Costa Rica Magia De Campo Honey

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 freshly ground coffee, level it, zero the scale and prepare a timer.
2. 0:00Pour 50 g 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.

Total extraction time 2:30–2:45. Let the coffee rest 2–3 minutes before drinking; it develops most flavour at 60–70°C.

Coffee in

35 g

Water

500 g

Time

3:15

Temperature

96°C

Grind: medium-coarse, slightly coarser than V60

1. 1.Insert the paper filter into the Chemex with the three-layer section on the pouring side 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 freshly ground coffee, level and zero the scale, and 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. 4.Pour in a thorough circular motion up to 300 g and gently swirl the Chemex.
5. 2:15When the timer reads 2:15, pour the remaining 200 g and gently swirl again.

Total extraction time should be 3:15–3:45. Let the coffee rest 2–3 minutes before drinking; it develops most flavour at 60–70°C.

Coffee in

12 g

Water

200 g

Time

5:00

Temperature

92°C

Brew bag with 12 g coffee. Place the bag in a cup, pour 200 ml hot water, shake several times, steep 5–7 minutes, then remove.

Coffee in

20 g

Water

200 g

Time

2:00

Temperature

93°C

Grind: medium-coarse (like V60)

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

Inverted method; preheat the AeroPress and rinse the paper 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 a scale and prepare a timer.
3. 3.Add 30 g freshly ground coffee.
4. 4.Pour 500 g water in one go and stir thoroughly.
5. 5.Wait 4 minutes, then break the crust with a spoon.
6. 6.Attach the metal sieve, slowly press down the plunger and serve.

Do not leave the coffee in the French press after brewing, as extraction continues and can cause bitterness.

Coffee in

75 g

Water

600 g

Time

8 h

Grind: coarse

1. 1.Weigh 75 g coffee and grind it 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 it to wet all the coffee.
5. 5.Let it extract in the cold for 8–12 hours.

Adjust strength with steeping time and coffee-to-water ratio. Can be drunk neat, with tonic, or with coconut milk.