Costa Rica Eduardo Ramirez Natural

Coffee in

20 g

Water

300 g

Time

2:30

Temperature

96°C

Grind: medium-coarse

1. 1.Place the V60 and decanter on a scale, add 20 g of freshly ground coffee, level it, tare 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 water in a thorough circular motion up to 200 g.
4. 1:30At 1:30, pour the remaining water in a circular motion up to 300 g and gently swirl the V60 again.
5. 5.Total brew time should be 2:30–2:45.

Coffee in

35 g

Water

500 g

Time

3:15

Temperature

96°C

Grind: medium-coarse

1. 1.Insert the paper filter into the Chemex, with the triple-layer side facing the pouring spout, and rinse it with hot water to remove paper taste and preheat the Chemex.
2. 2.Place the Chemex on a scale, add 35 g of freshly ground coffee, level it, and tare the scale.
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.Pour water thoroughly in a circular motion up to 300 g, then gently swirl the Chemex.
5. 2:15When the timer reaches 2:15, add the remaining 200 g and gently swirl again.
6. 6.Total extraction time should be 3:15–3:45.

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 for better extraction.
4. 4.Let it steep for 5–7 minutes depending on desired strength.
5. 5.Remove the bag and enjoy.

Coffee in

20 g

Water

200 g

Time

2:00

Temperature

93°C

Grind: medium-coarse

1. 1.Use the inverted method – the plunger is placed at the bottom. Preheat the Aeropress and rinse the paper filter.
2. 2.Place the Aeropress on a scale, add 20 g of freshly ground coffee, level it, tare the scale, and prepare a timer.
3. 0:00Within the first 30 seconds, pour in 40 g of water and stir thoroughly. (30 s)
4. 4.Add the remaining 160 g of 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)
7. 7.Total preparation time is 2:00–2:15.

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

Coffee in

75 g

Water

600 g

Time

8 h

Grind: coarse

1. 1.Weigh out 75 g of coffee and grind it coarser than for filter.
2. 2.Put the coffee into the filter and secure it.
3. 3.Pour 600 g of cold water into the Hario bottle.
4. 4.Close the bottle and swirl it to wet all the coffee.
5. 5.Let it extract in the cold for 8–12 hours.