Marshmallow Brewing Blend

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 the paper taste and preheat the V60 and decanter.
2. 2.Place V60 and decanter on a scale, add 20g freshly ground coffee, level it, zero the scale, and set up a stopwatch.
3. 3.Pour 50g water in a circular motion, gently swirl the V60, and wait 30 seconds. (30 s)
4. 4.Continuing with a thorough circular motion, pour water up to 200g.
5. 1:30At 1:30, pour up to 300g in a circular motion and gently swirl the V60 again.
6. 6.Total extraction and preparation time is 2:30-2:45.

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 (the three-layer part must go on the side with the pouring spout) and rinse it with hot water to remove paper taste and preheat the Chemex.
2. 2.Place the Chemex on a scale, add 35g freshly ground coffee, level it, zero the scale, and prepare a stopwatch.
3. 3.Start the stopwatch and pour 70g water in a circular motion to wet all the coffee, wait 30 seconds. (30 s)
4. 4.Continue pouring water up to 300g in a thorough circular motion, then gently swirl the Chemex.
5. 2:15When the stopwatch says 2:15, add the remaining 200g and gently swirl again.
6. 6.Total extraction time should be between 3:15-3:45.

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 a few times for better extraction.
4. 4.Let it steep for 5-7 minutes depending on desired strength. (5:00)
5. 5.After extraction, remove the bag and enjoy your coffee.

One brew bag contains 12g of coffee.

Coffee in

20 g

Water

200 g

Time

2:00

Temperature

93°C

Grind: medium-coarse

1. 1.Use the inverted method – insert the plunger from the bottom.
2. 2.Preheat the Aeropress and rinse the filter to remove paper taste.
3. 3.Place the Aeropress on a scale, add 20g freshly ground coffee, level it, zero the scale, and prepare a stopwatch.
4. 4.In the first 30 seconds pour 40g water and stir thoroughly. (30 s)
5. 5.Add the remaining 160g water and stir thoroughly again.
6. 1:30Close the Aeropress and at 1:30 start pressing.
7. 7.Aim for a slow press of 30-40 seconds.
8. 8.Total preparation time is 2:00-2:15.

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 stopwatch.
3. 3.Add 30g freshly ground coffee.
4. 4.Pour 500g water at once and stir thoroughly.
5. 5.Wait 4 minutes and break the crust with a spoon. (4:00)
6. 6.Attach the metal sieve and slowly press the plunger, then serve.

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

Coffee in

75 g

Water

600 g

Time

8 h

Grind: coarse (coarser than for filter)

1. 1.Weigh 75g coffee and grind coarser than for filter.
2. 2.Put the coffee into the filter and secure it.
3. 3.Pour 600g 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 steeping time and coffee-to-water ratio to taste. Can be served neat or with tonic or coconut milk.