Guatemala Finca La Senda Champagne Yeast

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 g of freshly ground coffee, level it, zero the scale 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 in a circular motion up to 300 g and gently swirl the V60 again.
5. 5.The total extraction and preparation time is 2:30–2:45.

Stir the finished coffee before serving and wait 2–3 minutes for it to cool; most developed flavours are around 60–70°C. Adjust grind if extraction is too fast or too slow.

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 the scale, add 35 g of freshly ground coffee, level it, zero the scale and prepare a timer.
2. 2.Start the timer and pour 70 g of water in a circular motion so all the coffee is wetted; wait 30 seconds. (30 s)
3. 3.Pour in a thorough circular motion up to 300 g and gently swirl the Chemex.
4. 2:15When the timer reaches 2:15, pour the remaining 200 g and gently swirl again.
5. 5.The total extraction time should be 3:15–3:45.

Place the paper filter with the three-layer part on the spout side and rinse it with hot water first. Stir the finished coffee before serving and wait 2–3 minutes for it to cool.

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.Steep for 5–7 minutes according to desired strength. (5:00)
5. 5.After extraction, remove the bag and enjoy.

One Brew Bag contains 12 g of coffee.

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 g of freshly ground coffee, level it, zero the scale and prepare a timer.
2. 2.In 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. 1:30Close the AeroPress and at 1:30 start pressing.
5. 5.Aim for a slow press lasting 30–40 seconds. (30 s)
6. 6.The total preparation time is 2:00–2:15.

This recipe uses the inverted method. Stir the finished coffee before serving and wait 2–3 minutes for it to cool. Use a finer grind if the coffee tastes watery, or a coarser grind if it tastes too intense or bitter.

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 the scale and prepare a timer.
3. 3.Add 30 g of freshly ground coffee.
4. 4.Pour in 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 sieve, slowly press the plunger down and serve.

Serve immediately after brewing; do not leave the coffee in the French Press as extraction will continue and may cause bitterness.

Coffee in

75 g

Water

600 g

Time

8 h

Grind: coarse

1. 1.Weigh 75 g of coffee and grind it 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 it 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. Can be served neat, with tonic, or with coconut milk.