Indonesia Hendra Maulizar Carbonic Maceration

Coffee in

20 g

Water

300 g

Time

2:30

Temperature

96°C

Grind: medium-coarse

1. 1.Place a paper filter in the V60 and rinse it with hot water to remove paper taste and preheat the V60 and server.
2. 2.Place the V60 and server on a scale, add 20 g of freshly ground coffee, level it, and tare the scale. Prepare a timer.
3. 0:00Pour 50 g of water in a circular motion, gently swirl the V60, and wait 30 seconds. (30 s)
4. 4.Continue pouring in a circular motion until the water reaches 200 g.
5. 1:30At 1:30, continue pouring in a circular motion up to 300 g and gently swirl the V60 again.
6. 6.Total extraction and preparation time is 2:30–2:45.

Stir or swirl the brewed coffee before serving. Wait 2–3 minutes; flavour is most developed at 60–70°C. Adjust grind finer if extraction is too fast, coarser if too slow.

Coffee in

35 g

Water

500 g

Time

3:15

Temperature

96°C

Grind: medium-coarse

1. 1.Insert a paper filter into the Chemex (the three-layer side must be on the pouring spout side) and rinse it with hot water to remove paper taste and preheat the Chemex.
2. 2.Place the Chemex on a scale, add 35 g of freshly ground coffee, level it, and tare the scale. Prepare a timer.
3. 0:00Start the timer and pour 70 g of water in a circular motion to wet all the coffee; wait 30 seconds. (30 s)
4. 4.Pour in a circular motion up to 300 g, then gently swirl the Chemex.
5. 2:15When the timer reaches 2:15, pour the remaining 200 g and gently swirl again.
6. 6.Total extraction time should be 3:15–3:45.

Swirl the Chemex to mix the brewed coffee. Wait 2–3 minutes; flavour is most developed at 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.Steep for 5–7 minutes depending on desired strength.
5. 5.Remove the bag and enjoy.

Coffee in

20 g

Water

200 g

Time

2:00

Temperature

93°C

Grind: medium-coarse

1. 1.Use the inverted method – plunger inserted from the bottom. Preheat the Aeropress and rinse the paper filter.
2. 2.Place the Aeropress on a scale, add 20 g of freshly ground coffee, level it, and tare the scale. Prepare a timer.
3. 0:00Within the first 30 seconds, pour 40 g of water and stir thoroughly. (30 s)
4. 4.Add the remaining 160 g of water and stir thoroughly again.
5. 1:30Close the Aeropress and start pressing at 1:30.
6. 6.Press slowly for 30–40 seconds. (30 s)
7. 7.Total preparation time is 2:00–2:15.

Stir the brewed coffee before serving. Wait 2–3 minutes; flavour is most developed at 60–70°C. Use a finer grind if the coffee tastes watery, coarser if 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 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.
6. 6.Attach the metal sieve, slowly press the plunger down, and serve.

Serve the coffee immediately after pressing; leaving it in the French press will continue extraction and lead to bitter taste. Let cool to 60–70°C for best flavour.

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.Put the coffee into the filter and secure it.
3. 3.Pour 600 g of cold water into the Hario bottle.
4. 4.Close the bottle and swirl to wet all the coffee.
5. 5.Let it extract in the cold for 8–12 hours.

Adjust strength by changing steeping time and coffee-to-water ratio. Serve neat, with tonic, or with coconut milk.