Colombia El Rosal 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 a scale, add 20 g of freshly ground coffee, level it, and zero the scale. 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 in a thorough circular motion until the water reaches 200 g.
4. 1:30At 1:30, pour water in a circular motion up to 300 g and gently swirl the V60 again.
5. 5.Total extraction time should be 2:30–2:45.

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, and zero the scale. 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.Pour with a thorough circular motion until the water reaches 300 g, then gently swirl the Chemex.
4. 2:15At 2:15 pour the remaining 200 g of water and gently swirl again.
5. 5.Total extraction time should be 3:15–3:45.

Coffee in

12 g

Water

200 g

Time

5:00

Temperature

92°C

1. 1.Place the coffee sachet into a cup.
2. 2.Pour 200 ml of hot water over the sachet.
3. 3.Shake the sachet several times to improve extraction.
4. 4.Let it steep for 5–7 minutes, depending on desired strength.
5. 5.Remove the sachet 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 a scale, add 20 g of freshly ground coffee, level it, and zero the scale. Prepare a timer.
2. 2.Within the first 30 seconds pour 40 g of water and stir thoroughly. (30 s)
3. 3.Pour the remaining 160 g of water and stir again.
4. 1:30Close the Aeropress and start pressing at 1:30.
5. 5.Aim for a slow press of 30–40 seconds. (30 s)
6. 6.Total preparation time is 2:00–2:15.

Coffee in

30 g

Water

500 g

Temperature

96°C

Grind: medium-coarse

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

Coffee in

75 g

Water

600 g

Time

8 h

Grind: coarse

1. 1.Weigh 75 g of coffee and grind 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 to wet all the coffee.
5. 5.Let it extract in the cold for 8–12 hours.