What We Are Brewing: Rêve Coffee Roasters

What We Are Brewing: Rêve Coffee Roasters

Dec 28th 2021 Written by Ragan LaTour-Kelley

Coffee is a fully sensory experience — the warmth it brings not only to your body, but often times your soul, its delicate aroma and unique flavors, and most importantly, if enjoyed in the right setting, the ability to bring people together and leave the consumer feeling a sense of community.

Beyond the sheer enjoyment that comes from drinking a beautifully balanced cup of coffee, here at Prima, we appreciate and relish in the feeling of enjoying a cup of coffee with the people we hold near and dear to us. Whether that’s sitting in the office trying a new coffee with our Prima family, laughing over coffee with a friend at one of our favorite local coffee shops, or simply enjoying a home brew with our family, coffee does a remarkable job of bringing people together in joy and laughter.

That being said, we are back again with a new What We Are Brewing featuring a new coffee, a new roaster, a perfected recipe, all brewed on a beloved coffee brewer. So let’s get brewing!


This month’s roaster is from a part of the world not far from where I called home for a good portion of my life, Lafayette, Louisiana. Rêve Coffee Roasters is a specialty micro-roaster, started by Nathaniel Johnson, that has several locations across Acadiana. Their roasts highlight all there is to love about Louisiana, and often feature a name that only real Cajun would understand.

“Rêve” is a French word for “dream” and they work diligently to embrace the rich Cajun culture of togetherness and provide the community with a place to gather and enjoy delicious coffee.

The Hario V60 is a specialty coffee mainstay, helping to produce delicious pour overs for almost two decades. Its 60 degree cone angle and swirling ribs help to provide excellent control over factors like flow rate and contact time. Additionally, they are available in a variety of color, material and size options to meet nearly any need. It has proven to be a tried-and-true addition to both cafes and home brewing setups, continuing to hold the standard of pour over brewing.

Our featured coffee this month is a washed, single-origin Costa Rica Tarrazu. It encompasses all there is to love about Costa Rican coffees — a delicate balance of sweet and acidic. What makes these coffee so unique is the volcanic soil. The listed flavor notes are smooth honey and citrus which shine through with every sip.

Each bag of coffee comes with a useful brew guide on the back, providing a great recommendation for what dose of coffee, amount of water, and desired brew time to get you started.

Roaster: Rêve Coffee Roasters
Coffee: Costa Rica Tarrazu
Process: Washed
Brewing Device: Hario V60
Grind: Medium
Dose: 21 grams
Water: 340 grams at 205°F
Time: 3:30

Before you begin brewing, make sure you’ve done all the tedious work like heating the water, grinding the coffee, pre-wetting the filter, and making sure your scale is charged.

  • Pour 21 grams of coffee into the V60 and level the grounds.
  • Pour 50 grams of coffee for your pre-infusion and let bloom for 30 seconds. Give it a twirl.
  • Next, pour 145 grams of water and wait until the time hits 2:30
  • Lastly, pour your final 145 grams and give it another twirl.
  • It should finish between 3:30 and 4 minutes

Now time for the taste test! Do you pick up on some of the flavor notes we did? If the coffee is not quite to your liking, try, try again. Afterall, it really is a matter of preference! Keep testing, keep tasting, and keep brewing!

Drop your results and any questions you may have in the comments below! Cheers!

Dec 28th 2021 Ragan LaTour-Kelley

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