Peach Please

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. 0:00Pour 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 thorough circular motion up to 200 g.
4. 1:30At 1:30, pour in a circular motion up to 300 g and gently swirl the V60 again.

Stir the coffee before serving. Let it cool for about 2–3 minutes; best flavour develops around 60–70 °C. If extraction runs too fast, grind finer; if too slow, grind coarser.

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, and zero the scale. Prepare a timer.
2. 0:00Start 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 thorough circular motion up to 300 g, then gently swirl the Chemex.
4. 2:15At 2:15, pour the remaining 200 g and gently swirl again.

Swirl the Chemex to mix. Let cool 2–3 minutes; best at 60–70 °C. Adjust grind 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 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 according to 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.Place the Aeropress on a scale, add 20 g of freshly ground coffee, level it, and zero the scale. Prepare a timer.
2. 0:00Within the first 30 seconds, pour 40 g of water and stir thoroughly. (30 s)
3. 3.Pour the remaining 160 g of water and stir thoroughly again.
4. 1:30Close the Aeropress and start pressing at 1:30.
5. 5.Aim for a slow press over 30–40 seconds.

Stir the brewed coffee before serving. Wait 2–3 minutes for it to cool. If coffee tastes watery, grind finer; if too intense and bitter, grind coarser.

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 in 500 g of water at once and stir thoroughly.
4. 4.Wait 4 minutes, then break the crust with a spoon.
5. 5.Attach the metal strainer, press the plunger down slowly, and serve.

Do not drink immediately; let cool 2–3 min. Best around 60–70 °C. Serve right away 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 saturate all the coffee.
5. 5.Let it extract in the cold for 8–12 hours.

Strength can be adjusted by steeping time and coffee-to-water ratio. Serve neat, with tonic, or with coconut milk.