Peach Please Filter Blend

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, tare the scale, and 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 with a thorough circular motion until the scale reads 200 g.
4. 1:30At 1:30, pour the remaining water in a circular motion up to 300 g and gently swirl the V60 again.
5. 5.Total extraction time should be 2:30–2:45.

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, tare the scale, and prepare a timer.
2. 0:00Start the timer and pour 70 g of water in a circular motion to wet all the coffee, then wait 30 seconds. (30 s)
3. 3.Continue pouring in a circular motion to 300 g, then gently swirl the Chemex.
4. 2:15At 2:15, pour the remaining 200 g of water and lightly swirl again.
5. 5.Total extraction time should be between 3:15 and 3:45.

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. 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, tare the scale, and prepare a timer.
2. 0:00Within 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 at 1:30 start pressing.
5. 5.Aim for a slow press of 30–40 seconds. (30 s)
6. 6.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.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 all at once and stir thoroughly.
4. 4.Wait 4 minutes, then break the crust with a spoon.
5. 5.Attach the metal filter and slowly press the plunger down, then serve.

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 shake it in a circular motion to wet all the coffee.
5. 5.Let it extract in the cold for 8–12 hours.