Guatemala Finca La Senda Anaerobic Vibrant

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 freshly ground coffee, level and zero the scale.
2. 0:00Pour 50 g water in a circular motion to saturate all coffee, gently swirl the V60, and wait 30 seconds. (30 s)
3. 3.Continue pouring water in a circular motion up to 200 g.
4. 1:30At 1:30 continue pouring to 300 g in a circular motion and gently swirl.

Pre-wet the paper filter with hot water to remove paper taste and preheat the V60 and server.

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 paper filter in the Chemex (triple-layer side facing the pouring spout) and rinse with hot water.
2. 2.Place the Chemex on a scale, add 35 g coffee, level and zero.
3. 0:00Start the timer, pour 70 g water in a circular motion to wet all coffee, and wait 30 seconds. (30 s)
4. 4.Continue pouring water in a circular motion up to 300 g, then gently swirl.
5. 2:15At 2:15, add the remaining 200 g water and gently swirl.

Total extraction time should be between 3:15 and 3:45.

Coffee in

12 g

Water

200 g

Time

5:00

Temperature

92°C

Place the coffee bag in a cup, pour 200 ml of hot water (92–95°C), shake the bag several times for better extraction, steep for 5–7 minutes according to desired strength, then 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 a scale, add 20 g coffee, level and zero.
2. 0:00Pour 40 g water in the first 30 seconds and stir thoroughly. (30 s)
3. 3.Add the remaining 160 g water and stir again.
4. 1:30At 1:30, seal the Aeropress and press slowly over 30–40 seconds. (30 s)

Use the inverted method – plunger inserted from the bottom. Preheat the Aeropress and rinse the filter to remove paper taste.

Coffee in

30 g

Water

500 g

Time

4:00

Temperature

96°C

Grind: medium-coarse

Preheat the French press. Add 30 g coffee, pour 500 g water at once and stir thoroughly. Wait 4 minutes, break the crust with a spoon, attach the lid and press slowly. Serve immediately.

Coffee in

75 g

Water

600 g

Time

8 h

Grind: coarse

Weigh 75 g coffee and grind coarser than for filter. Put the coffee in the filter, secure it, and pour 600 g water into the Hario bottle. Seal, swirl to wet all coffee, and steep in the cold for 8–12 hours. Adjust strength by steeping time and ratio.