Colombia Popayan Decaf

Coffee in

20 g

Water

300 g

Time

2:30

Temperature

96°C

Grind: medium-coarse

1. 1.Place the v60 and carafe on a scale, add 20 grams of freshly ground coffee, level it, tare 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.
3. 3.Continue adding water in a thorough circular motion until 200 g.
4. 1:30At 1:30, add water in a circular motion up to 300 g and gently swirl the v60 again.
5. 5.Total extraction and preparation time is 2:30-2:45.

Rinse the paper filter with hot water to remove paper taste and preheat the v60 and carafe.

Coffee in

35 g

Water

500 g

Time

3:15

Temperature

96°C

Grind: medium-coarse, slightly coarser than v60

1. 1.Put the Chemex on a scale, add 35 grams of freshly ground coffee, level it, tare 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.
3. 3.Continue pouring water in a thorough circular motion up to 300 g and gently swirl the Chemex.
4. 2:15When the timer reaches 2:15, add the remaining 200 g and gently swirl again.
5. 5.Total extraction time should be 3:15-3:45.

Rinse the paper filter with hot water to remove paper taste and preheat the Chemex. The triple-layer side of the filter must face the pour spout.

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 to improve extraction.
4. 4.Let it steep for 5–7 minutes depending on desired strength.
5. 5.After extraction, remove the bag and enjoy the coffee.

Coffee in

20 g

Water

200 g

Time

2:00

Temperature

93°C

Grind: medium-coarse

1. 1.Put the Aeropress on a scale, add 20 grams of freshly ground coffee, level it, tare the scale, and prepare a timer.
2. 2.In the first 30 seconds pour 40 g of water and stir thoroughly.
3. 3.Add the remaining 160 g of water and stir thoroughly again.
4. 4.Close the Aeropress and at 1:30 start pressing.
5. 5.Aim for a slow press over 30-40 seconds.
6. 6.Total preparation time is 2:00-2:15.

Use the inverted method – the plunger is fitted from the bottom. Preheat the Aeropress and rinse the paper filter to remove paper taste.

Coffee in

30 g

Water

500 g

Time

4:00

Temperature

96°C

Grind: medium-coarse

1. 1.Put 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 and break the crust with a spoon.
5. 5.Attach the metal sieve, slowly press the plunger, and serve.

Preheat the French press with hot water. Serve immediately after brewing; do not leave coffee in the press to avoid over-extraction and bitterness.

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.