Costa Rica Hellen Mora 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 20g of freshly ground coffee, level it, tare the scale, and prepare a timer.
2. 2.Pour 50g 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 200g.
4. 1:30At 1:30, pour in a circular motion up to 300g 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 V60)

1. 1.Place the Chemex on a scale, add 35g of freshly ground coffee, level it, tare, and prepare a timer.
2. 2.Start the timer and pour 70g of water in a circular motion to wet all the coffee, wait 30 seconds. (30 s)
3. 3.Continue pouring in a thorough circular motion up to 300g and gently swirl the Chemex.
4. 2:15At 2:15 on the timer, add the remaining 200g 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 the bag several times to improve extraction.
4. 4.Let it steep for 5-7 minutes depending on desired strength. (5:00)
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 (like for V60)

1. 1.Place the Aeropress on a scale, add 20g of freshly ground coffee, level it, tare, and prepare a timer.
2. 2.In the first 30 seconds, pour 40g of water and stir thoroughly. (30 s)
3. 3.Add the remaining 160g of water and stir thoroughly again.
4. 1:30Close the Aeropress and at 1:30 start pressing.
5. 5.Try to press slowly over 30-40 seconds. (30 s)

Coffee in

30 g

Water

500 g

Time

4:00

Temperature

96°C

Grind: medium-coarse

1. 1.Place the French Press on a scale and prepare a timer.
2. 2.Add 30g of freshly ground coffee.
3. 3.Pour 500g of water at once and stir thoroughly.
4. 4.Wait 4 minutes and break the crust with a spoon. (4:00)
5. 5.Attach the metal filter 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 75g of coffee and grind coarser than for filter.
2. 2.Pour the coffee into the filter and secure it.
3. 3.Pour 600g 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. (8 h)