Cold Brew Blend

Coffee in

20 g

Water

300 g

Time

2:30

Temperature

96°C

Grind: medium-coarse

1. 1.Rinse the paper filter with hot water to remove paper taste and preheat the v60 and carafe.
2. 2.Place the v60 and carafe on the scale, add 20g of freshly ground coffee, level and zero the scale, prepare the timer.
3. 3.Pour 50g of water in a circular motion, gently swirl the v60, wait 30 seconds. (30 s)
4. 4.Pour water in a thorough circular motion up to 200g.
5. 1:30At 1:30, pour in a circular motion up to 300g and gently swirl the v60.

Coffee in

35 g

Water

500 g

Time

3:15

Temperature

96°C

Grind: medium-coarse (slightly coarser than v60)

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

Coffee in

12 g

Water

200 g

Time

5:00

Temperature

92°C

1. 1.Put 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 according to desired strength. (5:00)
5. 5.After extraction, remove the bag and enjoy.

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 the scale, add 20g of freshly ground coffee, level and zero the scale, prepare the timer.
2. 2.In the first 30 seconds, pour 40g of water and stir thoroughly. (30 s)
3. 3.Pour the remaining 160g of water and stir thoroughly again.
4. 1:30Close the Aeropress and at 1:30 begin pressing.
5. 5.Press slowly for 30-40 seconds. (30 s)

Coffee in

30 g

Water

500 g

Temperature

96°C

Grind: medium-coarse

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

Coffee in

75 g

Water

600 g

Time

8 h

Grind: coarse

1. 1.Weigh 75g of coffee and grind coarser than for filter.
2. 2.Put the coffee into the filter and secure it.
3. 3.Pour 600g 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)