India Gundhikan Anaerobic Filter

Coffee in

20 g

Coffee out

300 g

Water

300 g

Time

2:30

Temperature

96°C

Grind: medium-coarse

1. 1.Place the V60 and decanter on the scale, add 20g freshly ground coffee, level, tare and prepare a timer.
2. 2.Pour 50g of water in a circular motion, gently swirl the V60, wait 30 seconds.
3. 3.Pour in a thorough circular motion up to 200g.
4. 1:30At 1:30, pour in a circular motion up to 300g and gently swirl again.
5. 5.Total extraction time 2:30–2:45.

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 35g freshly ground coffee, level, tare and prepare a timer.
2. 2.Start the timer and pour 70g of water in a circular motion to wet all the coffee, wait 30 seconds.
3. 3.Pour in a circular motion up to 300g and gently swirl the Chemex.
4. 2:15At 2:15, pour the remaining 200g and swirl gently again.
5. 5.Total extraction time should be between 3:15 and 3:45.

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 to improve extraction.
4. 4.Let it steep for 5–7 minutes according to desired strength.
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.Place the Aeropress on the scale, add 20g freshly ground coffee, level, tare and prepare a timer.
2. 2.Within the first 30 seconds, pour 40g of water and stir thoroughly. (30 s)
3. 3.Pour the remaining 160g of water and stir again.
4. 1:30Seal the Aeropress and at 1:30 start pressing.
5. 5.Aim for a slow press of 30–40 seconds.
6. 6.Total preparation time 2:00–2:15.

Coffee in

30 g

Water

500 g

Time

4:00

Temperature

96°C

Grind: medium-coarse

1. 1.Place the French Press on the scale and prepare a timer.
2. 2.Add 30g freshly ground coffee.
3. 3.Pour 500g of water at once and stir thoroughly.
4. 4.Wait 4 minutes and break the crust with a spoon.
5. 5.Attach the metal strainer and slowly press down, then serve.

Coffee in

75 g

Water

600 g

Time

8 h

Grind: coarse

1. 1.Weigh out 75g of coffee and grind coarser than for filter.
2. 2.Put the coffee into the filter and secure it.
3. 3.Pour 600g of water into the Hario bottle.
4. 4.Close the bottle and swirl to wet all the coffee.
5. 5.Let it steep in the cold for 8–12 hours.