Guatemala Eby Samyoa Natural

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, tare, and prepare a timer.
2. 0:00Pour 50 g of water in a circular motion, gently swirl the V60, and wait 30 seconds. (30 s)
3. 3.Continue pouring in a circular motion until the water reaches 200 g.
4. 1:30Pour in a circular motion until the total reaches 300 g and gently swirl the V60.

Stir before serving; best at 60-70°C.

Coffee in

35 g

Water

500 g

Time

3:15

Temperature

96°C

Grind: medium-coarse (a bit coarser than v60)

1. 1.Place the Chemex on a scale, add 35 g of freshly ground coffee, level, tare, and prepare a timer.
2. 0:00Start 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 in a circular motion until the water reaches 300 g and gently swirl the Chemex.
4. 2:15At 2:15, pour the remaining 200 g and gently swirl again.

Swirl to mix; best at 60-70°C. Adjust grind based on extraction speed.

Coffee in

12 g

Water

200 g

Time

5:00

Temperature

92°C

1. 1.Place 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 according to desired strength.
5. 5.After extraction, 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. 0:00In the first 30 seconds, pour 40 g of water and stir thoroughly. (30 s)
3. 3.Add the remaining 160 g of water and stir thoroughly again.
4. 1:30Close the Aeropress and begin pressing.
5. 5.Aim for a slow press of 30-40 seconds. (30 s)

Stir before serving; adjust grind if too watery or too intense.

Coffee in

30 g

Water

500 g

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 500 g of water at once and stir thoroughly.
4. 4:00Wait 4 minutes and break the crust with a spoon.
5. 5.Attach the metal sieve and slowly press down the plunger, then serve.

Do not leave the coffee sitting in the French Press after brewing to avoid bitterness.

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.Pour 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.

Adjust steeping time and coffee-to-water ratio to taste.