH PRESS:

DOSE: For this recipe we will be using 35g of coffee.
GRIND TYPE: Grind your coffee for French Press (9).
TIME: Brew your coffee for roughly 4 mins. 
TASTING NOTES: Milk Chocolate + Raspberry.

MOKA POT:

DOSE: For this recipe we will be using 16.5g - 17g of coffee.
GRIND TYPE: Grind your coffee Moka Pot (4) (Medium/Fine).
TIME: 3 - 5 mins
TASTING NOTES: Milk Chocolate + Raspberry.
NOTES: Better to remove from the stove as soon as the chamber is ¾ full (When it gurgles)

SAGE MACHINE:

DOSE: For this recipe we will be using 17Gg- 17.5g of coffee.
GRIND TYPE: Grind your coffee very finely.
TIME: Extract your espresso for roughly 28/32 seconds.
YIELD: It should give you roughly 45g of espresso.
TASTING NOTES: Milk Chocolate + Almond

FRENCH PRESS:

DOSE: For this recipe we will be using 35g of coffee/ 500g Water.
GRIND TYPE: Grind your coffee course.
TIME: Brew your espresso for roughly 4mins. 
TASTING NOTES: Milk Chocolate + Almond

MOKA POT:

DOSE: For this recipe we will be using 16.5g - 17g of coffee.
GRIND TYPE: Grind your coffee Medium/ Fine.
TIME: 3 - 5 mins.
TASTING NOTES: Milk Chocolate + Almond

1. COLOMBIA - ANAEROBIC NATURAL

CHEMEX:

DOSE: For this recipe we will be using 20g of coffee/300g water.
GRIND TYPE: Grind your coffee Medium/Course.
TIME: 3mins.

AEROPROESS:

DOSE: For this recipe we will be using 15g - 18g of coffee.
GRIND TYPE: Grind your coffee Medium.
TIME: 1min 30sec.

V60 & POUROVER:

DOSE: For this recipe we will be using 20g of coffee/300g water.
GRIND TYPE: Grind your coffee Medium.
TIME: 2mins 40sec.

2. COSTA RICA - LAS LAJAS

CHEMEX:

DOSE: For this recipe we will be using 20g of coffee/300g water.
GRIND TYPE: Grind your coffee Medium/Course.
TIME: 3mins.

AEROPRESS:

DOSE: For this recipe we will be using 15g - 18g of coffee.
GRIND TYPE: Grind your coffee Medium.
TIME: 1min 30sec.

V60 & POUROVER:

DOSE: For this recipe we will be using 20g of coffee/ 300g water.
GRIND TYPE: Grind your coffee Medium.
TIME: 2mins 50sec,

CHEMEX:

DOSE: For this recipe we will be using 20g of coffee/ 320g water.
GRIND TYPE: Medium/Course.
TIME: 3mins.

AEROPRESS:

DOSE: For this recipe we will be using 15 - 18g of coffee.
GRIND TYPE: Medium/Fine.
TIME: 1min 30sec.

V60 & POUROVER:

DOSE: For this recipe we will be using 20g of coffee/300g water.
GRIND TYPE: Grind your coffee Medium.
TIME: 3mins.

Search our shop