Indonesia Hendra Maulizar Anaerobic Fermentation

Coffee in

20 g

Water

300 g

Time

2:30

Temperature

96°C

Grind: medium-coarse

1. 0:00Place V60 and decanter on scale; add 20 g freshly ground coffee, level the bed, zero the scale, start timer.
2. 0:00Pour 50 g water in a circular motion, gently swirl the V60, and wait 30 seconds. (30 s)
3. 0:30Continue pouring in a circular motion until reaching 200 g.
4. 1:30At 1:30, pour water in a circular motion until reaching 300 g, then gently swirl again.
5. 5.Total extraction time should be 2:30–2:45.

Stir the brewed coffee before serving; let it 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 (slightly coarser than V60)

1. 1.Place a paper filter in the Chemex (thick side toward spout) and rinse with hot water.
2. 0:00Put the Chemex on a scale; add 35 g coffee, level, zero, start timer.
3. 0:00Pour 70 g water in a circular motion to wet all coffee; wait 30 seconds. (30 s)
4. 4.Pour in a circular motion until reaching 300 g, then gently swirl.
5. 2:15At 2:15, pour the remaining 200 g and swirl again.
6. 6.Total extraction time should be 3:15–3:45.

Stir the brewed coffee before serving; let it cool to 60–70°C. Adjust grind if extraction is too fast or too 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.Let it steep for 5–7 minutes depending on desired strength.
5. 5.Remove the bag and enjoy.

Steep 5–7 minutes depending on desired strength; shake bag during steeping.

Coffee in

20 g

Water

200 g

Time

2:00

Temperature

93°C

Grind: medium-coarse (like for V60)

1. 0:00Place the Aeropress on a scale; add 20 g freshly ground coffee, level, zero, start timer.
2. 0:00During the first 30 seconds, pour in 40 g water and stir thoroughly. (30 s)
3. 0:30Add the remaining 160 g water and stir again.
4. 1:30Close the Aeropress and start pressing at 1:30.
5. 1:30Press slowly over 30–40 seconds. (30 s)
6. 6.Total preparation time 2:00–2:15.

Uses the inverted method. Let coffee cool to about 60–70°C; adjust grind if it tastes watery or too 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 a scale and get a timer ready.
3. 3.Add 30 g freshly ground coffee.
4. 4.Pour in 500 g water at once and stir thoroughly.
5. 5.Wait 4 minutes, then break the crust with a spoon.
6. 6.Attach the metal sieve, press the plunger down slowly, and serve.

Serve immediately after brewing; do not let coffee sit on the grounds. Let cool to 60–70°C before drinking.

Coffee in

75 g

Water

600 g

Time

8 h

Grind: coarse

1. 1.Weigh 75 g coffee and grind coarser than for filter.
2. 2.Place coffee in the filter and secure it.
3. 3.Pour 600 g water into the Hario bottle.
4. 4.Close the bottle and swirl to wet all coffee.
5. 5.Let it extract in a cool place for 8–12 hours.

Adjust steeping time and coffee-to-water ratio to taste; can be served neat, with tonic, or coconut milk.