For Founding Members

Florida Roasters’ Recipe Pack

Signature recipes from Florida roasters and the OpenBarista community. Weigh, pour, enjoy.

V60

Everyday V60

Ratio1:16

Dose: 20 g coffee · 320 g water
Water: 201°F (94°C)
Grind: Medium-fine
Time: 3:00

Steps

Heat water to 201°F (94°C). Rinse the paper filter with hot water and discard the rinse water.
Add 20 g of coffee ground medium-fine (like table salt). Shake the dripper to level the bed and make a small well in the center.
Bloom: pour 50 g of water, saturating all the grounds. Swirl gently and wait.
Pour in slow spirals to 200 g, finishing by 1:15. Keep the stream gentle and avoid pouring on the paper.
Pour to 320 g, finishing by 1:45. Give the dripper a gentle swirl to flatten the bed.
Let it draw down. It should finish around 3:00. Faster and sour? Grind finer. Slower and bitter? Grind coarser.

Recipe by OpenBarista

Chemex

Classic Chemex

Ratio1:16

Dose: 40 g coffee · 640 g water
Water: 205°F (96°C)
Grind: Medium-coarse
Time: 4:30

Steps

Heat water to 205°F (96°C). Place the filter with the triple fold toward the spout, rinse it well, and pour out the rinse water.
Add 40 g of coffee ground medium-coarse (like kosher salt) and level the bed.
Bloom: pour 80 g of water to wet all the grounds. Wait.
Pour in steady circles to 350 g, finishing by 1:30.
Pour to 640 g, finishing by 2:30. Keep the water level about an inch below the rim.
Let it draw down, finishing between 4:00 and 4:30. Remove the filter, swirl the carafe and serve.

Recipe by OpenBarista

AeroPress

No-Fuss AeroPress

Ratio1:16.7

Dose: 15 g coffee · 250 g water
Water: 205°F (96°C)
Grind: Medium-fine
Time: 3:00

Steps

Heat water to 205°F (96°C). Put a paper filter in the cap, rinse it, and assemble the AeroPress standing on a sturdy mug.
Add 15 g of coffee ground medium-fine.
Start a timer and pour all 250 g of water. Insert the plunger about half an inch to form a seal so it stops dripping.
Steep until 2:00.
Holding the chamber and plunger together, swirl gently, then wait 30 seconds for the grounds to settle.
Press slowly and evenly for about 30 seconds. Stop when you hear the hiss.

Recipe by OpenBarista

French press

Clean-Cup French Press

Ratio1:16.7

Dose: 30 g coffee · 500 g water
Water: 205°F (96°C)
Grind: Medium-coarse
Time: 9:00

Steps

Heat water to 205°F (96°C). Add 30 g of coffee ground medium-coarse to the press.
Pour all 500 g of water, making sure every ground is wet. Do not stir yet.
Steep until 4:00.
Stir the crust on top with a spoon so the grounds sink. Skim off the foam and floating bits.
Wait 5 more minutes so the fine particles settle to the bottom.
Set the plunger just at the surface (do not press down) and pour slowly. Leave the last bit in the press.

Recipe by OpenBarista

Espresso

Balanced Espresso

Ratio1:2

Dose: 18 g coffee · 36 g water
Water: 199°F (93°C)
Grind: Fine
Time: 0:28

Steps

Set the brew temperature to 200°F (93°C). Flush the group head and wipe the basket dry.
Dose 18 g of finely ground coffee into the basket. Distribute evenly, then tamp level and firm.
Lock in the portafilter, place a cup on a scale and start the shot right away.
Stop at 36 g in the cup. Aim for 25 to 30 seconds from start.
Taste. Sour or thin and fast? Grind finer. Bitter or harsh and slow? Grind coarser. Change one thing at a time.

Recipe by OpenBarista

Cold brew

Smooth Cold Brew Concentrate

Ratio1:8

Dose: 100 g coffee · 800 g water
Water: 68°F (20°C)
Grind: Coarse
Time: 16 h

Steps

Grind 100 g of coffee coarse (like rough sea salt) and add it to a jar or pitcher.
Pour in 800 g of cool, filtered water, about 68°F (20°C). Stir until no dry clumps remain.
Cover and steep for 16 hours at room temperature, or 18 to 20 hours in the fridge.
Strain through a fine mesh sieve, then again through a paper filter for a clean finish.
To serve, mix 1 part concentrate with 1 part water or milk over ice. Keeps up to a week refrigerated.

Recipe by OpenBarista

V60

Japanese Iced Pour-Over

Ratio1:15.9

Dose: 22 g coffee · 350 g water
Water: 205°F (96°C)
Grind: Medium-fine
Time: 2:30

Steps

Heat water to 205°F (96°C). Rinse the filter over the sink, not over the server, then put 130 g of ice in the server.
Add 22 g of coffee ground slightly finer than for hot V60. Level the bed.
Bloom: pour 50 g of hot water and wait.
Pour in slow spirals to 220 g of hot water total, finishing by 1:45.
Let it draw down, finishing around 2:30.
Swirl the server until the ice is nearly melted, then pour over fresh ice.

Recipe by OpenBarista

Moka pot

Stovetop Moka Pot

Ratio1:10

Dose: 16 g coffee · 160 g water
Water: 203°F (95°C)
Grind: Medium-fine
Time: 4:00

Steps

Fill the base with 160 g of just-boiled water, about 203°F (95°C), to just below the safety valve.
Fill the basket with 16 g of coffee ground a bit coarser than espresso. Level it off without tamping and wipe the rim clean.
Screw the pot together, holding the hot base with a towel. Set it on medium-low heat with the lid open.
Coffee will flow in a slow, honey-colored stream. Keep the heat low so it never sputters violently.
When the stream turns pale and starts to gurgle, take it off the heat and run the base under cold water to stop extraction.
Stir the coffee in the top chamber and serve. Add hot water for an Americano-style cup if you like.

Recipe by OpenBarista