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Ecuador Ingapamba 3 Recipes: Hario V60, Aeropress, Clever Brewer

By Tyler Workman

Ecuador Ingapamba 3 Recipes: Hario V60, Aeropress, Clever Brewer

KAHA Coffee Roasters is proud to announce three recipes for the launch of our Ecuador Ingapamba Direct Trade Microlot light roast coffee!

Through work with our friend Martin Granda of Siempre Verde Farm, we tested various brew methods and recipes to land on three of our favorites:

 

Ecuador Ingapamba Hario V60 Recipe:
  • 1:16.5 ratio (1 part ground coffee to 16.5 parts water)
  • 20 grams coffee
  • 330 ml water
  • 200 F degree water temperature
  • Medium fine to fine grind size (pour over grind size) *8-10 on Baratza Encore grinder
  • Level out the coffee grind bed
  • Using your finger, make a divot in the coffee bed for your first (bloom) pour
  • Start your timer at the first (bloom) pour
  • 65 ml water pour for bloom. Let rest 45 seconds
  • *For all pours, use a low pour height
  • Second 65 ml pour at 45 seconds
  • Third 65 ml pour at 1:30 mins
  • Fourth 65 ml pour at 2:15 mins
  • Fifth pour 70 ml at 3:00 mins
  • Gently swirl the V60 brewer to get all grinds from side incorporated
  • 5 pours total, including bloom
  • You should finish draw down by 4:00 mins - 4:15 mins
We believe the V60 pour over method results in the most delicate and complex brew for this coffee. This is our favorite brew method for this coffee. This brew method also requires the most technique. This recipe can also be used for a Chemex pour over brew method resulting in a great cup.


Ecuador Ingapamba Aeoropress Recipe:
  • 1:15.5 ratio (1 part ground coffee to 15.5 parts water)
  • 17 grams coffee
  • 264 ml water
  • 200 F degree water temperature
  • Medium course grind size *15 on Baratza Encore grinder
  • Stir with stir stick while pouring water to agitate the grounds
  • Let steep for 1 min, then plunge until hissing sound
This Aeorpress recipe results in a sweet cup with bright acidity, great complexity, and medium body. This is our 2nd favorite brew method for this coffee. We love this brew method for its ease of use since you do not need as much technique as a pour over to achieve a great cup of coffee.


Ecuador Ingapamba Clever Brewer Recipe:
  • 1:16 ratio (1 part ground coffee to 16 parts water)
  • 20 g coffee
  • 320 ml water (use a spoon or stir stick to agitate grounds while adding water)
  • 200 F degree water temperature
  • Medium coarse grind size *15 on Baratza Encore grinder
  • Let steep for 3:30 mins
This Clever Brewer recipe results in a sweet cup with bright acidity, and a little more body than a pour over. We love this brew method for its ease of use since you do not need as much technique as a pour over to achieve a great cup of coffee.

We recommend experimenting with different ratios of coffee and water, different temperatures, different grind sizes, and different brew methods to get the coffee exactly how you want it since coffee is very subjective. Enjoy! ☕

For a video of the beautiful Siempre Verde Farm in Ecuador, and a glimpse of some of the processing of the coffee, see the video below:

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KAHA Coffee Featured on WBZ CBS Boston Weekend Wake-Up!

By Tyler Workman

KAHA Coffee Featured on WBZ CBS Boston Weekend Wake-Up!

What a great time we had on the set of WBZ/CBS Boston for their Weekend Wake-Up segment! A very special thank you to Anna, Tiffany, Conner, Lexi, and the entire crew for welcoming us with open arms! It was a pleasure to brew and share our coffee with you! A very special thank you also goes out to our partner Cider Hill Farm for paving the way for this!

In the segment we talk about one of our favorite and most versatile brew methods...

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National Coffee Day 2024

By Tyler Workman

National Coffee Day 2024
Join Market Square Bakehouse & KAHA Coffee Roasters of Amesbury for FREE coffee on National Coffee Day Sunday September 29th 2024 from 10 AM - 1 PM.

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KAHA Espresso BBQ Rub Recipe

By Tyler Workman

KAHA Espresso BBQ Rub Recipe
It's BBQ Season (ings) and that means grilling and smoking meats outdoors for the summer! This espresso based BBQ is our go-to dry rub for pork, beef, and poultry (chicken & turkey). It's an easy recipe that uses common spices that you probably already have in your pantry...

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Cooking & Coffee: Apple Cinnamon Muffins

By Tyler Workman

Cooking & Coffee: Apple Cinnamon Muffins

INGREDIENTS

Muffin Batter

  • 1/2 cup packed light brown sugar
  • 1 large egg
  • 1/2 teaspoon vanilla extract
  • 1 large firm apple such as Granny Smith or Honeycrisp, peeled
  • 1 cup all-purpose flour
  • 3/4 teaspoon baking powder
  • 3/4 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 6 tablespoons unsalted butter, melted and cooled
  • Baking cups or nonstick spray

 

Apple Topping

  • 3 tablespoons light brown sugar
  • 2 tablespoons unsalted butter
  • 1 large firm apple such as Granny Smith or Honeycrisp, peeled and cut into wedges then in half for topping

INSTRUCTIONS

  1. Pre-heat oven to 350˚F.
  2. Whisk the sugar, egg, and vanilla in a bowl until smooth. Grate one apple (or dice with a knife) and stir into the sugar mixture. Add in the flour, baking powder, cinnamon, salt, and stir until almost fully combined. Lastly, stir in the cooled melted butter until fully combined.
  3. For the topping, in a frying pan or sauce pan, add 2 tablespoons butter to melt. Then add 3 tablespoons brown sugar and stir until butter and brown sugar are mixed well. Add in the apple wedges and stir to coat with butter and brown sugar mixture. Cook until apples are tender and set aside.
  4. Place baking cups in a muffin tin or coat muffin tin with nonstick spray. Divide the batter into the tin for 6 (or so) muffins. Fill the cup 3/4 full with batter and a few of the apple wedges on top.
  5. Bake in the middle rack of the oven until a toothpick or cake tester inserted into the middle of a muffin comes out clean or with just a few crumbs, 20 to 22 minutes. Let cool slightly before serving. To store, let cool completely and keep in an airtight container at room temperature for a few days.

 

These apple cinnamon muffins pair perfectly with our KAHA Spring Blend.

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WHOLE BEAN OR PRE-GROUND COFFEE

By Tyler Workman

WHOLE BEAN OR PRE-GROUND COFFEE

Brewing At Home: Whole Bean or Pre-Ground Coffee?


Should I purchase Whole Bean or Pre-Ground Coffee? This is one of the questions we get asked most frequently. If you ask most coffee people, the answer will almost always be that it’s best to use whole bean coffee for freshness and peak flavor. In our opinion, there are a couple exceptions...

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Coffee Brewing Guide / Cheat Sheet

By Tyler Workman

Coffee Brewing Guide / Cheat Sheet
The purpose of this guide is not to cover specifics about the brew methods themselves as there are far too many to cover here, but to act as a framework to get you on the right path to brewing amazing coffee.

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COFFEE-PROCESSING METHODS: A FARMER’S PERSONAL TOUCH THAT TRANSFORMS THE COFFEE WE DRINK

By Tyler Workman

COFFEE-PROCESSING METHODS: A FARMER’S PERSONAL TOUCH THAT TRANSFORMS THE COFFEE WE DRINK
Take a few seconds and think through all the different fruits you consume. Now, carefully evaluate that list and name all the fruits where the seed—yes, just the seed—is the ONLY part you eat.

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