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Coffee
Timer
Spoon
Water
Kettle
Coffee/Water Ratio:
20g coffee for 200ml water 60°C
Coffee grinding:
very fine (powder consistency)
Extraction time:
2m-2m30s.
1. Add 20g of very finely ground coffee to the kettle.
2. Slowly add 200g of water at 60°C in a circular motion.
3. Gently mix the water with the coffee, for homogenization.
4. Place the kettle on the heat source (eg. stove) and adjust the temperature to obtain a maximum extraction time of 2m30s.
5. Remove from the heat source when the coffee starts to rise in the kettle towards the edge of the kettle; it must not boil.
6. Gently spin the kettle in a circular motion, then tilt it so as to retain the foam and slowly pour it into the cup.
7. Rest 1m-2m for the coffee particles to settle at the base of the cup.
8. Serve and enjoy from your favorite mug!
Coffee
Timer
Water
Moka Pot
Coffee/Water Ratio:
14g of coffee for 140ml of hot water
Coffee grinding:
medium fine (consistency of sand)
Extraction time:
2m-2m30s.
1. Fill the funnel of the moka pot with coffee, leveling it slightly without tamping it.
2. Add 140 ml of hot water to the water chamber of the moka pot, up to the level of the valve.
3. Add the funnel with coffee to the lower part and attach (thread) the upper part.
4. Place on the heat source (eg. stove) with the lid open.
5. After all the water has risen, close the lid, remove the moka pot from the heat source, and cool the lower part under a cold stream of water.
6. Serve and enjoy in your favorite mug!
Coffee
Timer
Water
Spatula
Aeropress funnel
Filter
Inverted aeropress
Precision scale
Coffee/Water Ratio:
15-16g of coffee for 220-230ml of water at 88°C-92°C
Coffee grinding:
medium-fine (consistency between sand and coarse salt)
Extraction time:
1m30s-2m.
1. Mount the paper filter on the aeropress filter and rinse with warm water.
2. Place the aeropress with the base of the piston on the scale, pour plenty of hot water and heat the cylindrical cone. Water is thrown.
3. Add the ground coffee to the cone of the aeropress, using the funnel.
4. Add 40-50 ml of hot water, in a circular manner, gently mix circularly with the spatula and wait 30s.
5. Add up to 220-230 ml of hot water, in a circular manner, mix gently with a spatula and wait for a maximum of 1m30s.
Optional: two intermediate pours can be made: up to 120 ml, wait for 1m20s, then
pour up to 230 ml and wait for a maximum of 1m30s.
6. Apply the filter, turn the aeropress with the filter down, on the cup in which the drink is made, and perform the extraction by firmly and constantly pressing the piston until the final sound is heard (approx. 2m).
7. Serve and enjoy in your favorite mug!
Coffee
Timer
Water
Filter
Chemex
Precision scale
Coffee/Water Ratio:
35-40g of coffee for 440-450ml of water at 93°C-95°C
Coffee grinding:
coarse
Extraction time:
3m-3m30s.
1. Mount the paper filter on the chemex and rinse it with plenty of hot water. Water is thrown.
2. Add the ground coffee to the moistened filter and level the coffee in the filter by turning it.
3. Add 50ml of hot water, in a circular manner, from the inside to the outside, and wait 30s.
4. Add up to 200 ml of hot water, in a circular manner, from the inside to the outside, and wait until the water drains.
5. Add up to 400ml of water in a circular fashion, from the inside to the outside, and up to 450ml in the middle.
Optional: it can be mixed with a circular bamboo spatula, easily, 3 times, with each pour.
6. Wait for the water to drain for up to 3m30s.
7. Serve and enjoy in your favorite mug!
Coffee
Timer
Water
Bamboo spatula/spoon
French Press
Coffee/Water Ratio:
25g of coffee for 280ml of water at 88°C-90°C
Coffee grinding:
coarse
Extraction time:
2m-2m30s.
1. Rinse the bowl of the French press with plenty of hot water.
2. Add 25g of coarsely ground coffee to the press bowl.
3. Add 280 ml of water at 90°C over the coffee and mix circularly 10 times with a bamboo spatula and add the filter, without pressing.
4. After approx. 2m, gently and constantly press the press filter to obtain a balanced drink.
8. Serve and enjoy in your favorite mug!
Coffee
Timer
Water
Bamboo spatula
Filter
Server&dripper V6
Precision scale
Coffee/Water Ratio:
16-17g coffee for 240-250ml water at 90°C-94°C
Coffee grinding:
medium (consistency between sand and coarse salt)
Extraction time:
2m30s – 3m
1. Mount the paper filter on the dripper, the dripper on the server and place it on the scale.
2. Rinse the paper filter and the server with plenty of hot water; water is thrown.
3. Add the ground coffee to the moistened filter and level the coffee in the filter by turning it.
4. Add 30-40 ml of hot water, in a circular manner, from the inside to the outside, and wait 30s.
5. Add up to 250 ml of hot water, in a circular fashion, from the inside to the outside, and wait for a maximum of 3m.
Optional: two intermediate pours can be made: up to 120 ml, wait for 1m20s, then
pour up to 250 ml and wait for up to 3m.
Optional: it can be mixed with a circular bamboo spatula, easily, 3 times, with each pour.
6. Serve and enjoy in your favorite cup!
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