El Salvador Andres Salaverria 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 the scale, add 20 grams of freshly ground coffee, level it and tare the scale, prepare a stopwatch
2. 2.Pour 50g of water in a circular motion, gently swirl the V60, wait 30 seconds (30 s)
3. 3.Pour water in a circular motion up to 200g
4. 1:30At 1:30, pour water 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

1. 1.Place the Chemex on the scale, add 35 grams of freshly ground coffee, level it and tare the scale, prepare a stopwatch
2. 2.Start the stopwatch, pour 70g of water in a circular motion to wet all the coffee, wait 30 seconds (30 s)
3. 3.Continue pouring water in a circular motion up to 300g, then gently swirl the Chemex
4. 2:15At 2:15 pour the remaining 200g of water and gently swirl again

Coffee in

12 g

Water

200 g

Time

5:00

Temperature

92°C

1. 1.Put the brew 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.Place the Aeropress on the scale, add 20 grams of freshly ground coffee, level it and tare the scale, prepare a stopwatch
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.Aim for a slow press of 30-40 seconds (35 s)

Coffee in

30 g

Water

500 g

Time

4:00

Temperature

96°C

Grind: medium-coarse

1. 1.Place the French Press on the scale, prepare a stopwatch
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
5. 5.Attach the metal filter and slowly press down the plunger, serve

Coffee in

75 g

Water

600 g

Time

8 h

Grind: coarse

1. 1.Weigh 75g of coffee and grind coarser than for filter
2. 2.Put 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