Colombia Sebastian Gomez Natural

Coffee in

20 g

Water

300 g

Time

2:30

Temperature

96°C

Grind: medium-coarse

1. 1.Place the V60 and carafe on the scale, add 20 g of freshly ground coffee, level it, zero the scale, and prepare a timer.
2. 0:00Pour 50 g of water in a circular motion, gently swirl the V60, and wait 30 seconds. (30 s)
3. 3.Continue pouring in a thorough circular motion up to 200 g.
4. 1:30At 1:30, pour in a circular motion up to 300 g and gently swirl the V60 again.

Coffee in

35 g

Water

500 g

Time

3:15

Temperature

96°C

Grind: medium-coarse, slightly coarser than for V60

1. 1.Place a paper filter in the Chemex with the triple-layer side facing the spout, and rinse it with hot water to remove paper taste and preheat the Chemex.
2. 2.Place the Chemex on the scale, add 35 g of 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, wait 30 seconds. (30 s)
4. 4.Pour in a thorough circular motion up to 300 g, then gently swirl the Chemex.
5. 2:15At 2:15, pour the remaining 200 g and gently swirl again.

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 move the bag several times for better extraction.
4. 4.Let it steep for 5-7 minutes, depending on desired strength.
5. 5.Remove the bag after extraction and enjoy the coffee.

Coffee in

20 g

Water

200 g

Time

2:00

Temperature

93°C

Grind: medium-coarse (as for V60)

1. 1.Place the Aeropress on the scale, add 20 g of freshly ground coffee, level it, zero the scale, and prepare a timer.
2. 0:00Within the first 30 seconds, pour in 40 g of water and stir thoroughly. (30 s)
3. 3.Add the remaining 160 g of water and stir thoroughly again.
4. 1:30Close the Aeropress and start pressing at 1:30.
5. 5.Aim for a slow press over 30-40 seconds. (30 s)

Use the inverted method. Preheat the Aeropress and rinse the filter.

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 the scale and prepare a timer.
3. 3.Add 30 g of freshly ground coffee.
4. 4.Pour in 500 g of water at once and stir thoroughly.
5. 5.Wait 4 minutes, then break the crust with a spoon.
6. 6.Place the metal screen and slowly press the plunger, then serve.

Coffee in

75 g

Water

600 g

Time

8 h

Grind: coarse (coarser than for filter)

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.