Andrew brews our Indonesia Aceh Ribang Gayo

by Amanda Pantas January 19, 2021 4 min read

For this fortnight's exclusive Fresh Crop content, Andrew shares his recipes for brewing with a returning favourite, Indonesia Aceh Ribang Gayo.

I was buzzing with excitement when I found out that Fay, our Director of Coffee, had locked in one of the Indonesian coffees we’d had on the cupping table just a few weeks earlier.

I immediately remembered tasting the new season crops and I was pumped to hear it was none other than Asman Arianto’s new fully washed crop from North Sumatra. It had been a long time between Indonesian coffees for us.


It was crisp, with defined complex flavours, bold fruit and a beautiful aroma. 

Indonesia has typically produced wet-hulled coffee, but in recent years producer Asman Arianto has been improving his processing methods with a new wet mill. He is now starting to produce some of the best coffees on the market.

Being a part of this industry, I have had the opportunity to follow along and experience the changes to quality at origin. The sustainable practises that allow us to continue working with such amazing producers, like Asman Arianto, is one of my favourite parts of working in coffee.

This amazing Indonesian is heavy on the blackcurrant, with lovely green apple acidity. It has jasmine on the nose, dark chocolate in the finish and a beautiful, soft buttery texture on the pallet.

I’m a big fan of cold beverages during summer. I have developed two recipes for you that I think really highlight this coffee perfectly for the warmer season.

The first is through The DripLab cold dripper, which I love to use at home so I have some chilled brew in the fridge. And an iced filter, through the V60, which is quick, bright and juicy.

I hope you enjoy the Aceh as much as I have.

Cold Drip Recipe:

  • 60g filter or espresso roasted coffee (medium-coarse grind)
  • 500ml filtered water at room temperature
  • 1 x DripLab Cold Drip System
  • 1 x round DripLab filter
  • 1 x rectangle DripLab filter


Remove coffee chamber from stand. Fold and roll rectangle filter, insert into the bottom spout of coffee chamber.

Weigh and grind your coffee. Add ground coffee to coffee chamber with filter paper and tap gently to level grinds. Place round filter paper onto the top of the coffee grounds in chamber.

Using the round filter paper, press down on the coffee gently around the outside edge to create a slight dome to the top of the coffee bed. Return coffee chamber to stand.

Fill top water vessel with room temperature filtered water.


Using the water tap, let water run 15 seconds to saturate coffee bed


Turn off tap and let coffee bed sit for 10 mins. This is called a bloom.


After 10 mins, set drip rate to 1 drop every 2-3 seconds. Once you're happy with the drip rate, you can leave your cold dripper to do its thing!

6-8 hours later
Once your brew stops dripping from the coffee chamber, you're all set! Refrigerate after brewing.

P.S. Did you know that your cold brew will last for up to two weeks?!

This cold drip recipe produces a concentrate. To dilute, I recommend to use 1 part coffee to 2 parts water or milk. Add plenty of ice to create delicious iced coffee or latte.

To sweeten with a simple sugar syrup, mix 1 part water boiled water to 2 parts sugar, keep refrigerated.


Iced Filter Recipe: 

  • 30g filter coffee (medium-coarse grind)
  • 250ml filter water at 96c
  • V60 paper filter
  • V60 cone
  • Range server
  • 200g Ice


Preheat your kettle to 96 degrees using filtered water. This is to ensure there are no extra minerals or compounds changing the taste in your final cup. We recommend using a BWT Water Filter Jug

While the kettle is on, weigh and grind your coffee.

Fold the filter paper on the joined side, then open and place it in the V60 dripper atop your vessel.

Next up, rinse the paper filter with hot water and Let it drip through into the cup beneath. This removes the slight papery taste from the filter and pre heats your cup at the same time! Make sure you remove this water before brewing.

Add your ice to your range server with your V60 cone atop. Place this on top of your scales.

Add your freshly ground coffee and give the v60 a gentle shake to level out the coffee bed. Tare the scales to 0. 



Start your timer and pour 40ml of hot water over the coffee. Allow to sit for 30 seconds. 

During this time you begin to notice small bubbles and a slight dome rising, releasing gas trapped inside the coffee. This is called the ‘Bloom’. 


Very slowly, pour remaining hot water over the coffee in a circular motion. This step should take 2 minutes.


After it's finished dripping, your brew should already be cold and ready to drink at the perfect temperature. You can now enjoy your delicious pour over!


Domestic espresso recipe (using a Breville Bambino) 

Dose: 18g
Yield: 30g
Time: 28s
Ratio: 1:1.6 

Note: This espresso recipe is developed on a Breville Bambino Plus home espresso machine. Please use this as a guide to aid in achieving your desired flavour preference. If you are unable to reproduce the exact result on your home machine, don’t panic, an alternative is to simply adjust your recipe using the ratio, so it works best for your set up.

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