Go Bananas Filter Blend

Coffee in

20 g

Water

300 g

Time

2:30

Temperature

96°C

Grind: medium-coarse

1. 1.Put the paper filter in the V60 and rinse it with hot water to remove the paper taste and preheat the V60 and decanter.
2. 2.Place the V60 and decanter on a scale, add 20 g of freshly ground coffee, level it, zero the scale, and prepare a timer.
3. 3.Pour 50 g of water in a circular motion, gently swirl the V60, and wait 30 seconds. (30 s)
4. 4.Continue pouring water in a circular motion up to 200 g.
5. 1:30At 1:30, pour water in a circular motion up to 300 g and gently swirl again.

Stir the coffee before serving. Let it cool for 2–3 minutes; flavour develops best at about 60–70°C. If extraction is too fast, grind finer; if too slow, grind coarser.

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 (the triple-layer part must go on the side with the spout). Rinse the filter with hot water to remove the 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 prepare a timer.
3. 3.Start 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 in a circular motion up to 300 g, then gently swirl the Chemex.
5. 2:15At 2:15, add the remaining 200 g and gently swirl again.

Stir the brew by swirling the Chemex. Let it cool for 2–3 minutes. If extraction is too fast, grind finer; if too slow, grind coarser.

Coffee in

12 g

Water

200 g

Time

5:00

Temperature

92°C

1. 1.Put 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. (5:00)
5. 5.Remove the bag after extraction 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 inserted from the bottom. Preheat the Aeropress and rinse the filter to remove the paper taste.
2. 2.Place the Aeropress on a scale, add 20 g of freshly ground coffee, level it, zero the scale, and prepare a timer.
3. 3.Within the first 30 seconds, pour 40 g of water and stir thoroughly. (30 s)
4. 4.Add the remaining 160 g of water and stir again thoroughly.
5. 1:30Close the Aeropress and at 1:30 start pressing.
6. 6.Aim for a slow press of 30–40 seconds. (30 s)

Stir the coffee in the cup before serving. Let it cool for 2–3 minutes; flavour develops best at about 60–70°C. If it tastes watery, grind finer; if too intense or bitter, grind coarser.

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. (4:00)
6. 6.Attach the metal strainer and slowly press down the plunger, then serve.

Serve immediately after pressing; do not leave coffee in the press as extraction will continue and cause bitterness.

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 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)

Adjust steeping time and coffee-to-water ratio to taste. Cold brew can be drunk straight, with tonic, or with coconut milk.