La Lapa

Coffee in

15 g

Water

250 g

Time

3:00

Temperature

95°C

1. 0:00Bloom: pour 45 g of water and wait 45 seconds. (45 s)
2. 0:45Pour 2: add 100 g (145 g total), pouring slowly in circles and keeping off the edge.
3. 1:30Pour 3: add 105 g (250 g total), pouring slowly in circles and keeping off the edge.
4. 2:20Drawdown: it should have drained by now.

Natural process, full of fruit sugar; one degree cooler keeps the blackberry and plum sweet. If it feels heavy, go a touch coarser.

Coffee in

30 g

Water

500 g

Time

4:15

Temperature

95°C

1. 0:00Bloom: pour 80 g of water and wait 45 seconds. (45 s)
2. 0:45Pour 2: add 210 g (290 g total), pouring slowly in circles and keeping off the edge.
3. 2:00Pour 3: add 210 g (500 g total), pouring slowly in circles and keeping off the edge.
4. 3:30Drawdown: it should have drained by now.

Natural process, full of fruit sugar; one degree cooler keeps the blackberry and plum sweet. If it feels heavy, go a touch coarser.

Coffee in

16 g

Water

240 g

Time

2:00

Temperature

91°C

1. 0:00Bloom: pour 50 g of water and wait 30 seconds. (30 s)
2. 0:30Pour 2: add 190 g (240 g total), pouring slowly in circles and keeping off the edge.
3. 1:30Plunge: stir once, fit the filter and press down steadily over 20–30 seconds.

Natural process, full of fruit sugar; one degree cooler keeps the blackberry and plum sweet. If it feels heavy, go a touch coarser.

Coffee in

18 g

Water

300 g

Time

3:30

Temperature

95°C

1. 0:00Bloom: pour on 60 g of water and wait 45 seconds. (45 s)
2. 0:45Filling: add the remaining 240 g (300 g total) all at once, stir once, cover and let stand.
3. 2:45Release: set it on the mug; the valve opens and it drains in about half a minute.

Natural process is more porous, so immersion keeps extracting; one degree cooler and a shorter steep rather than a longer one. If thick or winey-astringent, take fifteen seconds off the steep first.

Coffee in

30 g

Water

500 g

Time

4:30

Temperature

94°C

1. 0:00Bloom: pour on 100 g of water and wait 45 seconds. (45 s)
2. 0:45Filling: add the remaining 400 g (500 g total) all at once, stir once, cover and let stand.
3. 4:00Breaking the crust: break it with two or three movements of a spoon, then skim off the foam and floating grounds.
4. 4:30Plunge: put the lid on and press down slowly, then pour all of it out.

Natural process is more porous, so immersion keeps extracting; one degree cooler and a shorter steep rather than a longer one. If thick or winey-astringent, take fifteen seconds off the steep first.