• ickle Roaster



Making coffee is very much like cooking! In cooking, there are lots of variables so following a recipe from a cookbook might not always turn out as delicious as they say it would be. Variables like the differences in tools, the quality of your fresh produce, the specific sizes of that piece of meat you're using and the type of heat from your stove will determine how long you need to cook that piece of meat to perfection.


Same with coffee, there are so many factors in one bag of roasted coffee to consider when it comes to choosing the right recipe. All coffees are roasted differently, different tools/roasting technology, different green bean quality, different roast profiles and even different preferences in taste from different roasters. Sticking to one recipe might not be a good idea if you like to explore all different coffees around the world and tasting different varieties of coffee roasters.


While coffee-making involves extracting flavor (and caffeine) from coffee grounds, choosing the right recipe for the selected coffee as your starting point really helps you minimise waste and set you one step closer to your perfect cup of coffee.

The two most important factors in brewings are grind size and contact time. Adjusting grind size finer means decreasing the grind particle size and increasing the surface area which drags out the contact time and increase extraction.


Using extremely fresh roasted coffee can also distort the extraction, freshly roasted coffee releases lots of carbon dioxide, which prevents proper contact between coffee and water. Light roasted coffee is best to be brewed after 7 days, the lighter the roast the longer time needed to rest and degas.


Choosing a recipe for different roast degrees.


Darker roasted coffee beans are more soluble and more brittle. This means the darker the coffee is roasted the less contact time you need and need to be ground at a much coarser setting as the coffee is more brittle, the particle breaks down to a much smaller sizes compared to the lighter roast coffee that are much denser. Meanwhile lighter roasted coffee needs more contact time, generally higher temperature brewing water as most compounds become more soluble at higher temperatures.


Recommended recipe for light roast :


starting point 1:16.5 coffee to water ratio

temperature : 95 -98 C

brew time : 2:30 - 3.00 Minute ( bigger batch size will need longer brewing time )


Recommended recipe for medium roast :

Starting point 1:14.5 coffee to water ratio temperature : 91 -93 C brew time : 1:45 - 2:30 Minute ( bigger batch size will need longer brewing time )

*if coffee is tasting watery, slightly dry finish try shorten the water ratio OR try using higher temperature water Or grind finer

*if coffee is tasting unpleasantly / astringent sour, bitter, intense but not as sweet try longer water ratio OR using lower water temperature OR grind courser

Brew coffee the way you can replicate each time. Log your recipes and the results so you can adjust accordingly, one variable at the time and most importantly enjoy the process!

Take care and enjoy brewing :)

Rowena of ickle




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  • ickle Roaster


Dulciniea " Dulce " Borge from Sitio Pinheirinho, Brazil


Dulce was born blind and is an immensely inspiring woman. Dulce never let her blindness cause her to fear her future or fear her work as a coffee farmer. Instead she sees it as an opportunity:


“Vision from the heart is much more important than vision from the eyes. The heart sees everything, while the eyes only see.”


Dulce is also a key part of the Flowers in Action (Flores em Aceo) Project. Flores em Aceo encourages women to produce, process and brand their own coffee, showcasing their talent, creativity and journey. The dedication and passion of these women have proved to be essential ingredients in the creation of outstanding coffee micro-lots.


Dulce says that working with coffee is very gratifying for her, not only because of the remuneration but also because of the ones who value her hard work. “There are moments when Jose Paulo finds himself a bit down, but then he thinks of me and all that I’ve been through, and how I am such an independent woman, able to roast, grind and pack our own coffee. He gets motivated and that’s how he keeps working with devotion and love” – she says.


Being women coffee roaster ourselves, we are very proud to be roasting this beautiful natural process Yellow Catuai from the amazing woman producer herself. We're tasting lots of tropical fruit notes and hints of toasted almonds.






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  • ickle Roaster


It's that time of the year where we get to roast the most fresh arrivals from this year's crop!!


We have officially sold out of all 2020 crop coffees, and welcoming many many fresh crops to drop in the next month. We have secured 8 different lots of Ethiopia Washed that are arriving now in May. So far 4 lots of Kenya AA and AB. We are roasting 2 of the 4 fresh crop Brazils that have arrived earlier this month. We are also in the process of cupping all the samples of Ethiopia Natural process, Colombia and Peru.


We are very committed to serve only the best quality and work very hard to secure just enough coffees for us to roast the freshest crop possible for our beloved coffee friends. This way we can ensure that ickle will always be a vibrant, bright, complex and juicy as we don't roast coffees that are out of season. Older green beans could affect the cup quality such as baggy taste, stale, defective and very dull.


These are some of the fresh crops we are roasting right now. Including fresh crop of the same Ethiopia Kebele, Yirgacheffe Washed we have been roasting for espresso the past three months. We are now roasting 2021 crop for both espresso and filter/long espresso use.










SHOP ALL

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