APO Coffee Roasters · Recipe Series

Summer
Mixtape Vol. 1

Three coffees, three recipes, one season. Dial each one in like a track: dose, water, temperature, and the pour that makes it sing.
SUMMER MIXTAPE
APO COFFEE ROASTERS
VOL.1
SIDE A
SUMMER '26
Start Here
The Playlist
One playlist. Three coffees. Press play first, then start the pour.
A1
Pour over recipe
Flow State
Guatemala · Huehuetenango · Washed · Light-Medium
Side A always sets the tone. Clean, balanced, no drama. Milk chocolate warmth, a ribbon of caramel, orange zest on the fade out. Pour it slow, let the bloom do the work, drink it as it cools.
Milk Chocolate Caramel Orange Zest
No thermometer?
Bring water to a full boil, then let it sit off the heat for 30–45 seconds. That drops it to roughly 200–203°F, right where you want it for this coffee.
22g
coffee dose
Coffee
350g
filtered water
Water
203°F
off boil 30–45 sec
Temp
3:30
total brew time
Time
01
Rinse and preheat
Rinse filter with hot water, discard. Removes paper taste, warms the vessel.
0:00
02
Bloom
Add 22g ground coffee. Pour 60g water in slow circles. Rest 45 seconds.
0:45
03
First pour
Pour to 150g in steady spirals.
1:15
04
Second pour
Pour to 260g.
2:00
05
Final pour
Top to 350g. Target 3:30 total.
2:30
Grind
Medium-coarse.
Why this recipe
Washed coffee handles heat well. 203°F pulls the full range without any harshness.
↓
A2
Pour over recipe
Cadence
Colombia · Finca Milán · Culturing Fermentation · Natural
The one that sneaks up on you. Guava upfront, vanilla creaminess through the middle, blackberry smooth on the out.
Guava Vanilla Blackberry
No thermometer?
Bring water to a full boil, then let it rest off the heat for about 2 minutes. That gets you close to 197°F. This one gets a real temperature drop, not a token one.
22g
coffee dose
Coffee
352g
filtered water
Water
197°F
off boil ~2 min
Temp
3:45
total brew time
Time
01
Rinse and preheat
Rinse filter, discard water, seat the dripper on your cup or carafe.
0:00
02
Bloom
Add 22g ground coffee. Pour 60g water, gentle and even. Rest 45 seconds.
0:45
03
First pour
Pour to 150g in slow, deliberate circles.
1:20
04
Second pour
Pour to 250g.
2:10
05
Final pour
Top to 352g. Draw-down complete by 3:45.
2:50
Grind
Medium. Naturals extract faster.
Why this recipe
This is a controlled fermentation, not a basic natural, so it needs a bigger temperature drop than you'd expect.
↓
A3
Pour over recipe
Outlier
Colombia · Quindío · Edwin Noreña · Carbonic Honey Co-Ferment
You know that one track that made you rewind the tape just to make sure you heard it right? This is that. Two anaerobic fermentations, co-fermented with dehydrated apple and cherry must. Tastes like a green apple Jolly Rancher, except it's coffee.
Green Apple Cider Caramel Green Tea
No thermometer? This one matters more.
Co-fermented coffees do well with lower water temp. Boil your water, then let it sit off heat for 3–4 minutes to reach roughly 190–193°F.
22g
coffee dose
Coffee
352g
filtered water
Water
192°F
off boil 3–4 min
Temp
3:15
total brew time
Time
01
Rinse and preheat
Rinse filter, discard. Preheat your vessel if you can.
0:00
02
Bloom
Add 22g coffee, ground one step coarser than usual. Pour 55g water gently. Rest 45 seconds.
0:45
03
First pour
Pour slowly to 175g, taking about 45 seconds. Co-ferments extract fast, don't rush this.
1:30
04
Final pour
Top to 352g slowly, taking about a minute. Total time 3:15. Tastes boozy or medicinal? Water was too hot, go cooler next time.
2:30
Grind
One step coarser than your washed starting point.
Why this recipe
Low temp, coarse grind, slow pours. Rush any one of them and this coffee turns bitter fast.