Colombia La Serrania Decaf

Coffee in

14 g

Coffee out

35 g

Time

20 s

If the espresso extracts too fast, grind finer; if too slow, grind coarser. Change only one variable at a time.

Grind: slightly coarser than espresso

1. 1.Pour heated water into the bottom chamber of the moka pot, just below the valve.
2. 2.Fill the filter basket with freshly ground coffee without tamping.
3. 3.Assemble the moka pot and place it on the heat.
4. 4.When you hear a gentle gurgling, the coffee is ready.
5. 5.Cool the bottom chamber to stop the extraction process.

Coffee in

20 g

Water

300 g

Time

2:30

Temperature

96°C

Grind: medium-coarse

1. 0:00Pour 50 g water in a circular motion, gently swirl the V60, wait 30 seconds. (30 s)
2. 2.Continue pouring water in a circular motion up to 200 g.
3. 1:30At 1:30, pour up to 300 g and gently swirl again.

Total extraction time 2:30-2:45.

Coffee in

35 g

Water

500 g

Time

3:15

Temperature

96°C

Grind: medium-coarse

1. 0:00Pour 70 g water in a circular motion to wet all the coffee, wait 30 seconds. (30 s)
2. 2.Continue pouring in a circular motion up to 300 g, then gently swirl the Chemex.
3. 2:15At 2:15, pour the remaining 200 g and gently swirl again.

Total extraction time should be between 3:15 and 3:45.

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 a few times for better extraction.
4. 4.Let it steep for 5-7 minutes depending on desired strength.
5. 5.Remove the bag and enjoy.

Coffee in

20 g

Water

200 g

Time

2:00

Temperature

93°C

Grind: medium-coarse

1. 0:00In the first 30 seconds, pour 40 g water and stir thoroughly. (30 s)
2. 2.Add the remaining 160 g water and stir thoroughly again.
3. 1:30Close the Aeropress and start pressing at 1:30.
4. 4.Press slowly for 30-40 seconds.

Total preparation time 2:00-2:15.

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 30 g freshly ground coffee.
3. 3.Pour 500 g water all at once and stir thoroughly.
4. 4.Wait 4 minutes, then break the crust with a spoon.
5. 5.Attach the metal sieve and slowly press the plunger, then serve.

Coffee in

75 g

Water

600 g

Time

8 h

Grind: coarse

1. 1.Weigh 75 g coffee and grind coarser than for filter.
2. 2.Pour the coffee into the filter and secure it.
3. 3.Pour 600 g water into the Hario bottle.
4. 4.Close the bottle and swirl to wet all the coffee.
5. 5.Extract in the refrigerator for 8-12 hours.