Colombia Nabor Ortega 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 the paper taste and preheat the V60 and carafe.
2. 2.Place the V60 and carafe on a scale, add 20 g freshly ground coffee, level it, zero the scale and prepare a timer.
3. 0:00Pour 50 g of water in a circular motion, gently swirl the V60 and wait 30 seconds. (30 s)
4. 4.Continue pouring thoroughly in a circular motion up to 200 g.
5. 1:30At 1:30 pour in a circular motion up to 300 g and gently swirl the V60 again.
6. 6.Total extraction and preparation time 2:30-2:45.

Stir the coffee before serving; wait about 2-3 minutes; best around 60-70°C. Adjust grind if extraction is too fast or too slow.

Coffee in

35 g

Water

500 g

Time

3:15

Temperature

96°C

Grind: medium coarse (slightly coarser than V60)

1. 1.Place a paper filter in the Chemex, with the triple-layer part on the side of the pouring spout. Rinse it with hot water to remove paper taste and preheat the Chemex.
2. 2.Place the Chemex on a scale, add 35 g freshly ground coffee, level it, zero the scale and prepare a timer.
3. 0:00Start the timer and pour 70 g of water in a circular motion to wet all the coffee, then wait 30 seconds. (30 s)
4. 4.Continue pouring thoroughly in a circular motion up to 300 g and gently swirl the Chemex.
5. 2:15When the timer shows 2:15, add the remaining 200 g and gently swirl again.
6. 6.Total extraction time should be between 3:15 and 3:45.

Stir the coffee before serving; wait 2-3 minutes; best around 60-70°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 the bag a few times for better extraction.
4. 4.Let it steep for 5-7 minutes depending on desired strength.
5. 5.After extraction, remove the bag and enjoy your coffee.

Coffee in

20 g

Water

200 g

Time

2:00

Temperature

93°C

Grind: medium coarse (as for V60)

1. 1.Use the inverted method, with the plunger attached at the bottom. Preheat the AeroPress and rinse the filter to remove paper taste.
2. 2.Place the AeroPress on a scale, add 20 g freshly ground coffee, level it, zero the scale and prepare a timer.
3. 0:00In the first 30 seconds pour 40 g of water and stir thoroughly. (30 s)
4. 4.Pour the remaining 160 g of water and stir thoroughly again.
5. 1:30Close the AeroPress and at 1:30 start pressing.
6. 6.Aim for a slow press of 30-40 seconds. (30 s)
7. 7.Total preparation time 2:00-2:15.

Stir the coffee before drinking; wait 2-3 minutes; best around 60-70°C.

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 a scale and prepare a timer.
3. 3.Add 30 g of freshly ground coffee.
4. 4.Pour 500 g of water in at once and stir thoroughly.
5. 5.Wait 4 minutes and break the crust with a spoon. (4:00)
6. 6.Attach the metal strainer, slowly press down the plunger and serve.

Serve immediately; do not leave coffee in the French press as extraction continues and it may become bitter.

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.Leave to extract in the cold for 8-12 hours.