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posted on Wednesday, February 29, 2012 - 2:30pm by Ronnie

Andy and Jonathan headed to Manhattan this past weekend with kettles full of dynamite to compete in the 2012 Brewers Cup, part of the North East Regional Barista Competition. The whole event was another beautiful reminder of how genuine, smart, and collaborative the specialty coffee community can be. And, although our guys didn't make it into the final round, they took home (more than lightly bruised egos) a wealth of good vibes, new thoughts on brewing methods, and beans. In case you're brewing out there somewhere, and you like sharing and experimenting too, here's the recipe Jonathan had prepared for his final round presentation:

Coffee: Colombia Buena Vista, a fully washed Caturra varietal
Brewer: Small Beehouse ceramic dripper with customized #2 white, Melitta filters
Brew Ratio: 1:16
Dose: 13 g coffee to 208 g water (at 207-195°F)
Bloom Time: 25 sec
Total Time: 2:40
TDS: 1.28-1.32%
Extraction: 18-18.5%

Result: Lucid flavors of plum, raisin, raw sugar balanced by stone fruit acidity and pastry sweetness, all cooling into a port-like experience.

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18
Jan
11AM-12PM
Weekly Coffee Break: Recipe - WASHINGTON, DC

Join us every Thursday at our DC Workshop (1228 31st St NW) for a taste of what's new and exciting at Ceremony.

This week, we're taking a look at some of our favorite brew recipes and how to tailor them to each coffee and brew method.

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17
Jan
11AM-2PM
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Fundamentals of Coffee: Know/Brew/Taste - WASHINGTON, DC

This class explores what to know, what to taste for, and how to brew consistently great coffee whether its on a cafe brew bar, a batch system, or even at home. By digging into coffee's flavors, how it extracts, and the differences between methods, you'll be able to get more out of your brews. We'll utilize concepts like ratio, sour, grind, sweet, contact time, and bitter to get you better dialed-in with your palate and coffee.

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