Candy Blast Decaf

Coffee in

20 g

Water

300 g

Time

2:30

Temperature

96°C

Grind: medium-coarse

1. 1.Place the v60 and decanter on a scale, add 20 grams of freshly ground coffee, level it, tare the scale, and prepare a timer.
2. 2.Pour 50g of water in a circular motion, gently swirl the v60, and wait 30 seconds. (30 s)
3. 3.Continue pouring in a thorough circular motion up to 200g.
4. 1:30At 1:30, continue pouring in a circular motion up to 300g and gently swirl the v60 again.
5. 5.Total extraction and preparation time is 2:30-2:45.

Before serving, stir the coffee or swirl the decanter. Don't drink immediately; wait 2-3 minutes. It develops best around 70-60°C. If extraction is too fast, grind finer; if too slow, grind coarser.

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 grams of freshly ground coffee, level it, tare, and prepare a timer.
2. 2.Start the timer and pour 70g of water in a circular motion to wet all the coffee; wait 30 seconds. (30 s)
3. 3.Pour water in a thorough circular motion up to 300g, then gently swirl the Chemex.
4. 2:15At 2:15, pour the remaining 200g of water and gently swirl again.
5. 5.Total extraction time should be between 3:15 and 3:45.

Before serving, swirl the Chemex to mix. Don't drink immediately; wait 2-3 minutes; best at 70-60°C. Adjust grind accordingly.

Coffee in

12 g

Water

200 g

Time

5:00

Temperature

92°C

1. 1.Place 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. (5:00)
5. 5.Remove the bag and enjoy your coffee.

Coffee in

20 g

Water

200 g

Time

2:00

Temperature

93°C

Grind: medium-coarse (as for v60)

1. 1.Place the Aeropress on a scale, add 20 grams of freshly ground coffee, level it, tare, and prepare a timer.
2. 2.In the first 30 seconds, pour 40g of water and stir thoroughly. (30 s)
3. 3.Add the remaining 160g of water and stir again.
4. 1:30Close the Aeropress and at 1:30 start pressing.
5. 5.Aim for a slow press over 30-40 seconds. (30 s)
6. 6.Total preparation time is 2:00-2:15.

Stir the coffee before serving. Don't drink immediately; wait 2-3 minutes; best at 70-60°C. If it tastes watery, grind finer; if too bitter, grind coarser.

Coffee in

30 g

Water

500 g

Time

4:00

Temperature

96°C

Grind: medium-coarse

1. 1.Place the French press on a scale and prepare a timer.
2. 2.Add 30g of freshly ground coffee.
3. 3.Pour 500g of water 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, slowly press the plunger down, and serve.

Serve immediately after brewing; don't leave it in the French press as extraction continues and can become bitter. Wait 2-3 minutes before drinking; best at 70-60°C.

Coffee in

75 g

Water

600 g

Time

8 h

Grind: coarse (coarser than for filter)

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

Adjust steeping time and coffee-to-water ratio to taste. Can be drunk neat, with tonic, or with coconut milk.