Indonesia Gayo Sesangot Anaerobic

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 and 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, continue pouring in a circular motion up to 300 g and gently swirl the v60 again.

Stir the coffee before serving; wait 2-3 minutes for it to cool to about 60-70°C for best flavour. 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

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

Swirl the Chemex to mix the brewed coffee. Allow the coffee to cool slightly for best flavour. Adjust grind if extraction is too fast or slow.

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 depending on desired strength. (5:00)
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 a scale, add 20 g of freshly ground coffee, level and zero the scale, 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 at 1:30 begin pressing.
5. 5.Press slowly over 30-40 seconds. (30 s)

Stir the coffee before serving; wait 2-3 minutes for it to cool slightly. Adjust grind if the coffee tastes watery or overly intense.

Coffee in

30 g

Water

500 g

Temperature

96°C

Grind: medium-coarse

1. 1.Preheat the French press with hot water.
2. 2.Place the French press on a scale and prepare a timer.
3. 3.Add 30 g of freshly ground coffee.
4. 4.Pour 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 and slowly press the plunger.

Serve immediately after pressing; do not leave coffee in the French press as extraction continues and may become bitter.

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.Put 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.Leave to extract in the cold for 8-12 hours. (8 h)

Adjust steeping time and coffee-to-water ratio to taste. Serve cold, with tonic or coconut milk if desired.