Brazil Vinhal Starfruit Coferment

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, tare the scale, and start the 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 with a thorough 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 a scale, add 35 g of freshly ground coffee, level it, tare the scale, and start the timer.
2. 2.Pour 70 g of water in a circular motion to wet all the coffee, wait 30 seconds. (30 s)
3. 3.Continue pouring with a thorough circular motion up to 300 g, then gently swirl the Chemex.
4. 2:15At 2:15, pour the remaining 200 g and gently swirl again.

Place the paper filter with the three-layer side toward the spout and rinse it with hot water before brewing.

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 a few 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 your coffee.

Coffee in

20 g

Water

200 g

Time

2:00

Temperature

93°C

Grind: medium-coarse (like for V60)

1. 1.Place the Aeropress on a scale, add 20 g of freshly ground coffee, level it, tare the scale, and start the timer.
2. 2.In 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 at 1:30 begin pressing.
5. 5.Aim for a slow press over 30-40 seconds. (30 s)

Coffee in

30 g

Water

500 g

Time

4:00

Temperature

96°C

Grind: medium-coarse

1. 1.Preheat the French press with hot water.
2. 2.Place the French press on a scale and prepare a timer.
3. 3.Add 30 g of freshly ground coffee.
4. 4.Pour in 500 g of water at once and stir thoroughly.
5. 5.Wait 4 minutes, then break the crust with a spoon.
6. 6.Attach the metal sieve, slowly press the plunger, and serve.

Coffee in

75 g

Water

600 g

Time

12 h

Grind: coarse (coarser than filter)

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.

Adjust steeping time and coffee-to-water ratio to taste. Serve pure or with tonic or coconut milk.