Indonesia Strawberry Fields Forever

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, and zero the scale. 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 up to 300 g in a circular motion and gently swirl the v60.
5. 5.Total extraction and preparation time 2:30-2:45.

Before serving, stir the coffee or swirl the decanter. Let it cool slightly to around 60-70°C for best flavour.

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 filter in the Chemex (the triple-layer side must go on the pouring 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 zero the scale. Prepare a timer.
3. 3.Start the timer and pour 70 g of water in a circular motion to wet all the coffee, then wait 30 seconds. (30 s)
4. 4.Continue pouring in a circular motion up to 300 g, then gently swirl the Chemex.
5. 2:15At 2:15, add the remaining 200 g and gently swirl again.
6. 6.Total extraction time should be between 3:15 and 3:45.

Stir the brewed coffee by swirling the Chemex before serving, and allow it to cool slightly.

Coffee in

12 g

Water

200 g

Time

5:00

Temperature

92°C

1. 1.Place the coffee bag into the cup.
2. 2.Pour 200 ml of hot water (92-95°C) over the bag.
3. 3.Shake the bag a few times for better extraction.
4. 4.Let steep for 5-7 minutes depending on desired strength. (5:00)
5. 5.After extraction, 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 – the plunger is attached from the bottom. Preheat the Aeropress and rinse the filter to remove paper taste.
2. 2.Place the Aeropress on a scale, add 20 g of freshly ground coffee, level it, and zero 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.
5. 1:30Close the Aeropress and at 1:30 begin pressing.
6. 6.Press slowly for 30-40 seconds. (30 s)
7. 7.Total preparation time 2:00-2:15.

Stir the coffee in the cup before serving, and let it cool slightly.

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 lid and slowly press the plunger down, then serve.

Serve immediately after pressing; do not leave the coffee in the French press, as extraction will continue and cause bitterness.

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.Pour 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 the cold for 8-12 hours. (8 h)

Adjust steeping time and coffee-to-water ratio to taste. The cold brew can be enjoyed straight, with tonic, or with coconut milk.