Our recipes

These recipes reflect the approach to coffee served in our Showroom.

The filter recipe is based on our own april Brewers (flat-based) and our april Paper Filters.As for espresso, the recipes are designed using a Modbar AV.

All of our grind settings reference a Ditting Sweet Lab 804. You can adjust your grind settings as necessary and use the recommended brew time as a reference.

Filter Brewing

Dose: 12g

Water: 200g at 94°C

Grind size: 8,4

Brew time: 2:30-3:30

Target TDS: 1.25 - 1.35

Begin your brew with an initial 100g pour. Use your first 30g of the pour to saturate the coffee bed evenly whilst implementing a circular pouring technique.

Continue your pour by completing the final 70g pour into the center of the coffee bed. Replicate this pouring format once again, commencing your second pour at 35 seconds. Finish the brew with a total brew time in 2:30-3:00 minutes.

Example of the pouring structure:

1. 30g Circle Pour - 70g Center Pour (0:00)

2. 30g Circle Pour - 70g Center Pour (0:30)

Espresso Brewing

Dose (in): 19g

Dose (out): 60g (1:3.2)

Grind Setting: 4

Brew Time: 20-25s

Target TDS: 6.5 - 8

Dose and distribute carefully using a scale capable of reading to an accuracy of 0,1g. You must first identify the size of your filter basket - preferably of the brand and variety 'VST 'Ridgeless'.

We recommend using a dosage within +/-1g of the size of the basket.

Please adjust your grind settings as necessary and use the recommended brew time as a reference.

Cupping

Grind Size: 6

Dose (in): 10g

Brew Water: 170g at 100°C

Brew Time: 4:00

Days from Roast: 15

Target TDS: 1.27 - 1.33

About the coffee

This particular coffee is carefully picked and milled at Alejo's estate. This is the third season that we're working with this excellent varietal, one of our favorite from Volcan Azul.

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Acidity: ●●●●○

About the farm

Volcan Azul is a truly remarkable coffee estate located in the Alajuela region of Costa Rica and overseen by Don Alejo Castro. The fifth generation of his family to tend to the land, Alejo is an incredibly knowledgeable farmer, and the estate has a rich history which can be clearly traced back to the late 19th century.

The farm produces a vast variety of cultivars and varietals, such as Catuai, Caturra, Obata, Villa Sarchi and Gesha. Alejo continues to propagate new varietals every season, with the objective to continuously experiment and add diversity to his harvest.

Why we are proud to call it our House Coffee

Sustainable Profile is about growing together with our producers. We achieve this through open and honest conversations with them. If you ask, most producers would tell you that they are looking for partners that can purchase a wide range of their coffees - not just the micro- and nano lots.

That is where our SP coffee comes into the picture. It’s focused on purchasing larger lots from the producers we already purchase our small April lots from. In this way, we create more value for the farmer and make sure we get the highest quality coffee in volumes that allow you to enjoy the same coffee all year round.

We never leverage our partner farmers to support our growth, by asking them for lower prices. Instead, we let the farmer tell us what price they want - from that we do an evaluation of the coffee making sure it correlates with our quality standards.

Since the start of this project, we have grown from 50 bags of coffee the first year to 200 bags for the 2020 season.