Colombia Leonid Ramirez Washed

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 and preheat the V60 and carafe.
2. 2.Place the V60 and carafe on a scale, add 20 g of freshly ground coffee, level the bed and zero the scale.
3. 3.Pour 50 g of water in a circular motion, gently swirl the V60, and wait 30 seconds. (30 s)
4. 4.Continue pouring in a circular motion until the water reaches 200 g.
5. 1:30At 1:30, pour the remaining water up to 300 g and gently swirl again.

Total brew time 2:30–2:45. Stir or swirl before serving; optimal flavor at 70–60 °C.

Coffee in

35 g

Water

500 g

Time

3:15

Temperature

96°C

Grind: medium-coarse (slightly coarser than V60)

1. 1.Place the paper filter in the Chemex, with the three-layer side facing the pour spout, and rinse it with hot water to remove paper taste and preheat.
2. 2.Place the Chemex on a scale, add 35 g of freshly ground coffee, level and zero the scale.
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.Continue pouring carefully until the water reaches 300 g, then gently swirl the Chemex.
5. 2:15At 2:15, pour the remaining 200 g of water and swirl gently again.

Total extraction time 3:15–3:45. Stir or swirl the final brew; optimal flavor at 70–60 °C.

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 or swirl the bag several times for better extraction.
4. 4.Let it steep for 5–7 minutes, depending on desired strength. (5:00)
5. 5.Remove the bag and enjoy the coffee.

Coffee in

20 g

Water

200 g

Time

2:00

Temperature

93°C

Grind: medium-coarse (like V60)

1. 1.Use the inverted method: attach the plunger to the bottom. Preheat the Aeropress and rinse the paper filter.
2. 2.Place the Aeropress on a scale, add 20 g of freshly ground coffee, level and zero the scale, and start a timer.
3. 3.Within the first 30 seconds, pour 40 g of water and stir thoroughly. (30 s)
4. 4.Add the remaining 160 g of water and stir thoroughly again.
5. 1:30Seal the Aeropress; at 1:30 begin pressing.
6. 6.Press slowly over 30–40 seconds. (30 s)

Total brew time 2:00–2:15. Stir the final coffee before serving; optimal flavor at 70–60 °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 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 filter and slowly press down, then serve.

Serve immediately after pressing; do not leave coffee in the press as extraction continues. Optimal flavor at 70–60 °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 brewing.
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.Extract in the cold for 8–12 hours. (8 h)

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