Ecuador Fundo Chamba Anaerobic

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, zero the scale and start the timer.
2. 2.Pour 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.
5. 5.Total extraction time should be 2:30–2:45.

Stir the brewed coffee before serving; wait 2-3 minutes; best flavor at about 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.Place the paper filter in the Chemex, with the triple-layer side on the pouring spout side. Rinse the filter 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, zero the scale and start the timer.
3. 3.Pour 70 g of water in a circular motion to wet all the coffee and wait 30 seconds. (30 s)
4. 4.Continue pouring 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.
6. 6.Total extraction time should be 3:15-3:45.

Swirl the Chemex to mix the brewed coffee before serving; wait 2-3 minutes; best flavor at about 60-70 °C.

Coffee in

12 g

Water

200 g

Time

5:00

Temperature

92°C

1. 1.Place the coffee bag in a cup.
2. 2.Pour 200 ml of hot water (92-95 °C) over the bag.
3. 3.Shake the bag a few times for better extraction.
4. 4.Let it steep for 5-7 minutes according to desired strength. (5:00)
5. 5.After extraction, remove the bag and enjoy your coffee.

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 – place the plunger in from 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, zero the scale 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.Aim for a slow press of 30-40 seconds.
7. 7.Total preparation time is 2:00-2:15.

Stir the brewed coffee before serving; wait 2-3 minutes; best flavor at about 60-70 °C.

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 add 30 g of freshly ground coffee.
3. 3.Pour in 500 g of water at once and stir thoroughly.
4. 4.Wait 4 minutes, then break the crust with a spoon. (4:00)
5. 5.Attach the metal sieve and slowly press down the plunger, then serve.

Serve immediately after pressing; do not leave the coffee in the French press, as extraction continues.

Coffee in

75 g

Water

600 g

Time

8 h

Grind: coarse

1. 1.Weigh 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 water into the Hario bottle.
4. 4.Close the bottle and swirl to wet all the coffee.
5. 5.Let it extract in a cool place for 8-12 hours. (8 h)

Adjust strength by changing steep time and coffee-to-water ratio; can be served neat, with tonic or coconut milk.