Indonesia Hendra Maulizar Natural

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 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 circular motion up to 200 g.
4. 1:30At 1:30, pour water up to 300 g and gently swirl the V60 again.

Stir the coffee before serving or swirl the decanter. Let the coffee cool slightly before drinking; most flavours develop around 60–70°C.

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 it, zero the scale, and prepare a timer.
2. 2.Start the timer and pour 70 g of water in a circular motion to wet all the coffee; wait 30 seconds. (30 s)
3. 3.Continue pouring in a circular motion up to 300 g, then gently swirl the Chemex.
4. 2:15At 2:15, add the remaining 200 g of water and swirl gently.

Swirl the Chemex to mix the coffee before serving. Wait a few minutes after brewing for optimal flavour development around 60–70°C. Adjust grind size 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 in 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 according to desired strength. (5:00)
5. 5.After extraction, remove the bag and enjoy the coffee.

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 it, zero the scale, and prepare a timer.
2. 2.Within 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 again.
4. 1:30Close the Aeropress and start pressing at 1:30.
5. 5.Press slowly for 30–40 seconds. (30 s)

Stir the coffee in the cup or decanter before serving. If it tastes watery, use a finer grind; if too intense or bitter, use a coarser grind.

Coffee in

30 g

Water

500 g

Time

4:00

Temperature

96°C

Grind: medium-coarse

1. 1.Place the French press on a scale and prepare a timer.
2. 2.Add 30 g of freshly ground coffee.
3. 3.Pour 500 g of water at once and stir thoroughly.
4. 4.Wait 4 minutes, then break the crust with a spoon. (4:00)
5. 5.Attach the metal filter and slowly press the plunger, then serve.

Serve immediately after brewing; do not leave coffee in the French press to avoid over-extraction and bitterness.

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.Let it extract in a cold place for 8–12 hours. (8 h)

Adjust steeping time and coffee-to-water ratio to taste. Serve cold brew neat or with tonic or coconut milk.