Brazil Rodomunho Natural

Coffee in

20 g

Water

300 g

Time

2:30

Temperature

96°C

Grind: medium-coarse

1. 1.Place the V60 and decanter on the scale, add 20 g of freshly ground coffee, level it, zero the scale, and prepare a timer.
2. 2.Pour 50 g of water in a circular motion, gently swirl the V60, and wait 30 seconds. (30 s)
3. 3.Continue pouring in a circular motion up to 200 g.
4. 1:30At 1:30, pour in a circular motion up to 300 g and gently swirl the V60 again.

Coffee in

35 g

Water

500 g

Time

3:15

Temperature

96°C

Grind: medium-coarse (slightly coarser than V60)

1. 1.Place the Chemex on the scale, add 35 g of freshly ground coffee, level it, zero the scale, and prepare a timer.
2. 2.Start the timer and pour 70 g of water in a circular motion to wet all the coffee, then wait 30 seconds. (30 s)
3. 3.In a thorough circular motion, continue pouring water up to 300 g, then gently swirl the Chemex.
4. 2:15When the timer reaches 2:15, add the remaining 200 g and gently swirl again.

Place the paper filter with the triple-layer side on the pouring spout; rinse the filter with hot water to remove paper taste and preheat the Chemex.

Coffee in

12 g

Water

200 g

Time

5:00

Temperature

92°C

1. 1.Insert the coffee bag into a cup.
2. 2.Pour 200 ml of hot water (92–95°C) over the bag.
3. 3.Shake the bag several times for better extraction.
4. 4.Let it steep for 5–7 minutes depending on desired strength.
5. 5.After extraction, remove the bag and enjoy the coffee.

Coffee in

20 g

Water

200 g

Time

2:00

Temperature

93°C

Grind: medium-coarse

1. 1.Place the Aeropress on the scale, add 20 g of freshly ground coffee, level it, zero the scale, and prepare a timer.
2. 2.Within the first 30 seconds, pour 40 g of water and stir thoroughly. (30 s)
3. 3.Add the remaining 160 g of water and stir thoroughly again.
4. 1:30Close the Aeropress and start pressing at 1:30.
5. 5.Aim for a slow press of 30–40 seconds. (30 s)

Use the inverted method; preheat the Aeropress and rinse the paper filter.

Coffee in

30 g

Water

500 g

Time

4:00

Temperature

96°C

Grind: medium-coarse

1. 1.Place the French press on the scale and prepare a timer.
2. 2.Add 30 g of freshly ground coffee.
3. 3.Pour 500 g of water all at once and stir thoroughly.
4. 4.Wait 4 minutes, then break the crust with a spoon. (4:00)
5. 5.Attach the metal filter and slowly press the plunger, then serve.

Coffee in

75 g

Water

600 g

Time

8 h

Grind: coarse

1. 1.Weigh 75 g of coffee and grind coarser than for filter.
2. 2.Pour the coffee into the filter and secure it.
3. 3.Pour 600 g of water into the Hario bottle.
4. 4.Close the bottle and swirl to wet all the coffee.
5. 5.Let it extract in the cold for 8–12 hours. (8 h)