Gimme a little more at home

Find some of our recipes + brew methods below. Treat yourself at home!

Signature Sauerkraut Recipe

St Coco's signature Sauerkraut Recipe

(As featured on the Bratwurst Benedict)

 

1 head of red cabbage sliced

2 brown onion peeled and sliced

3 green apples core removed and sliced

1 teaspoon of fennel seeds toasted to release the oils 

2 Tablespoons of salt flakes

200ml water

200ml red wine vinegar 

50ml olive oil

 

On a medium heat add onion and olive oil to the pot and sweat down till transparent.

 

Add sliced apple and fennel seeds than sweat down for another 3 minutes.

 

Add cabbage, water and red wine vinegar, give the pot a good mix and pop a lid on top. On a very low heat cook slowly for around 1 and a half hours or till the cabbage is soft. Don’t forget to stir every 20mins.

 

Eat straight away on toast or a side with your favorite vegan sausages and mash. 

 

Will store in a air tight container in the fridge for 1 week.

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Pour Over Recipe

Pour your brew at home with a guide to V60 pourovers below!

V60 1 cup: Total contact time 3min 30sec

Essentials: V60 funnel, filter papers, gooseneck kettle, burr grinder or course ground filter coffee, weighing scales, your favourite mug to serve.

+ Boil kettle, and rinse paper filter in V60 funnel with warm water (just off boiling point)

+ Weigh out 20g of course ground filter coffee and pour coffee grinds in V60 funnel 

+ 1st Pour 60g of warm water in a cirlur motion and left the coffee bloom for 45 seconds

+ 2nd Pour 80g of wrter in circular motion and left drop for 45 second

+ 3rd Pour 80g of wrter in circular motion and left drop for 45 second

+ Final set Pour 80g of wrter in circular motion and left drop for 45 second or until finshed dropping

+Total time of water and coffee contact should be roughly 3min 30sec