Colombia Tumbaga Decaf

Coffee in

20 g

Water

300 g

Time

2:30

Temperature

96°C

Grind: medium-coarse

1. 1.Rinse the paper filter with hot water, preheat the V60 and carafe, then place on a scale, add 20 g of freshly ground coffee, level, tare and start the timer.
2. 2.Pour 50 g of water in a circular motion, gently swirl the V60, wait 30 seconds. (30 s)
3. 3.Continue pouring carefully in a circular motion until the scale reaches 200 g, then gently swirl.
4. 1:30At 1:30, pour the remaining water in a circular motion up to 300 g and gently swirl the V60.
5. 5.Total extraction time should be 2:30-2:45.

Stir or swirl the brewed coffee before serving; wait 2-3 minutes for peak flavour at about 60-70°C.

Coffee in

35 g

Water

500 g

Time

3:15

Temperature

96°C

Grind: medium-coarse, slightly coarser than for V60

1. 1.Insert the paper filter into the Chemex (the triple-layer side must face the spout) and rinse it with hot water to preheat the Chemex.
2. 2.Place on a scale, add 35 g of freshly ground coffee, level, tare and start the timer.
3. 3.Pour 70 g of water in a circular motion, wetting all the coffee, and wait 30 seconds. (30 s)
4. 4.Pour in a careful 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.
6. 6.Total extraction time should be 3:15-3:45.

Wait 2-3 minutes for optimal flavour at 60-70°C. Adjust grind if extraction is too fast or slow.

Coffee in

12 g

Water

200 g

Time

5:00

Temperature

92°C

1. 1.Insert 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 for better extraction.
4. 4.Steep for 5-7 minutes according to desired strength.
5. 5.Remove the bag and enjoy.

Single-serve brew bag contains 12 g of 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, preheat the Aeropress and rinse the filter.
2. 2.Place the Aeropress on a scale, add 20 g of coffee, level, tare and start the timer.
3. 3.Within 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 start pressing at 1:30.
6. 6.Press slowly for 30-40 seconds. (30 s)
7. 7.Total preparation time 2:00-2:15.

Wait 2-3 minutes for optimal flavour at 60-70°C. Adjust grind if the cup tastes watery or bitter.

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 on a scale and add 30 g of freshly ground coffee, prepare a timer.
3. 3.Pour 500 g of water at once and stir thoroughly.
4. 4.Wait 4 minutes, then break the crust with a spoon.
5. 5.Attach the metal sieve and slowly press the plunger down, then serve.

Serve immediately; do not leave coffee in the French press as extraction continues. Wait 2-3 minutes for optimal flavour at 60-70°C.

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.Pour 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 it to wet all the coffee.
5. 5.Steep in the cold for 8-12 hours.

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