Christmas Brewing Blend

Coffee in

20 g

Water

300 g

Time

2:30

Temperature

96°C

Grind: medium-coarse

1. 1.Place a paper filter in the V60 and rinse it with hot water to remove paper taste, preheating the V60 and decanter.
2. 2.Place the V60 and decanter on a scale, add 20 g of freshly ground coffee, level it, zero the scale and prepare a timer.
3. 3.Pour 50 g of water in a circular motion, swirl the V60 gently and wait 30 seconds. (30 s)
4. 4.Continue pouring water in a careful circular motion up to 200 g.
5. 1:30At 1:30, pour water in a circular motion up to 300 g and swirl the V60 gently again.

Total extraction time 2:30–2:45. Stir or swirl the coffee before serving; it develops fully around 60–70°C.

Coffee in

35 g

Water

500 g

Time

3:15

Temperature

96°C

Grind: medium-coarse

1. 1.Place the paper filter in the Chemex (the three-layer part must sit on the pouring spout side) and rinse it with hot water to remove paper taste and preheat the Chemex.
2. 2.Place the Chemex on a scale, add 35 g of freshly ground coffee, level and zero the scale, and prepare a timer.
3. 3.Start the timer and pour 70 g of water in a circular motion to wet all the coffee; wait 30 seconds. (30 s)
4. 4.Pour water in a careful circular motion up to 300 g, then swirl the Chemex gently.
5. 2:15At 2:15, pour the remaining 200 g of water and swirl gently again.

Total extraction time 3:15–3:45. Stir the brewed coffee before serving; best flavor around 60–70°C.

Coffee in

12 g

Water

200 g

Time

5:00

Temperature

92°C

1. 1.Place the coffee bag in 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 according to desired strength.
5. 5.Remove the bag and enjoy.

Water temperature 92–95°C. Brew bag contains 12 g of coffee.

Coffee in

20 g

Water

200 g

Time

2:00

Temperature

93°C

Grind: medium-coarse

1. 1.Use the inverted method and preheat the Aeropress; rinse the paper filter to remove paper taste.
2. 2.Place the Aeropress on a scale, add 20 g of freshly ground coffee, level and zero the scale, and prepare a timer.
3. 3.Pour 40 g of water in the first 30 seconds and stir thoroughly. (30 s)
4. 4.Add the remaining 160 g of water and stir thoroughly again.
5. 1:30Close the Aeropress and at 1:30 start pressing.
6. 6.Press slowly over 30–40 seconds. (30 s)

Total preparation time 2:00–2:15. Stir the coffee before serving; best flavor around 60–70°C.

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. (4:00)
6. 6.Attach the metal strainer, slowly press down the plunger and serve.

Serve immediately after brewing; do not leave the coffee in the press. Best flavor around 60–70°C.

Coffee in

75 g

Water

600 g

Time

8 h

Grind: coarse

1. 1.Weigh 75 g of coffee and grind it coarser than for filter.
2. 2.Put 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 it to wet all the coffee.
5. 5.Let it extract in the cold for 8–12 hours. (8 h)

Adjust strength with steeping time and coffee-to-water ratio. Drink neat, with tonic, or with coconut milk.