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ARTISAN BOX BREW GUIDES

FOUNDRY NO. 1:
PREMIUM ESPRESSO BLEND: – BRASIL SANTOS / EL SALVADOR RFA SHG / SUMATRA LINTONG – MEDIUM ROAST

Foundry No. 1 is our premium espresso blend and consists of 40% Brasilian Santos, 40% El Salvador and 20% Sumatra Pure Lintong, and marks the beginning of the OCC story. Foundry No. 1 is an excellent introductory coffee; bridging the gap between traditional espresso or French press to enjoy it’s deep, full body.

FRENCH PRESS:
Grind 35g coffee very coarse. Add 500ml

just boiled water. Wait for 4 minutes. Break the crust with a spoon and stir. Use spoon to remove grounds from surface. Add plunger. Plunge. Decant into server to stop extraction.

Nutty hazelnut notes with deep dark chocolate. Medium body

ESPRESSO:
20g dose / 40g espresso yield / 28s
Dark chocolate with sweet praline notes. Full bodied mouthfeel.

COFFEE JOHNNY
La Paz, Marcala, HONDURAS – MEDIUM ROAST

With a history stemming back to ancient Maya, Honduras is the largest exporter of coffee in Central America, due it’s excellent soil and dependable climate. The classification SHG (strictly high grown) is given to coffee grown over 1350 metres; allowing slow maturing fruit and denser bean – attributing to its complex and balanced taste.

Cultivation:
Catuai, Catruua, Pacas, Bourbon
Washed
1350+ masl

FRENCH PRESS:
Grind 35g coffee very coarse. Add 500ml just boiled water. Wait for 4 minutes. Break the crust with a spoon and stir. Use spoon to remove grounds from surface. Add plunger. Plunge. Decant into server to stop extraction.
Dark chocolate notes with low berry like acidity. Deep and complex.

V60:
Wet paper filter. Add 13.5g of medium coarse ground coffee. Quickly add 50g off boil water. After 30 seconds top up to 100g. After 1 minute slowly top up to 250g. Total brew time should be 3 minutes.
Soft orange notes with a balanced, chocolate aftertaste. Full bodied.

AEROPRESS:
Add paper filter, wet it and screw on filter cap. Add 18g medium ground coffee to Aeropress. Add 250g off boil water. Add plunger and wait for 1 min to brew. Remove plunger. Stir. Plunge.
Deep and complex chocolate notes with a rounded almost velvety mouthfeel.

ESPRESSO:
20g dose / 40g espresso yield / 30s
Lively raspberry like acidity with subtle lingering caramel notes. Medium bodied.

YIRGACHEFFE
Gedeo, Yirgacheffe, ETHIOPIA – LIGHT / MEDIUM ROAST

Ethiopian coffee is shrouded in cult, history and myth. One of the places where coffee evolved, this heirloom variety is a cultivated descendent of the wild coffee that grew thousands of years ago alongside early humanity. The Yirgacheffe Coffee Farmers Cooperative responsible for this lot represents more than 300,000 families and a wider link to the daily improvement of many lives in Ethiopia through community projects and and local infrastructure investment.

Cultivation:
Mixed Heirloom Varieties
Washed and Sun dried
1410 – 2000 masl

FRENCH PRESS:
Grind 35g coffee very coarse. Add 500ml just boiled water. Wait for 4 minutes. Break the crust with a spoon and stir. Use spoon to remove grounds from surface. Add plunger. Plunge. Decant into server to stop extraction.
Lavender-like almost hibiscus floral notes. Juicy, tea like body with vanilla sweetness.

V60
Wet paper filter. Add 15g of medium coarse ground coffee. Quickly add 50g off boil water. After 30 seconds top up to 100g. After 1 minute slowly top up to 250g. Total brew time should be 3 minutes.
Delicate sweet lemon acidity, floral and light body. Lingering finish.

AEROPRESS:
Add paper filter, wet it and screw on filter cap. Add 18g medium ground coffee to Aeropress. Add 250g off boil water. Add plunger and wait for 1 min to brew. Remove plunger. Stir. Plunge.
Tropical fruit. Clean, rich mouthfeel with subtle florals.

ESPRESSO
20g dose / 45g espresso yield / 33s
Bright, vibrant Palma violet-like florals and a zesty orange acidity. Medium to full body. Clean.

FUYAN
Fuyan Coffee Collective, Yunnan Province, CHINA – LIGHT / MEDIUM ROAST

Coffee has a relatively young history in China, but is already beginning to gain a fast reputation within speciality coffee. This washed Catimor from Mr. Li’s seven year old trees grows alongside sugar cane, tea, fruits and vegetables. With a dedication to grow in quality in the future, we expect to see more from this part of the world.

Cultivation:
Catimor
Fully Washed
1600 – 1650 masl

FRENCH PRESS:
Grind 35g coffee very coarse. Add 500ml just boiled water. Wait for 4 minutes. Break the crust with a spoon and stir. Use spoon to remove grounds from surface. Add plunger. Plunge. Decant into server to stop extraction.
Deep spice notes with low acidity. Coating and extremely full bodied.

V60:
Wet paper filter. Add 15g of medium coarse ground coffee. Quickly add 50g off boil water. After 30 seconds top up to 100g. After 1 minute slowly top up to 250g. Total brew time should be 3 minutes.
Bright lychee acidity. Subtle floral notes. Tea like body.

AEROPRESS:
Add paper filter, wet it and screw on filter cap. Add 18g medium ground coffee to Aeropress. Add 250g off boil water. Add plunger and wait for 1 min to brew. Remove plunger. Stir. Plunge.
Tropical acidity with subtle almond notes. Creamy body.

ESPRESSO:
20g dose / 50g espresso yield / 29s
Balanced hazelnut notes. Clean grape-like acidity. Rounded medium body.