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    • #LUZCOFFEE Project >
      • #LuzCoffeeProject X Dog & Hat
      • #LUZCOFFEEPROJECT
      • Clemencia & ASOM

Hello january subscribers....

You'll all know that the Dog & Hat subscription is always a special event. Monthly deliveries of delicious, high quality coffees carefully sourced from independent roasters around the UK and beyond.
Well, this months box contains something a little different, a little extra special, just for you. Think of it as a way to welcome in the New Year.

If you find yourself on this page, you must already be in receipt of a bag of delicious coffee roasted either by the amazing Casey of Girls Who Grind Coffee in Warminster or the incredible Lisa of Dear Green in Glasgow.
Both are superb female roasters who care massively about where they source their coffee and the quality of every cup. Which is the ethos of Caffeina and Dog & Hat too.

You will find more information about this project as a whole here and you'll find more information about ASOM here but this secret page is just for you.
We have included below some recipes from wonderful friends who supported the #LuzCoffeeProject first release in December 2020, which was roasted by Girls Who Grind Coffee, Assembly and The Gentleman Baristas.

ALL profits raised from this coffee will go back to Luz Deifa Carabali (the producer) and ASOM the organisation that's supports Luz and many other female producers of North Cauca, Colombia.

For now though, all we ask is that you enjoy this bag. Find some time to take a break, a moment of peace, and enjoy every last sip. Let it bring you closer to Luz and the other coffee producers the world over. We'd also love you to tag us on Instagram @dogandhatlove @mamabearhaines @thekoredirective @cataexport @girlswhogrindcoffee @deargreen #LuzCoffeeProject so we can share this journey with Luz!

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recipe 01/02
jordan harvey
The kore directive member
​instagram: @dans.sister

Aeropress:
Inverted bypass method
35g coarse ground coffee (french press setting on my Wilfa)
Fill up aeropress with 200 ml of water in a circular motion
Then stir brew until your timer hits 1min
Leave to brew and at 2 mins, cap on with a pre wet filter
Flip and plunge
Then pour 100ml of water in the end brew.

V60:
Wet filter
20g of paper grind coffee (filter paper setting on Wilfa)
60ml bloom, stir 5 times (I use a chopstick as my stirrer) leave for 45 seconds
Then add the rest of your water, do this as a slow continuous pour until you've hit the 300ml mark. Leave to drip, the end bed should be nice and flat.
Entire brew time should be between 2:30-2:45

Delicious!

Recipe 03
natdanai Denham
barista, roaster, educator
instagram: @nat_barista

V60 Recipe
​☕️ - 15.5g coffee
💧 - 250g water
⏳ - 2’50s - 3'10s extraction time
🌡 - 96C water temperature
⚙️ - 28 Clicks on a Comandante grinder or equivalent to cupping size 

0’00s - 0’30s (50g) bloom 
0’30s - 0’55s (100g) second pour
1’15s - 1’30s (50g) third pour
1’35 - 1’50s (50g) forth pour
Enjoy!
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  • Home
    • Meet The Team
    • Client Testimonials
  • Training
    • Training Options
    • 'White Label' Training
    • SCA Training
    • Bespoke Documents
    • Resources
  • Consultancy
    • Consultancy Options
    • For Cafes
    • For Coffee Businesses
    • For Education
    • For Coffee Producers
  • Caffeina Online
    • Subscription Videos
    • Subscription Categories
  • More...
    • Contact
    • In The News
    • Blog
  • Archive
    • #LUZCOFFEE Project >
      • #LuzCoffeeProject X Dog & Hat
      • #LUZCOFFEEPROJECT
      • Clemencia & ASOM