These are recipes that we do at NAGA SPECIALTY COFFEE.
Nothing is set in stone, so you can adjust all the recipes according your tastes and preferences.
(Finer ground = more bitter. Coarser ground = more acidic (sweet). More water = more weak,…)
Grind cup by cup and don’t forget, coffee is mainly water (98%). So try to use filtered water or bottle water (Spa, Volvic).
GRIND FROM COARSE TO FINE
For a rich (oily) and heavy bodied coffee.
Coffee – coarse: 15g
Water – soft and hot (+-95°): 250ml
-Pour 30ml of water on the grounded coffee and make sure all the coffee is wet.
-Wait 30” for the blooming phase.
-Pour all the water in, stir and let it be for 3’
-At 3’30’’ break the crust gently.
-At 4’ you can plunge the press slowly and not too deep and hard.
Serve and enjoy.
For a bright and clean coffee.
Coffee – medium coarse: 30g
Water – soft and hot (+-96°): 500ml
Time : +- 4’
-Pre-wet the filter to remove paper taste (discard the water away)
-Pour 60ml of water on the grounded coffee and make sure all the coffee is wet.
( you can swirl the dripper )
-Wait 45’’ for the blooming phase.
-Pour 140ml of water in the center with small circles. Let it drain.
-Pour the rest of the water, 300ml, and swirl the Chemex to get an even wet flat bed.
-Target 4’ and remove the filter.
Swirl the Chemex and enjoy the view (and the taste).
With Kalita wave filter – For a flourish and sweet coffee.
Coffee – medium coarse: 15g
Water – soft and hot (+- 93°): 250 ml
Time: +- 2’20’’
-Pre-wet the filter to remove paper taste (throw the water away)
-Pour 40ml of water on the grounded coffee and make sure all the coffee is wet.
( you can swirl the dripper )
-Wait 40’’ for the blooming phase.
-Pour 110ml of water gently in the center with small circles
-At 1’40’’ pour 100ml fast and strongly to disturb the bed then swirl to get a flat bed.
-Remove the Origami at 2’20’’
For an intense and clean coffee.
Coffee – medium-fine: 14g
Water – soft and hot (+- 90°): 200ml
Time: +- 1’30’’
-Rinse out the paper filter with hot water.
-Set grounds into the chamber.
-Pour 200g of hot water as quickly as possible.
-Stir 4-5 times, and wait for 1 minute.
-Set the cap with the paper filter on the top of the Aeropress.
-Flip and set on your cup, press slowly, taking about 20-25 seconds.
-Stop to press when hearing the hiss (don’t press all the way down)
Extra recipe :
Jeff Verellen (Belgium) – World Champion 2011 and 2013
Coffee – coarse: 17g
Water – soft (Spa) and not too hot (+- 80°): 270ml
-Bloom 40 sec with 50ml water
-Add 220g water (total 270) at 79°C
-Press slowly for 30 seconds
-Leave approx. 50g in the brewer (both water and coffee)
Espresso flavour. For a rich and concentrated coffee (good for milk recipe).
Coffee – fine: +- 17g
Water – soft and hot: +- 210ml
-Fill the lower chamber with hot water just below the valve
-Fill the pot funnel with +- 17g of fine coffee. (Well filled but don’t press hard (don’t stamp))
-Put the funnel on the water chamber.
-Tightly screw the upper part on the base.
-Heat the Moka pot and wait for the puffing sound of the coffee coming out.
-Once the coffee fountain starts to be yellow and a brown foam appears, it’s time to take it out.
-Cool it down (watch out its hot) and serve.