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
A1
Pour over recipe
Flow State
Guatemala · Huehuetenango · Washed · Light-Medium
Clean, balanced, no drama. This coffee does exactly what it says. Pull it slow, let the bloom do the work, drink it while it's hot.
Brown sugar Almond Peach Light citrus
22g
coffee dose
Coffee
360g
filtered water
Water
200°F
off boil ~30 sec
Temp
3:30
total brew time
Time
01
Rinse and preheat
Place filter in dripper, rinse 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 30 seconds — CO₂ releases, grounds expand.
0:30
03
First pour
Pour to 150g total in steady spirals. Keep the level consistent.
1:00
04
Second pour
Pour to 260g. Keep water off the filter walls.
1:45
05
Final pour
Top to 360g. Flat bed at draw-down. Target done by 3:30.
2:30
Grind
Medium-coarse. If it drains under 3 min, go finer. Over 4, go coarser.
Why this recipe
The 16:1 ratio keeps sweetness front. Lower temp preserves the peach without any harshness.
↓
A2
Pour over recipe
Cadence
Ethiopia · Yirgacheffe · Natural · Light
Fruit-forward and a little wild. The natural process does most of the talking. Get out of its way and let it brew.
Blueberry Jasmine Dark cherry Cocoa
20g
coffee dose
Coffee
320g
filtered water
Water
196°F
off boil ~45 sec
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 20g ground coffee. Pour 50g water, gentle and even. Rest 45 seconds — naturals off-gas longer.
0:45
03
First pour
Pour to 140g in slow, deliberate circles. Don't rush it.
1:15
04
Second pour
Pour to 240g. Let the bed drop before topping off.
2:00
05
Final pour
Top to 320g. Draw-down complete by 3:45.
2:45
Grind
Medium. Naturals extract faster — start here, adjust from the cup.
Why this recipe
Lower temp and a longer bloom protect the florals. Rushing this one flattens it fast.
↓
A3
Pour over recipe
Outlier
Kenya · Kirinyaga · Washed · Light-Medium
Bright, assertive, not for everyone. That's the point. If you want approachable, Flow State is right up there.
Blackcurrant Tomato Grapefruit Black tea
22g
coffee dose
Coffee
352g
filtered water
Water
205°F
near boil
Temp
3:15
total brew time
Time
01
Rinse and preheat
Rinse filter, discard. Kenya needs full temp — don't let the vessel absorb your heat.
0:00
02
Bloom
Add 22g ground coffee. Pour 55g water, very slow. Rest 30 seconds.
0:30
03
First pour
Pour to 160g in tight spirals. Kenya can handle a faster pour here.
1:00
04
Second pour
Pour to 260g. Watch the drawdown — Kenya drains clean.
1:45
05
Final pour
Top to 352g. Should be done by 3:15. A little faster than Flow State — that's right.
2:25
Grind
Medium-coarse, same starting point as Flow State. The acidity is in the bean, not the grind.
Why this recipe
Higher temp pulls the full range of this coffee. If it's too tart, drop to 200°F and try again.