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FIRST SIP - FILTER BLEND

FIRST SIP - FILTER BLEND

Your first cup, sorted.

Smooth and comforting, with caramel biscuit, chocolate and jammy sweetness. Made for everyday filter coffee, cafetière, AeroPress and V60.

  • Origin: Café Delas, Monte Carmelo, Brazil; and smallholder producers in Guji, Sidamo, Ethiopia
  • Process: Natural and washed
  • Roast: Light to medium
£15.00 GBP
£15.00 GBP
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Bag Size
Grind size

Mainland UK delivery
Mainland UK delivery: £3.99 up to 1.5kg; £6.99 over 1.5kg and up to 5kg (parcel weight).
Free delivery on coffee orders over £40.

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Brew it your way

These methods suit this coffee. Pick yours for a simple recipe, right here.

Drip filter / batch brewMedium / drip filter Show recipeHide recipe

A starting recipe. Adjust to taste and follow your brewer’s instructions.

Coffee in
30g
Water in
500ml total
Brew time
Machine dependent
Temperature
Set by your machine

You’ll need: Filter coffee machine, the right filter, scales and fresh water.

  1. Fit the filter

    Use the paper or reusable filter specified for your machine. Check its minimum and maximum batch sizes.

  2. Add coffee

    Put 30g of medium ground coffee in the filter and level the surface.

  3. Add water and brew

    Put 500ml of fresh cool water in the reservoir and start the normal brew cycle.

  4. Serve

    Let the cycle finish, then stir or swirl the coffee before pouring. A clean thermal server helps keep it tasting fresh.

Make it your own

This is a 60g per litre starting ratio. Scale coffee and water together within your machine’s supported batch sizes, then adjust the dose to suit your taste.

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Cafetière / French pressCoarse / cafetière Show recipeHide recipe

A starting recipe. Adjust to taste and follow your brewer’s instructions.

Coffee in
30g
Water in
500g total
Brew time
About 4 minutes
Temperature
Just off the boil

You’ll need: Cafetière with enough capacity, kettle, scales and a spoon.

  1. Prepare

    Warm the cafetière and discard that water. Add 30g of coarsely ground coffee.

  2. Pour and stir

    Add 500g of hot water and stir gently to wet the grounds. Start a four minute timer.

  3. Steep

    Put the lid on with the plunger raised. Let the coffee brew for four minutes.

  4. Press and pour

    Lower the plunger slowly without forcing it. Pour the coffee into cups or a separate server.

Make it your own

Pouring the coffee out after brewing helps avoid an increasingly heavy cup. If you find it gritty, try a slightly coarser grind and a gentler plunge.

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AeroPressMedium fine / AeroPress Show recipeHide recipe

A starting recipe. Adjust to taste and follow your brewer’s instructions.

Coffee in
14g
Water in
220g total
Brew time
About 2½–3 minutes
Temperature
95°C

You’ll need: AeroPress Original sized brewer, filter, sturdy mug, scales and timer.

  1. Set up upright

    Fit a filter and secure the cap. Stand the brewer on a sturdy mug and add 14g of coffee.

  2. Add water

    Start the timer, pour in 220g of water in total and stir gently so all the grounds are wet.

  3. Steep

    Rest the plunger seal just inside the top, without pressing down. Leave until about 2:00.

  4. Press gently

    Press slowly for roughly 30–45 seconds. If it resists strongly, stop rather than forcing it; try a coarser grind next time.

Make it your own

This recipe uses an upright brewer and 220g of water added, not a promised drink yield. Stay below your brewer’s fill limit and scale down for smaller models.

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V60 / pour overMedium / V60 Show recipeHide recipe

A starting recipe. Adjust to taste and follow your brewer’s instructions.

Coffee in
20g
Water in
340g total
Brew time
About 3–4 minutes
Temperature
96°C

You’ll need: V60, paper filter, kettle, scales, timer and a cup or server.

  1. Prepare

    Rinse the paper with hot water and discard the rinse water. Add 20g of coffee and level the bed.

  2. Bloom

    Start the timer and pour to 50g. Gently swirl to wet all the grounds. Wait until 1:00.

  3. Second pour

    Pour gently in small circles until the scale reads 340g total. Aim to finish pouring around 2:00.

  4. Drain and enjoy

    Give a gentle swirl and let the water drain. Aim for about 3–4 minutes overall, then remove the filter and swirl the coffee.

Make it your own

340g is the total water added, including the first 50g. The brewed drink weighs less because the grounds retain water. Taste matters more than hitting an exact finishing time.

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A quick look at this coffee’s process

Natural

The whole cherry dries around the seeds before the dried fruit is removed. Natural coffees often have a rounded body and fruit, chocolate or nut notes.

  1. Pick ripe cherries
  2. Dry the whole fruit
  3. Remove dried layers
  4. Sort green beans
More about this process

The whole coffee cherry dries around its seeds. Once dry, the fruit and protective layers are removed to reveal the green coffee beans.

Often fruit forward, with a rounded or syrupy body. Some naturals lean towards chocolate and nuts; others taste berry like or wine like.

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Washed

The skin, pulp and sticky fruit coating are removed before drying. Washed coffees often have clear, well defined flavours.

  1. Pick ripe cherries
  2. Remove skin and pulp
  3. Clear the fruit coating
  4. Dry, mill and sort
More about this process

The skin and pulp are removed, then the sticky fruit coating is cleared before drying. Many producers use fermentation followed by washing; others remove the coating mechanically. The dry protective parchment is removed later.

Often clear and well defined, with flavours that can range from chocolate and caramel to citrus and flowers. Washed does not automatically mean sharp or sour.

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