Brew Cards – Four Microlots, Four V60 Recipes
What is a Microlot?
Our Microlot coffees are all about discovering something a little different.
Unlike coffees produced in larger volumes, Microlots are small, carefully selected batches from exceptional producers, released seasonally and available for a limited time. Each lot tells its own story, shaped by the farm, region, varietal, harvest and processing method. The result is a coffee with its own distinctive character, offering flavours and qualities that you might not find in a larger or blended coffee.
We source our Microlots through the relationships we’ve built with coffee producers around the world, selecting lots that stand out for their quality, flavour and character. Once they arrive at our Belfast roastery, our roasting team develops a profile designed to highlight what makes each coffee unique.
Because Microlots are produced in small quantities and are tied to specific seasons and harvests, there’s always something new to discover. One release might be bright and fruit-forward, while the next could bring floral, sweet or more complex flavours to the cup.
Why Microlots Matter to Us
For us, Microlots are a chance to get closer to the coffee and the people behind it. They give us the opportunity to showcase exceptional work from the producers we have built long-term relationships with, while giving each coffee the attention it deserves from sourcing right through to roasting.
These coffees are a reflection of the care, skill and conditions that go into producing them. By roasting them with that in mind, we can let their individual character shine and share a little more of what makes specialty coffee so exciting.
Discover Our Latest Microlots
We're putting a few of our latest Microlots in the spotlight: Guatemala Teanzul Washed, Colombia Finca Potrerito, Ethiopia Wasa Natural and Colombia Pink Bourbon.
Each coffee has its own V60 recipe, developed to highlight what makes it unique. From bright and juicy to sweet and smooth, these brews offer four different ways to explore the character of Microlot coffee.
V60 Microlot Brews
For our light roast Microlots, we love using the V60 as it really allows the character of each coffee to shine through. It gives us a lovely balance of clarity, sweetness and acidity, while helping to highlight some of those more delicate and interesting flavours you get from lighter roasts.
It also gives us the flexibility to tweak the recipe for each coffee, so we can really bring out what makes each Microlot a little bit different.
Guatemala Teanzul Washed
Our Guatemala Teanzul recipe is designed to bring out a bright, clean cup with plenty of crisp sweetness and a juicy finish.
V60 Recipe
Dose: 20g
Water: 320g
Temperature: 94°C
Grind: Medium coarse
Target brew time: 2:15/2:30
Method
Start with a 60g bloom for 40/45 seconds, giving the brewer a gentle swirl to make sure the coffee is fully saturated.
Once the bloom is complete, begin your first pour, slowly and steadily working from the centre out. Continue until you reach 190g of water.
Allow the coffee to almost brew through before beginning your final pour. Add the remaining 130g, again using a slow and controlled spiral from the centre out.
Allow the brew to draw down naturally, aiming for a total brew time of around 2:15/2:30.
Target: Clean with bright, crisp sweetness.
In the cup: Bright, clean and juicy with a refreshing finish.
Colombia Finca Potrerito
The Finca Potrerito recipe takes a slightly longer approach, allowing the coffee's bright acidity and juicy character to develop alongside deeper fruit and cacao notes.
V60 Recipe
Dose: 21.5g
Water: 330g
Temperature: 92°C
Grind: Medium coarse, 1200/1300 microns
Target brew time: Around 2:45
Method
Begin with a 40g bloom for 40/45 seconds, giving the coffee time to fully expand and saturate before starting the main pour.
After the bloom, slowly pour until you reach 250g by 1:15. Keep the pour controlled, gently spiralling from the centre out.
Pause for around 15 seconds and allow the bed to draw down.
Finish with your final pour, bringing the total water weight to 330g by 1:45. Keep the pour slow and even, aiming to maintain a level coffee bed.
Allow the brew to finish naturally, targeting a total brew time of around 2:45.
Target: Bright, clean and juicy.
In the cup: Candied orange, prune and cacao nibs.
Ethiopia Wasa Natural
The Ethiopia Wasa Natural recipe is designed to bring out the coffee’s juicy, jammy character, with a clean sweetness and a smooth finish. A slightly coarser grind and quick, steady pour help keep the cup bright and expressive while maintaining a medium body.
V60 Recipe
Dose: 20g
Water: 300g
Temperature: 94°C
Grind: Coarse
Target brew time: Around 2:30
Method
Begin with a 60g bloom and allow the coffee to fully saturate for 40/45 seconds, giving the brewer a gentle swirl if needed.
Once the bloom is complete, begin a steady but quick pour, working in a swirling motion from the centre out until you reach 300g of water.
Give the brewer a gentle agitation after the final pour to help level the coffee bed, then allow the brew to draw down naturally.
Aim for a total brew time of around 2:30.
Target: Juicy and jammy with a medium body.
In the cup: Sweet strawberry, juicy fruit and a clean, lingering finish with minimal bitterness.
Colombia Pink Bourbon
Our Pink Bourbon recipe is all about balance, bringing together bright acidity, full sweetness and a smooth, lingering finish.
V60 Recipe
Dose: 20g
Water: 300g
Temperature: 94°C
Grind: Medium coarse, 1100/1200 microns
Target brew time: Around 2:20
Method
Begin with a 40g bloom for 30/35 seconds, allowing the coffee to fully saturate before moving into the main pour.
Once the bloom is complete, begin a tight, controlled pour, gradually working from the centre out until you reach your target water weight of 300g.
Finish the water dispense by 1:35.
Give the brewer one gentle swirl to level the coffee bed, then allow the coffee to draw down naturally.
Aim for a total brew time of around 2:20.
Target: Bright, full and smooth with a lingering aftertaste.
In the cup: Honey, fresh fig and red apple.
Brew, Taste & Discover
Whether you're drawn to the bright, juicy character of Guatemala Teanzul, the fruit and cacao notes of Colombia Finca Potrerito, the jammy sweetness of Ethiopia Wasa Natural, or the sweet, smooth profile of Colombia Pink Bourbon, we hope these recipes inspire you to slow down, brew and discover something new.
And there’s always something new to discover with our Microlots. If you’ve enjoyed exploring these coffees, take a look at our Guatemala El Limonar Natural Microlot, a new seasonal release showcasing another distinctive coffee from a small, carefully selected lot.
Discover the Guatemala El Limonar Natural Microlot
Keep an eye out for our latest Microlot releases as we continue to explore coffees with something a little different to offer.