Colombia Diofanor Ruiz 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 water in a thorough circular motion up to 200 g.
4. 1:30At 1:30, continue pouring in a circular motion up to 300 g and gently swirl the V60.

Rinse the paper filter with hot water first. Stir the brewed coffee before serving; let it cool to about 60–70°C for developed flavours.

Coffee in

35 g

Water

500 g

Time

3:15

Temperature

96°C

Grind: medium-coarse (a bit 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; wait 30 seconds. (30 s)
3. 3.Continue pouring in a circular motion up to 300 g, then gently swirl the Chemex.
4. 2:15When the timer shows 2:15, add the remaining 200 g of water and gently swirl again.

Rinse the paper filter and preheat the Chemex first. Stir the brewed coffee before serving; let it cool to about 60–70°C for developed flavours.

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 several times for better extraction.
4. 4.Let it steep for 5–7 minutes according to desired strength. (5:00)
5. 5.Remove the bag and enjoy.

Each Brew Bag sachet contains 12 g of 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 the scale, add 20 g of freshly ground coffee, level it, zero the scale, and prepare a timer.
2. 2.In the first 30 seconds, pour in 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 taking 30–40 seconds. (30 s)

Use the inverted method – the plunger is attached from the bottom. 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 in 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, slowly press down the plunger, and serve.

Serve the coffee immediately after brewing; do not leave it in the French press as extraction continues and can cause bitterness.

Coffee in

75 g

Water

600 g

Time

8 h

Grind: coarse (coarser than for filter)

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