Cartagena

Coffee in

18 g

Coffee out

40 g

Time

26 s

Temperature

94°C

Time

4:00

Temperature

94°C

Fill the basket with coffee and use pre-heated water.

Coffee in

15 g

Water

250 g

Time

2:45

Temperature

94°C

1. 0:00Bloom: pour 40 g of water and wait 35 seconds. (35 s)
2. 0:35Pour 2: add 110 g (150 g total), pouring slowly in circles and keeping off the edge.
3. 1:20Pour 3: add 100 g (250 g total), pouring slowly in circles and keeping off the edge.
4. 2:10Drawdown: it should have drained by now.

If it drains much later, grind coarser; much earlier, grind finer. Don't rush the last pour; if it drains too fast the finish turns sour.

Coffee in

18 g

Water

300 g

Time

3:00

Temperature

94°C

1. 0:00Bloom: pour on 55 g of water and wait 35 seconds. (35 s)
2. 0:35Filling: add the remaining 245 g (300 g total) all at once, stir once, cover and let stand.
3. 2:15Release: set it on the mug; the valve opens and it drains in about half a minute.

If the finish is sour, give it another twenty seconds before you release.

Coffee in

30 g

Water

500 g

Time

4:00

Temperature

93°C

1. 0:00Bloom: pour on 90 g of water and wait 40 seconds. (40 s)
2. 0:40Filling: add the remaining 410 g (500 g total) all at once, stir once, cover and let stand.
3. 3:30Break the crust with two or three movements of a spoon, then skim off the foam and floating grounds.
4. 4:00Plunge: press down slowly and pour all of it out.

If the finish is sour, give it another twenty seconds before you plunge.