Colombia Reinel Ceron Washed

Coffee in

20 g

Water

300 g

Time

2:30

Temperature

96°C

Grind: medium-coarse

1. 1.Place paper filter in the v60 and rinse it with hot water to remove paper taste and preheat the v60 and server.
2. 0:00Place the v60 and server on a scale, add 20 g freshly ground coffee, level and zero the scale. Prepare a timer.
3. 0:00Pour 50 g water in a circular motion, gently swirl the v60, and wait 30 seconds. (30 s)
4. 0:30Continue pouring in a thorough circular motion until the water reaches 200 g.
5. 1:30At 1:30, top up with circular motion to 300 g and gently swirl the v60 again.

Stir before serving and allow to cool slightly. If extraction is too fast, grind finer; if too slow, grind coarser.

Coffee in

35 g

Water

500 g

Time

3:15

Temperature

96°C

Grind: medium-coarse (slightly coarser than for v60)

1. 1.Insert a paper filter in the Chemex (the triple-layer side must go on the pouring spout side). Rinse the filter with hot water and preheat the Chemex.
2. 2.Place the Chemex on a scale, add 35 g freshly ground coffee, level and zero the scale. Prepare a timer.
3. 0:00Start the timer and pour 70 g water in a circular motion to wet all the coffee; wait 30 seconds. (30 s)
4. 0:30Continue pouring in a thorough circular motion until the water reaches 300 g, then gently swirl the Chemex.
5. 2:15When the timer shows 2:15, add the remaining 200 g and gently swirl again.

Swirl the Chemex to mix the final brew. If extraction is too fast, grind finer; if too slow, grind coarser.

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 several times for better extraction.
4. 4.Let it steep for 5-7 minutes according to desired strength.
5. 5.Remove the bag after extraction and enjoy.

Coffee in

20 g

Water

200 g

Time

2:00

Temperature

93°C

Grind: medium-coarse (like for v60)

1. 1.Use the inverted method – plunger is fitted from the bottom. Preheat the Aeropress, rinse the filter to remove paper taste.
2. 2.Place the Aeropress on a scale, add 20 g freshly ground coffee, level and zero the scale. Prepare a timer.
3. 3.Pour 40 g water within the first 30 seconds and stir thoroughly. (30 s)
4. 4.Top up with the remaining 160 g water and stir thoroughly again.
5. 1:30Close the Aeropress and start pressing at 1:30.
6. 6.Aim for a slow press of 30-40 seconds. (30 s)

If the coffee tastes watery, grind finer; if it tastes intense and bitter, grind coarser.

Coffee in

30 g

Water

500 g

Temperature

96°C

Grind: medium-coarse

1. 1.Preheat the French press with hot water.
2. 2.Put the French press on a scale and add 30 g freshly ground coffee.
3. 3.Pour 500 g 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 filter and slowly press the plunger, then serve.

Serve immediately after preparation. If you leave the coffee in the press, extraction continues and may become bitter.

Coffee in

75 g

Water

600 g

Time

8 h

Grind: coarse (coarser than filter)

1. 1.Weigh 75 g coffee and grind coarser than for filter.
2. 2.Put 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.Let it extract in the cold for 8-12 hours.

Strength can be adjusted by steeping time and coffee-to-water ratio. Serve neat or with tonic or coconut milk.