The Recipe Journal
Kintamani Highlands · Bali, Indonesia
Bali Blue Kintamani
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Grown on volcanic slopes at 1,200–1,500m. Wet-hulled using the traditional Giling Basah method — earthy depth, cedar complexity, and naturally low acidity.
Grind to Medium-Coarse
Cracked pepper texture. Weigh 20g and grind immediately before brewing.
Pre-infusion Bloom
Pour 40ml of 94°C water in tight spirals. Watch for the CO₂ dome. Wait a full 45 seconds.
Pour in Three Stages
100ml, drawdown. 100ml, drawdown. Final 60ml. Total time: 3:45–4:15 minutes.
Rest, Then Drink Black
Wait 90 seconds. Brown sugar sweetness intensifies as the cup cools.
Central Valley · Costa Rica
Costa Rica Honey Process
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Sun-dried with the mucilage intact — developing inherent sweetness without additives. Bright enough to intrigue, sweet enough to satisfy without sugar.
Setup & Grind Medium
Assemble Aeropress inverted. Grind 17g to medium. Rinse paper filter. Lock the cap.
Pour & Saturate
Pour 250ml at 92°C. Stir once — a single gentle rotation.
Steep 2 Minutes
Leave undisturbed. Honey-process sugars need full immersion time to dissolve.
Flip, Press, Dilute
Flip confidently. Press over 30 seconds. Add 50ml hot water to open the caramel notes.
Ancient Coffee Forests · Ethiopia
Ethiopia Natural Heirloom
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Ethiopia is where Coffea arabica grows wild. Sun-drying whole cherries for 3–6 weeks produces blueberry and jasmine on the nose — a profound sensory experience.
Grind Coarser Than Usual
Slightly coarser than your V60. The Chemex filter is thicker. Coarse sea salt texture.
Pre-wet Filter
Rinse with boiling water. Discard entirely — removes papery compounds that mask jasmine florals.
Bloom at 90°C
Pour 60ml in tight circles. Natural-process coffee blooms dramatically. Wait a full 45 seconds.
Continuous Pour to 450ml
Pour remaining 390ml in a single slow spiral. Total brew time: 3:20–3:45 minutes.
Uji · Kyoto Prefecture, Japan
Ceremonial Matcha
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Shade-grown for 3–4 weeks, stone-milled from hand-selected tencha leaves in Uji. You consume the entire leaf — L-theanine, catechins, EGCG, and chlorophyll intact.
Warm & Sift
Warm your chawan with hot water. Discard, dry. Sift 2g through a fine mesh sieve.
Build a Paste First
Add 10ml of 75°C water. Mix into a smooth paste before adding more water.
Whisk in W-Motion
Pour remaining 70ml. Whisk vigorously in a W or M motion — not circular. 20–30 seconds.
Drink Within 3 Minutes
Matcha oxidises rapidly. First sip: brisk and vegetal. The finish is long, sweet, unmistakable.
Uji · Kyoto Prefecture, Japan
Hojicha Charcoal Roasted
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Roasted over charcoal at 200°C — dramatically reducing caffeine and transforming the leaf from green to rust-brown. The most approachable tea in Japanese culture.
Warm the Vessel
Pour 90°C water into your kyusu. Swirl and discard. A cold vessel drops temperature by 8–10°C.
Measure & Pour
Add 4g of Hojicha. Pour 200ml at 90°C in a single, unhurried pour.
Steep Exactly 45 Seconds
Set a timer. Pour the moment it sounds. Empty the kyusu completely.
Three Steeps, Each Slightly Longer
First: 45 sec. Second: 60 sec. Third: 90 sec. One 4g serving gives three full cups.