My Best Coffee Recipes of 2022
Updated: Dec 22, 2022
Every year I get to know new and exciting recipes, techniques and brewing devices.
The coffee world is an industry that never stands still and the more you learn, the more you understand that you know nothing about it.
However, I have used a couple of recipes this year that seem to be working very well and that help me make my coffees more flavour consistent and simply better.
First things first
One of the main features that has helped me produce excellent coffee at home, is the BWT best protect water filter under my sink.
Water makes up most of your beverage and I think that most people, especially at home, still underestimate it. With the permanent filter installed I used a lot of water during summer for the brewers cup training and I could maintain a steady water quality. The filter lasted me for 4 months, is easy to install and easy to replace.
I absolutely recommend investing in a water filtration system at home!
With the right water, I brewed a lot of coffees this year, from Cup
Tasters Training to the World Brewers Cup.
Here are some of my 2022 highlight recipes
Moccamaster 1.25l KBG
I have started drinking a lot of batch brew at home and it is one of my absolute favourite ways of brewing coffee without thinking too much.
I love the Moccamaster for its extremely easy handling, its simple structure and its fast performance, not to mention the exquisite design and the colour options that you can choose from. I use the Moccamaster to practise for Cup Tasters and I placed 2nd last year which was a great result for attending the first time.
My recipe for 2 cups/ 500ml is the following:
Grind Size on Commandante: 28 clicks not using the red clicks
Grind Size in EK: 15
Grin Size on Mazzer ZM: 0.846
Filtered Water: 500g
Filter Paper: original Moccamaster paper or bleached Tschibo
Brewing time: usually 3 minutes
My favourite batch brew this year was a very full bodied and sweet 48 hour natural fermented El Salvadorian coffee from Fjord Coffee Roasters in Berlin, called Puerto Arturo.
Graycano pour over
The Graycano Dripper made quite a splash this year, as 2 world competitors, me and Martin Wölfl (Austria) have used it on the World Brewers Cup stage in Melbourne.
For both the German Brewers Cup and the World Brewers Cup, I used the Graycano. The German-made dripper is constructed with an aluminium core, and layered with a high technology ceramic strengthened coating. Its V-shaped ribs create a natural and consistent agitation of the grinds during extraction. On the underside specially designed air pockets capture the heat from the already extracted coffee, maintaining a consistent brewing temperature.
Another plus for this dripper is that it can't break when you have to travel to the other side of the planet. The sleeves can be personalised and performance and taste experience have absolutely convinced me. I will also write a couple of words about the server and the cups I have used after the recipe.
The coffee I have used was a blend of 15g Ethiopian Mixed Heirloom, carbonic macerated and 5g natural geisha from Abu Coffees, Panama.
My Brewers Cup recipe:
Grind Size on Commandante: 33 clicks not using the red clicks
Grind Size in EK: 15.5
Grin Size on Mazzer ZM: 0.980
I personally have used the KINU grinder, unfortunately the grind size was more of a feeling than an actual number…
Coffee: 15g Ethiopa, 5g Panama, equal grind sizes
Filtered Water: 300g at 93°c
(I actually made my own brewing water and wrote about it in this article: https://www.nicolebattefeld.com/post/how-i-made-my-own-brewing-water )
Filter Paper: Sibarist small
Brew: 5x 60g with 40 second breaks between the pours
This recipe has become my go to for every coffee I try. It is consistent and emphasises acidity equally as much as body and overall texture. On stage I used the Brewista gooseneck kettles with 600ml capacity.
The carafes I have used were from Kinto, they are just much more durable than the Hario carafes and do not break as easily. The cups I have used are the 280 ml Lovearamics Latte/Cappuccino Cups. The wide cups help the coffee to cool down faster and open up the flavours better. I find overthinking the choice of cups can easily become a waste of time. There are 3 classic shapes that work, wide rim, open lip and closed lip (like a wine glass). I always come back to those classic shapes.
This brewing recipe is also adaptable for other drippers. Last year I used the metal V60 from Hario and I have realised that I do prefer Metal drippers in general. They have convinced me with their heat transferring qualities and with their durability as they dont break as easily.
I am not a huge fan of Aeropress, or shall I say I was?
This year I found my magical Aeropress recipe that helped me win the German Brewers Cup in the compulsory round and it is definitely the best recipe to get the most out of any foreign coffee in the shortest amount of time.
Grind Size on Commandante: 34 clicks not using the red clicks
Grind Size in EK: 15.5-16
Grin Size on Mazzer ZM: 0.850-0.950
Filtered Water, 1st kettle: 180ml 81°C
Filtered Water, 2nd kettle: 75ml 100°C
Filter Paper: Aeropress paper
Place inverted Aeropress on scale and add 35g of coffee
Add 180g of 81°C hot filtered water and stir 10 times
Add filter cap with single rinsed paper filter
After 30 sec flip on jug and start pushing at 35 sec
Push for five seconds until 40 seconds, until it reaches between the 3 and 4 symbols on the side of the Aeropress.
After this, wait another five seconds and push again for another five seconds (at 45 seconds) for one more measurement line (between the 2 and 3). Repeat this again, wait five seconds and start pushing at 55 seconds, all the way to the end without pushing too hard
Bypass with 75g of 100°C hot filtered water
Once you practise this technique it gets easier and easier, you just have to stay focused.
For more recipes check out https://www.nicolebattefeld.com/post/a-brewers-cup-competition-guide-to-compulsory-serviceafter-the-2022-world-brewers-cup-in-melbourn
Since working for Rancilio Group Germany, I have the luxury of testing a lot of Espresso machines and grinders! However I do have a standart go to recipe that is the following:
Espresso machine settings:
Temperature coffee water boiler: 93°C
Time 27 sec
This is my standard recipe and from there I taste and adjust.
I use the Puqpress to tamp my coffee with 15kg and the NCD coffee distributor. Those tools combined minimise the risk of channelling and help me be more consistent.
My favourite milk to use is still Oatly, followed by Alpro No Mlk 3.8% fat. If I would ever use normal milk then I would freeze distil an organic 1.5% fat milk to get the sweetest taste.
If you want to know more about that, shoot me a message!
Those are my 4 go to recipes 2022!
This year has shown me that base recipes help me be more comfortable in exploring new coffees and techniques and they are easy to modify with different temperatures or doses. Please keep in mind, when changing a base recipe, please only ever change one parameter at the time, otherwise the changes are not traceable.
I hope you will find this article useful and if you have any questions, feel free to contact me!