Yellow Cup Favorite Brewing Method
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Drip Coffee (Single Origin Guatemala SHB ROBLE)
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To prepare pouring Drip Coffee, wet the filtered paper to ensure it sticks to the side of the BonMac. Add 17g of medium Coarsed grind coffee and using a wooden spoon, create a depression at the center. Prepare a water to a temperature of ideally 94 deg celcius. (Boiling water is fine, let it rest for around 1minute to let it cool a little.)
Stage 1 (Pre-infusion) 10 seconds Using a Goose Neck Kettle , aim at the center of the coffee ground , with precision, pour to 50 grams within the first 10 seconds and let it drip. Stage 2(Pouring) 45 seconds bench mark As soon as the water is drained, continue pouring with a controlled flow until the weighing scale reads 150 gram for 45 seconds and let it drip . Stage 3 (Final Sip) 50 seconds bench mark As soon as it is drained, continue pouring until the Weighing scale reach a mark of 250grams. |
Double Shot Espresso
What you need to brew a good Espresso
1) A good Espresso Machine (Recommended Rocket R58 or an Expobar office leva 2 is very good, you can get this around SGD $2200)
2) A good Grinder (Recommended Gaggia manual grinder is great cost you around SGD $800)
3) A knock Box ( You can find this online on Taobao or Lazada for around SGD $30)
4) A Frothing Pitcher ( You can find this online on Taobao or lazada for around $12)
5) A digital Weighing Scale
6) A good coffee bean ( You can buy online from our website direct )
Direction
Calibration of coffee grind
1) Firstly, you like to ensure that the grind size is a fine Espresso grind. In order to determine this you will need a weighing scale and a timer .
2) Grind the coffee bean and weigh . Ensure that the dosage is around 18 grams for the start and using a tamper, apply a force of around 30N (or a firm hand shake)
3) When the coffee machine is ready for brewing, Insert the portafilter in the group head. Ensure it is tight to prevent any leakage on the sides.
4) During Brewing, you would like to note that the first drop is within 4 to 6 seconds as a benchmark, it should drip constantly and ends within 20 to 30 seconds. You should get a volume of 50ml Espresso.
5) If it's more, adjust the grind setting of the grinder to a finer setting. If it's too little, adjust the grind setting to a coarser setting.
Tasting of calibration
If you find the coffee too sour to your liking, there are 3 remedies to note.
1) Make the grind size finer.
2) Increase the dosage by 1 gram
3) Increase the temperature of the machine by 1 degree Celsius.
Frothing of Milk
1) 2 things to note which is Texturing and Kissing (Creating Foam by adding air onto the surface)
2) Texture the milk by placing the steam wand partially submerged in the pitcher (Ensure that it is not in contact with the sides of the pitcher)
3) Slowly bringing the Steam wand towards the surface to create the kissing effect to create foam.
4) As soon as the pitcher gets very hot at around 75 degree Celsius, you can stop the froth process.
5) Once done, pour over the Espresso, to do latte art, pour slowly and speed up the pour rate to ensure the foam lies onto the surface of the milk. You can have a free pouring Session when you purchase a Cup of Latte at any of our counter by asking the Barista.
Ice Drip Coffee
What you need to make an Ice Drip Coffee
1) Ice Drip Tower (Recommended Hario)
2) Single Origin Coffee Bean in between Fine to Medium Grind (64 grams to 500ml)
3) Ice Fiji Water
1) Ice Drip Tower (Recommended Hario)
2) Single Origin Coffee Bean in between Fine to Medium Grind (64 grams to 500ml)
3) Ice Fiji Water
Direction
1) Grind Coffee in between Fine and Coarse grind to 64 grams, then carefully place it in the middle compartment with a filter below
2) Add approximately 500 grams of Ice into the top compartment and a little Fiji water.
3) Adjust the pipe such that the drip flow is 1.5 seconds per drip.
4) After around 10 hours, collect the reservoir of Coffee essence dripped by the infusion of the melted ice
1) Grind Coffee in between Fine and Coarse grind to 64 grams, then carefully place it in the middle compartment with a filter below
2) Add approximately 500 grams of Ice into the top compartment and a little Fiji water.
3) Adjust the pipe such that the drip flow is 1.5 seconds per drip.
4) After around 10 hours, collect the reservoir of Coffee essence dripped by the infusion of the melted ice
