Guatemala Apolo Natural

Coffee in

20 g

Water

300 g

Time

2:30

Temperature

96°C

Grind: medium-coarse

1. 1.Place the V60 and server on a scale, add 20 g of freshly ground coffee, level and tare, and prepare a 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 water in a thorough circular motion up to 200 g.
4. 1:30At 1:30, pour the remaining water up to 300 g and gently swirl the V60 again.

Total extraction time 2:30–2:45. Stir before serving and let cool to about 70–60°C for best flavour.

Coffee in

35 g

Water

500 g

Time

3:15

Temperature

96°C

Grind: medium-coarse (slightly coarser than for V60)

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

Insert the paper filter with the triple-layer side toward the spout and rinse with hot water. Total extraction time 3:15–3:45. Stir before serving and let cool to about 70–60°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 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 and enjoy.

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 20 g of freshly ground coffee, level, tare, and prepare a timer.
2. 2.Within the first 30 seconds, pour 40 g of water and stir thoroughly. (30 s)
3. 3.Pour the remaining 160 g of water and stir thoroughly again.
4. 1:30Seal the Aeropress and start pressing at 1:30.
5. 5.Press slowly for 30–40 seconds. (30 s)

Use the inverted method. Rinse the filter. Stir before serving and let cool to about 70–60°C. Adjust grind if the coffee tastes watery or bitter.

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 30 g of freshly ground coffee.
3. 3.Pour in 500 g 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 sieve, slowly press the plunger, and serve.

Preheat the French press with hot water. Serve immediately, do not leave the coffee in the 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 coarser than for filter.
2. 2.Place the coffee in 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.Leave to extract in the cold for 8–12 hours. (8 h)

Steeping time and coffee-to-water ratio adjust the intensity. Can be drunk straight, with tonic, or with coconut milk.